Linguine with Clams (VIDEO)

A pan full of cooked Linguine with Clams with a lemon wedge.

5 from 10 votes

Linguine with Clams (VIDEO)

Linguine with Clams is a classic seafood pasta that is so simple yet brings so much flavor! The clams bring a ton of flavor from their natural juices, and the sauce is emulsified with some butter and olive oil along with beautiful garlic and heat from the red pepper.

Prep Time20

Cook Time10

Total Time30

Course: Main Course

Cuisine: Italian

Servings:

Author: Chris Joe

Ingredients

2 lbs fresh clams I recommend Littleneck or Manila clams
8 oz Linguine pasta
2 tbsp olive oil
2 tbsp butter
1/4 tsp red pepper flakes
4 cloves garlic crushed
1 bunch fresh italian parsley stems and leaves separated
1 cup white white or chicken stock if you prefer alcohol free
kosher salt
lemon for garnish

Instructions

Soak clams in salted water for 20 minutes to clean them, then rinse with cold water and drain, scrubbing any residue from the shells with the rough side of a sponge.
In a pot of boiling water, season with salt (1 tbsp per quart) over high heat. Add the linguine and cook until very al dente (1-2 minutes) less than package directions.
While the pasta is cooking. Heat a large skillet over medium heat. Add the olive oil and butter to the pan until the butter is melted. Add the red pepper flakes, crushed garlic and 2-3 parsley stems to the pan and fry for 30 seconds until the parsley stems and garlic are fragrant.
Turn the heat to high. Add the drained clams along with white wine, cover and steam for 6-8 minutes until the clams have opened up. Remove the clams from the sauce and place them into a separate bowl, discarding any unopened clams. Remove the parsley stems and garlic, then reduce the sauce by 1/3.
Once the sauce is reduced, immediately add the linguine and 1/2 cup of pasta water.
Drizzle 1 tbsp of olive oil to the pasta. Cook and toss the pasta over high heat until the sauce has thickened slightly and emulsified.
Add back the clams and freshly chopped parsley and mix to combine. Garnish more parsley and lemon, if desired, and enjoy!

Video

Notes

Fresh Clam Tips - I recommend using fresh clams - I recommend Littleneck clams or Manila clams. Fresh clams need to breath to stay alive, so purchase them the day you want to use them and keep them uncovered in the refrigerator until you are ready to cook. (Do not need them in an airtight container or plastic bag.)

Clean Your Fresh Clams - Fresh clams from the store must be cleaned before cooking them. Add them to a large bowl of cold salted water, let them sit for at least 20 minutes and scrub the shells with a soft brush to remove any debris. Discard any clams that are open or that have cracked or chipped shells. If you knock on a clam and it is alive, it will close its shell.

If Using Canned Clams - Instead of steaming the clams, let the sauce reduce and add the clams to the sauce. Cook them through for 1-2 minutes to heat and continue with the recipe as written.

Salt Your Pasta Water! - This is the first step in ensuring your dish is properly seasoned. The Italians believed in adding flavor in every step of the cooking process and salting your pasta water can be seen as your 'foundation'. I like my pasta water to be as salty as the sea - briny but not so salty that it's unbearable. I use kosher salt but you can use whatever salt you have on hand.

Undercook Your Pasta - Account for the time that the sauce will take to reduce and thicken (1-2 minutes) and undercook your pasta by the same amount of time. If the sauce has reduced too much before the pasta is done to your liking, you can always add additional pasta water to loosen the sauce back up and continue cooking the pasta.

Storage and Reheating - Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. I recommend serving Linguine with Clams fresh - the leftover pasta will stick together when made ahead of time. Reheat in a pan with a splash of water to loosen up the pasta; you can also reheat in the microwave with a damp paper towel on top of the bowl (to lightly steam) until warmed through.

Nutrition