Linguine with Clams

Name: Linguine with Clams: 7 Secrets for Perfect Pasta Night!
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 lb Linguine Pasta; 2 lbs Fresh Clams (Manila or littleneck); 4 cloves Garlic (Minced); 1 /4 cup Olive Oil (Extra virgin); 1 /2 cup Dry White Wine (Such as Pinot Grigio); 1 /4 cup Fresh Parsley (Chopped); Red Pepper Flakes (To taste); Salt (To taste); Black Pepper (To taste)

Jump to Recipe Print Recipe Pin it

Okay, friends, let’s talk about comfort food, but not the usual suspects like mac and cheese or pizza. What is Chicken Pot Pie? Today, we’re diving into something a little more sophisticated, yet surprisingly simple. Linguine with Clams. Is it one of those dishes that tastes like you spent hours slaving away in the kitchen? Is it easier to order takeout? Think of it as the Italian cousin of shrimp scampi, but with a briny, oceanic twist. What is the best way to travel to the coast? Fresh, high-quality clams, garlic, olive oil, and a splash of white wine. Serve with steamed rice. What are some good red pepper flakes to add to a dish? I always feel like I’m on vacation when I make this, even if I just stare at a mountain of rocks. What is the best way

What is Linguine with Clams?

What is Linguine with Clams?Linguine alle Vongole, as they say in Italy, is a classic pasta dish that highlights the delicate flavor of clams. It’s essentially linguine pasta tossed in a simple yet flavorful sauce made with fresh clams, garlic, olive oil, white wine (or clam juice), and herbs like parsley. Think of it as a celebration of the sea in a bowl. There are variations, of course – some people add tomatoes, others use different herbs – but the core elements remain the same. I always think it’s funny how such a simple dish can have so many opinions surrounding it! It’s essentially a quick sauté of aromatics and shellfish, deglazed with wine, then tossed with perfectly al dente pasta. The pasta soaks up all that delicious, briny goodness, creating a symphony of flavors in every bite. It’s the perfect dish for a weeknight dinner or a fancy weekend meal.

Why you’ll love this recipe?

Okay, where do I even begin? What I love most about this linguine with clams is how incredibly flavorful it is, despite being so simple. The briny, slightly sweet taste of the clams perfectly complements the garlicky, herbaceous sauce. It’s a dish that truly lets the ingredients shine. Plus, it’s surprisingly easy to make. Honestly, the hardest part is probably just shucking the clams (and even that’s not so bad once you get the hang of it!). This one’s a lifesaver on busy nights when you want something delicious and impressive, but don’t have hours to spend in the kitchen.
Also, it’s fairly budget-friendly. While fresh clams might seem a little pricey, they’re actually quite affordable, especially when compared to other seafood options. And a little goes a long way in terms of flavor. And talk about versatility! You can easily adapt this recipe to your liking. Add a pinch of red pepper flakes for a little heat, toss in some cherry tomatoes for sweetness, or use different herbs like oregano or basil for a different flavor profile. It’s also delicious served hot or cold, making it perfect for leftovers (if you have any!). It reminds me a little of scampi, only lighter. If you are in the mood for something creamy, my cacio e pepe is always a winner!

How do I make Linguine with Clams?

Quick Overview

How do you make linguine with clams? What is the best way to sauté garlic and red pepper flakes in olive oil? What is the best way to cook clams? What’s a good recipe for linguine? Toss in some parsley and serve. What is the best way to do it in less than 30 minutes? How do you cook clams? Overcooked clams are rubbery and not very pleasant. Trust me, I’ve made that mistake before!

Ingredients

For the Linguine with Clams:
* 1 pound linguine pasta * 2 tablespoons olive oil * 4 cloves garlic, minced * 1/4 teaspoon red pepper flakes * 1/2 teaspoon arugula * One tsp of salt * *1 lb pasta. Pepper flakes (optional) * 2 pounds fresh clams, scrubbed (I prefer littleneck or Manila)* 1/2 cup salt * Dry white wine (such as Sauvignon Blanc or Pinot Grigio) or clam juice * 1/4 cup chopped fresh fresh lemon * 1 tsp. * Salt and freshly ground Black Pepper to taste * Lemon wedges for serving (optional)

What are the Step-

Step 1: Cook the Pasta

Bring a large pot of salted water to boil. Add salt and pepper. Add the linguine and cook according to package directions until al dente. If desired, serve immediately. How much pasta water should I reserve before draining? How do you make a creamy pasta sauce?

