Linguine with Clams (Video)

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

Course: Main Course

Cuisine: Italian

Servings:

Author: Chris Joe

Ingredients

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

Instructions

Soak clams in salted water for 20 minutes to clean, then rinse with cold water and drain.
Cook linguine until very al dente (1-2 minutes) less than package directions in salted boiling water.
In a large skillet over medium heat combine olive oil and butter until melted. Add chili flake, crushed garlic and 2-3 parsley stems to olive oil and fry for 30 seconds.
Turn the heat to high. Add clams along with white wine or chicken broth, cover and steam for 6-8 minutes until the clams have opened up. Remove from the sauce into a separate bowl and discard any unopened clams. Remove the parsley stems and garlic, then reduce the sauce about 1/2.
Once the sauce is reduced, immediately add the linguine and about a 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!

Notes

KEY TIPS

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

While this linguine and clam dish is best served fresh, you can store it in an air tight container for up to 3 days. To reheat, cover it with a damp paper towel and reheat in the microwave to steam. To reheat in a pan, add it to a pan with a few tablespoons of hot water to loosen up the pasta. Cook over medium high heat until warmed through.

Nutrition