Chef Franks Spaghetti (Linguine?) with White Clam Sauce

Making a great white clam sauce for pasta relies on choosing the best ingredients. Using fresh clams, garlic that you chop yourself & Italian parsley makes all the difference. this is a simple dish where good ingredients & technique are key. Hope you enjoy.

Film, Editing & Production:Karen & Frank Proto

Original music by:Max Ludlow & Brandon Schock
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Makes about 4 servings

Steaming the clams

24 little neck Clams
3 tbsp/42 g Olive oil
4 cloves Garlic, smashed
2 cups/473 ml dry white wine
Parsley stems

Steam until opened. Remove and pick. Discard the shells. Chop the clam meat.
Strain and Save the cooking liquid. Make sure any grit stays in the bottom of the pot.

Sauce

2 tbsp/28 g Olive oil
6 cloves Garlic, chopped
1/2-3/4 cup/100 g-150 g Parsley, chopped
Chopped clams
Clam cooking liquid
1/2 #/226 g Unsalted butter
Chili flakes
Lemon

Assembly

1 #/453 g pasta (I used more in the video but this works better)

-use whatever pasta you want. I’m not a fan of linguine
-skip the cans and jars. Use fresh clams, garlic, parsley.
-choose smaller clams Manila, cockles, littlenecks
-keep clams cold
-scrub clams of outside grit with a stiff brittle brush
-store clams in a colander with a large bowl topped with ice
-never let clams soak for longer than a few minutes in fresh water
-test for life
-check out my video that goes into more depth about clams
-skip the shells when you serve. Small pieces of shell are not delicious
-add the clams back just to warm up. Overcooked clams are chewy.
-cook pasta 3/4 of the way and finish in the sauce
-I like spaghetti not linguine