Stir reserved clam juice into pasta in Dutch oven; cook over medium heat 5 … Nor do I for using linguine in place of the more traditional spaghetti; I prefer, here, the more substantial, more resistant and at the same time more sauce-absorbent tangle they make in the mouth. Step 2 Meanwhile, pulse 3 garlic cloves in a food processor until chopped. Learn how your comment data is processed. Thank you for this recipe! Cover and set aside. When the water comes to the boil, add salt and then the linguine. This website is written and produced for informational purposes only. Add anchovies and stir until the anchovies break up and dissolve into the oil, about 2 minutes. Definitely a new favorite! Excellent meal. Let the clams sit for 20 minutes to an hour. In a very large sauté pan over medium-high heat, heat the olive oil until hot but not smoking. This was insanely, insanely good. Please let me know by leaving a review below. Return pasta to the pot and toss with cooking liquid. Excellent recipe. Thank you so much for sharing it. (This would be in addition to the clam … The sauce was the perfect amount of flavor and buttery and creamy with every bite of pasta, but not overly done at all. Stir in clams, parsley and pepper. Add the white wine, bring to a boil, reduce heat to maintain a simmer, and cook, stirring when you think of it, until the liquid is reduced by half, about 10 minutes. I pretty much follow it as written and have been very pleased. If you do not cook with wine, use bottled clam juice. Bought fresh clams, and there was a fight for who got to eat the last one. Add the clams, stir, then cover and cook for 3-5 minutes until they have opened. Tips for Great Linguine with White Clam Sauce. I buy a French baguette to warm slightly and rip apart to sop up the sauce. Add the pepper flakes, if using. Wouldn’t change a thing. Better than a restaurant good! You can use the juice from the canned clams, but bottled clam juice gives a better flavor to this dish.—Margie Clevenger, Bowling Green, Kentucky I sauté the garlic and onion about 2-3 minutes rather than the 30 seconds, before adding the wine and other ingredients. Meanwhile, in a very large sauté pan over medium-high heat, heat the olive oil until hot but not smoking. It was fantastic!! We ordered clams from a whole saler so I had more than the recipe called for, but the method worked out just as well. Photos of ingredients helped. If necessary, add some of reserved cooking water to keep moist. Jenn’s recipe was delicious and it was actually pretty easy due to her step by step instructions, especially with preparing the clams. Or snap a photo and share it on Instagram; be sure to tag me @onceuponachef. Will definitely make it again and won’t change a thing. Made this for Christmas Eve dinner! Thank you! To complete the meal, toss a salad, warm some crusty bread, and pour a glass of the same white wine that you used to make the sauce. Thin the sauce with 1 tablespoon at a time of reserved pasta water if necessary. Meanwhile, drain clams, reserving 3/4 cup of the liquid. Super quick & easy and looks impressive. It is important to add ingredients as directed for a most flavorful sauce. Add linguine and cook until al dente, 8 to 9 minutes. Yum with fresh bread to dunk! If this dish doesn’t get me a husband I don’t know what will! I followed the recipe as written and I wouldn’t change a thing. This Linguine with Clam Sauce feels fancy, but is made from simple pantry staples that won’t break the bank. The recipe calls for Littleneck clams, which are readily available at most supermarkets. This is my absolute favorite meal. Excellent recipe. Easy to follow recipe with details for the less experienced cook. This was the best. So simple and tasty!!! Just pour your spaghetti half cooked into the clams and keep adding water, slowly, and stir until fully cooked. This was our Christmas Eve dinner. Copyright © 2021 Nigella Lawson, ¼ teaspoon dried chilli flakes (or more if you want this fiery), 80 millilitres dry white vermouth or wine, 1 - 2 x 15ml tablespoons fresh flatleaf parsley (chopped), ¼ teaspoon red pepper flakes (or more if you want this fiery), 1 - 2 tablespoons fresh italian parsley (chopped). So good! Add the wine, red pepper flakes, 3/4 teaspoon kosher salt, clams, and 1/4 cup of the parsley; bring to a simmer and cook, covered, until the clams open, 6 to 8 minutes. Next, place all of the clams in a bowl and