Recipes|Featured Main
Linguine with Clams
Difficulty Level: Easy
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Prep Time:10 Minutes
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Cook Time:PT30M20 Minutes
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Yield:4-6 Servings
Ingredients
- Kosher or Sea Salt
- 1 pound linguine
- 3 tablespoons olive oil
- 1 shallot, minced
- 5 cloves garlic, minced
- ½ teaspoon red pepper flake (or to taste)
- 1 cup dry white wine
- 2 pounds fresh clams (such as Manila or Littleneck)
- 4 tablespoons butter
- ¼ cup chopped fresh flat leaf parsley
- 1 lemon, juiced
- Kosher or Sea Salt
- 453.59g linguine
- 38.34g olive oil
- 1 shallot, minced
- 5 cloves garlic, minced
- 2.13g red pepper flake (or to taste)
- 236.59ml dry white wine
- 907.18g fresh clams (such as Manila or Littleneck)
- 51.12g butter
- 59.15ml chopped fresh flat leaf parsley
- 1 lemon, juiced
A classic Italian pasta dish that is both easy and elegant. Soak your clams for 20 minutes in fresh cold water before using. This will help them discard sand and salt.
Preparation
STEP 1
In a large pot over high heat cook pasta in boiling salted water to just before al dente according to package instructions.
STEP 2
Meanwhile in your largest sauté pan heat olive oil over medium heat. Add shallots, garlic, and red pepper flake. Cook until fragrant, tender and lightly golden, about 1 minute. Season with salt.
STEP 3
Add wine to sauté pan. Increase heat to medium-high and bring to simmer. Add clams and cover with lid. Cook until all the clams open up, about 6-8 minutes. Discard any unopened clams.
STEP 4
Add cooked pasta directly from boiling water (or drained with colander reserving 1/2 cup cooking liquid) into sauté pan with clams. Toss gently together, mixing often until pasta cooks through and absorbs the sauce. Add reserved pasta cooking water if needed to create more thickened sauce.
STEP 5
Add butter, parsley and lemon juice to pasta. Mix gently until combined. Season with salt if needed. Transfer to serving dish or bowls and eat immediately while nice and hot.