Name: Salvatori's Fort Wayne Southwests Linguine & Clams Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 400 grams Linguine; 1 kg Fresh clams; 4 cloves Garlic; 60 ml Olive oil; 120 ml White wine; 30 grams Fresh parsley; 1 tsp Red pepper flakes; 1 tsp Salt; 1 tsp Black pepper

Starts at $70 per Person Requires Full Table Participation Four Course Family Style Menu 1st Course: Bruschetta, Empanadas & Chorizo 2nd Course: Heart of Palm Salad & Noqui 3rd Course: Your Choice of Steak and Table Shared Sides 4th Course: Dessert Add Wine Pairing $45

Chef’s Tasting Menu

Cerignola olives marinated in garlic rosemary olive oil

Olives

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Rinse the fresh clams under cold water to remove any sand or grit. Soak them in a bowl of fresh water for 20 minutes to help purge any remaining sand.

Clean the Clams

In a large pot, bring water to a boil. Add a generous pinch of salt and then add the linguine. Cook according to package instructions until al dente, usually around 8-10 minutes. Reserve 1 cup of pasta water, then drain the linguine and set aside.

Boil the Linguine

In a large skillet, heat the olive oil over medium heat. Add minced garlic (from 4 cloves) and sauté for 1-2 minutes until fragrant, being careful not to burn it.

Sauté Garlic

Add the cleaned clams to the skillet and pour in the white wine. Cover the skillet and cook for about 5-7 minutes until the clams open. Discard any clams that do not open.

Add Clams and Wine

Once the clams are open, add red pepper flakes, salt, and black pepper. Stir to combine and cook for an additional 2 minutes.

Season the Sauce

Add the cooked linguine to the skillet with the clam sauce. Toss everything together, adding reserved pasta water a little at a time to achieve the desired sauce consistency.

Combine with Pasta

Chop the fresh parsley and sprinkle it over the pasta. Toss again to combine and remove from heat.

Finish with Parsley

Serve the linguine and clams hot, garnished with additional parsley if desired.

Plate the Dish

Linguine

Fresh clams

Garlic

Olive oil

White wine

Fresh parsley

Red pepper flakes

Salt

Black pepper

Linguine & Clams

Additional ingredients

Create a Calzone

Ricotta, Pecorino Romano, mozzarella blend, fresh basil, and roasted red peppers; served with a side of marinara

Quattro Formaggio

Spinach, roasted red peppers, mushrooms, onions, black olives, and mozzarella blend; served with a side of marinara

Vegetable Supreme

Italian ground sausage, pepperoni, ham, bacon, salami, capicola, ground beef, and mozzarella blend; served with a side of marinara

Abruzzo All Meat

Creamy Pecorino Romano and ricotta base; topped with chicken breast, red onions, mushrooms, fresh basil, and mozzarella blend; served with a side of Pecorino Romano

Veneto White

Make Linguine & Clams Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Linguine & Clams Recipe

Ingredients

Pasta

Clam Sauce

Method

Prepare the Clams

Clean the Clams

Cook the Pasta