Ingredients
Units
Scale
- 1 pound linguine pasta
- 1/4 cup salt (for pasta water)
- 1/4 cup olive oil
- 1/4 cup chopped shallots
- 4 garlic cloves, chopped
- 2 (10 oz) cans whole clams with juice
- 1/2 cup white wine
- 3 tablespoons butter
- 2 teaspoons red pepper flakes
- 1 dozen fresh clams
- 1/2 cup chopped Italian parsley
- Juice and zest of 1 lemon
- salt and pepper to taste
Instructions
- Boil 8 quarts of water with ¼ cup salt. Cook linguine per package directions.
- While pasta is cooking, heat olive oil in a large sauté pan over medium heat. Add shallots and garlic and cook for 2 minutes.
- Add canned clams and juice along with red pepper flakes, white wine and butter. Cook over medium heat for 3 to 4 minutes.
- When pasta is al dente, drain while reserving ½ cup of pasta water.
- Add pasta to the sauté pan and toss to combine.
- Add reserved pasta water and fresh clams. Cover and reduce heat to medium low.
- Cook until clam shells open. Remove from heat and stir in parsley and lemon juice.
- Serve warm topped with lemon zest and salt and pepper to taste.
Notes
- Fresh clams matter. Look for tightly closed Little Neck clams — that's how you know they're alive and fresh. Discard any that don't open during the cooking.
- Don't overcook the clams. Remove from heat as soon as the shells open. Clams that cook too long become tough and rubbery.
- Save your pasta water. The starchy water helps the sauce cling to the pasta and brings everything together.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: pasta
Nutrition
- Serving Size: 1 bowl
- Calories: 641
- Sugar: 7.2 g
- Sodium: 1302.6 mg
- Fat: 20.6 g
- Carbohydrates: 86.7 g
- Protein: 23.2 g
- Cholesterol: 38.7 mg