I used the last of the clams I harvested recently for linguini with clam sauce, last night. I have found that a mixture of finely chopped cilantro, curly parsley, copious amounts of fresh chopped garlic, dry white wine with good olive oil makes the base for a great white clam pasta sauce. I simmer the combination together for about ten minutes, zip it up with an immersion blender, until smooth, reduce until the wine volume is halved and add chopped raw clams and bring to a simmer, putting the salted pasta water on high heat at the same time. When the pasta water is at a rolling boil, I add the pasta to it, turn up the heat of the simmering sauce and add the whole clams to that pot. The pasta is usually done at the same time the clams open up, and it is a simple matter of bringing them all together at that point.
HC
