When you’re looking for a great pasta dish that delivers year-round, look no further than Linguine with Clams. This is probably one of the most classic pasta dishes on the planet and it’s one of my favorites. Mediterranean cuisine incorporates a lot of seafood so I’ve eaten this since I was little. I loved it in the winter as a warm, comforting meal, and I also loved it in the summer with fresh clams on the Jersey shore.
These days I’m able to find fresh clams at the seafood store in Connecticut whenever I want. I never use the ones from the can, but you can if that’s all you have access to. This dish will still taste wonderful either way! I always rinse the clams really well before I start, then make the delicious garlic sauce to go with them.
To make this dish a real show stopper I like to toss it in a big pasta bowl while it’s piping hot, then serve everyone individually. It’s one of those dishes that you want to serve with crusty bread so you can sop up all the good sauce, and a nice big, green salad to add a little crunch on the side. I typically pair it with a crisp white wine because it works so well with the briny, garlic sauce.
Linguine with Clams is bound to become one of your most favorite family dishes. In fact, if you have people in your family who don’t love clams, this dish might change their mind. It’s a great way to introduce kids to seafood and get them interested in cooking with shellfish. Enjoy!
Nikki's Modern Mediterranean
Watch Nikki make it
Linguine and Clams – Easy, Flavorful, & Ready in Under 30 Minutes
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The recipe
Linguine with Clams
Ingredients
Method
Rinse the clams under cold water and scrub the shells to remove any sand. If any clams are open, gently tap them—discard any that don’t close.
Bring a large pot of salted water to a boil and cook the linguine according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of the pasta cooking water.
While the pasta cooks, heat the olive oil in a large, deep skillet over medium heat. Add the sliced garlic and red pepper flakes (if using) and sauté until the garlic is fragrant but not browned (about 1-2 minutes). Add the clams to the skillet, followed by the white wine. Cover the skillet and let the clams steam for about 6-8 minutes, or until most of them have opened. Discard any clams that remain closed.
Once the clams are cooked, remove the skillet from the heat. Stir in the chopped parsley, lemon zest, and lemon juice. Add 2 tablespoons of butter to enrich the sauce and make it extra velvety.
Add the cooked linguine to the skillet with the clams, tossing everything together gently to coat the pasta in the sauce. If the mixture seems too dry, add 1 cup of the reserved pasta water to loosen it up.
Season with salt and pepper to taste. Serve immediately, garnished with extra parsley and lemon wedges on the side.
