Linguine with clams

Linguine with clams | Pasta recipes
Linguine with clams | Pasta recipes

Linguine with clams

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!
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Prep Time 10 mins
Cook Time 15 mins
Course Main Course
Cuisine Italian
Servings 4
Calories 650 kcal

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Ingredients
 

  • 400 grams (14 oz) Linguine pasta
  • 500 grams (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

Instructions

  • 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.
    Linguine with clams | Pasta recipes
  • After a couple of hours of salty water immersion, give them a good rinse under fresh running water.
    Linguine with clams | Pasta recipes
  • Then, put them into a very hotĀ pan.
    Linguine with clams | Pasta recipes
  • 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.Ā 
    Linguine with clams | Pasta recipes
  • 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.
    Linguine with clams | Pasta recipes
  • When the clams open, they will release the liquid they have inside.
    Linguine with clams | Pasta recipes
  • Filter the liquid into a small bowl.
    Linguine with clams | Pasta recipes
  • Then, set the filtered liquid aside.
    Linguine with clams | Pasta recipes
  • Take 1/4 of the clams available, remove the meat and chop them.
    Linguine with clams | Pasta recipes
  • 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.
    Linguine with clams | Pasta recipes
  • Sweat off the garlic and chilli together (medium heat).
    Linguine with clams | Pasta recipes
  • When the garlic starts to change colour, add theĀ chopped clams.
    Linguine with clams | Pasta recipes
  • Immediately after the chopped clams, add the rest of the clams.
    Linguine with clams | Pasta recipes
  • Now, raise the heat from medium to high and add the filtered water.
    Linguine with clams | Pasta recipes
  • Cook for about 5 minutes.
    Linguine with clams | Pasta recipes
  • About 30 seconds before turning the heat off, add the parsley and…
    Linguine with clams | Pasta recipes
  • …season with salt.
    Linguine with clams | Pasta recipes
  • Meanwhile your pasta was already boiling. When the pasta is al dente, drain it and add it to the pan containing the clam sauce.
    Linguine with clams | Pasta recipes
  • Toss and stir everything together on high heat for about 40 seconds.
    Linguine with clams | Pasta recipes
  • Serve it and remember, a good glass of chilled white wine is the perfect accompaniment.Buon appetito!
    Note: I suggest notĀ using any Parmesan or Pecorino Romano cheese on pasta served with fish sauces because it would alter the subtle flavour of the seafood.Ā Ā 
    Linguine with clams | Pasta recipes
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Federico
Jeremy

Buon appetito! Thank you from Federico (recipe Maestro) and Jeremy (web Geek).

Nutrition

Calories: 650kcal
Keyword Pasta
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Published
Categorised as Pasta

By 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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