Updated: 2 days ago
Linguine with clam sauce is a classic dish you've likely ordered in a restaurant. But how many of you have tried it at home? Sauces can be tricky and overpower a delicate shellfish, like clams. Here, we've taken out the guesswork to give you a fool-proof recipe you can impress your family and friends with. They'll think you ordered out! Meanwhile, you'll be amazed at how easy and simple this recipe is. If you can boil water, you can make this timeless classic!
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 savor the taste of our Micro Arugula #microgreens in each bite.
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!