We call this our convertible clam sauce because it can be a classic white clam sauce or if you are in the mood for a red clam sauce just add some diced tomatoes. Check out our other clam sauce recipes, we have several variations:
Clam Sauce with Basil
Linguine with Clams
White Clam Sauce
Cook linguine in a separate pot according to instructions. Drain juice from clams into large sauce pan or skillet, and set clams aside. Add the olive oil, wine and garlic into the pan or skillet with the clam juice. Over high heat, reduce the mixture volume by one third. Reduce heat to medium and add parsley and butter, stirring gently until sauce thickens slightly. Add clams and let simmer for 5 minutes over low heat. Drain pasta and place on a large platter, pour clam sauce over pasta and garnish with your choice of cracked black pepper, fresh basil, grated cheese or crushed red pepper. Serve with hard crusty bread.
Yield: 6 Servings
Convert to a Red Sauce by adding 2 cups of diced tomatoes when clams are added. Garnish with fresh basil, long chopped.