Big Joe shares Chef Pat’s linguini with white clam sauce
As I pointed out in other writings, one of my favorite restaurants is Trama’s Trattoria in Long Branch, NJ. Chef Pat Trama serves up great Italian homemade cuisine and the choices are mouthwatering which makes it difficult to choose your dinner when you enjoy his fine restaurant.
One of his signature dishes is his linguine in white clam sauce. It is very good. The pasta is perfect and the sauce is light but leaves an impression on your palette.
Chef Pat was kind enough to give me the recipe, and I took his stern advice and made sure that I included local fresh ingredients. I did, and I found it delicious.
Please take the time to enjoy this dish with family, friends, or a special occasion. You’ll be glad you did.
Here’s Chef Pat Trama’s Linguini in White Clam Sauce enjoy!
Trama’s Trattoria Linguini in White Clam Sauce
Serves 6 people
1lb linguini pasta
2oz extra virgin olive oil
1 bulb garlic (peeled and thinly sliced)
4 dozen button clams (rinsed)
6oz white wine
6oz pasta water
10oz unsalted butter
8 whole calabrian chili peppers
½ bunch of Italian parsley (stemmed & chopped)
salt and pepper to taste
1 ½ oz of grated parmesan cheese (optional)
Cook pasta al dente for 6 – 8 minutes. In a large saucepan over medium-high heat, add extra virgin olive oil and sliced garlic. Toast the garlic until golden brown. Add button clams, and deglaze with white wine, pasta water, and butter. Reduce over high heat until the sauce has reduced by half. Add pasta to the sauce, then finish with Calabrian chili peppers and chopped parsley. Season with salt and pepper to taste, drizzle with extra virgin olive oil (grated parmesan cheese optional).
The post above reflects the thoughts and observations of New Jersey 101.5 weekend host Big Joe Henry. Any opinions expressed are Big Joe’s own.