Bill's Linguini and White Clam Sauce

chef Bill

"An adaptation from a classic recipe originally from the best Chicago Italian restaurant"
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Original recipe yields 4 servings

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  1. SAUCE:
  2. In a large (2QT) sauce pan add Olive Oil and chopped onion. Sauté’ until soft (not brown). Add Flour to Onions and gently stir in all spices for about 1 minute until flour is absorbed. On simmer, add wet ingredients gradually to the sauce pan until well incorporated, add Clams and ½ Cup parsley and ¼ Cup parmesan cheese. Stir (low simmer) for about 2 minutes, cover and let stand (should be slightly thick sauce).
  3. Note: Can be held off heat for about 1-2 hours, just re-warm gently prior to serving. This SAUCE also freezes well in airtight container. Just defrost at room temp for 2 hrs, then gently warm back to it’s original goodness!!!!!!!
  4. PASTA:
  5. Meanwhile:
  6. Bring large pot to boil, add a couple of pinches of Kosher Salt to boiling water and quick stir to dissolve. Add pasta and cook for about 6-7 minutes (still firm but cooked through) – drain.
  7. Return pot to stove under low heat add 3 TBLS butter and 1 TBLS EVOO. When melted, add pasta back to pot and stir in 1/3 Cup parsley and add 1/3 Cup parmesan cheese and add pinch of salt and Fresh Ground Black Pepper. Stir in well.
  8. TO SERVE:
  9. Add a little (1 TBLS) sprinkle of parmesan cheese to plates. Pile pasta on top and add a generous ladle of sauce. Garnish with Sliced lemon and a little parsley. Serve immediately.


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