Linguine with clams is a classic Italian pasta dish that's easy to love. It's all about the wonderful flavors of the sea combined with simple ingredients like fresh clams, garlic, white wine, and herbs. This delectable pasta creation, with its aromatic blend of fresh clams, garlic, white wine, and herbs, offers a tantalizing culinary journey that combines the simplicity of traditional Italian cooking with the bold flavors of the Mediterranean.
What is great about this Linguine with Clams?
Flavorful combination: Linguine with clams brings together the briny and delicate taste of fresh clams with the savory flavors of garlic, white wine, and olive oil. The combination of these ingredients creates a rich and satisfying flavor profile that is both comforting and refreshing.
Textural appeal: Linguine, a type of long, thin pasta, pairs exceptionally well with clams. The al dente texture of linguine, cooked until it's firm to the bite, complements the tender and juicy clams. The contrast in textures adds depth to the overall enjoyment of the dish.
Simplicity and elegance: The simplicity of the dish is part of its charm. With just a handful of ingredients, linguine with clams manages to create a dish that is both rustic and elegant. The dish highlights the natural flavors of the clams while allowing the pasta to serve as a satisfying base.
Versatility: Linguine with clams can be prepared in different ways to suit personal preferences. It can be made with either white or red sauce, depending on whether you prefer a lighter, wine-based sauce or a richer tomato-based sauce. The dish can also be customized with additional ingredients such as cherry tomatoes, parsley, chili flakes, or even a hint of lemon zest for added freshness.
Tips
Choose fresh clams: It's crucial to start with fresh, high-quality clams. Look for clams that are tightly closed or ones that close when lightly tapped. Avoid clams that are cracked, open, or have a strong fishy odor. Fresh clams will ensure the best flavor and texture in your dish.
Properly clean and purge the clams: Before cooking, rinse the clams under cold water to remove any sand or grit. To help purge any sand trapped inside the clams, you can soak them in cold salted water (about 1/4 cup of salt per quart of water) for 30 minutes to an hour. This step helps ensure that your linguine won't have any unwanted sandy texture.
Linguine with Clams
Prep time: 10 minutes
Cook time: 20 minutes
Yield: 4 Servings
Ingredients:
Kosher salt
1 pound linguine
6 tablespoons extra-virgin olive oil
½ cup finely chopped shallots, from 2 shallots
6 cloves garlic, coarsely chopped
1 cup dry white wine, such as Pinot Grigio, Chardonnay or Sauvignon Blanc (see note)
½ teaspoon red pepper flakes
2 pounds Littleneck clams (40 to 45), scrubbed
¼ cup plus 2 tablespoons fresh flat-leaf parsley, finely chopped
3 tablespoons unsalted butter
1 teaspoon lemon zest, from 1 lemon, plus more to taste
1 tablespoon lemon juice, from 1 lemon, plus more to taste
Directions:
1. Boil linguine until just before al dente.
2. Sauté garlic, olive oil, and smoked paprika.
3. Add a cup of white wine and add clams. Cover until they open.
4. Add the linguini and a bit of the pasta water.
5. Finish with a sprinkle red pepper flakes and Parmesan.
Suggested Pairing
Pair with a Pinot Grigio.
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