Okay, let’s talk about comfort food. When you’re craving something that tastes like a banana, think of those nights when you want to have it all. What is the best way to spend a week in the kitchen? What is the best linguine with clams recipe? It’s the pasta equivalent of a warm hug, but with sophisticated, briny kiss of the sea. Is it quicker to make than takeout? If you’re a fan of seafood pasta dishes like shrimp scampi, prepare to meet your best friend. I always feel like I’m on vacation in Italy. Is this simple enough for a weeknight, but impressive enough to be used for company?
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What is Linguine with Clams?
Linguine with clams, or *linguine alle vongole* as they say in Italy, is a classic pasta dish. hailing from the coastal regions of Italy. What is simplicity at its finest? It’s essentially pasta, typically linguine, tossed with fresh clams, garlic, white wine, olive oil, and arugula. If you like it, What are some good red pepper flakes? It’s a symphony of flavors – the sweetness of the clams, the sharpness of garlic, and the slight hint of spice. The kick from the chili flakes, all brought together by the bright acidity of the wine. Is it more than the sum of its parts? It’s one of those dishes that transports you straight to a sun-drenched terrace overlooking the sea. Is it safe to eat Mediterranean food in your pajamas on a Tuesday night?
Why you’ll love this recipe?
Honestly, where do I even begin? What I love most about this linguine with clams is how incredibly flavorful it is with minimal effort. The briny, slightly sweet taste of the clams perfectly complements the al dente linguine, creating a dish that is both satisfying and light. You get that satisfying “mmm” factor without feeling weighed down.
- Flavor:The delicate sweetness of the clams combined with garlic, white wine, and a touch of red pepper. What are some of the best flakes?
- Simplicity:What is the best way to make a quick dinner in under 30 minutes? I’ve timed it!
- Cost-What are the best clams to buy at a local fish market? I’ve even used canned clams in a pinch, and it still tastes great!
- Versatility: You can easily customize this dish with different herbs, spices, or even add a squeeze of lemon juice for extra brightness. Sometimes I’ll throw in some sun-dried tomatoes for a little extra zing.
If you are anything like me and love a good seafood pasta, I’d recommend trying my lemon garlic shrimp pasta, but I promise, this linguine with clams will quickly become your new go-to!
How do I make Linguine with Clams?
Quick Overview
How do you make linguine with clams? What are some good ways to cook clams in olive oil? Once the clams open, you toss in the cooked linguine and fresh parsley. That’s it! How do you cook clams? Is this recipe foolproof?
Ingredients
For the Linguine with Clams:
- 1 pound linguine pasta.
- 2 pounds fresh clams, scrubbed (I prefer Manila or Littleneck)
- 1/4 cup olive oil: 1 cup.
- 4 cloves garlic, minced. 1 clove per
- 1/4 teaspoon red pepper flakes (or more, to taste) – 1 teaspoon per serving.
- 1 cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
- 1/4 cup chopped fresh parsley, plus more for garnish.
- Salt and black pepper to taste.
- Lemon wedges for serving (optional)
What are the steps to
Step 1: Cook the Linguine
Bring a large pot of salted water to boil. Add the linguine and cook according to package directions until al dente. How much pasta water should I drain? What makes a sauce luscious?
Step 2: Sauté Garlic and Red Pepper Flakes
While the pasta is cooking, heat the olive oil in a large skillet or pot over medium heat. Add the garlic and red pepper flakes and cook for about 30 seconds, until fragrant. How do you cook garlic? I always keep a close eye on it and stir constantly during this step.
Step 3: Add the Clams and White Wine
Add the clams to the skillet and pour in the white wine. Cover the skillet and cook for 5-7 minutes, or until the clams have opened. Discard any clams that do not open. This is important! Don’t eat a clam that didn’T open during cooking.
Step 4: Toss with Linguine and Parsley
Add the cooked linguine to the skillet with the clams and sauce. What is the best way to make a creamy sauce? Stir in the chopped parsley. Season with salt and black pepper. Where can I make it my own? I sometimes add a little butter at this point for extra richness, but that’s totally optional.