cover them with cool tap water. Maybe add a slew w/ flour to thicken it up next time. Add the linguine and cook according to the package directions until just shy of al dente (the pasta should still be firm to the bite since it will cook another minute or two in the sauce). The data is calculated through an online nutritional calculator, Edamam.com. Oh my ever loving deliciousness. Greg B, San Francisco, Ca. It also avoids severe timing issue in boiling linguini and frying the sauce. We can get the clam juice right from the canned clams. Did not cook 1 lb of pasta b/c it was only for two and would rather eat the clams than pasta but would cook more pasta for a big crowd. In the same pot add 4 tbsp of butter and the minced garlic, saute 1 minute before adding in the fresh spices then dry ones. I am not the greatest cook but I found this recipe easy to follow and and simple to make. I also loved the shallots in place of onion…so perfect. During this time, the clams will expel sand from inside their shells. Add the wine and cook for 2-4 minutes, then add the reserved clam liquid, clams, lemon juice, zest, salt and black pepper, and cook an additional 2-4 minutes. My husband and I were nervous and excited about cooking with live clams. Cook the … Superb! This clam linguine recipe, a twist on the classic spaghetti vongole, was written by Sabrina Ghayour, inspired by her travels in Venice.She says: “I quickly fell head over heels in love with this Italian city and its wonderful history and culture. Washing the clams is key so no grittiness!! First time I made it, it came out perfect. Made this and it is much less “oily” than our local fish market clams. This was delicious and just like what you would get if you were dining in a good Italian restaurant. Really yummy! knocked it right out of the park. (The pasta should still be firm to the bite since it will cook another minute or two in the sauce). Definitely will make this again. Note: When cooking with wine, select a bottle that is inexpensive (under $10) but still good enough to drink. Just made this last night and it was delicious. Everyone raves here about it!! Pour in wine, lemon rind, lemon juice and reserved clam juice. Well we tried tonight following each of your well-written steps to a ‘T’ and are soooo happy we took the leap. Trust me! This recipe was awesome. Add the shallots and garlic and sauté until just golden, about 30 seconds. Dish was absolutely delicious!!! And I suggest keeping some water before you drain you pasta, it makes all the difference! Both my husband and I loved it! Delish! If your fishmonger places them in a plastic bag, remove them from the bag immediately when you get home from the supermarket and place them in a bowl (uncovered) in the refrigerator. Add the clams to the skillet, along with the peperoncino and oregano. It’s perfect already. In another minute or so everything should have finished cooking and come together: the pasta will have cooked to the requisite tough tenderness and absorbed the salty, garlicky winey clam juices, and be bound in a wonderful almost-pungent sea-syrup. We add the lemon juice, … Carefully whisk in flour. Built by Embark. Garlic bread for dipping in the sauce made the perfect accompaniment. Cheese is not grated over any pasta with fish in it in Italy (nor indeed where garlic is the predominant ingredient, either) and the rule holds good. White wine, only dry white wine!! Linguine with Clams Recipe – Authentic Italian Seafood March 6, 2012 by Chef Dennis Littley 60 Comments This classic Italian dish can be on your dinner table in less time than it … Highly recommend. This recipe from HOW TO EAT has been adapted for online purposes. Loved it. Add the shallots and garlic and sauté until just golden, about 30 seconds. Thank you . My compliments to the chef for helping those of us who did not attend cooking school. Add the pasta to the sauté pan with the clams. I make it almost the same way that you do only I use 4 times the garlic and instead of wine or vermouth I grate some frozen lemon over it just before plating for the acidity. You can always add it later. I usually make steamed clams as an appetizer– and then have to make dinner on top of that! I added them the the onion/garlic was done with the wine. I followed this recipe to the letter and all I can say is that I may never eat linguini and clams at a restaurant again…amazing! In large saucepan, melt