I love clam linguine, and this recipe is perfect: briny, wine-y, salty, tangy, and garlicky–with the fresh flavor of parsley tying it all together. It’s an ideal dinner choice; not only is it quick and easy to make and elegant enough for company, it’s cheap (under $10), and the majority of the ingredients are pantry staples.
My recipe is a hybrid of Julia Della Croce’s Linguine With White Clam Sauce from her amazing The Pasta Book (which calls for fresh clams in the shell) and my own college version (which calls for the convenience of canned clams). You can whip it up in the time it takes to bring a pot of water to boil and cook a pound of pasta!
- 2 6.5-oz cans chopped clams (not minced–I use the Snow’s brand)
- 1/3 cup extra-virgin olive oil
- 5 cloves garlic, finely chopped
- 6 Tbsp Italian parsley, chopped
- 1/3 cup dry white wine (I keep a bottle of dry vermouth on hand for cooking)
- Juice of 1/2 to 1 lemon (to taste)
- 1/3 cup dry bread crumbs
- 1 lb linguine
- Salt and pepper
Put a pot of water on to boil, and heat 1/3 cup olive oil in a large saute pan over medium-low heat. Chop five cloves of garlic and six tablespoons Italian parsley.
Add 1/3 cup wine and bring to a simmer; cook for another three minutes, then add the juice from the two 6.5 oz cans of clams. Squeeze half a lemon into the pan and stir.
Now add the two cans of clams and turn the heat down to low. Taste your sauce and add salt, pepper, and more lemon juice to taste.
Meanwhile, when the water comes to a boil, salt it generously and cook 1 lb. linguine according to the package directions. When done, drain and then immediately place the linguine in a large bowl (you’ll still want some water clinging to the pasta to thin out the sauce slightly). Pour the clam sauce over your pasta, and add your remaining raw garlic and parsley. YUMMMMMMM.
And then serve it up with a salad or cooked veggie.
And there you go! Sorry for the crappy pictures, but don’t let them keep you from trying this delicious clam linguine! If you have leftovers, add a little water and reheat it in the microwave, stirring every 30 seconds or so.