Bring a large pot of lightly salted water to a boil. Made this and it is much less “oily” than our local fish market clams. My wife is not a big fan but had seconds ! My compliments to the chef for helping those of us who did not attend cooking school. Dish was absolutely delicious!!! Combine clams with juice, butter, oil, minced garlic, parsley, basil, and pepper in a large saucepan. Add garlic and crushed red pepper and stir until fragrant and golden, 1 to 2 minutes. Add the drained linguine and parsley and toss gently to combine with the clam sauce. Tips for Great Linguine with White Clam Sauce. Really yummy! The flavor of the sauce with the juices from the clams is amazing. Washing the clams is key so no grittiness!! Cover and set aside. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Better than any restaurant I’ve had. Greg B, San Francisco, Ca. Well we tried tonight following each of your well-written steps to a ‘T’ and are soooo happy we took the leap. There are three parts to it: white wine, lemon juice, and clam juice. Nor do I for using linguine in place of the more traditional spaghetti; I prefer, here, the more substantial, more resistant and at the same time more sauce-absorbent tangle they make in the mouth. Hands down the BEST I have ever had. Definitely will make this again. LOL. The sauce was the perfect amount of flavor and buttery and creamy with every bite of pasta, but not overly done at all. I just made this for dinner and it was absolutely amazing! This is now my go-to LwC recipie. Photos of ingredients helped. Jenn, this was beyond words delicious! When ready to serve, add them back to the pasta on a serving platter). Sorry, but it’s my favourite pasta dish and I get very specific.... please, please do not use vermouth!!! The inclusion of weight as well as quantity count is super helpful. I made a meal for two and it was delicious. Add the shallots and garlic and sauté until just golden, about 30 seconds. Great to let the linguini absorb the clam juice in the frying pan. I buy a French baguette to warm slightly and rip apart to sop up the sauce. You can always add it later. Excellent recipe. Easy to follow. It was fantastic!! My favorite pasta dish. Could I make this recipe with shrimp and lobster? Meanwhile, in a very large sauté pan over medium-high heat, heat the olive oil until hot but not smoking. I fried the red pepper flakes with the shallots and onion because it helps to release the heat, but otherwise I wouldn’t change anything. Carefully whisk in flour. The best! Discard any clams that do not close their shells or that have cracked or chipped shells. Add sliced garlic and cook until sizzling, about 1 to 2 minutes. Loved it. It was amazing and possibly one of the best dishes I’ve ever cooked. Sprinkle with grated parmesan cheese and toss lightly. Garlic bread for dipping in the sauce made the perfect accompaniment. Garnish with parsley as desired. They loved it so much that they request it whenever they're home. This was delicious. Everyone raves here about it!! Did not cook 1 lb of pasta b/c it was only for two and would rather eat the clams than pasta but would cook more pasta for a big crowd. Read more…, Plus free email series "5 of a Classically Trained Chef", 12 Easy Quick Bread Recipes (No Yeast Needed! Add the wine and cook for 2-4 minutes, then add the reserved clam liquid, clams, lemon juice, zest, salt and black pepper, and cook an additional 2-4 minutes. I especially enjoy your tips and hints and I have learned so much from you! This is a foolproof and delicious recipe. Thank you so much for sharing it. Stir in clams, parsley and pepper. Superb! Increase the heat to medium and cook the linguine with the clams, tossing occasionally, until the pasta absorbs most of the sauce and is just tender, 1 to 2 minutes. Add pasta and cook for 8 to 10 minutes, or until al … We add the lemon juice, … Add the pasta, put the lid on again and swirl about. The addition of the lemon zest and juice prepare your taste buds for the delicious briny taste of the clams. White wine, only dry white wine!! Remove the pan from the heat. Yum with fresh bread to dunk! Add the shallots and garlic and sauté until just golden, about 30 seconds. Add the pasta … Avoid "cooking wines," which are salty and include additives. Discard any that stay closed. We can get the clam juice right from the canned clams. I halved it and it was perfect for my husband and I plus some extra! I have tried probably a dozen linguine with FRESH clams recipes now. Get new recipes each week + free 5 email series. But if the pasta needs more cooking, clamp on the lid and give it more time. Made exactly but did 3.5 lbs of clams and between three clam-loving people, we are every single one. Thank you . Cook, covered, until the clams open, 6 to 8 minutes. I prepared this recipe for my pregnant