Linguine and Clams

Linguine and Clams is an elegant, company worthy meal that’s ready in under 30 minutes.

I had linguine and clams for the first time a few years ago when we were vacationing in San Francisco with the family.  It was our first night there and we found this cute, little Italian restaurant for dinner.

The linguine and clams were calling my name and I was not disappointed.  It was one of the best pasta dishes that I’ve had.

The clams were perfectly tender and the sauce was so flavorful. It was garlicky and had a wonderful seafood flavor and the pasta was perfectly al dente.

I never forgot about that dish and it was definitely on my list to try and recreate at home…..it just took  me a while.  Well, finally I came up with my own version of that delicious pasta and I have to say, it’s pretty darn good.  

It sounds like it’s a really fancy, complicated dish, but it’s actually pretty quick and easy to make. But just because it’s quick and easy doesn’t mean it’s not special.  

It’s a perfect meal for an at-home date night and it would also be a great meal for entertaining friends, the presentation is fantastic.

If you’re going to make this, I do have a couple of tips for you. Make sure you make the dish the same day you buy the clams and keep them really cold until you’re ready to cook them (I kept mine on ice in the fridge).  

If any shells are partially open, give them a little tap. If they close up, you’re good to go. If they don’t, you’ll want to discard them. Then after you cook them, you’ll want to discard any clams that don’t open up.

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Yield: 4 servings

Linguine and Clams

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Linguine and Clams is an elegant, company worthy meal that's ready in under 30 minutes.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 1/4 cup olive oil
• 5 cloves garlic, minced
• 1/8 tsp red pepper flakes
• 1/2 cup white wine
• 1 cup seafood stock
• juice of 1 lemon
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 dozen little neck clams, scrubbed (discard any clams that are open)
• 1 lb linguine, cooked according to package instruction to al dente
• 1/2 cup fresh parsley, finely chopped
• additional pepper for serving
• parmesan cheese for serving, if desired

Instructions

1. Heat olive oil in a large pot or skillet over medium low heat.
2. Add garlic and red pepper flakes, saute for a couple of minutes, until garlic is fragrant.
3. Increase heat to medium high and add wine. Bring to a boil and let reduce for a couple of minutes.
4. Add seafood stock, bring to a boil and reduce for another couple of minutes.
5. Add lemon juice and salt and pepper.
6. Add clams, stirring to coat with the sauce.
7. Cover and cook until clams open up.
8. Remove clams from pan as they open up and cover with foil to keep warm. (Removing them as they open will keep them from getting overcooked and tough.)
9. Discard any clams that don’t open.
10. Add pasta and parsley to pan. Toss to combine to coat with the sauce.
11. Divide pasta between 4 bowls and top with clams and any sauce that remains in the pan.
12. Serve with additional black pepper and parmesan cheese.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 786Total Fat: 22gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 201mgSodium: 3611mgCarbohydrates: 55gFiber: 3gSugar: 2gProtein: 82g

ENJOY!