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Linguine with clams4.99 out of 50 based on 589 voters.


Linguine with clams | Pasta recipes WebPhoto 1

    
Preparation:
Cooking:
Difficulty: Easy

Here is another quick Italian classic: linguine with clam sauce. Be sure that the clams are absolutely fresh and properly cleaned from the sand that they may contain. Lunch or dinner, it's just pure indulgence!

 

SERVES 4 

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Ingredients (Metric & Imperial measurement) 

  • 400 g (14 oz) Linguine pasta
  • 500 g (1.1 lb) Fresh clams
  • 60 ml (2 fl oz) Extra virgin olive oil
  • 1 Dried chilli (medium hot)
  • 1 Clove of Garlic
  • 60 ml (2 fl oz) White wine
  • A handful of flat leaf parsley (roughly chopped)
  • Salt for seasoning
  • These are Imperial and Metric measurements. U.S measurements available at italyum.com

Nutrition facts: Calories 650 per serving.

 

Ingredients (U.S. measurement) 

  • 14 ounces Linguine pasta
  • 18 ounces (1 pound 2 ounces) Fresh clams
  • 4 tablespoons (1/4 cup) Extra virgin olive oil
  • 1 Dried chilli (medium hot)
  • 1 Clove of Garlic
  • 4 tablespoons (1/4 cup) White wine
  • A handful of flat leaf parsley (roughly chopped)
  • Salt for seasoning

 

Note: I've put "preparation 10 minuets" because this is what it takes to prepare the ingredients and rinse the clams. I am not taking in account the 2 hours while the clams are purifying in the water, because usually in this two hours we can do many other things that are not related to the cooking itself.

 

Directions: 

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Firstly, we need to clean the clams. Put them in a large bowl and fill it with fresh water and then add some salt. Recreating this micro environment , they will open and start to eject the dirt and sands they have inside. It's important to do this because a little grain of sand can really damage your teeth. Another good tip to get them opened is the "silence", so do not be noisy and do not toss the water. Leave them alone for a while; some say 1/2 an hour is enough and some say 4-5 hours, but personally I have found that after a couple of hours they can be ready for the next stage.

 

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After a couple of hours of salty water immersion, give them a good rinse under fresh running water.

 

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Then, put them into a very hot pan.

 

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Add the white wine, close the pan with a lid and let the heat (high heat) to open them all. Cook them until the are open and discard those that do not open at all. 

 

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With the pan closed, hold the lid down and shake the pan so that all the clams receive the same amount of heat; otherwise the ones that remain in the top may not open because the do not receive enough heat.

 

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When the clams open, they will release the liquid they have inside.

 

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Filter the liquid into a small bowl.

 

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Then, set the filtered liquid aside.

 

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Take 1/4 of the clams available, remove the meat and chop them.

 

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Then, chop the garlic and the chilli. If the chilli is "very hot", may be you can chop half of it (or even less) because this dish should be mildly hot.

 

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Sweat off the garlic and chilli together (medium heat).

 

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When the garlic starts to change colour, add the chopped clams.  

 

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Immediately after the chopped clams, add the rest of the clams.

 

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Now, raise the heat from medium to high and add the filtered water.

 

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Cook for about 5 minutes.

 

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About 30 seconds before turning the heat off, add the parsley and...

 

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...season with salt.

 

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Meanwhile your pasta was already boiling. When the pasta is al dente, drain it and add it to the pan containing the clam sauce.

 

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Toss and stir everything together on high heat for about 40 seconds.

 

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Serve it and remember, a good glass of chilled white wine is the perfect accompaniment.

Buon appetito!


Note: I suggest not using any Parmesan or Pecorino Romano cheese on pasta served with fish sauces because it would alter the subtle flavour of the seafood.  

Linguine with clams | Pasta recipes Federico

Federico Pezzaioli

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About Federico


Linguine with clams | Pasta recipes Federico

Federico Pezzaioli is an ex-badass Italian Paratrooper on a mission - to make creating delicious authentic Italian food really easy. He researches, writes and photographs each recipe with the same attention to detail he used to apply to packing his parachute.
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