fiancé and she, unfortunately, ate my portion too. I have made this recipe many times. Add littleneck clams, wine and … Stir reserved clam juice into pasta in Dutch oven; cook over medium heat 5 … Also allow the clam sauce to reduce for a few minutes before finishing the linguini in the sauce. Thank you, My clams come from Long Island ny. Excellent recipe. For the wine I used Pinot Grigio and just lemon juice no lemon zest (I didn’t have lemons). Wouldn’t change a thing. Return pasta to the pot and toss with cooking liquid. In a large, heavy saute pan or medium pot, heat oil over medium heat. Add the pasta to the sauté pan with the clams. (The pasta should still be firm to the bite since it will cook another minute or two in the sauce). First time I made it, it came out perfect. Turn up the heat and pour over the vermouth or wine and clamp on the lid. Thanks so much! So simple and tasty!!! Reserving 1/2 cup of the cooking water, drain the linguine in a colander (do not rinse). Drain and transfer cooked linguine to a large serving bowl. So delicious and honestly way better than the restaurant ones. In a large pot over high heat, bring 4 quarts of water and 2 tablespoons of kosher salt to a boil. Add the butter, lemon zest, lemon juice, and the remaining 2 tablespoons of parsley; toss to coat. Cook linguine according to package directions. Jenn’s recipe was delicious and it was actually pretty easy due to her step by step instructions, especially with preparing the clams. Add the wine, red pepper flakes, 3/4 teaspoon kosher salt, and 1/4 cup of the parsley. I'd love to know how it turned out! Nutrition Information Recommend this for sure! You will have the creamiest sauce. This was absolutely phenomenal!! Jenn, thank you, thank you for this recipe I can’t wait to make it again. Once you’re done, simply sit back and enjoy your linguine with clams and white wine and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes. I sauté the garlic and onion about 2-3 minutes rather than the 30 seconds, before adding the wine and other ingredients. To prepare the clams, first, check that they are alive by making sure all of the shells are tightly closed. The data is calculated through an online nutritional calculator, Edamam.com. Bought fresh clams, and there was a fight for who got to eat the last one. I get little neck clams from a farmers market and grow my own parsley in a window pot. If you do not cook with wine, use bottled clam juice. Easy to follow recipe with details for the less experienced cook. I am not the greatest cook but I found this recipe easy to follow and and simple to make. We ordered a bunch of clams and will try your cioppino recipe tomorrow. — Katie | Healthy Seasonal Recipes on December 29, 2020. Cheese is not grated over any pasta with fish in it in Italy (nor indeed where garlic is the predominant ingredient, either) and the rule holds good. Creamy Clam Linguine. Super quick & easy and looks impressive. Lemony, buttery, garlicky, winey clams, everything just perfect. Stir in … Now, I’m cooking for my family and sharing all my tested & perfected recipes with you here! Melt butter with oil in a large skillet over medium heat; add mushrooms and garlic, and sauté 5 minutes or until mushrooms are tender. Transfer the linguini with clams to a serving dish or bowls and serve. Easy and satisfying. We spend our summers at the Jersey shore. You need add nothing. Drain pasta in a colander, reserving 1/2 cup cooking liquid. (Note that most supermarkets sell farm-raised clams, which are already quite clean, so you may not find a lot of grit or sand.). Each time has been better. If this dish doesn’t get me a husband I don’t know what will! I’ll never prepare this again, hehe!!! This was the best. Excellent and easy dinner with a green salad. This website is written and produced for informational purposes only. It was a perfect substitute. Pour prepared sauce over pasta and toss to coat. I used canned chopped clams, 2 cans. Bring a pot of water and a pinch of salt to a boil to cook the linguine as per the package instructions. A big bowl of this is my favourite solo supper. You can use the juice from the canned clams, but bottled clam juice gives a better flavor to this dish.—Margie Clevenger, Bowling Green, Kentucky In another minute or so everything should have finished cooking and come together: the pasta will have cooked to the requisite tough tenderness and absorbed the salty, garlicky winey clam juices, and be bound in a wonderful almost-pungent sea-syrup. Served with a crusty French baguette to sop up the juice. I added some roasted cherry tomatoes with garlic I had. