Sometimes I want authentic linguini and clams with white sauce, but do not have access to the ingredients. Where I live in Ohio, fresh clams are not an option. This recipe addresses that by using readily available canned clams in our sauce. The sauce is garlicy with a hint of white wine. For a textural change, we top the linguini and clams dish with pan roasted bread crumbs.
In my local markets, chopped, minced, and baby clams are available. I tend to use the chopped variety for this recipe. In my opinion the minced clams are too small. The baby clams would work as well, but will be less likely to cling to the linguini.
Whichever type you choose, dump the contents of the cans into a fine mesh strainer and rinse them. Small particles of sand tend to find their way into the juice which does not make for good eats. We will replace this use with bottled clam juice sold at most markets.
When choosing a wine for this linguini and clams with white sauce, I use Pinot Grigio. Cabernet Sauvignon or most other dry wines would work as well. Just please avoid using the wine bottled as “cooking wine”. I would add little flavor, and the general rule when cooking with wine is that if you wouldn’t drink, why cook with it!
For the topping, I choose to use panko bread crumbs. I prefer their texture to the finer Italian breadcrumbs. Fresh bread would work as well, but it should be a little stale. Just give the fresh bread a few pulses in a food processor, and cook as directed. Please pay close attention to them while they are in the pan. Bread crumbs can turn from beautifully golden brown to burnt in the blink of an eye.
As a final touch, I will garnish with lemon but never add it directly to the pan. Not everyone may like the addition of lemon in this sauce, so by providing it as a garnish it can be added to suit an individual’s taste.