butter. LOL. Add clams, white wine, basil, and next 4 ingredients; cook, stirring often, 5 minutes. Sorry, but it’s my favourite pasta dish and I get very specific.... please, please do not use vermouth!!! Cook the linguine until nearly but not quite ready: you’re going to give them a fractional amount more cooking with the clams and their winey juices. Serve immediately. In a pan (which comes with a lid) into which you can fit the pasta as well later, pour the oil, add the garlic, then put on a lowish heat, and fry the garlic gently for a minute, making sure it doesn’t burn. We call it “risottare la pasta” because it is the risotto technique. I used salted butter and it came out pretty salty. In a large straight-sided skillet, heat 4 tablespoons olive oil over medium heat. In a large pot over high heat, bring 4 quarts of water and 2 tablespoons of kosher salt to a boil. Better than any restaurant I’ve had. Add the pasta … Thank you, My clams come from Long Island ny. … I used chopped arugula bc I didn’t have parsley. In 2-3 minutes, the clams should be open. My wife is not a big fan but had seconds ! Drain pasta in a colander, reserving 1/2 cup cooking liquid. My family and I made homemade pasta on NYE and then followed your recipe and it was AMAZING! I get little neck clams from a farmers market and grow my own parsley in a window pot. If necessary, add some of reserved cooking water to keep moist. The best! Easy to follow. I have made this recipe many times. Nutrition Information Discard any unopened clams. They loved it so much that they request it whenever they're home. When ready to serve, add them back to the pasta on a serving platter). My only recommendation would be to remove the clams from the shells after they’ve cooked because they take up too much space and just make it harder to eat. This was delicious. We spend our summers at the Jersey shore. This time I’m going to go by the recipe cut back the salt and add anchovies (I use them as a base whenever I saute garlic and onions, TRY IT!) It adds a nice flavor and texture. Toss in the clams, then bring to a simmer. Excellent and easy dinner with a green salad. I’m in love with how easy and simple this was for a dish that packs so much punch. Serve over cooked linguini pasta. They must be naturally very salty made as written with the added salt and was inedible ..too salty Made again with no salt added and it was much better but still not restaurant quality. First time making clams and it was so easy plus I added shrimp which was delicious! Cook until heated through. Great recipe, great instruction, and great result!! Add garlic and crushed red pepper and stir until fragrant and golden, 1 to 2 minutes. If you wanted to serve this as a starter, or a modest lunch, then by all means allow it to stretch to two. Turn up the heat and pour over the vermouth or wine and clamp on the lid. Outstanding, I followed the recipe as it was only substitution was dried parsley, it was all I had on hand. Remove the pan from the heat. Like you I make it with Linguine instead of Spaghetti (I never eat Spaghetti because I don't like the mouth feel of it ... my Italian grandparents are rolling in their graves). Could I make this recipe with shrimp and lobster? Sprinkle with grated parmesan cheese and toss lightly. It’s become one of my wife’s favs too. In a large, heavy saute pan or medium pot, heat oil over medium heat. This clam sauce is … Add the butter, lemon zest, lemon juice, and the remaining 2 tablespoons of parsley; toss to coat. Taste and adjust the seasoning with more salt, lemon zest and/or lemon juice, if necessary. This is a fast but special entree that I made up when my sons were home from touring. Hands down the BEST I have ever had. Each time has been better. Put the clams to soak in a bowl of cold water while you heat the water for the pasta. The inclusion of weight as well as quantity count is super helpful. I made a meal for two and it was delicious. Also allow the clam sauce to reduce for a few minutes before finishing the linguini in the sauce. Bring a pot of water and a pinch of salt to a boil to cook the linguine as per the package instructions. Many, many thanks to you Chef Jenn! The flavor of the sauce with the juices from the clams is amazing. I fried the red pepper flakes with the shallots and onion because it helps to release the heat, but otherwise I wouldn’t change anything. This is now my go-to LwC recipie. Thank you for sharing! People couldn’t get enough of it and are already requesting it again. Garnish with parsley as desired. Cook the pasta al dente, about 10 minutes. Increase the heat to medium and cook the linguine with the clams, tossing occasionally, until the pasta absorbs most of the sauce and is just tender, 1 to 2 minutes. To prepare the clams, first, check that they are alive by making sure all of the shells are tightly closed. