Italian🍜 Noodles & pasta

Linguine with Clams

Name: Linguine with Clams
Cuisine: Italian
Ingredients: 50 clams (Little Neck or preferred variety); 4-5 tbsp olive oil; ½ cup onion; 4-5 garlic cloves; 1 tsp hot red pepper flakes; 1 cup white wine; ½ cup parsley; 1 lb linguine pasta; salt; black pepper

A classic Italian pasta dish featuring fresh clams quickly sautéed with olive oil, onion, garlic, and white wine, tossed with linguine. Light and elegant, showcasing the delicate flavour of quality ingredients.

Adapted from a video by Buon-A-Petitti

Italian Grandma Makes Linguine with Clams

Watch on YouTube

Ingredients

clams (Little Neck or preferred variety)50
olive oil4-5 tbsp
onionminced½ cup
garlic clovessliced4-5
hot red pepper flakes1 tsp
white wine1 cup
parsleychopped½ cup
linguine pasta1 lb
salt
black pepper

Steps

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1
Prepare the clams: after purchasing, cover with ice, lay wet paper towels on top, and refrigerate overnight or all day.
2
Before washing the clams, prepare salt water by dissolving salt in clean water.
3
Wash the clams one by one: gently scrub each shell with a brush under cold running water to remove sand and debris. Discard any that are open or cracked. Place cleaned clams in the salt water.
4
Refrigerate the clams for 2 hours: the salt water helps the clams purge sand from inside, and chilling allows them to clean themselves.
5
Prepare ingredients: remove clams from refrigerator and rinse gently. Prepare parsley, onion, garlic, red pepper flakes, white wine, black pepper, olive oil, and linguine.
6
Final rinse of clams: gently place clams in clean water and rinse lightly to remove any remaining sand.
7
Cook the linguine: boil linguine in salted water until al dente.
8
Begin the clam sauce: heat olive oil in a large pot. Add minced onion and cook until slightly softened.
9
Add garlic and pepper flakes: add sliced garlic and red pepper flakes, cook until fragrant, being careful not to burn.
10
Add clams: add the cleaned clams to the pot and stir.
11
Add white wine: pour in white wine, cover the pot to allow clams to steam while the linguine finishes cooking to al dente.
12
Add parsley and season: sprinkle chopped parsley over the clams. Season with salt and black pepper to taste.
13
Steam until fully opened: continue steaming until all clams have opened. Discard any that remain closed.
14
Combine pasta and clams: add the cooked linguine to the clam sauce and toss gently to coat.
15
Plate and serve: transfer to serving plates or a large bowl, garnish with additional fresh parsley on top, and serve immediately while hot.

Linguine with Clams

Ingredients

Steps

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