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How To make Linguini with White Clam Sauce
4 dozen littleneck clams -- scrubbed well
1/2 cup dry white wine
1 pound thin linguine
salt 2 tablespoons extra-virgin olive oil
3 garlic cloves
very thinly sliced
:
, (up to 4) 1 teaspoon hot pepper flakes
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
freshly ground black pepper
In a large pot combine the clams and white wine and bring to a boil. Cover and steam the clams over moderately high heat about 5 to 10 minutes, checking them after 5 minutes and transferring them as they open to a bowl. Discard any clams that do not open after 10 minutes. Remove pot from heat and reserve the liquid in a measuring cup.
In another large pot bring at least 4 quarts salted water to a boil and cook the linguine until al dente, stirring occasionally. Drain linguine in a colander.
With a small knife remove the meat from 24 of the largest clams, discarding the shells, and in a food processor pulse just until chopped coarse. In a large pot heat the olive oil over moderately high heat and quickly toast the sliced garlic until just golden. Add the hot pepper flakes and stir. Add the reserved cooking liquid from the clams and bring to a simmer. Stir in the pureed clams and simmer for 2 minutes. Add the linguine, parsley, basil, remaining clams in their shells, salt and pepper and toss to combine. Serve immediately.
How To make Linguini with White Clam Sauce's Videos
Easy White Clam Sauce Linguine Recipe
Simplicity is the key to many great pasta dishes, and there are few savory offerings more satisfying than a good linguine with clam sauce. You can prepare it with red or white sauce, but we’re looking at white today. It only takes a few ingredients and just a little bit of time to prepare, but it will create a delicious and satisfying meal that you’ll want to make over and over. One of the biggest keys is to cook the clam juice for a while before adding the clams. Take a look at our recipe for a super easy white clam sauce linguine.
#Pasta #Clam #Recipe
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Linguine with Clam Sauce Recipe (Pasta Alle Vongole)
You will absolutely love this very easy-to-make Linguine with Clam Sauce recipe that has homemade pasta in a delicious garlicky clam sauce.
To me, linguine with clam sauce is one of the best Italian pasta recipes out there. It’s incredibly simple to make and loaded with delicious garlic and seafood flavors. This recipe obviously originated in Italy, and specifically the east Genoa region. Most Italian recipes were created based on availability, and with Genoa being ocean side, there was plenty of seafood to use.
Ingredients for this recipe:
• ¼ cup olive oil
• 4-5 finely minced cloves of garlic
• ½ peeled and small diced shallot
• 12 fresh rinsed clams
• ¾ cup white wine
• 10 ounces canned whole clams in juice
• 6.5 ounces canned chopped clams in juice
• small bunch of finely minced fresh parsley
• 1 pound fresh or dried pasta
• sea salt and fresh cracked pepper to taste
Serves: 4
Prep time: 5 minutes
Cook Time: 20 minutes
Procedures:
1. Add the olive oil to a large rondeau or frying pan over low heat and stir in the garlic and shallots and cook for 1 minute.
2. Place in the fresh clams and stir until combined. Place on a lid and cook for 6-8 minutes or just until the clams begin to open.
3. Next, deglaze with the wine and turn the heat to medium-high to high heat and cook for 3-4 minutes to reduce the amount of wine, and until the clams are completely opened up.
4. Turn the heat to low and add in the canned clams, salt, pepper, and ¾ of the chopped parsley and cook for 1 to 2 minutes. Set aside.
5. Add the pasta to a large pot of boiling salted water and cook until al dente.
6. Strain the noodles and toss with the clam’s saucepan.
7. Serve with optional grated parmesan cheese, red pepper flakes, and remaining chopped parsley.
Chef Notes:
Make-Ahead: This recipe is meant to be eaten as soon as it is done cooking.
How to Reheat: Add your desired amount to a pan over low heat and heat up until warm. You may need to add in a little bit of water or chicken stock to reconstitute.
How to Store: Place covered in the refrigerator for up to 3 days. This recipe will not freeze well.
You should definitely use Fresh Pasta Dough Recipe, but if not, you can easily swap it out for dried pasta.
I personally like to use an Italian white wine like Pinot grigio, but other great wines you could use are chardonnay or sauvignon blanc.
Chef Mario Batali Shows How to Make Linguine with Clams | Epicurious
Mario Batali demonstrates his recipe for linguine with clams, a traditional part of the Italian Christmas Eve Feast of the Seven Fishes.
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Chef Mario Batali Shows How to Make Linguine with Clams | Epicurious
Linguine with Clams Recipe
Today I would like to share with you my Linguine with Clams Recipe.
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How To Make The Best Linguine With White Clam Sauce
Linguine with clams (vongole) is a super simple recipe that's loaded with delicious seafood flavor. I used canned baby clams and fresh Littleneck clams, but other types of clams or mussels can be used for this Italian classic white clam sauce.
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LINGUINE ALLE VONGOLE INGREDIENTS:
-1 pound linguine
-3 dozen Littleneck clams
-10 ounce can baby clams
-1/2 cup dry white wine
-4 small anchovies
-1/2 tsp crushed red pepper flakes
-10 cloves garlic
-1/4 cup olive oil
-1/4 cup extra virgin olive oil
-1/4 cup fresh parsley
-2 cups pasta water
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