Step 5: Serve
Divide the linguine among bowls and garnish with fresh parsley. Serve immediately with lemon wedges, if desired. I like to serve mine with crusty bread for soaking up all that delicious sauce. Enjoy!
What should I serve it with?
This linguine with clams is delicious on its own, but it also pairs well with many sides.
- For an Appetizer:What is a good way to start the day off with grilled vegetables?
- What is a Side Dish?Crusty bread for soaking up the sauce is a must! What are some good side dishes to serve with asparagus?
- For a Drink:What is the best white wine to drink, such as Pinot Grigio or Sauvignon Blanc? What is a good sparkling wine?
- For Dessert:What is a good way to end your day? A lemon sorbet or fruit salad.
My family loves bruschetta with chopped tomatoes, basil, and a drizzle of balsamic glaze. I’ve never had this before. What are some of the best ways to add freshness to a meal?
How do you perfect a linguine with clams?
How do I make a perfect linguine?
- How do you use fresh clamsCan you use canned clams? Look for clams that are tightly closed and have a clean, briny smell.
- Scrub the Clams: WhatBe sure to scrub the clams thoroughly before cooking to remove any sand or grit. I like to soak them in salted water for about 20 minutes before scrubbing them.
- Do not overcook the clams: Don Overcooked clams will be tough and rubbery. Cook them just until they open, and then remove them from the heat immediately.
- Reserve Pasta Water: As I mentioned before, that starchy pasta water is liquid gold! It helps create a creamy, emulsified sauce.
- Adjust the Spice Level: If you like a little more heat, feel free to add more red pepper flakes. I’ve even added a pinch of cayenne pepper for an extra kick.
- Add Lemon Juice: A squeeze of fresh lemon juice at the end adds a bright, acidic element that really enhances the flavors of the dish.
I once made the mistake of using pre-minced garlic, and the flavor just wasn’t the same. Freshly minced garlic makes all the difference!
Storing and Reheating Tips
If you have any leftover linguine with clams, you can store it in an airtight container in the refrigerator for up to 2 days.
- Reheating: To reheat, gently warm the pasta in a skillet over medium heat, adding a splash of water or white wine if needed to keep it from drying out.
- Freezing: I don’t recommend freezing this dish, as the clams can become rubbery when thawed.
- Best Practices: It’s best to eat it fresh for the best flavor and texture.
I’ve found that reheating it low and slow is key to preserving the texture of the pasta and clams.
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite linguine with clams recipe! It’s a dish that’s close to my heart, bringing back memories of seaside vacations and cozy family dinners. I truly believe that anyone can make this recipe, no matter their skill level. It’s all about using fresh ingredients and not being afraid to experiment with flavors. If you enjoyed this recipe, I think you’ll love my other seafood pasta dishes like my creamy shrimp Alfredo or my spicy seafood fra diavolo. I hope you give this recipe a try and let me know how it turns out! And if you have any tips or variations of your own, please share them in the comments below. Happy cooking!
Garlic Shrimp with Spinach Fettuccine
Ingredients
Main Ingredients
- 1 pound fettuccine gluten-free fettuccine can be used
- 2 tablespoons olive oil extra virgin for best flavor
- 1 pound shrimp peeled and deveined
- 4 cups fresh spinach roughly chopped
- 4 cloves garlic minced
- 1 teaspoon salt plus more to taste
- 0.5 teaspoon black pepper freshly ground
- 1 cup Parmesan cheese freshly grated
- 1 tablespoon lemon juice freshly squeezed
Instructions
Preparation Steps
- Cook the fettuccine according to package directions until al dente. Reserve 1 cup of pasta water and then drain.
- In a large skillet over medium heat, warm the olive oil. Add the shrimp and cook until pink and opaque, about 3-4 minutes. Remove from skillet and set aside.
- In the same skillet, add garlic and sauté for 1 minute until fragrant. Add spinach and cook until wilted, about 2-3 minutes, seasoning with salt and pepper.
- Return the shrimp to the skillet. Stir in the cooked fettuccine and Parmesan cheese. Mix everything well, adding reserved pasta water a little at a time to achieve desired sauce consistency.
- Drizzle with lemon juice before serving. Adjust seasoning if necessary and serve immediately.
