Linguine & Clams Recipe
Pasta made fresh in-house, hard shell & baby clams in a white wine sauce
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Ingredients
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Pasta
Clam Sauce
Method
Pasta Preparation
- 1
Make the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center and crack the eggs into the well. Using a fork, beat the eggs gently and gradually incorporate the flour until a dough begins to form.
- 2
Knead the Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. Wrap it in plastic wrap and let it rest for at least 30 minutes.
- 3
Roll Out the Dough
After resting, divide the dough into four pieces. Roll out each piece using a pasta machine or a rolling pin until it reaches your desired thickness. Cut into linguine shapes and set aside on a floured surface.
Clam Sauce Preparation
- 4
Prepare Clams
Rinse the hard shell and baby clams under cold water to remove any sand. Set them aside.
- 5
Sauté Garlic
In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1-2 minutes, being careful not to burn it.
- 6
Cook Clams
Add the hard shell and baby clams to the skillet. Pour in the white wine and add the red pepper flakes. Cover the skillet and cook for about 5-7 minutes, or until the clams open up. Discard any clams that do not open.
- 7
Finish the Sauce
Once the clams are cooked, remove the lid and let the sauce simmer for an additional 2-3 minutes. Stir in freshly chopped parsley and season with black pepper to taste.
Combine and Serve
- 8
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- 10