Linguine Recipe
GARLIC, WHITE WINE, BASIL, CHOPPED & WHOLE CLAMS, CALABRIAN CHILI
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta & cooking liquids
Clams
Sauce aromatics & seasoning
Wine & finishing
Method
Pasta & cooking liquids
- 1
Boil water and cook pasta
Bring 4 L (about 1 gallon) of water to a rolling boil in a large pot. Add 2 tablespoons coarse salt. Add 12 oz linguine and cook until just shy of al dente (about 9 minutes or the time on package minus 1–2 minutes). Reserve 1 cup of the starchy cooking water, then drain the pasta and set aside.
Clams
- 2
Purge and steam whole clams
If clams were in sand, soak in cold salted water for 20 minutes before starting. In a large wide skillet with a tight-fitting lid, add 1/4 cup water and bring to a simmer over medium-high heat. Add the 24 scrubbed whole clams, cover, and steam until they open, about 5–7 minutes. Remove opened clams with tongs into a bowl and set aside. Discard any clams that remain tightly closed after cooking. Reserve the steaming liquid by passing it through a fine sieve or cheesecloth and add to the clam juice (you should have about 1 cup combined).
- 3
Prepare chopped clams
If using canned chopped clams, drain them but reserve the juice and add it to the reserved steaming liquid. If using fresh chopped clams, ensure they are cooked briefly in the simmering liquid or added directly to the sauce in the next step.
Sauce aromatics & seasoning
- 4
Sweat garlic & shallot with chili
In a large skillet or shallow sauté pan over medium heat, warm 3 tablespoons olive oil and 2 tablespoons butter until butter foams. Add the thinly sliced 6 garlic cloves and 1 minced shallot and cook gently, stirring, until fragrant and softened but not browned, about 1–2 minutes. Add 1 teaspoon Calabrian chili flakes (or oil) and cook for 30 seconds to bloom the spice.
- 5
Deglaze with white wine
Pour in 3 fl oz dry white wine and increase heat to medium-high. Scrape any bits from the pan and let the wine reduce by about half, 1–2 minutes, to concentrate flavor and burn off most alcohol.
- 6
Add clam liquids and chopped clams
Add the reserved clam juice/steaming liquid (about 1 cup) and bring to a gentle simmer. Stir in the 8 oz chopped clams and heat through for 1–2 minutes. Taste the broth and add up to 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper as needed, remembering clams are naturally salty.
Combine & finish
- 7
Toss linguine with sauce
Add the drained linguine to the skillet along with up to 1 cup reserved pasta water, a little at a time, to loosen the sauce and help it cling to the pasta. Toss vigorously over medium heat for 1–2 minutes until pasta is al dente and well coated. If the pan seems dry, add more pasta water 2–3 tablespoons at a time.
- 8
Add clams and herbs
Nestle the steamed whole clams into the linguine, discarding any shells from unopened clams. Stir in 12 basil leaves (chiffonade), 2 tablespoons chopped parsley, and 1 tablespoon fresh lemon juice. Toss gently to distribute herbs and clams without breaking the shells.
- 9
Finish with butter and cheese (optional)
Turn off the heat and swirl in an additional 1 tablespoon butter if you want a silkier sauce. If desired, sprinkle 2 tablespoons grated Pecorino or Parmesan and toss briefly. Adjust seasoning with more salt, pepper, or chili to taste.
- 10
Serve
Portion the linguine and clams into warmed bowls. Garnish with a few whole basil leaves, a light drizzle of extra-virgin olive oil, and an extra pinch of chili flakes if desired. Serve immediately with lemon wedges on the side.