Terry's White Clam Sauce

Ingredients

  • 1 cup extra virgin olive oil

  • 1/3 cup fresh garlic, chopped

  • 5 cups clam juice

  • 3 1/2 cups  canned chopped clams or 2 pounds of frozen chopped clams

  • 3/4 cup white wine

  • 2 teaspoons black pepper

  • 1 1/2 teaspoon red pepper flakes

  • 1 1/2 teaspoon dry parsley flakes

  • 1 teaspoon dry thyme

  • 1/4 teaspoon salt

  • 1/3 cup fresh parsley, chopped

  • 24 little neck clams, scrubbed and rinsed (optional)

  • 2 lbs. Linguini 

Directions

  • Saute the garlic in olive oil for about 4 minutes. Add all the other ingredients except for the fresh parsley and whole clams. Simmer until the sauce concentrates, about 20 to 25 minutes. Add clams and simmer for another 5 to 6 minutes until the clams open. Toss parsley in now and stir in.

  • In order to have a nice creamy sauce, you need to cook your pasta very "al dente" or about 3/4 done. Drain pasta, put it back in the pot and cover with the hot sauce. Simmer for about 5 to 6 minutes until sauce thickens.

  • Serve with a fresh green salad, crusty bread and a couple bottles of good wine.

  • This recipe serves about 8 to 10 hungry people

SAUCES and DRESSINGSDirk FucikSAUCES, Pasta