Linguine with Clams
Linguine with clams is a beloved Italian dish that’s not only a staple in restaurants but also easy and budget-friendly to prepare at home. Cooking shellfish, like clams and mussels, may seem daunting, but it’s actually quite simple, and once you try it, you’ll wonder why you hesitated.
This dish can be made quickly, as the clam sauce can be prepared in the time it takes to boil the pasta, making dinner ready in just 30 minutes. To round out the meal, consider tossing a fresh salad and warming up some crusty bread. Pair the dish with a few glasses of the same white wine used in the sauce to enhance the flavors and create a delightful dining experience.
With minimal effort and time, you can enjoy a delicious, restaurant-quality meal at home.
Ingredients for Linguine with Clams
- Littleneck clams: These clams are typically available in mesh bags at grocery stores. Their fresh, briny flavor is essential for this dish. You’ll need about 2 pounds of clams.
- Linguine: This long, flat pasta complements the clam sauce beautifully. You’ll need 12 ounces of linguine for a satisfying portion.
- Kosher salt: Used to season the cooking water and the dish itself. You’ll need 2 tablespoons for boiling the pasta and ¾ teaspoon for the clam sauce.
- Olive oil: This adds richness and flavor to the dish. Use 2 tablespoons to sauté the shallots and garlic.
- Shallots: These have a mild, sweet flavor that enhances the sauce. You’ll need 2 shallots, finely chopped.
- Garlic: Adds aromatic depth and a savory element. Use 3 cloves of minced garlic for maximum flavor.
- White wine: This ingredient provides acidity and depth to the sauce. You’ll need ½ cup of dry white wine.
- Red pepper flakes: For a touch of heat, use ¼ teaspoon to season the sauce.
- Fresh parsley: This herb adds brightness and color. You’ll need ¼ cup chopped for the sauce and an additional 2 tablespoons for garnishing.
- Butter: Adds richness and a silky texture to the finished dish. Use 2 tablespoons of unsalted butter.
- Lemon: Fresh lemon zest and juice brighten the dish. You’ll need the zest of 1 lemon and 2 tablespoons of lemon juice for flavor.
Step by step Process for Making Linguine with Clams
1. Prepare the Clams
- Check Freshness: Start by inspecting your Littleneck clams. Make sure all shells are tightly closed. If any clams are open, gently tap them on a countertop; they should close if they are alive. Discard any clams that remain open or have cracked shells.
- Soak the Clams: Place the cleaned clams in a bowl and cover them with cool tap water. Let them sit for 20 minutes to an hour to help them expel any sand inside their shells. This step is crucial for ensuring a clean dish.
2. Cook the Linguine
- In a large pot, bring 4 quarts of water to a boil. Once boiling, add 2 tablespoons of kosher salt. This will season the pasta as it cooks.
- Add 12 ounces of linguine and cook according to the package instructions until just shy of al dente. The pasta should still be firm to the bite since it will continue cooking in the sauce later. Reserve ½ cup of the cooking water before draining the pasta in a colander (do not rinse).
3. Prepare the Sauce Base
- In a very large sauté pan, heat 2 tablespoons of olive oil over medium-high heat. Ensure the oil is hot but not smoking.
- Add 2 chopped shallots and 3 minced garlic cloves to the pan. Sauté them for about 30 seconds, stirring frequently, until they turn just golden and fragrant. Be careful not to let the garlic burn, as it can become bitter.
4. Add Flavorful Ingredients
- Pour in ½ cup of dry white wine, which will deglaze the pan and add depth to the sauce.
- Sprinkle in ¼ teaspoon of red pepper flakes for a subtle heat, and add ¾ teaspoon of kosher salt along with ¼ cup of chopped fresh parsley. Stir the mixture to combine.
5. Cook the Clams
- Add the prepared clams to the sauté pan and cover it with a lid. Bring the mixture to a simmer and cook for 6 to 8 minutes, or until the clams have opened. Discard any clams that do not open, as they may not be safe to eat.
6. Combine Pasta and Clams
- Once the clams are open, add the drained linguine directly to the sauté pan with the clam sauce. If there isn’t enough room, you can transfer the clams to a plate to keep them warm and add them back later.
- Increase the heat to medium and toss the pasta with the clams, cooking for an additional 1 to 2 minutes. This allows the linguine to absorb some of the sauce. If the dish seems dry, add a bit of the reserved pasta cooking water to keep it moist.
7. Finish and Serve
- Remove the pan from heat and stir in 2 tablespoons of unsalted butter, the zest of 1 lemon, and 2 tablespoons of lemon juice. Toss everything together until the butter is melted and the pasta is well coated.
- Taste the dish and adjust the seasoning if needed, adding more salt, lemon zest, or juice to your preference.
- Serve the linguine with clams in bowls or on a platter, garnished with the remaining 2 tablespoons of chopped parsley. Enjoy your delicious meal!
FAQ’S
What type of clams should I use for this dish?
Littleneck clams are ideal for linguine with clams due to their tender meat and mild flavor. They are readily available at most supermarkets. Other suitable options include Manila clams or cockles.
How do I know if the clams are fresh?
Fresh clams should have tightly closed shells. If any are open, gently tap them; they should close if alive. Discard any clams that remain open or have cracked or damaged shells.
Do I need to soak the clams?
Yes, soaking clams helps them expel any sand or grit from inside their shells. Place them in a bowl of cool water for 20 minutes to an hour before cooking.
Can I use dried pasta instead of fresh linguine?
Yes, dried linguine works perfectly for this recipe. Just be sure to adjust the cooking time according to the package instructions, and reserve some cooking water to help combine the sauce later.
What if I can’t find dry white wine?
If you don’t have dry white wine, you can substitute it with low-sodium chicken broth or vegetable broth. However, the wine adds a distinct flavor that enhances the dish.
Can I make this dish ahead of time?
While it’s best enjoyed fresh, you can prepare the clam sauce in advance. Cook the sauce and clams, then reheat and toss with freshly cooked pasta just before serving.
How do I store leftovers?
If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of water or broth to keep it moist.
What should I serve with linguine and clams?
This dish pairs well with a simple salad and crusty bread. A light white wine, like Pinot Grigio or Sauvignon Blanc, complements the flavors beautifully.
Is this dish suitable for seafood allergies?
No, this dish contains shellfish, which can trigger allergies in some individuals. Always check for allergies before serving shellfish to others.
Can I add other ingredients to the dish?
Absolutely! Feel free to add other seafood, such as shrimp or mussels, or vegetables like spinach or cherry tomatoes for extra flavor and nutrition. Just adjust the cooking time accordingly.