Linguini With Clams Recipe
Fresh clams in a white wine sauce
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Ingredients
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Pasta
Clams
Sauce
Method
Preparation
- 1
Clean the Clams
Rinse the fresh clams under cold running water to remove any sand or grit. Soak the clams in a bowl of cold water for about 30 minutes to help expel any remaining sand.
- 2
Cook the Pasta
In a large pot of boiling salted water, cook the linguini according to package instructions until al dente. Drain and set aside, reserving some pasta water.
Cooking the Sauce
- 3
Sauté Aromatics
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and shallots, sautéing until softened and fragrant, about 2-3 minutes.
- 4
Deglaze with Wine
Pour in the white wine and increase the heat to medium-high. Allow the wine to simmer for about 3-5 minutes until reduced by half.
- 5
Add Clams and Broth
Stir in the cleaned clams and chicken broth, then sprinkle in the red pepper flakes. Cover the skillet and cook until the clams open, about 5-7 minutes. Discard any clams that do not open.
- 6
Combine Pasta and Sauce
Add the cooked linguini to the skillet, tossing gently to combine. If the sauce seems too thick, add a little reserved pasta water to reach desired consistency. Season with salt and black pepper to taste.
- 7
Garnish and Serve
Remove from heat and stir in the chopped fresh parsley. Serve immediately, garnished with additional parsley if desired.
