(photo: the final dish including clams, parsley, garlic, olive oil, and red pepper flake)
The following linguine with clam sauce recipe is basically pasta alio e olio (garlic and olive oil) with the addition of minced clams (I like the brand “Snows”). Note: you can use fresh clams but I recommend steaming the clams and shucking them, as opposed to making the sauce with whole clams (you can save a few of the clam shells as a garnish but who wants clam shells in their pasta bowl!). You can also skip the butter, white wine, chicken stock, etc. as the ingredients are completely unnecessary and get in the way of the clams, garlic, and parsley which are the real stars in a great linguine with clam sauce dish.
(photo: clams and parsley chopped)
(photo: clams, garlic,parsley, red pepper flake, and olive oil)
Here’s the very simple recipe!
Ingredients:
– 2 cans of minced clams with liquid drained (note: save some of the liquid)
– 1/4 cup olive oil
– 4-5 cloves of thinly sliced garlic
– 1/2 teaspoon of red pepper flakes
– 4 tablespoons of chopped parsley
– Freshly ground black pepper and Kosher salt to taste
– 1/2 pound of good quality linguine fine (thin linguine)
(photo: pasta boiling)
Process:
Process:
Begin by adding olive oil, red pepper flakes, and garlic to a cold saute pan. Set your flame to medium low and let the ingredients cook through slowly (here you’re looking to release the flavor from the garlic and red pepper flakes without burning the ingredients). Add your minced clams and stir into mixture (3-5 minutes). Add salt and black pepper to taste. Next, add your pasta and parsley to the saute pan and mix thoroughly; at this stage you can either add a bit of the clam juice or more olive oil if your sauce is to0 dry.
(photo: linguine tossed with clam, parsley, red pepper flake, and garlic)
The golden rule is never to add grated cheese to a pasta dish with fish sauce, but, to be perfectly blunt, I love the taste of grated Grana Padano in linguine with clam sauce (so, if you like it then add a bit of grated cheese!).
Gonna have to make this tonight–just looks delicious!
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(photo: clam sauce in pan including chopped clams, garlic, olive oil, red pepper, and parsley)Why I Would Want to Be Reincarnated as Pasta and the Scordo Pasta Challenge.In many Indian religious traditions, such as Hinduism, Jainism, and Sikh…
Looks delicious. Have not had this dish in a long time. To me the olive oil is one of the most important ingredients. Going out to eat tonight and will have to order this.
Im going to make this for my husband for sunday dinner tomorrow. It is his favorite. I was happy to see that your recipe has just the same ingredients as mine;) Just like my family used to make. I will book mark your page to reference soon… Grazie Mille!
My pleasure, Elizabeth!
My pleasure, Elizabeth!
I make my linguini with clams the exact same way, with one exception. I not only do not drain the clams, I also add 2 small bottles of clam juice. I serve with a crusty, good for sopping bread! I throw lots of porcorino cheese on top. I guess it’s the Sud Italia way of stretching what food you have to feed more.
This is exactly how I make it!! One of my all time favorites!!!!11
how many ppl does this recipe serve?