Weeknight Dinner: Linguine with Clams

Weeknight Dinners: Linguine with Fresh Clams

Linguine with fresh clams is always impressive, but in fact comes together in less than 30 minutes.

Linguine with fresh clams is a meal I made for my husband when we were first dating. I think it was our third date when I made this winner at my apartment. A little wine, fresh bread, fresh Vongole clams, garlic, butter… and magic. By the way, my second winning date recipe is Shrimp Scampi ( I promise to post that soon too). I consider linguine with fresh clams, one of the most fool proof recipes out there. It’s always a crowd pleaser and comes together quickly any night of the week.

When making this recipe remember to make this no sooner than 15 minutes before serving. The hotter and fresher the better. Garnish with warm bread, cheese and a drizzle of olive oil.

For this recipe you only need a few key fresh ingredients:

  • 1-2 Tblsp. extra virgin olive oil
  • 1-2 lbs of fresh clams; Little Neck or Vongole clams are local in NY and what I tend to use
  • 4 Cloves of fresh garlic, minced
  • 1 Shallot minced
  • 1 Handful of fresh parsley roughly chopped
  • Juice of half a lemon
  • 1/2 Cup white wine
  • 2-3 Tblsp. salted butter
  • 1/2 Box of linguine pasta
  • Salt and Pepper to tast
  1. Soak and scrub the clams to remove any sand. Make sure to throw away any clams that do not open.
  2. Boil your water and add pasta, stirring constantly in the beginning to prevent it from sticking together. Cook until al dente, about 8 minutes.
  3. Meanwhile, heat the olive oil in a large saute pan. Add the shallot and garlic and cook until softened, about 3 to 4 minutes. Add the clams, lemon juice and white wine. Cover and reduce heat to a low simmer until most of the clams have opened.
  4. Add 2 tablespoons chopped parsley and butter to thicken sauce slightly.
  5. Drain pasta in a colander. Do not rinse pasta with water – this will remove the pasta’s natural starches. Place pasta into the saute pan with clams and toss with tongs to evenly coat the linguine in the sauce.
  6. Season with salt and pepper and add lemon zest lemon over the pasta. toss once more
  7. Garnish with remaining parsley and grated parmesan if desired.

If you need a more traditional recipe to follow, I like Giada’s.

For other great weeknight Italian recipes check out Liz’s guide to other weeknight pasta dishes and this all day slow cooked pork recipe, Braised Pork Arrabiata.