Linguine With Clams Recipe
Recipe information
Make Linguine With Clams in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Pasta & Clams
Sauce
Finish & Garnish
Pasta & Clams
1. Prepare clams
Rinse clams under cold water, scrub shells to remove sand. Discard any clams with cracked shells or that do not close when tapped. Place cleaned clams in a bowl of cold water with a tablespoon of coarse salt for 20 minutes to expel sand, then drain and rinse.
2. Boil pasta water
Bring 4 qt water to a rolling boil in a large pot. Add 1 tbsp coarse salt. Begin cooking linguine according to package directions for al dente (usually 8–10 minutes), but do not fully finish: drain pasta 1 minute before the low end of recommended time, reserving 1 cup of the pasta cooking water. Keep pasta hot.
Sauce
3. Sauté aromatics
In a large wide skillet or sauté pan over medium heat, warm 3 tbsp olive oil and 2 tbsp butter until butter melts and foam subsides. Add the sliced garlic and minced shallot and cook gently until fragrant and just beginning to color, about 1–2 minutes. Be careful not to brown the garlic.
4. Add wine and reduce
Pour in 1 cup dry white wine and increase heat to medium-high. Add red pepper flakes and bring to a simmer. Let the wine reduce by about half, about 3–4 minutes.
5. Steam clams
Add the cleaned clams to the skillet along with 1 cup stock. Cover the pan with a tight-fitting lid and steam until clams open, about 5–7 minutes. Shake the pan occasionally. Discard any clams that remain closed after cooking.
6. Finish sauce
Remove lid. Using tongs or a slotted spoon, transfer opened clams to a bowl and leave cooking liquid in the pan. Bring the liquid to a gentle simmer and add lemon zest and the juice of the large lemon. Stir in 1 tsp salt and 1 tsp freshly ground black pepper. If needed, skim any foam.
Finish & Garnish
7. Combine pasta and sauce
Add the reserved hot linguine to the skillet with the sauce. Pour in up to 1 cup reserved pasta cooking water gradually while tossing the pasta with tongs to create a silky emulsion; you may not need the full cup. Toss for 1–2 minutes so the pasta absorbs flavors.
8. Add clams and herbs
Return the steamed clams to the pan and add 1 cup finely chopped flat-leaf parsley. Toss gently to combine and warm the clams through for 1 minute.
9. Finish with butter and cheese
Stir in the remaining 1 tbsp butter if desired and 1/4 cup grated Parmigiano-Reggiano (optional) to enrich the sauce, tossing until glossy. Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.
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