Linguine Vongole in Bianco

Ingredients

 1 lb fresh clams

 2 oz chopped, frozen, clams

10 oz  cooked linguine pasta

 1 oz  minced garlic

 1½ fl oz  Italian olive oil

 2 fl oz white wine

 2 pinch  sea salt

 2 pinch  fresh ground black pepper

 ¼ pinch crushed red pepper flakes

 ¼ pinch dried oregano ( I prefer Mexican oregano as opposed to Turkish)

1/8 tsp fresh thyme

 ½ or a large fresh lemon squeezed  

1/4 cup fresh chopped Italian parsley

2 large fresh basil leaf

 ¼ oz minced Italian anchovy

 6  fl oz  homemade or organic  chicken stock 

Method

Cook your pasta al dente.
 

Pour your olive oil into a large, wide pan so that it coating the bottom and heat the oil, but not until it is smoking we don't want to burn the garlic!

 
Saute the garlic and sauté until golden.

Add the live clams and white wine.

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Put the lid on the pan and steam the clams shaking occasionally until they open.  Throw away clams that don't open.

Drain the Linguine and put it in the pan with the steamed clams and wine. Reduce the heat to simmer.

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Add the remaining ingredients to the pan.

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Season with salt and pepper to taste and toss until the pasta is well coated with sauce.

Add another tablespoon of olive oil if you like or mount with a 1/2 tablespoon of butter.

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Top with chopped parsley and a chiffonade of basil.

Linguine Vongole in Rosso

( this make a larger quantity) Adapted from Wikibooks

(A general rule is that dry pasta doubles in weight so 1 pound of pasta would make 32 oz cooked.  So this would be 4 - 8 oz portions of pasta.)  

Ingredients

1 pound dry Linguine
Italian olive oil
3/4 ounce of fresh minced garlic
2 pounds live clams
8 ounces diced fresh or San Marzano Plum tomatoes  
8 ounces canned, shelled clams, thoroughly rinsed
4 fluid ounces bottled clam broth
1/2 cup fresh chopped Italian Parsley
 sea salt and fresh ground black pepper to taste

Method

Cook your pasta until it is al dente.

Pour olive oil into a large, wide pan so that it barely covers the bottom and heat the oil.

Add the garlic and sauté until golden brown. Be careful not to burn the garlic.

Add the live clams and diced tomatoes.

Put the lid on the pan and cook for about eight minutes. Shake the pan every minute or so to help the clams open. Throw out those that don't.

Drain the Linguine and put it in the pan with the live clams and tomatoes.

Reduce the heat to low.

Add the canned clams and clam broth to the pan.

Season with salt and pepper to taste and toss until the pasta is well coated with tomatoes and oil.

Add another tablespoon of olive oil or mount with a tablespoon of whole unsalted butter if you like.

Sprinkle with chopped parsley and fresh chopped basil.