Classic Linguine with Clam Sauce
Classic Linguine with Clam Sauce: Andrew Zimmern's simple, garlicky white wine sauce lets the briny clams shine. Perfect for impressing guests with minimal effort.
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Cooking tools:
- Fine-mesh sieve
- Saute pan
- Pot
- Colander
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Serving bowl
Ingredients
- 1 pound linguine
- 3 tablespoons olive oil
- 48 little neck or cherrystone clams
- 3/4 cup white wine
- 1/4 cup water
- 1/2 cup olive oil
- 8 garlic cloves, sliced thin
- 1 pinch red chile flakes, or more to taste
- 4 tablespoons parsley, minced
- 3 sprigs fresh oregano, leaves removed and reserved
- Salt
- Pepper
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