Linguine with Clams

5 from 1 vote

As daunting as seafood recipes seem, linguine with clams is such an easy recipe. If you have fresh clams nearby, this is a recipe you can have on the table in less than 30 minutes.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Italian

Servings: people

Calories: 358kcal

Author: Vincent DelGiudice

Cost: $20

Equipment

1 deep frying pan

Ingredients

1 lb linguine
2 dozen little neck clams
10 oz can clams in white wine
¾ cup white wine
¼ cup parsley
3 tbsp extra virgin olive oil
6 cloves garlic, minced
1 teaspoon red pepper flakes
1 tablespoon lemon zest
½ lemon, juiced

Instructions

Start by cleaning the clams by rinsing them in cold water and removing any debris on the shells. Then soak them in cold, salted water for 30-60 minutes, while you begin preparing the rest of the ingredients.
Heat your pan to medium heat. Pour in 2 tablespoon olive oil and once hot, add in the garlic and the crushed red pepper. Sauté for 1-2 minute, stirring frequently. Before the garlic begins to brown add white wine, lemon juice, lemon zest, and ½ the parsley and bring to a simmer. Allow the wine to simmer for 5-7 minutes, stirring occasionally.
In a large pot bring salted water to a boil and begin to boil the linguine until just before al dente.
Add the can of clams to the sauce and return the sauce to a simmer. Once the sauce is simmering, add the fresh clams into the sauce and cover. Keep the it covered for about 4-5 minutes. When you remove the cover, you should see that the clams have all opened. Remove the clams that have opened and place them on a plate. Cover the sauce again if any clams have not opened
Once the clams have been removed from the sauce, add your pasta to the sauce with ½ a cup of pasta water. Stir the pasta until it is completely covered in the sauce and allow the sauce to return to a low simmer. If the sauce isn't sticking to the pasta, add more pasta water and allow to continue simmering. Once the pasta is coated in the sauce, remove from the heat, stir in the rest of the parsley, and add the clams back in. Serve immediately

Notes

1. Let the sauce reduce. Don't be impatient. Once you add the canned clams, allow the sauce to simmer and reduce down so the sauce isn't soupy.
2. Give the clams time (and space) to open. Remove the clams that are open and give the clams that are still closed time to open.

Nutrition