Linguine with white clam sauce

Having a craving! Any great recipes out there? Would also like to try the red sauce.

It's quite simple and delicious. Really don't need a recipe just start with some olive oil and add chopped fresh garlic. Saute in a few tablespoons of fresh parsley for a few minutes. Add white wine, simmer another few mins. Turn up the heat, add fresh clams, cover and cook till they open. Serve over al dente cooked linguine. Italians never use Parmesan cheese with seafood. Excellent. For red sauce, add canned San Marsano tomatoes after the oil and garlic simmer. This is how I do it, I'm sure others have their favorite recipe. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Cheers.gif" alt="" />

Awesome...thanks. I am one of those who measure everything. For 2 adults can you give me an idea of how much oil..wine and etc?

About 3 tbsp. olive oil, I use 1/2 cup white wine (usually a Pinot Grigio) but fresh clams are a must, not canned. Fresh parsley is also a must. Salt and pepper to taste and I also add some red pepper flakes when I saute the garlic, depends on how much heat you like. Actually this recipe is from Lidia's Italian Kitchen, somewhat modified to our taste. Enjoy! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Cheers.gif" alt="" />

Making tonight! Thanks. Beautiful fresh clams....yummmm.

I make mine similarly, except I wait to add the parsley at the end. I also occasionally put some anchovy paste or a couple of whole anchovies in with the garlic. It adds a nice salty, nutty taste which we enjoy. I also toss the linguini in the pan with the sauce for a minute or two to allow the pasta to absorb the flavor of the sauce.

I prefer Clams with Red Sauce, it's less fat and better for you! I've been making it forever, and put it on my food blog in January.
http://gotitcookit.blogspot.com/2011/01/spaghetti-with-red-clam-sauce-capers.html

EXACTLY! but I use 1/2 olive oil and 1/2 real unsalted butter! add some toasted pine nuts for a great addition!
needs parsley too, like Georgia said!

for red sauce, I just add some saute'd grape tomatos (done til they just "pop" open) and always some dried, rubbed thyme... yummmm...
red sauce, clams and thyme are a combo that can't be beat~!