Updated: Oct 27
Linguine with clam sauce is a classic dish you've likely ordered in a restaurant. But how many of you have tried to make it at home? Sauces can be tricky and overpower a delicate shellfish like clams, but not here. We give you an authentic recipe that's so tasty, it'll impress your family and friends. Meanwhile, you'll be amazed at how easy a recipe this is. We promise, if you can boil water, you can make this timeless classic. Hai la nostra parola!
GF Hack: those of you on a restricted diet can easily substitute #glutenfree pasta for standard flour semolina or durum wheat pasta. Our fav is #banza chickpea pasta. There are a few great vegan non-dairy butters out there, like #forager and #earthbalance.
Either way, we know you'll enjoy the flavors infused into this light sauce and the savory taste of our Micro Arugula #microgreens in each bite. Keep scrolling for the Video!
1-pound linguine pasta
6 tablespoons extra-virgin olive oil
1/2 cup finely chopped shallots, from 2-3 shallots
6 cloves garlic, coarsely chopped
1 cup dry white wine, such as Pinot Grigio, Chardonnay or Sauv Blanc
1/2 teaspoon red pepper flakes
2 pounds Littleneck clams (40 to 45), scrubbed
1/8 cup plus 2 tablespoons fresh flat-leaf parsley, finely chopped
3 tablespoons unsalted butter
1 teaspoon lemon zest, from 1 lemon, plus more to taste
1 tablespoon lemon juice, from 1 lemon, plus more to taste
In large pot over high heat, bring 4 quarts of water and 2 tablespoons of kosher salt to a boil.
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).
Meanwhile, in a very large sauté pan over medium-high heat, heat the olive oil until hot but not smoking. Add the shallots and garlic and sauté until just golden, about 30 seconds.
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. Discard any unopened clams.
Reserve 1/2 cup of the cooking water, then drain the linguine in a colander (do not rinse).
Add the pasta to the sauté pan with the clams. (If you don't have room for everything in one pan, transfer the clams to a plate and cover to keep warm. When ready to serve, add them back to the pasta on a serving platter).
Increase the heat to low/medium and cook the linguine with the clams until the pasta absorbs most of the sauce and is just tender, 1 to 2 minutes. (If necessary, add some of reserved cooking water to keep moist.)
Remove from the heat. 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.
Plate up in serving dish. Add a grip-full of Micro Arugula Microgreens on top of the pasta. If desired, stir more micros into the pasta dish.
(Inspo: www.onceuponachef.com and Chef Jennifer Segal)
COOK WELL. WITH BRIGHTFRESH!