Clams and Linguine
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 4 people
- 24 Little Neck Clam
- 1 lb. Linguine
- 1.5 tbsp Olive Oil Extra Virgin
- .5 Cup Water
- .75 Cup Pasta Water
- .75 Cup White Wine
- 2 tbsp Butter
- 1 tbsp Parsley Finely chopped
- 1 tsp Salt
- 4 Cloves Garlic
- .5 Cup Parmesan
Place large pot of water over high heat. Bring to a boil.
Add oil to a heavy bottom pan, such as a dutch oven, and bring up to medium heat.
Add garlic and saute for 1 minute.
Add white wine and water. Let simmer for a couple minutes.
Add linguine to the boiling water and cook according to package, usually 10 minutes.
While the pasta cooks, add clams to the dutch oven, cover and cook for 7 to 9 minutes.
Remove lid, discard any clams that have not opened, because they dead. This part is optional, but I like to remove the clams to a separate bowl, so it's easier to mix the pasta into the sauce. You don't have to, but it helps keep the clams in their shells.
With tongs, grab the pasta from the water and add to the dutch oven, along with the 1/2 cup of pasta water. Mix to combine well. Cook for 5 to 6 minutes.
Add the clams back to the pasta along with the butter, parley and parmesan. Cook for another 2 to 3 minutes.
Serve family style in a large bowl, or portion it out. Serve with a little extra parm and parsley.
For cleaning the clams, you want to really scrub the shell since they're going into the dish. I scrub them with a sponge and even a very small amount of mild soap in order to make sure 100%.
Also, do not use any clams that are open!
Calories: 620kcal | Carbohydrates: 88g | Protein: 21g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 28mg | Sodium: 922mg | Potassium: 308mg | Fiber: 4g | Sugar: 4g | Vitamin A: 395IU | Vitamin C: 2.2mg | Calcium: 186mg | Iron: 2mg