Classico Italiano.
Today I am sharing yet another classic Italian dish, Linguine with Clam Sauce. Ugh so good. Don’t be afraid of clams – trust me on this!
As many of you know I married an Italian man hence the many Italian recipes I like to share on this here blog. I absolutely adore Italian food, always have and always will. I did not grow up eating Italian food at home, I am Dutch and from Iowa so we ate lots of desserts with almond, sloppy joe’s, barbecue beef, tuna casserole and ribs. I ain’t complaining – still love down home Iowa cooking, always have and always will. 😉 However, it’s been fun learning how to make the classic Italian dishes.
The first time I EVER tried linguine with clams was at Vin’s parent’s house. His mom made it (she’s a wooooonderful cook) and I literally had three helpings. I was stuffed, but oh so happy. She still makes it every once in awhile and every time, I stuff my face.
It’s soooooo addicting. I cover it in parmesan cheese and extra red pepper flakes and go town. The secret…well Vin’s secret… to a delicious linguine with clams is simply making a lot of sauce. Most recipes may use two cans or 15 ounces of clams, I’m using over 24 ounces here. If that’s a little much for you, cut it down to 3 cans and use 1 cup of wine.
Hope you enjoy this simple and classic pasta dish!
- 1 pound linguine
- 1 cup dry white wine
- 4, 6.5 ounce cans chopped clams, drained and rinsed to rid of any grit. [b]Reserve juices!![/b]
- 1 cup clam juice from the canned clams
- 1 tablespoon minced garlic (about 3 large cloves)
- 1 small white onion, finely chopped
- 1/4 teaspoon crushed red pepper
- 2-4 tablespoons butter (4 tablespoons make a richer sauce)
- 4 tablespoons olive oil
- 3/4 teaspoon salt
- 1/4-1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- Parmesan cheese
- red pepper flakes
- Cook linguine until a little less than al dente, about 7 minutes.
- While linguine is cooking, prepare the clam sauce. In a large skillet over medium heat add olive oil and onions. Sauté for about about 5 minutes.
- Next, add garlic and red pepper flakes and sauté an additional two minutes.
- Next, add wine, clams, reserved clam juice, butter, salt and pepper. Let simmer for a 5 minutes – make sure the wine has cooked down a bit.
- Drain linguine and add it to the clam sauce. Toss and coat the pasta with the clam sauce, about 2-3 minutes. This will allow the linguine to absorb the sauce and flavor. Remove from heat, again taste for salt and pepper, add more if necessary. Finally garnish with chopped parsley. Serve with Parmesan cheese and extra red pepper flakes to your liking
Source and Recipe: Stuck on Sweet
Terry
I’m stumped. Why drain and rinse the clams when you’re going to put the clams and the nectar from the clams back in, at the same time. Not trying to be a smart-ass, but I don’t understand.
Jessica Erin
Hi Terry – I like the rinse the clams in case they have sand in them. Yes – sand might also be in the reserved juices but it at least gets rid of some of it!
Nicole, RD
Pinned. Stumbled. Breakfast? 🙂 YUM!
Susan P. (@littleredkitchn)
I love Italian food and especially anything with clams in it! Lucky you being married to an Italian man! I’m visiting Italy at the end of this month and I’m so afraid of how many pounds heavier I’ll be when I get home.
Jessica Erin
You are too funny Susan! I say who cares…indulge!! 😉
Becca @ Crumbs and Chaos
This looks insanely delicious!! Such a classic 🙂
Jessica Erin
thanks becca!
Amy @Very Culinary
You can never go wrong with butter, wine, garlic, and Parmesan!
Jessica Erin
I know right? It never gets old!