Linguine with Clams
Beautiful and simplistic is the best way I can describe this recipe. I have made this several times for my husband and he never grows tired of it. Not to mention the price of clams is very reasonable and I can always get them fresh locally here in New York. One of the best things about this recipe is that it also works amazingly well with mussels or shrimp.
Makes 2 servings
1 dozen littleneck clams
1 tablespoon of flour
2 roma tomatoes (chopped)
2 cloves of garlic (finely chopped)
1/4 cup of white wine
2 tablespoons of parsley (finely chopped)
1 squeeze of lemon juice (about a tablespoon)
1/2 cup of reserved pasta water
1 tablespoon of butter
1 tablespoon of olive oil
1/2 teaspoon of salt
1/2 lb of linguine
Makes 2 servings
1 dozen littleneck clams
1 tablespoon of flour
2 roma tomatoes (chopped)
2 cloves of garlic (finely chopped)
1/4 cup of white wine
2 tablespoons of parsley (finely chopped)
1 squeeze of lemon juice (about a tablespoon)
1/2 cup of reserved pasta water
1 tablespoon of butter
1 tablespoon of olive oil
1/2 teaspoon of salt
1/2 lb of linguine
Let's start off with cleaning the clams. I came across this version of cleaning clams and mussels on food network years ago and it works for me perfectly every time. In a large bowl cover the clams with cold water and then sprinkle in 1 tablespoon of flour.
Stir the clams gently in the flour water, let them sit for 5 minutes and then stir again. Not only will this clean the outside of the clams but the clams themselves will expunge any sand or debris from the inside of its shell. Drain the flour water and rinse the clams with cold water setting them side.
Remove the parsley leaves from the stems and rinse them gently allowing them to dry on a paper towel.
Then finely chop the parsley leaves.
Then finely chop the parsley leaves.
Chop the tomatoes.
Smash and finely chop the garlic. Make sure that you have your lemon and white wine ready.
Cook the linguine al dente. As the pasta boils remove a 1/2 cup of the pasta water and set it aside. In a separate large skillet on medium to medium high heat add in the olive oil and butter. Then add in the tomatoes and salt. Let the tomatoes cook down for about 5 minutes then add in the garlic stirring everything together.
Now add in the wine and bring it up to a boil. Then add in a squeeze of lemon juice and the reserved pasta water. The starch in the pasta water with thicken the sauce. Let the sauce simmer for a few minutes.
Now you can add in the clams and cover the skillet with a lid for about 5-7 minutes or until all of the clams have opened beautifully. (If any clams do not open after this cook time it is best to toss any closed ones out).
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Place the linguine in a bowl along with the clams then pour the sauce over it. Sprinkle some parsley and freshly squeezed lemon juice on top. Bon appetit! |
