For this clam linguine alla vodka recipe, I decided to mash together two classic recipes, clam linguine and pasta alla vodka. The results are delicious. The sweet seafood-y clams are elevated by the rich, acidic vodka sauce.
I prefer chopped clams to whole clams for this recipe because they are packed in flavorful clam juice that you can use to thin the sauce. I also found whole clams to be gritty in comparison, requiring a rinse that takes away some flavor. As always, use what you like. Continue reading
