Craving a taste of the Italian coast without leaving your kitchen? This recipe for authentic Linguine with White Clam Sauce delivers the bright, briny flavors of the Mediterranean with surprising ease. Forget complicated techniques and lengthy prep times; this dish is surprisingly simple to master, perfect for a weeknight dinner or a special occasion. The fresh, clean taste of the clam sauce beautifully complements the delicate texture of the linguine, creating a harmonious and satisfying meal. You'll be amazed at how quickly you can achieve such restaurant-quality results.
This recipe focuses on highlighting the natural flavors of the clams and garlic, allowing their essence to shine through. We'll guide you through each step, from selecting the freshest ingredients to achieving the perfect creamy sauce consistency. Ready to create a culinary masterpiece? Let's dive into the step-by-step process and make this incredible Linguine with White Clam Sauce!
Tools Needed
- garlic press
- knife
- cutting board
- large pot or rondo pot
- colander
- frying pan (optional)
- tongs or spoon
Ingredients
Step-by-Step Instructions
Step 1. Prepare Ingredients and Sauté Aromatics
- Mince garlic using a garlic press. Finely dice the shallot. Finely chop the parsley, including the stems.
- Rinse fresh clams in cold water for 2-3 minutes, then scrub them clean in a colander to remove any sand or shell fragments.
- Heat olive oil in a large pot or rondo pot over low heat. Add minced garlic and shallots, stirring gently for about 30 seconds. Do not brown.
Step 2. Cook the Clams
- Add fresh clams to the pot, stir to combine, and cover. Cook on low heat for 6-8 minutes, or until clams open slightly.
- Increase heat to medium-high. Add white wine and cook for 3-4 minutes, until most of the liquid has reduced and remaining clams open.
- Add canned clams with their juice, along with chopped canned clams and their juice. Season with salt and pepper. Add about half to three-quarters of the chopped parsley. Stir to combine.
- Turn off the heat. The clams are cooked; we only need to warm them. If using only canned clams, sauté garlic and shallot, deglaze with white wine, add clams and juice, and heat through.
Step 3. Cook Pasta and Combine
- Cook linguine in salted boiling water until al dente (about 2 minutes for fresh pasta). Drain and add to the clam sauce.
- Gently toss the pasta and sauce together until combined. Adjust seasonings if needed.
Step 4. Serve and Garnish
- Serve immediately, garnished with remaining parsley, grated parmesan or pecorino cheese, and crushed red pepper flakes (optional).
Read more: Easy Basil Pesto Pasta: Simple, Cheap, & Delicious Recipe
Tips
- For the best flavor, use fresh manila clams if possible. If using larger clams, a combination of fresh and canned is perfectly acceptable.
- Cook the clams and sauce over low heat to prevent burning the garlic and shallots.
- Fresh pasta cooks much faster than dried pasta. Be careful not to overcook it.
Nutrition
- Calories: 600-700
- Fat: 20-25g
- Carbs: 70-80g
- Protein: 30-35g
FAQs
1. Can I use canned clams instead of fresh?
While fresh clams offer the best flavor, canned clams work in a pinch. Just be sure to drain them well and rinse them before adding them to the sauce.
2. How do I prevent my clam sauce from becoming too watery?
Make sure to cook the clams until they open fully, then remove them and reduce the cooking liquid slightly before adding the pasta and clams back in. This will thicken the sauce.
Enjoy your delicious, homemade Linguine with White Clam Sauce! This simple yet elegant dish is perfect for any occasion, impressing both family and friends with its authentic Italian flavors. Now go forth and savor the taste of the Mediterranean!