Let me introduce you to one of my favorite Italian pasta recipes of all times! This Linguini with Clams situation has TONS of garlic and plenty of herbs is quickly becoming one of my favorites!! We recently introduced Poppy to clams, mussels and oysters (she's a fan of some of that more than others) but I'm making this Linguini with Clams a few times a month so she's ready for all the seafood pasta whenever we make the trip to Italy!
Table of Contents
Why I Love This Recipe
Not all meals are created equal. There are nights when I just throw some avocado on some toast and call it a day. I mean, there’s nothing wrong with that but if you spend about 5 extra minutes of prep time you can have Linguini with Clams instead and who wouldn’t want that!!?? Perfectly cooked pasta with a white wine clam sauce loaded with herbs, garlic and lemon…. ugh! I’m starving just thinking about it!
So without further ado… let me introduce you to your new favorite pasta meals. It takes almost no time to prep, very little time to cook, and then you can relax and enjoy a big bowl Linguini with Clams!! It's as close as I'm going to get to feeling like I'm on the coast in Italy until after book tour!!
Ingredients & Substitutions
- Linguine, or another favorite pasta
- Unsalted butter
- Olive oil
- Garlic
- Calabrian chili paste
- White Wine
- Freshly ground black pepper to taste
- Manila clams, scrubbed cleaned
- Fresh parsley
- Fresh chives
- Lemons
How to Make
Cook the pasta until al dente. Reserve ¼ cup of the pasta water, then drain the pasta and return it to the cooking pot.
Meanwhile, in a large skillet, heat the butter and olive oil over medium heat. Once melted, add the garlic and calabrian chili paste and cook until the garlic is fragrant about 60 seconds. Add the wine and pepper, increase the heat slightly, and cook until bubbling, about 2 minutes. Add the clams, increase the heat, cover, and cook just until the clams open, about 3 minutes.
If any clams don’t open, discard them and transfer the opened clams to the pasta pot. Taste the sauce and adjust salt and pepper as needed.
Warm through over medium heat, adding the reserved pasta water as needed to help make it extra saucy. Toss in the parsley, chives, lemon zest and lemon juice. Garnish the Linguini with Clams with extra herbs and serve as needed.
Tips & Tricks
The Linguini with Clams recipe below calls for Manila or Littleneck clams. These are readily available at most markets and should be sold in a mesh / breathable bag as they are alive and still need to breathe. I try to buy clams the day of making this recipe or 1 day before. If it's a day before, store them in the fridge in a bowl. You can leave them in the mesh bag.
When you're ready to make the Linguini with Clams, place all of the clams in a prep bowl and cover them with cool tap water. Let the clams sit for 30 minutes giving them a good shake every 10-15 minutes to expel any dirt. Scrub off any excess dirt and drain after 30 minutes. Then follow the recipe as needed.
FAQ's
Why do clams taste like?
Clams have a distinctive taste due to their high protein content and unique combination of flavors. They taste a bit like the ocean - salty and briny and truly delicious with herbs and white wine.
How do you clean clams?
Clean clams by first scrubbing the shells with a brush under running water. Then soak them in a mixture of saltwater for at least 30 minutes to help remove any sand or grit. Finally, rinse the clams thoroughly before cooking them.
What do I do if my clam doesn't open while cooking?
If the clam doesn't open during cooking, discard it.
What do I serve with Linguini and Clams?
I use this Linguini with Clams recipe and make all the side dishes from my Italian dinner party menu!
Similar Recipes
Linguini with Clams
Ingredients
- 12 ounces linguini
- 4 tablespoons butter unsalted butter
- 2 tablespoons extra virgin olive oil
- 8 cloves garlic finely chopped
- 1 tablespoons calabrian chili paste
- ¾ cup white wine Sauv Blanc
- Freshly ground black pepper to taste
- 2 pounds manila clams scrubbed
- ¼ cup chopped fresh parsley plus more for garnish
- ¼ chopped fresh chives
- 1-2 lemons zested and juiced
Instructions
- Cook the pasta until al dente. Reserve ¼ cup of the pasta water, then drain the pasta and return it to the cooking pot.
- Meanwhile, in a large skillet, heat the butter and olive oil over medium heat. Once melted, add the garlic and calabrian chili paste and cook until the garlic is fragrant about 60 seconds. Add the wine and pepper, increase the heat slightly, and cook until bubbling, about 2 minutes. Add the clams, increase the heat, cover, and cook just until the clams open, about 3 minutes.
- If any clams don’t open, discard them and transfer the opened clams to the pasta pot. Taste the sauce and adjust salt and pepper as needed.
- Warm through over medium heat, adding the reserved pasta water as needed to help make it extra saucy. Toss in the parsley, chives, lemon zest and lemon juice. Garnish with extra herbs and serve as needed.
Notes
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking
can you just omit the Calabria chili paste?
sure can!
Can mussels be substituted for clams?
sure can