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. This site uses Akismet to reduce spam. In large pot over high heat, bring 4 quarts of water and 2 tablespoons of kosher salt to a boil. I followed you before your cookbook came out and bought your cookbook as soon as I could and refer to it all the time! We are making a recipe of yours at least once a week now. Great to let the linguini absorb the clam juice in the frying pan. Delicious! Once you’re done, simply sit back and enjoy your linguine with clams and white wine and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes. So tasty, even my teenage son loved it! Try and time this so that the pasta’s ready at the time you want to plunge it into the clams. Stir in … To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Method. Nutritional information is offered as a courtesy and should not be construed as a guarantee. I also used up cherry tomatoes and would do that again with about a pint. Cook linguine according to package directions. I’ll never prepare this again, hehe!!! May 25, 2020 by Samantha 4 Comments. For this dish, you can do all of the prep and make the clam sauce in the time it takes to boil the pasta, so dinner is done in 30 minutes. Step 4. Add the pasta to the sauté pan with the clams. Rate the recipe: 5 stars means you loved it, 1 star means you really disliked it. Made this tonight. Linguini with Clam Sauce Recipe | Rachael Ray | Food Network Best linguine and clams I’ve had by far. Meanwhile, in a large saucepan, saute onion in butter and oil. Add half the parsley, shake the pan to distribute evenly, and turn into a plate or bowl and sprinkle over the rest of the parsley. Add the butter, lemon zest, lemon juice, and the remaining 2 tablespoons of parsley; toss to coat. Made it for my family of while at the beach. I know an Italian would be horrified at the notion of using 150g / 5 ounces of pasta for just one person, but I cannot apologise. In medium skillet, heat olive oil and saute onion and garlic for 3-5 minutes. Meanwhile, heat extra-virgin olive oil in a large pot over medium-high heat. Cook linguine according to package directions. Made exactly but did 3.5 lbs of clams and between three clam-loving people, we are every single one. This is my third time trying this recipe. Once upon a time, I went to culinary school and worked in fancy restaurants. Made for the second time tonite, came out outstanding as usual. Heat oil in a large skillet over medium-high … Always salt the pasta water to add flavor to the pasta. Combine clams with juice, butter, oil, minced garlic, parsley, basil, and pepper in a large saucepan. When ready to serve, add them back to the pasta on a serving platter). The ratios of seasonings in this recipe are just right. Simmer until reduced a little (by about a third). Increase the heat to medium and cook the linguini with the clams, tossing occasionally, until the pasta absorbs most of the sauce and is just tender, 1 to 2 minutes. Diamond Crystal salt and 10 cups water to a boil in a large pot. I especially enjoy your tips and hints and I have learned so much from you! I’ve used it a few times already and adjust as I see fit, but tend to add some fresh farm tomatoes chopped into sauce during cooking. Add the wine and bubble for 1 minute, then stir in the tomatoes and bubble again for 1 minute. Save my name, email, and website in this browser for the next time I comment. Sauté garlic in butter until softened, then use a slotted spoon to remove the garlic. Cook the linguine according to the packet instructions. A big bowl of this is my favourite solo supper. Add the wine, red pepper flakes, 3/4 teaspoon kosher salt, and 1/4 cup of the parsley. Each orderly step and specific ingredients can be perfectly executed to a wonderful quick meal. When you’re ready to cook, lift each clam from the water and rinse it, scrubbing if necessary, to get rid of any grit from the surface. 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