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Cook until heated through. I also loved the shallots in place of onion…so perfect. This was our Christmas Eve dinner. When the water comes to the boil, add salt and then the linguine. I made this an came out PERFECTLY! I did cook the onions/garlic for about 5-7 minutes, had bar harbor canned clams and used those plus ome of the clam juice. Cook the … So, about halfway through the pasta-cooking time, mince or finely slice the garlic. This site uses Akismet to reduce spam. Thank you so much for this perfect recipe! PERFECT recipe – no substitutions, no need for extra seasonings. Or snap a photo and share it on Instagram; be sure to tag me @onceuponachef. This clam linguine recipe, a twist on the classic spaghetti vongole, was written by Sabrina Ghayour, inspired by her travels in Venice.She says: “I quickly fell head over heels in love with this Italian city and its wonderful history and culture. I love recipes in which each ingredient rings clear and this is one of them – a classic! This Linguine with Clam Sauce feels fancy, but is made from simple pantry staples that won’t break the bank. Other than that followed recipe and it was superb!! Directions. Built by Embark. Linguine with clams is one of those dishes that sounds elegant – or at least like the type of thing you’d order at an Italian restaurant instead of making at home – but it’s actually one of the easiest, most affordable pasta dishes you can make. Thank you so much for this recipe. Made this tonight. I added them the the onion/garlic was done with the wine. It also avoids severe timing issue in boiling linguini and frying the sauce. Thank you for sharing! Great recipe, great instruction, and great result!! Love from Rome. Copyright © 2021 Nigella Lawson, ¼ teaspoon dried chilli flakes (or more if you want this fiery), 80 millilitres dry white vermouth or wine, 1 - 2 x 15ml tablespoons fresh flatleaf parsley (chopped), ¼ teaspoon red pepper flakes (or more if you want this fiery), 1 - 2 tablespoons fresh italian parsley (chopped). Excellent meal. We use all the clams and 1/2 the pasta and most of the sauce is still gone at the end. In a very large sauté pan over medium-high heat, heat the olive oil until hot but not smoking. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. I used salted butter and it came out pretty salty. https://www.jamieoliver.com/recipes/pasta-recipes/spaghetti-vongole I followed the recipe as written and I wouldn’t change a thing. Please let me know by leaving a review below. This is delicious- I make clams and linguine often and usually add pancetta to sauté with the shallots – I did not have the pancetta so decided to try this and it’s just as good – the only thing I did different was add a bottle of Bar Harbour clam juice because we like extra sauce for the bread – this is excellent- I’m happy I found it. The recipe calls for Littleneck clams, which are readily available at most supermarkets. Step 2 Meanwhile, pulse 3 garlic cloves in a food processor until chopped. Add the vermouth and simmer until reduced by half, 3 to 4 minutes. I have already passed the recipe on to others! Remove the pan from the heat. And I suggest keeping some water before you drain you pasta, it makes all the difference! Learn how your comment data is processed. To complete the meal, toss a salad, warm some crusty bread, and pour a glass of the same white wine that you used to make the sauce. Oh my ever loving deliciousness. This is my third time trying this recipe. Steamed clams and dinner in one! Transfer to a serving dish or bowls and serve. I make it almost the same way that you do only I use 4 times the garlic and instead of wine or vermouth I grate some frozen lemon over it just before plating for the acidity. Heat oil in a large skillet over medium-high … Meanwhile, heat the oil in a large, deep pan and gently fry the salami, shallot and garlic for 3-4 minutes. In large saucepan, melt butter. Stir in parsley. Thin the sauce with 1 tablespoon at a time of reserved pasta water if necessary. Toss in the clams, then bring to a simmer. People couldn’t get enough of it and are already requesting it again. Otherwise drain and douse with a few drops of olive oil. They tasted just like clams and were a great price! I followed you before your cookbook came out and bought your cookbook as soon as I could and refer to it all the time! … Add linguine and cook until al dente, 8 to 9 minutes. It’s become one of my wife’s favs too. Super easy, super tasty…This is a keeper! knocked it right out of the park. Both my husband and I loved it! Cook the linguine until nearly but not quite ready: you’re going to give them a fractional amount more cooking with the clams and their winey juices. So tasty, even my teenage son loved it! (If you don't have room for everything in one pan, transfer the clams to a plate and cover to keep warm. (This would be in addition to the clam … For my taste, the salt was a little heavy, so next time I’ll start with 1/2 the amount and go from there.