Linguini With Clams Recipe
Make Linguini With Clams Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta & Clams
Aromatics & Seasoning
Finishing
Method
Pasta & Clams
- 1
Prepare clams
Rinse clams under cold running water. Discard any with cracked shells or that do not close when tapped. If salted or gritty, soak the clams in cold salted water (about 1 tbsp salt per 4 cups water) for 20–30 minutes to purge sand, then rinse again.
- 2
Cook linguini
Bring a large pot of salted water to a rolling boil. Add the linguini and cook until al dente according to package instructions (typically 8–10 minutes). Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set aside.
- 3
Steam clams
While the pasta cooks, heat 1/2 cup of the white wine and the broth in a large wide skillet over medium-high heat until simmering. Add the cleaned clams, cover, and steam for 5–7 minutes, shaking the pan occasionally, until clams open. Remove opened clams with tongs to a bowl and leave the clam cooking liquid in the skillet. Discard any clams that remain closed after steaming.
Aromatics & Seasoning
- 4
Sauté aromatics
In a separate large sauté pan or the same wide skillet emptied of clams (keep the cooking liquid), warm 3 tbs olive oil and 2 tbs butter over medium heat until butter foams. Add the minced garlic, finely minced shallot, and 1 tsp red pepper flakes. Cook, stirring constantly, for about 1–2 minutes until fragrant and shallots are softened but not browned.
- 5
Deglaze
Pour in the remaining 1/2 cup white wine to deglaze the pan, scraping any browned bits and allowing the wine to reduce by about half (1–2 minutes). Then add the reserved clam cooking liquid from steaming and 1 cup of the reserved pasta water. Bring the sauce to a gentle simmer and taste; season with 1 tsp sea salt and 1 tsp freshly ground black pepper, adjusting to taste.
Finishing
- 6
Combine pasta and clams
Add the drained linguini to the simmering sauce and toss to coat, allowing the pasta to finish cooking for 1–2 minutes so it absorbs sauce. Add the steamed clams (with any juices that collected in the bowl) and gently toss to combine. If the sauce seems tight, add additional reserved pasta water, 1–2 tbsp at a time, to reach a silky consistency.
- 7
Finish flavors
Remove the pan from heat. Stir in 1 tbs butter (optional), the chopped parsley, the lemon zest, and 2 tbs lemon juice. Taste and adjust seasoning with more salt, pepper, or lemon as desired.
- 8