Linguine with Clams
This is my easy linguine with clams recipe, perfect for a family! We combined fresh littleneck clams with canned clams to maximize flavor and clams in the sauce!
Servings: 6 people
Calories: 374kcal
Cost: $20
Equipment
- 1 wide skillet or saucepan with lid
- 1 spider strainer
Ingredients
- 1 lb linguine
- 3 tbsp extra virgin olive oil
- 6 cloves garlic, minced
- 1 teaspoon red pepper flakes
- ¾ cup white wine
- 1 tablespoon lemon zest
- ½ lemon, juiced
- 50 little neck clams
- 10 oz can whole baby clams
- ¼ cup parsley
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. Rinse the clams after the initial soak and repeat the process once more.
- Rinse the clams after their final purge and keep them in the refrigerator until you're ready to steam them.
- Bring a large pot of water to a boil. Salt the water. Meanwhile, heat a wide saucepan with a lid over medium heat. Add extra virgin olive oil, and once shimmering, stir in the garlic and the crushed red pepper.
- Stir the garlic for about 60 seconds or until fragrant. Pour in the white wine, lemon juice, and lemon zest. Bring to a gentle simmer. Simmer for 3-5 minutes until the sharp alcohol smell has cooked off. While the sauce reduces, add the linguine to the boiling water and cook it for about 1–2 minutes less than the package directions for al dente. The pasta will finish cooking in the clam sauce.
- Place all of the fresh clams into the sauce. Cover and steam for 5-7 minutes until all of the clams have opened. Remove the clams from their shells and pour in your canned clams. The sauce should still be very loose.
- Add about ¼ cup of pasta to the sauce. Drain your pasta and add it to the pan. Bring the sauce to a simmer, tossing often to allow the starch to mix with the sauce.
- Stir the pasta often until the sauce becomes glossy and sticks to the pasta, about 4 minutes. Right before serving, toss with fresh chopped parsley.
- Serve immediately with extra fresh chopped parsley
Save at least 1 cup of water before draining the linguine.
Discard any clams that will not open.
Video
Notes
- Don't brown the garlic; just gently sauté right until fragrant, then immediately add the wine to stop them from cooking further.
- If you want to add a bit of extra herby flavor to the dish, before you sauté the garlic, sauté the parsley stems in the olive oil for 30 seconds, then remove them.
- Don't fully cook the linguine in the boiling water. Cook to right before al dente and finish in the sauce for a glossy, almost naturally creamy texture.
- The sauce is always looser than you think right up until you add the pasta. The pasta then adds some starch to the sauce and soaks up some of the liquid.
- Remove the fresh clams as they open. Don't wait for every clam to open before removing them from the pan. Transfer each opened clam to a plate as it finishes cooking to keep the meat tender instead of rubbery.
Nutrition
Calories: 374kcal | Carbohydrates: 60g | Protein: 13g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 6mg | Sodium: 25mg | Potassium: 236mg | Fiber: 3g | Sugar: 2g | Vitamin A: 370IU | Vitamin C: 10mg | Calcium: 39mg | Iron: 2mg
