Can Baby Clams and Linguine White Wine Sauce

Linguine with clams in a garlicky white wine sauce makes an piece of cake and elegant Italian pasta dinner.

Linguine with clams is one of those dishes that sounds elegant – or at least like the type of thing you lot'd order at an Italian restaurant instead of making at habitation – but it's actually one of the easiest, most affordable pasta dishes you can brand. I recall the biggest obstruction for people is a fear of cooking shellfish like clams and mussels at domicile, which can be a picayune intimidating. I promise they are the easiest thing in the world to melt and, once you attempt it, you'll wonder what took you then long!

For this dish, you tin can do all of the prep and make the mollusk sauce in the time it takes to boil the pasta, so dinner is done in thirty minutes. To complete the meal, toss a salad, warm some crusty bread, and cascade a drinking glass of the same white wine that you used to make the sauce.

What you'll need to make Linguine with clams

HOW TO PREPARE THE CLAMS

The recipe calls for Littleneck clams, which are readily available at almost supermarkets. They are usually sold in a mesh bag considering they are alive and need to breathe. If your fishmonger places them in a plastic handbag, remove them from the purse immediately when y'all get habitation from the supermarket and place them in a bowl (uncovered) in the refrigerator.

To prepare the clams, first, cheque that they are alive by making sure all of the shells are tightly airtight. If any clams are open, gently tap them against the countertop; if they are alive, they volition close their shells. Discard any clams that practise not close their shells or that have cracked or chipped shells.

Next, place all of the clams in a bowl and cover them with absurd tap water. Let the clams sit down for 20 minutes to an hour. During this time, the clams will expel sand from inside their shells. When you're ready to melt, lift each clam from the water and rinse information technology, scrubbing if necessary, to become rid of any grit from the surface. (Annotation that most supermarkets sell farm-raised clams, which are already quite clean, and so you may not observe a lot of dust or sand.)

How To Brand Linguine with Clams

In a large pot over loftier heat, bring 4 quarts of h2o and 2 tablespoons of kosher salt to a eddy. Add together the linguine and cook co-ordinate to package directions until just shy of al dente. (The pasta should withal exist business 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 big 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 thirty seconds.

Add the wine, cherry-red pepper flakes, 3/4 teaspoon kosher table salt, and 1/4 loving cup of the parsley.

Toss in the clams, then bring to a simmer.

Cook, covered, until the clams open, 6 to eight minutes. Discard any unopened clams.

Reserving i/2 cup of the cooking water, drain the linguine in a colander (practice not rinse).

Add the pasta to the sauté pan with the clams. (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 estrus to medium and cook the linguine with the clams, tossing occasionally, until the pasta absorbs most of the sauce and is but tender, ane to 2 minutes. If necessary, add some of reserved cooking water to keep moist.

Remove the pan from the heat. Add the butter, lemon zest, lemon juice, and the remaining 2 tablespoons of parsley; toss to coat.

Gustatory modality 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.

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Linguine with Clams

Linguine with clams in a garlicky white vino sauce makes an piece of cake and elegant Italian pasta dinner.

Ingredients

• Kosher table salt
• ane pound linguine
• half dozen tablespoons extra-virgin olive oil
• ane/2 cup finely chopped shallots, from 2 shallots
• half dozen cloves garlic, coarsely chopped
• i loving cup dry out white vino, such as Pinot Grigio, Chardonnay or Sauvignon Blanc (see note)
• ane/2 teaspoon red pepper flakes
• 2 pounds Littleneck clams (40 to 45), scrubbed
• i/4 cup plus two tablespoons fresh flat-leaf parsley, finely chopped
• iii tablespoons unsalted butter
• ane teaspoon lemon zest, from ane lemon, plus more to gustatory modality
• 1 tablespoon lemon juice, from i lemon, plus more to taste

Instructions

1. In large pot over high oestrus, bring 4 quarts of water and 2 tablespoons of kosher salt to a boil. Add together the linguine and cook according to the parcel directions until just shy of al dente (the pasta should still be house to the seize with teeth since information technology will melt another minute or 2 in the sauce).
2. Meanwhile, in a very large sauté pan over medium-high heat, oestrus the olive oil until hot just not smoking. Add the shallots and garlic and sauté until just golden, about thirty seconds. Add the vino, crimson pepper flakes, 3/4 teaspoon kosher salt, clams, and one/4 cup of the parsley; bring to a simmer and cook, covered, until the clams open, vi to 8 minutes. Discard whatever unopened clams.
3. Reserving 1/2 cup of the cooking water, drain the linguine in a colander (do non rinse). Add together the pasta to the sauté pan with the clams. (If you lot don't take room for everything in one pan, transfer the clams to a plate and cover to keep warm. When prepare to serve, add them back to the pasta on a serving platter). Increase the oestrus to medium and melt the linguini 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. Remove the pan from the rut. Add together the butter, lemon zest, lemon juice, and the remaining 2 tablespoons of parsley; toss to coat. Taste and accommodate the seasoning with more table salt, lemon zest and/or lemon juice, if necessary. Transfer to a serving dish or bowls and serve.
4. Annotation: When cooking with vino, select a bottle that is inexpensive (under $10) simply however good plenty to drink. Avert "cooking wines," which are salty and include additives.

Nutrition Information

Powered past

• Per serving (six servings)
• Calories: 627
• Fat: 22 g
• Saturated fat: half dozen g
• Carbohydrates: 67 g
• Sugar: 4 g
• Fiber: 3 g
• Protein: 33 g
• Sodium: 920 mg
• Cholesterol: 61 mg

This website is written and produced for informational purposes just. I am not a certified nutritionist and the nutritional information on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional data is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I practice my best to provide accurate nutritional information, these figures should be considered estimates simply. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the constructive 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 authentic nutritional data in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition computer.

See more recipes:

• Dinner
• Fish & Seafood
• Pizza, Pasta & Vegetarian
• Italian
• All Seasons
• Clams
• Comfort Food
• Lemons
• White Vino

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