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Recipes>Linguine With Clam SauceKosher Salt 1/4 cup olive oil 5 cloves garlic, chopped 1/4 tsp. cayenne pepper 1/2 cup white wine 1 lb. linguine 1/2 cup chicken stock Salt Fresh pepper 1 Tbsp, butter Start water boiling for the linguine. When water is boiling add linquine and cook for about 10 minutes. Meanwhile, drain the juice from the clams and set aside. Chop clams into chunks. Heat olive oil in a large skillet over medium-low heat. Saute garlic and pepper in the olive oil. Do not burn the garlic. Add the clams, and the clam juice. Raise the heat to medium high, stirring clams making sure they saute evenly. Add the white wine and cook for about 5 minutes. After the 5 minutes, add chicken stock, 1/2 tsp. of salt and a pinch of fresh pepper. Cook for another 5 minutes. When linguine is done cooking, drain the water out, and butter tossing to thoroughly coat the pasta with butter. To serve, place some of the linguine onto a plate or bowl. Add some of the clam sauce, and toss. This recipe is for a white clam sauce. If you want a red clam sauce, add 1 1/2 cups of canned plum tomatoes at the same time you add the chicken stock.
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