Go Back
Print Recipe

Grandma Petracci's Linguine & Clam Sauce

Course: Main Course

Equipment

  • 1 Sauté pan
  • 1 Cutting board
  • 1 Wisk
  • 1 Wooden spoon
  • 1 Spatula
  • 1 Chef's knife

Ingredients

  • 1 pound Linguine cooked al dente
  • 1 cup Pasta water
  • 1 stick Diced unsalted butter
  • .5 cup Italian parsley; curly will work
  • 2 Juice from lemons; use fresh!
  • .5 cup White wine
  • 2 cans Canned chopped clams with juice canned is important
  • Salt & pepper To taste

Instructions

  • Cook linguine noodles al dente, then drain, reserving one cup of the pasta water
  • Cool noodles from room temp in fridge; DO NOT RINSE
  • Melt butter on medium heat, add garlic and cook till lightly browned
  • Deglaze with white wine and lemon juice, add clams with juice
  • Reduce for 20 minutes on low/medium heat
  • Finish with parsley and season with salt and pepper
  • Toss cooked pasta in clam sauce and serve with crusty bread