Linguini And Clams Recipe
Littleneck Clams, Garlic, Shallot, Butter, White Wine, Herbs
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Clams
Rinse the littleneck clams under cold water to remove any sand or grit. Set aside.
- 2
Cook the Linguini
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.
- 3
Sauté Aromatics
In a large skillet, melt the butter over medium heat. Add the minced garlic and chopped shallots, sautéing until fragrant and translucent, about 2-3 minutes.
- 4
Add Wine and Clams
Pour in the white wine and bring to a simmer. Add the clams and cover the skillet, cooking until the clams open, about 5-7 minutes. Discard any clams that do not open.
- 5
Combine and Season
Add the cooked linguini to the skillet, tossing to combine. If the pasta seems dry, add a little reserved pasta water. Season with salt, black pepper, red pepper flakes, and chopped parsley.
- 6
Serve
Serve the linguini and clams hot, garnished with additional parsley if desired.
