Linguine with White Clam Sauce

My recipe for Linguine with White Clam Sauce uses coriander and it features Maine’s prized littleneck clams. This recipe will serve four.

Recipe provided by

Ingredients

36 littleneck clams Shop

1 cup white wine
1 bay leaf
1 pound linguine
2 strips bacon, minced and sauteed
1 onion, diced
1 teaspoon ground coriander
1 cup sour cream
2 tablespoons chopped flat-leaf parsley

Serves: 4

Directions

Put the clams, wine, and bay leaf in a large pot and bring to a boil. Remove the clams

as they begin to open, 5 to 7 minutes, and set them aside in a bowl.

Discard any clams that haven’t opened. Strain the clam broth into another pot, removing any sand that has accumulated in the bottom and reserve.

Cook the linguine al dente following the instructions on the package. While waiting for the pasta water to boil, start the sauce. Combine the bacon, onion, coriander, and reserved clam broth in a large saucepan. Bring to a boil and continue to cook until reduced by half, about 4 minutes. Remove from heat and whisk in the sour cream. Return the pan to low heat and warm through but don’t boil. Season to taste with salt and stir in the parsley.

Drain the pasta and add to the pan with the sauce, along with the clams in their shells. Toss to combine and cook over medium heat until the pasta has absorbed some of the sauce, about 2 minutes.