{"id":6561,"date":"2016-03-21T15:54:15","date_gmt":"2016-03-21T19:54:15","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/?p=6561"},"modified":"2023-12-19T11:52:19","modified_gmt":"2023-12-19T16:52:19","slug":"linguine-with-clam-sauce","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/linguine-with-clam-sauce\/","title":{"rendered":"Linguine with Clam Sauce"},"content":{"rendered":"\n\n\n\n\n<h3 class=\"wp-block-heading\">Recipe<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>30 cherrystone clams, shucked, coarsely chopped, liquid reserved<\/li>\n\n\n\n<li>\u00bc cup olive oil<\/li>\n\n\n\n<li>1 cup chopped onion<\/li>\n\n\n\n<li>\u00be teaspoon pressed garlic<\/li>\n\n\n\n<li>2 (14.5ounce) cans chopped tomatoes, drained<\/li>\n\n\n\n<li>\u00bd teaspoon freshly ground black pepper<\/li>\n\n\n\n<li>\u00bd teaspoon red pepper flakes<\/li>\n\n\n\n<li>1 teaspoon oregano<\/li>\n\n\n\n<li>\u00bd pound linguine<\/li>\n\n\n\n<li>freshly grated Parmesan cheese<\/li>\n<\/ul>\n\n\n\n<p>Heat oil in large, heavy saucepan. Saut\u00e9 onion and garlic until soft. Add tomatoes and simmer, uncovered for 5 minutes. Add black and red pepper and oregano. Cover and simmer gently for 15 minutes, stirring occasionally. Add clams and \u00be cup reserved liquid. Simmer, uncovered, for 3 to 5 minutes, stirring frequently, until clams are done, about 5 to 10 minutes.<\/p>\n\n\n\n<p>Meanwhile, cook linguine according to package directions. Drain and put in a large, heated bowl. Add half the clam sauce, toss well, dish into heated soup bowls, and top with the remaining sauce. Sprinkle with Parmesan. <\/p>\n\n\n\n<p>Contributed by&nbsp;<a href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/contributors\/\" target=\"_blank\" rel=\"noreferrer noopener\">Joyce Taylor<\/a> &nbsp;From:&nbsp;<a href=\"https:\/\/uncpress.org\/book\/9780807855133\/mariners-menu\/\" target=\"_blank\" rel=\"noreferrer noopener\"><em>Mariner\u2019s Menu: 30 Years of Fresh Seafood Ideas<\/em><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Remember to cook clams only until tender. Overcooking toughens them. Also, watch the amount of salt you add to clam dishes. Many clams taste salty naturally, and any additional salt will be too much. Mariner&#8217;s Menu shares a recipe for Linguine with Clam Sauce.<\/p>\n","protected":false},"author":23,"featured_media":6563,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"ncst_custom_author":"","ncst_show_custom_author":false,"ncst_dynamicHeaderBlockName":"ncst\/default-post-header","ncst_dynamicHeaderData":"{\"showAuthor\":true,\"showDate\":true,\"showFeaturedVideo\":false,\"caption\":\"\"}","ncst_content_audit_freq":"","ncst_content_audit_date":"","ncst_content_audit_display":false,"ncst_backToTopFlag":"","footnotes":""},"categories":[122,217,15,226,98,215,216,218],"tags":[145,114,152],"displayCategory":null,"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Linguine with Clam Sauce - Mariner&#039;s Menu<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/linguine-with-clam-sauce\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Linguine with Clam Sauce - Mariner&#039;s Menu\" \/>\n<meta property=\"og:description\" content=\"Remember to cook clams only until tender. 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