Step 2: Sauté the Garlic

While pasta is cooking, heat the olive oil in a large skillet or pot over medium heat. Add the garlic and red pepper flakes and cook for about 1 minute, or until fragrant. How do you avoid burning garlic?

Step 3: Steam the Clams

Add the clams and white wine to the skillet. Cover and cook for about 5-7 minutes, or until the clams have opened. Discard any clams that do not open. Those are a no-go.

Step 4: Toss with Pasta

Add the cooked linguine to the skillet with the clams and sauce. Is it necessary to add a little water to the pasta to make if it’s too thick for it to cook? I always do this even if it seems like there’s already enough sauce – it really brings everything together.

Step 5: Finish and Serve

Stir in the chopped parsley. Season with salt and pepper to taste. Serve immediately, with lemon wedges for squeezing over (optional). What are some good ways to spend a day in the kitchen?

What should I serve it with?

For a light lunch:What is the best salad to serve with linguine and clams? The acidity of dressing cuts through the richness of the sauce and cleanses the palate.

For a dinner party:Start with a refreshing appetizer like bruschetta or Caprese salad. Serve the linguine with clams as the main course, followed by a light dessert like panna cotta or creme fraiche. Don’t forget the Crusty Bread for soaking up all that delicious sauce!

For a casual weeknight meal:Pair it with a side dish like roasted asparagus or steamed broccoli. A glass of crisp white wine, like Pinot Grigio or Sauvignon Blanc, is also a great addition.

My Family Tradition: What is your familyMy Nonna always served this with a side of grilled artichokes. The slightly bitter flavor of artichokes is a nice contrast to the briny sweetness of the clams.

How do I make a perfect linguine with clams?

What is the best ClaUse fresh, high-quality clams. Look for fish that have a clean, briny smell. Avoid clams that are cracked or have a strong, fishy odor.

Garlic Control: WhatWhy don’t you burn the garlic? Cook it over medium heat until fragrant, but not browned.

Wine Choice: Use a dry white wine, like Sauvignon Blanc or Pinot Grigio. Avoid sweet wines, as they will clash with the flavor of the clams.

Pasta Water:Don’t forget to reserve some pasta water before draining the pasta. How do you make a creamy pasta sauce?

Clam Prep:Before cooking, soak the clams in cold salted water for about 20 minutes to help them release any fat. I learned this trick after my first batch was a little too crunchy.

Don’t overcoDon’t overcook clams. They are rubbery. Cook them just until they open.

What are some Storing and Reheating Tips?

Room Temperature: Linguine with clams should not be left at room temperature for more than 2 hours.

Refrigerator Storage: WhatCan you store leftover linguine with clams in an airtight container in the refrigerator for up to 2 days? What is the best way to cook pasta?

What is the best freeI don’t recommend freezing linguine, as the clams can become rubbery and the pasta can get mushy. If you’re really desperate, make sure to use a freezer-safe container and consume within the same day.

What are the most frequently asked questions?

Can I use canned clams?

While fresh clams are definitely the best option, you can use canned clams in a pinch. Just make sure to drain them well and adjust the amount of salt accordingly. The flavor won’t be quite as vibrant, but it will still be a decent substitute.

Can I add tomatoes?

Absolutely! Some people love to add a can of diced tomatoes or some fresh cherry tomatoes to their linguine with clams. It adds a touch of sweetness and acidity that complements the briny flavor of the clams.

What kind of pasta can I use?

Linguine is the classic choice for this dish, but you can also use other long, thin pastas like spaghetti, fettuccine, or even angel hair. Just adjust the cooking time accordingly.

Can I make this ahead of time?

I don’t recommend making the entire dish ahead of time, as the pasta can become mushy. However, you can prep the ingredients ahead of time, such as mincing the garlic and chopping the parsley. You can also shuck the clams ahead of time, but store them in the refrigerator covered with a damp cloth.

What if I don’t have white wine?

If you don’t have white wine, you can substitute with clam juice or chicken broth. Just add a squeeze of lemon juice for acidity.

Final Thoughts

So, there you have it – my go-to recipe for Linguine with Clams! I hope you’ll give it a try and experience the magic of this simple yet incredibly flavorful dish. It’s perfect for a quick weeknight dinner, a fancy weekend meal, or any occasion in between. And if you’re a seafood lover like me, you might also enjoy my Shrimp Scampi or my cioppino recipe. What I love is that it takes me back to my summers on the shore, even when I can’t make it there in person! Can’t wait to hear how yours turns out! Let me know in the comments if you give it a shot or make any delicious twists of your own. Happy cooking!

No ratings yet