Linguine with Clam Sauce
Servings: people
Linguine with clam sauce is a simple Italian pasta recipe with juicy clams, al dente linguine or spaghetti, fresh parsley, and a creamy sauce.Anyone can prepare this dish. You don't have to be a fish expert. Here, you'll learn the secrets and tips to make a delicious authentic clam sauce.
Ingredients
- 6 ounces linguine or spaghetti
- 2 pounds unshelled clams substitute 2 cans clams (each 10-ounce net or 5oz drained). See notes below if your unshelled clams are not cleaned.
- ¼ cup extra virgin olive oil
- 2 cloves garlic
- 1 small bunch flat-leaf parsley stems and leaves
- 4 twists black pepper to taste
- ¼ teaspoon red pepper flakes + black pepper
Instructions
- To a hot skillet, add ¼ cup extra virgin olive oil, ¼ teaspoon red pepper flakes, 6 parsley stems, and 2 cloves garlic crushed with the skin-on.Cook on medium heat for one minute.
- Add 2 pounds unshelled clams and ½ cup of water, and cook on medium-high heat for 5 minutes or until they all open.
- As the clams start to open, remove them from the pan and add them to a bowl.Then, separate most clams from their shells and set the meat aside in a smaller bowl.You can keep some clams in their shell for garnishing. Discard the empty shells.
- Once all the clams are open and you remove them from the pan, you are left with the clam sauce.Filter the sauce through a fine-mesh sift to remove debris, then put it back into the pan.
- Boil 6 ounces linguine in plenty of salted boiling water per package instructions minus 3 minutes.Fish the pasta out of the water and add it to the sauce.Add ½ cup of pasta cooking water and cook on medium heat, stirring the pasta in the sauce, for about 3 minutes or until cooked but with a bite (al dente).When the pasta is almost ready, stir in 1 small bunch flat-leaf parsley (finely chopped), 4 twists black pepper, and the clams.
- Serve on a plate/bowl and garnish with the clams in the shell, more olive oil, black pepper, and parsley and make sure to take all clam meat and sauce from the pan.Optionally, you can add some grated lemon zest.
Notes
Nutritional information is an estimate for 1 serving of linguine with clam sauce out of 2 servings.
SUBSTITUTIONS
Fresh unshelled clams: Those are the best for making this recipe. They are meaty and tender and cook in a few minutes. Substitute shelled canned clams or frozen clams for unshelled ones.
If you use canned clams, you can also add the can liquid to the sauce. You will not need to remove shells or filter the sauce.
Only cook canned clams for a maximum of 5 minutes. Keep in mind that canned clams are not as tender and meaty as fresh clams.
TIPS
Use good ingredients: This recipe has few ingredients, so ensure they are good quality. EVO oil, Italian pasta, and fresh clams will make a better meal than canned clams, cheap oil, and cheap pasta.
Don't overcook the clams: Clams require a few minutes of cooking. Fresh clams are ready as soon as they are fully open, and canned clams won't need more than 5 minutes. Extending the cooking time will make the clams rubbery and dry.
Filter the sauce: If you notice sand in the sauce, filter the sauce through a sift lined with a clean kitchen towel, muslin, or cheesecloth.
Finish cooking the pasta in the sauce: When you fish the pasta out of the water and add it to the sauce, it should be heavily undercooked. You want to finish cooking it in the clam sauce with some reserved pasta water. The pasta will release starch into the sauce, making the dish creamy.
Stir the pasta in the sauce: Stirring is essential because it helps the pasta release starch in the sauce, making it creamy. If the pan gets dry, add more water and olive oil.
Reserve the pasta water: In an Italian kitchen, pasta cooking water is precious. It makes the sauce creamy, so don't throw it out.
HOW TO WASH FRESH UNSHELLED CLAMS?
- Soak the clams in cold, salted water for 2 hours. In this "sea-like" environment, the clams will relax and release dirt and sand.
- Drain the clams and wash them two or three times in fresh water, shaking them vigorously with your hands.
- Discard clams with a broken shell.
