Thin spaghetti noodles, cooked al dente, are the perfect vehicle for soaking up all the deliciously briny clam juice. White wine is also included to add a bit of brightness to the sauce ...
Stir the sauce, wine, parsley and clams and juice in the saucepan. Reduce the heat to low. Cover and cook for 10 minutes, stirring occasionally. Serve the clam sauce over the linguine. Top with ...
The pasta with clams in white sauce that Steve Hoffman perfected while ... Taste and add salt to clam broth if necessary. Sauté the shallot and garlic in olive oil for 3-5 minutes.