Linguini With Clams Recipe
littleneck clam, Calabrian chili, lemon, white wine.
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the clams
Rinse the littleneck clams under cold running water to remove any grit or sand. Discard any clams that are open and do not close when tapped.
- 2
Chop the garlic
Peel and finely chop the garlic cloves.
- 3
Chop the parsley
Rinse and finely chop the fresh parsley.
- 4
Zest and juice the lemon
Zest the lemon and then cut it in half to juice it. Set both the zest and juice aside.
Cooking
- 5
Cook the linguini
In a large pot, bring salted water to a boil. Add the linguini and cook according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the linguini and set aside.
- 6
Sauté garlic and chili
In a large skillet, heat the olive oil over medium heat. Add the chopped garlic and Calabrian chili and sauté for about 1-2 minutes until the garlic is fragrant and lightly golden.
- 7
Add clams and white wine
Add the cleaned clams to the skillet. Pour in the white wine, cover the skillet, and cook for about 5-7 minutes, or until the clams open up. Discard any clams that do not open.
- 8
Combine linguini and clams
Once the clams have opened, add the cooked linguini to the skillet. Toss everything together, adding reserved pasta water as needed for moisture.
- 9
Finish with lemon and parsley
Add the lemon juice, lemon zest, chopped parsley, salt, and black pepper to taste. Toss well to combine and heat through for another minute.
- 10
Serve
Serve the linguini with clams immediately, garnished with additional parsley if desired.