Go Back
Print Recipe Pin Recipe
0 from 0 votes

Linguine with Clams

Makes 4 entrée servings.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: Italian
Keyword: Linguine with Clams
Author: Jurga

Ingredients

  • 12 ounces dried linguine
  • 1/2 cup extra-virgin olive oil
  • 3 Tablespoons chopped onion, chopped
  • 6 cloves garlic, finely chopped
  • pinch red pepper flakes
  • 1/2 cup chopped fresh parsley, divided
  • 2 Tablespoons chopped fresh basil
  • 1/2-3/4 cup dry white wine
  • 2 pounds fresh littleneck or Manila clams, cleaned and scrubbed (see Gr8 Tip below)
  • 3 Tablespoons butter
  • Salt and freshly ground black pepper
  • 1-2 Tablespoons lemon zest

Instructions

  • Bring a large 6-8 quart pot of salted water to a boil (one Tablespoon of salt per 3 quarts of water).
  • Add the dried pasta to the boiling water and cook until tender but firm, about 1 1/2 minutes less than the recommended cooking time.
  • Meanwhile, while the pasta is cooking, add the olive oil to a large heavy skillet and swirl to cover the bottom of the pan.
  • Heat the olive oil to medium heat.
  • When hot, but not smoking, add the chopped onion and garlic, and cook until soft, about 2-3 minutes. Be careful not to burn the garlic.
  • Add the red pepper flakes and cook for 30 seconds more.
  • Add the wine, clams, 1/4 cup chopped parsley and the basil.
  • Cover and simmer, shaking the pan periodically, until most of the clams are opened, around 7 minutes. Discard any unopened clams.
  • Add butter to thicken the sauce.
  • Meanwhile, drain the pasta in a colander. In order to preserve the pasta's natural starch DO NOT rinse with water.
  • Add the cooked pasta immediately to the skillet.
  • Toss the pasta and clams and mix thoroughly.
  • Season with salt and pepper to taste.
  • Garnish with remaining parsley and lemon zest and serve immediately in heated bowls.

Notes

Gr8 Tip:
Clams naturally burrow in the sand so they need to be cleaned before cooking. The sand should be removed before cooking by soaking the clams in fresh water for at least 30 minutes. As the clams breathe, they filter the water by pushing out the sand and salt.  Once they have soaked, use a stiff brush to clean all the surfaces well.
Tried this recipe?Mention @Great8Friends or tag #gr8food!