Linguine and Clam Sauce
The other night, the twin and I were feeling a little fancy. We bought two dozen clams and whipped together a somewhat classic linguine with clams. Clams are a little more than the average fare, but are still relatively inexpensive if you feel like dolling up your normal weekday dinners.
Linguine and Clam Sauce
Eat & Enjoy
- 1 lb uncooked linguine
- 24 little neck clams (preferably the large meatier ones)
- 1/4 cup dry white wine (I used chardonnay, but my first choice for seafood dishes that call for white wine is generally vermouth)
- 5 cloves garlic, finely minced
- 1/2 tsp red pepper flakes (or more if you’re feeling extra spicy)
- 3 Tbsp. olive oil
- 1 lemon
- 2 Tbsp Italian parsley, chopped
In a large sauce pan, add the clams and the white wine. Set the temperature on high and cover. In 8-10 minutes, check for open clams and remove. Cover the remaining clams and give it another 2 minutes. If any clams seem like they’re never going to open, you can give it a minute. If it’s not happening, discard. You don’t want to eat a dead clam.
Set aside and reserve the clam juice. Once the clams are cool enough to handle, remove the clam meat from the shells and give it a rough chop. Despite its fancy nature, this is a pretty rustic dish. There is no need to get crazy with the knife skills.
Throw the linguine in boiling salted water. Depending on the brand you buy, this should take around 9-10 minutes to achieve al dente perfection.
While your pasta is cooking, add the olive oil, minced garlic, and chopped clams to medium-high heat. Add 2 Tbsp. of the clam juice and the red pepper flakes before the garlic begins to brown and turn the heat down to medium. Take about 3 Tbsp. of the salted pasta water and add to the pan. The starch left behind from the pasta will help thicken the sauce slightly. Add the pasta and coat with the sauce, taking care to evenly distribute the clams in the pasta. If the pasta seems dry, you can add another Tbsp. of the clam juice. Add your parsley and squeeze half of the lemon juice into the pasta and mix.
If you’re not afraid of mixing cheese with seafood, grab your cheese grater and some nice Parmesan cheese. Give your pasta a healthy dose of cheese and eat.
Allen, Krissie, and I enjoyed the dish very much (evidenced by Allen’s extremely happy face!). Dinner success!!!