Clams and linguine is a wonderful and light recipe for the spring. It was one of the first things that I cooked when I graduated college and moved into my first apartment. I wanted to prove that I could cook for myself, and I was always a fan of clams, so thought what the heck. That first time wasn't all that successful, but over the years, I think I've nailed it. It's one of my go to meals when the weather starts to improve after the winter. Hope you enjoy!
Clams and Linguine
- 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.