Linguine with clams—it’s like a seaside vacation on a plate. Imagine the salty breeze and the sun setting over the ocean as you twirl your fork into perfectly cooked pasta, just kissed by garlic and white wine. This dish isn’t just a meal; it’s a quick escape from the everyday, a little slice of coastal heaven that’s ready in mere minutes.
Steps
- Begin by checking the clams to ensure they are alive, tapping any open ones to see if they close. Discard any that remain open or have damaged shells.
- Place the clams in a bowl and cover them with cool water, allowing them to sit for 20 minutes to an hour to expel sand. Rinse each clam under running water, scrubbing if needed to remove surface grit.
- Fill a large pot with 4 quarts of water and add 2 tablespoons of kosher salt. Bring to a boil and cook the linguine according to package instructions until just under al dente.
- Reserve 1/2 cup of the pasta cooking water, then drain the linguine without rinsing it. Meanwhile, prepare all the sauce ingredients.
- In a large sauté pan over medium-high heat, warm olive oil until hot. Add the shallots and garlic, cooking until lightly golden, about 30 seconds.
- Pour in the wine, red pepper flakes, 3/4 teaspoon kosher salt, and 1/4 cup of parsley. Add the clams and bring the mixture to a simmer.
- Cover and cook until the clams open, approximately 6 to 8 minutes, discarding any that remain closed.
- Add the drained linguine to the pan with the clams. If needed, transfer clams to a plate temporarily to allow space, then return them to the pasta on a serving platter.
- Increase heat to medium, tossing the pasta with the clams until it absorbs most of the sauce, about 1 to 2 minutes. Add reserved cooking water if required to keep the dish moist.
- Remove from heat and mix in butter, lemon zest, lemon juice, and the remaining parsley. Adjust seasonings to taste and serve the linguine with clams in a dish or individual bowls.
Ingredients
- 4 quarts water
- 2 tablespoons kosher salt
- 12 ounces linguine
- 2 tablespoons olive oil
- 2 shallots, finely chopped
- 4 cloves garlic, minced
- 1 cup dry white wine
- 1/2 teaspoon red pepper flakes
- 1 teaspoon kosher salt, divided (3/4 teaspoon for cooking, 1/4 teaspoon for seasoning)
- 1/4 cup fresh parsley, chopped, plus 2 tablespoons for garnish
- 3 pounds Littleneck clams, scrubbed
- 2 tablespoons unsalted butter
- Zest of 1 lemon
- Juice of 1 lemon
- Reserved pasta cooking water (1/2 cup)
FAQ
- How do I ensure that the clams are safe to cook?
- Before cooking, make sure all clam shells are tightly closed. If any are slightly open, tap them gently against a countertop; they should close if they are alive. Discard any that remain open or have damaged shells.
- What should I do if I find sand in the clams?
- To remove sand, soak the clams in a bowl of cool tap water for 20 minutes to an hour. This allows them to expel any sand inside their shells. Rinse each clam afterward, scrubbing if needed, to remove surface grit.
- How do I cook the linguine perfectly for this dish?
- Cook the linguine in boiling salted water until it is just shy of al dente, as it will continue to cook in the sauce. Reserve some of the cooking water before draining, as it can be used later to adjust the sauce’s consistency.
- What is the best way to incorporate the clams and pasta?
- Once the clams have opened and the linguine is partially cooked, combine them in a large sauté pan. Toss over medium heat until the pasta absorbs most of the sauce and reaches the desired tenderness.
- How can I adjust the flavors when serving?
- After mixing the dish, remove it from the heat and add butter, lemon zest, lemon juice, and parsley. Taste and adjust with additional salt, lemon zest, or lemon juice if needed, before serving.
Tips
- Properly Clean the Clams: Ensure the clams are alive and have tightly closed shells. Tap any open clams against the countertop to see if they close. Discard ones that remain open or have damaged shells. Soak the clams in cool water for up to an hour to help them expel sand.
- Cook Pasta Al Dente: Boil the linguine until just shy of al dente, as it will continue cooking in the clam sauce. This ensures the pasta absorbs the flavors and doesn’t become overcooked.
- Use Reserved Pasta Water: When combining the pasta with the clam sauce, incorporate some of the reserved pasta water if needed. This helps maintain the sauce’s consistency and prevents the dish from drying out.
- Adjust Seasoning at the End: After combining all ingredients, taste and adjust seasoning with additional salt, lemon zest, or lemon juice to enhance the flavors to your preference.
Equipment
- Large Sauté Pan – A very large sauté pan is needed to cook the clams and the pasta together. If the one you have at home is not large enough, consider purchasing a larger one.
- Colander – For draining the pasta.
- Lemon Zester – For zesting the lemon.
