Pairs well with Italian Linguini Clam Sauce
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Italian Linguini Clam Sauce
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A traditional Italian approach to linguini clam sauce, featuring a simple yet flavorful combination of clams, garlic, olive oil, and parsley.
00:45:00 total
Serves 4
medium
Pasta / Noodle Course
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Ingredients
- olive oil - watch the video to see (a little)
- garlic - 1 clove (thinly sliced)
- parsley stems - watch the video to see (for cooking clams)
- parsley leaves - watch the video to see (chopped, for garnish)
- clams - 2 dozen (Florida little neck clams preferred, cleaned)
- white wine - watch the video to see (for steaming clams)
- chili flakes - watch the video to see (optional, to taste)
- linguini - watch the video to see (pre-cooked 95%)
- lemon zest - watch the video to see (optional, for garnish)
- salt - watch the video to see (to taste, for pasta water)
- black pepper - watch the video to see (to taste)
Instructions
- Prepare Clams: Clean clams and steam with white wine, garlic, parsley stems, and optional chili flakes until they open. Discard any that do not open.
- Make Clam Juice: Strain the liquid from the steamed clams to create clam juice, ensuring no sand remains.
- Cook Pasta: Pre-cook linguini to 95% doneness, rinse, and coat with olive oil to prevent sticking.
- Combine Ingredients: In a pan, lightly sauté garlic in olive oil. Add clams, clam juice, and pre-cooked linguini. Mix well, adding pasta water as needed to create a light sauce.
- Garnish and Serve: Finish with fresh parsley, lemon zest, and black pepper. Arrange clams around the dish for presentation.
