Linguine with Clams
why make this recipe
Linguine with clams is a classic dish that brings the taste of the sea to your table. It is simple yet elegant, making it perfect for both everyday dinners and special occasions. The combination of fresh clams, garlic, and pasta tossed in a light, flavorful sauce creates a delightful meal that is sure to impress your family and friends. Plus, with easy-to-find ingredients and straightforward cooking steps, anyone can make this dish at home!
how to make Linguine with Clams
Ingredients:
- Kosher salt
- 1 pound linguine
- 6 tablespoons extra virgin olive oil
- 1/2 cup finely chopped shallots (from 2 shallots)
- 6 cloves garlic, coarsely chopped
- 1 cup dry white wine (such as Pinot Grigio, Chardonnay, or Sauvignon Blanc)
- 1/2 teaspoon red pepper flakes
- 2 pounds Littleneck clams (40 to 45, scrubbed)
- 1/4 cup plus 2 tablespoons fresh flat leaf parsley, finely chopped
- 3 tablespoons unsalted butter
- 1 teaspoon lemon zest (from 1 lemon, plus more to taste)
- 1 tablespoon lemon juice (from 1 lemon, plus more to taste)
Directions:
- In a large pot over high heat, bring 4 quarts of water and 2 tablespoons of kosher salt to a boil. Add the linguine and cook according to package directions until just shy of al dente. Drain in a colander, reserving 1/2 cup of cooking water for the sauce.
- While the pasta cooks, in a very large sauté pan over medium-high heat, heat the olive oil until hot but not smoking. Add the shallots and garlic and sauté until just golden (about 30 seconds).
- Add the wine, red pepper flakes, 3/4 teaspoon kosher salt, clams, and 1/4 cup of parsley. Bring to a simmer and cook covered until the clams open (about 6 to 8 minutes). Discard any unopened clams.
- If there’s not enough room in the sauté pan, transfer the clams to a plate and keep warm. Add the drained pasta to the sauté pan with the clams and cook while tossing occasionally until the pasta absorbs most of the sauce (1 to 2 minutes). Add reserved cooking water if necessary.
- Remove from heat and add the butter, lemon zest, lemon juice, and remaining parsley. Toss to coat, taste, and adjust the seasoning with more salt, lemon zest, or lemon juice if necessary.
- Transfer to a serving dish or bowls and serve.
how to serve Linguine with Clams
Serve Linguine with clams warm, garnished with extra parsley and a sprinkle of lemon zest. Pair it with a simple green salad and a glass of white wine to complete the meal. This dish is best enjoyed fresh but can also be served at a gathering for a delightful seafood pasta option.
how to store Linguine with Clams
If you have leftovers, store them in an airtight container in the refrigerator. It’s best to consume the dish within 1 to 2 days for optimal freshness. Reheat gently on the stovetop with a splash of water or wine to bring back some moisture.
tips to make Linguine with Clams
- Make sure to scrub the clams well to remove any grit or sand.
- Use high-quality extra virgin olive oil for a rich flavor.
- Feel free to adjust the amount of red pepper flakes to your taste for more or less heat.
- Fresh herbs make a big difference, so use fresh parsley if possible.
variation
You can customize this dish by adding ingredients like diced tomatoes or a splash of cream for a richer sauce. Additionally, using different types of shellfish, such as mussels or shrimp, can offer new flavors.
FAQs
1. Can I use frozen clams?
Yes, you can use frozen clams, but they may have a different texture than fresh clams. Make sure to thaw and rinse them before cooking.
2. What if I can’t find Littleneck clams?
You can substitute with other types of clams or even mussels, keeping in mind that cooking times may vary.
3. Can I make this dish ahead of time?
It is best served fresh, but you can prepare the sauce ahead of time and cook the pasta just before serving to keep everything fresh.
Linguine with Clams
Ingredients
Method
- In a large pot over high heat, bring 4 quarts of water and 2 tablespoons of kosher salt to a boil.
- Add the linguine and cook according to package directions until just shy of al dente.
- Drain in a colander, reserving 1/2 cup of cooking water for the sauce.
- While the pasta cooks, in a very large sauté pan over medium-high heat, heat the olive oil until hot but not smoking.
- Add the shallots and garlic and sauté until just golden (about 30 seconds).
- Add the wine, red pepper flakes, 3/4 teaspoon kosher salt, clams, and 1/4 cup of parsley. Bring to a simmer and cook covered until the clams open (about 6 to 8 minutes). Discard any unopened clams.
- If there’s not enough room in the sauté pan, transfer the clams to a plate and keep warm.
- Add the drained pasta to the sauté pan with the clams and cook while tossing occasionally until the pasta absorbs most of the sauce (1 to 2 minutes). Add reserved cooking water if necessary.
- Remove from heat and add the butter, lemon zest, lemon juice, and remaining parsley. Toss to coat, taste, and adjust the seasoning with more salt, lemon zest, or lemon juice if necessary.
- Transfer to a serving dish or bowls and serve warm, garnished with extra parsley and a sprinkle of lemon zest.