Linguini with White Clam Sauce | Zesty Authentic Italian Recipe | Linguini al Sugo Bianco di Vongole

Today’s recipe is a traditional Italian dish that dates back to the 1700s...linguini with white clam sauce.

Which has the nickname of spicy eggs in purgatory or...as the Italians say, uova piccante in purgatorio.

As always, prep your ingredients in advance...it really helps the workflow and prevents mistakes.

Here’s the ingredients you’ll need:

extra virgin olive oil
2-oz can of flat anchovies coarsely chopped
3 tablespoons unsalted butter
1 small head of fresh garlic chopped
1 teaspoon Calabrian chili paste
1 teaspoon coarse black pepper
1/2 teaspoon red pepper flake
1/2 cup white wine
1 pound linguini or your favorite long pasta
1/4 cup kosher salt for pasta water
8 oz of clam juice or chicken broth
2 6-1/2 oz. cans of minced clams
1/2 cup chopped flat parsley

So that you can jump to the topic in the episode that you may want to review more closely, here is where to find it in the timeline:

00:00 Introduction
00:40 Add Olive Oil and Butter to Preheated Pan
00:59 Add Chopped Anchovies to Pan
01:15 Add Fresh Garlic
01:39 Add the Heat...Calabrian Chili, Red Pepper Flake, and Coarse Black Pepper
02:00 Add White Wine and let the Alcohol Burn Off
02:12 Add Clam Juice or Chicken Broth
02:23 Drop the Pasta
02:34 List of Ingredients
03:17 Add Minced Clams to Sauce and Bring to Low Simmer
03:36 Mix Pasta Directly from Pot to Sauce and Mix Thoroughly
03:52 Add Parsely and Mix
04:08 Plate the Pasta
04:37 Bon Appetit!

Find us on YouTube at @aquickrecipe
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Hope you enjoyed this episode.

Bon Appétit!