Linguini & Clams Recipe
white wine, arugula, little neck clams
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Ingredients
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Pasta
Seafood
Sauce
Garnish
Method
Preparation
- 1
Clean the Clams
Rinse the little neck clams under cold running water to remove any sand or grit. Soak them in salted water for about 30 minutes to help purge any remaining sand.
- 2
Cook the Linguini
In a large pot of boiling salted water, add the linguini and cook according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
Cooking
- 3
Prepare the Sauce
In a large skillet over medium heat, add the olive oil. Once hot, add the minced garlic and red pepper flakes. Sauté for about 1-2 minutes until fragrant but not browned.
- 4
Add the Clams
Add the cleaned little neck clams to the skillet and stir to coat with the garlic mixture. Pour in the white wine, then cover the skillet. Cook for about 5-7 minutes until the clams open up.
- 5
Combine Pasta and Sauce
Once the clams are open, add the cooked linguini to the skillet. Toss everything together and add reserved pasta water a little at a time until the desired sauce consistency is reached. Season with salt and black pepper to taste.
Serving
- 6
Garnish and Serve
Remove the skillet from heat. Stir in the arugula until wilted. Plate the linguini and clams, then sprinkle with grated Parmesan cheese. Serve immediately.
