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Linguine with clams is one of those dishes that sounds elegant – or at least like the type of thing you’d order at an Italian restaurant instead of making at home – but it’s actually one of the easiest, most affordable pasta dishes you can make. I think the biggest obstacle for people is a fear of cooking shellfish like clams and mussels at home, which can be a little intimidating. I promise they are the easiest thing in the world to cook; once you try it, you’ll wonder what took you so long. For this dish, you can do all of the prep and make the clam sauce in the time it takes to boil the pasta, so dinner is done in 30 minutes.

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To complete the meal, toss a salad, warm some crusty bread, and pour a glass of the same white wine that you used to make the sauce. The recipe calls for Littleneck clams, which are readily available at most supermarkets. They are usually sold in a mesh bag because they are alive and need to breathe.

If your fishmonger places them in a plastic bag, remove them from the bag immediately when you get home from the supermarket and place them in a bowl (uncovered) in the refrigerator. To prepare the clams, first, check that they are alive by making sure all of the shells are tightly closed. If any clams are open, gently tap them against the countertop; if they are alive, they will close their shells.

Discard any clams that do not close their shells or that have cracked or chipped shells. Next, place all of the clams in a bowl and cover them with cool tap water. During this time, the clams will expel sand from inside their shells. When you’re ready to cook, lift each clam from the water and rinse it, scrubbing if necessary, to get rid of any grit from the surface. (Note that most supermarkets sell farm-raised clams, which are already quite clean, so you may not find a lot of grit or sand.)In a large pot over high heat, bring 4 quarts of water and 2 tablespoons of kosher salt to a boil. Add the linguine and cook according to package directions until just shy of al dente.

Briny clams get a kick from fresh horseradish and herbs for a.

(The pasta should still be firm to the bite since it will cook another minute or two in the sauce). Meanwhile, prep all of the ingredients for the sauce. In a very large sauté pan over medium-high heat, heat the olive oil until hot but not smoking.

Add the shallots and garlic and sauté until just golden, about 30 seconds. Add the wine, red pepper flakes, 3/4 teaspoon kosher salt, and 1/4 cup of the parsley. Cook, covered, until the clams open, 6 to 8 minutes. Reserving 1/2 cup of the cooking water, drain the linguine in a colander (do not rinse). (If you don’t have room for everything in one pan, transfer the clams to a plate and cover to keep warm.   When ready to serve, add them back to the pasta on a serving platter).  

Increase the heat to medium and cook the linguine with the clams, tossing occasionally, until the pasta absorbs most of the sauce and is just tender, 1 to 2 minutes. If necessary, add some of reserved cooking water to keep moist. Add the butter, lemon zest, lemon juice, and the remaining 2 tablespoons of parsley; toss to coat.

Taste and adjust the seasoning with more salt, lemon zest and/or lemon juice, if necessary. Transfer the linguini with clams to a serving dish or bowls and serve. This website is written and produced for informational purposes only.

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I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

My only "complaint" about this recipe is that I wish it stated at what temperature to "steam" the clams. He wanted to bring it to a boil and then almost shut the heat off. Our compromise was to turn the heat to medium for about 20 minutes. I thought the small amount of wine wouldn't be enough.