Pasta with Fresh Clam Sauce

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Appears in Cook's Illustrated November/December 1997

Start with small littlenecks or cockles, cook them separately, and use the natural clam juices as the basis for a quick sauce.

SERVES 4

TIME 50 minutes

Pasta with Fresh Clam Sauce

WHY THIS RECIPE WORKS

We wanted to find just the right proportions of just the right ingredients for the best clam sauce recipe possible. We used a combination of tender but expensive littlenecks in the pasta and cheaper quahogs for the clam juice we’d need in t...

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