Linguini & Clams

Rachel Maria's Recipes

I’ve been doing a lot of hosting, lately. Lunches with friends. Dinners with relatives. A brunch, here and there. I finally have a wonderful space to provide meals to my guests at The House on High Street. And, I’m enjoying every minute of it!

This summer, it’s all about seafood. Salmon, tuna, shrimp, calamari, crabs, scallops…to name a few. Linguini & Clams is a dish that is so much more delicious than difficult to make. It’s one of my absolute favorites. This can be made in less than an hour, and even better, it improves in taste on days 2 and 3, so you can even make it ahead.

linguini & Clams

linguini & Clams

linguini & Clams

linguini & Clams

Oh, another thing. You do not need to follow this recipe, exactly. I certainly don’t make it the same way each time. For example, sometimes, I add a lot of garlic. Like 7 cloves! Sometimes, I only use “canned” clams because fresh clams aren’t on sale, or in season. Sometimes, I use fresh “minced” clams, clams in a can. But, if I’m serving this, I’m definitely going to add fresh clams in shell. 

If you haven’t made Linguini & Clams, yet, I’m not sure what you’re waiting for. Perhaps my recipe and photos will inspire you. Enjoy!

Linguini & Clams

http://marxfood.com/guide-types-of-clams/
Clam Guide Reference

Linguini & Clams

Yield: 4-6

Linguini & Clams

Ingredients

  • 1 lb. Linguini
  • 1 lb. Fresh, minced clams (in a container)
  • 2 lbs. Little Neck Clams (in the shell)
  • 20-30 oz. Clam Juice and/or Clam Sauce. Feel free to mix and match. So long as it is between 20-30 oz. of liquid, you're good.
  • 4 Cloves Garlic, chopped
  • 1 Cup Good White Wine
  • Olive Oil
  • Red Pepper Flakes
  • Grated Cheese

Instructions

  1. Rinse the Little Neck clams in a strainer. Set aside.
  2. In a large sauce-pan, over a medium flame, lightly coat the bottom of the pan with Extra Virgin Olive Oil.
  3. Add garlic. Cook for just a few minutes, stirring a bit here and there.
  4. Add minced clams. You don't have to use fresh clams, but of course, they're better.
  5. Add some dry parsley and red pepper flakes. (As much as you like, really.)
  6. After about 5 minutes, simmering over a medium flame, add the white wine, clam juice, and/or sauce.
  7. Your pasta water should be boiling by now. Add the linguini. Watch your time, and stir every 2 minutes or so. (Be careful not to overcook your pasta!)
  8. After another 5 minutes, add the fresh clams.
  9. Gently move them around a bit, making sure they are all "fully" or "almost fully" covered in the liquid.
  10. The clams will eventually begin to open. After they are all opened, turn off the heat. (Don't keep cooking just for one or two unopened clams.)
  11. Strain your pasta, reserving a little bit of pasta water, if needed to add more liquid to your finished clam sauce.
  12. Place the pasta in a large serving bowl. Gently pour the clam sauce and clams over top. Cover with some good grated cheese!
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https://lewoman.com/linguini-clams/

Well, that’s it! This pairs nicely with chilled white Pinot, salad, and some delicious toasty bread (or garlic bread) to dip. Ok, now. What are you waiting for? Go grab some clams!

EXTRA Ordinarily Yours

 

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