Linguine with White Clam Sauce

Submitted by Michelle Maggs

I got this recipe from watching morning tv in March 1989. I was homebound with my first baby in snowy upstate New York and discovered the show “Live! With Regis and Kathy Lee!” Before I tired of perky Kathy Lee Gifford in the morning, Regis had his wife Joy on the show to demonstrate how to make this, his favorite dinner. I tried the recipe and have adapted it over the years until I got the ingredients “just right” for the four of us. It is now our Numero Uno favorite family dinner. Here’s the Maggs version. We usually serve it with garlic bread, salad, and white wine.

Ingredients

1 lb. of linguine
4-6 garlic cloves, chopped
1/4 cup of extra virgin olive oil
4-5 cans of minced clams, drained
Drained clam juice reserved for broth
1/2 cup of dry white wine
1/2 cup of fresh parsley, minced
1 tsp. of dried oregano
1 tsp. of dried basil
1 tsp. of ground pepper
Freshly grated parmesan cheese

TIP: Timing is critical on this one, so have all ingredients measured out and ready to assemble before starting. This goes together fast once you start. When the pasta water is boiling, it’s time to add the pasta, but also time to start the sauce. The pasta and sauce take about the same amount of time to cook, and you don’t want to overcook clams.

Directions

1. Cook pasta according to package, then drain… in meantime…

2. Heat oil in a large saucepan

3. Add garlic and sauté for a minute, don’t let it turn dark brown or burn

4. Add clams, without the juice, to the pan and heat through until no longer pink

5. Add wine, stirring in and cooking until heated through, just until about to boil

6. Add oregano, basil, and pepper, then stir

7. Add reserved clam juice, stir, and heat again just until about boil

8. Turn off heat and stir in chopped parsley

9. Add pasta and toss

10. Spring cheese on top and serve immediately

Have you made this recipe? Share your tips, tricks, and stories in the comments below!