Linguine with Clams
Author's Notes: A perfect quick summer meal, on a warm August night or as a reminder of summer during a winter blizzard.
Linguine with Clams Print Recipe
Serves 4 • Ready in 30min
- 1 Tbs. LeRoux Basil Extra Virgin Olive Oil
- 2 Tbs. LeRoux Olive Oil
- 3 Shallots, minced
- 4 Garlic Cloves, minced
- ¼ Tsp. Gryffon Ridge Red Pepper Flakes
- 1 Tsp. Sea Salt
- ¾ Cup Dry White Wine
- 2 Lbs. Clams (approximately). You’ll want to make sure you have at least 6-8 clams per person. The dish looks prettiest with a variety such as mahogany and little necks. Use whatever may be local or freshest.
- 2 Tbs. Butter
- ½ Lemon
- ¼ Cup Fresh Parsley, coarsely chopped
- 12 oz. Linguine, cooked al dente; reserve ½ cup pasta cooking water
- Heat oil over medium heat in a 5-6 quart saute pan or braiser with a lid.
- Scrub clams with cold water to remove any grit on the shells, discard any with broken shells. Add shallots, garlic, salt and red pepper flakes to the pan. Cook, stirring occasionally until shallots have softened and garlic has become fragrant.
- Add wine to the pan and bring to a low boil, continuing to stir occasionally until liquid is reduced by half (about 2 minutes). Add clams to the pan; cover and simmer. Shake pan occasionally until the clams open wide. This will take approx. 3-7 minutes, depending on the size of the clams. Discard any that haven’t opened.
- Add drained pasta to the pan along with the butter. Remove from heat and toss together, ensuring all of the pasta has a coating of the sauce. Add some of the reserved pasta water to thin the sauce if necessary.
- Squeeze the half lemon over the top, give the pasta and clams one more toss. Taste to adjust for seasoning. Move to a serving platter (unless you are serving in the pan); sprinkle parsley over the top. Enjoy.
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