Linguine with Little Neck Clams, so easy and delicious!
Ingredients:
▢ 2 lbs. littleneck clams, cleaned
▢ ½ lb. linguine
▢ 2 tbsp. olive oil, plus additional for serving
▢ 3-4 cloves garlic, chopped
▢ 1 small onion, finely diced
▢ 1/4 tsp. crushed red pepper flakes
▢ ½ cup dry white wine
▢ 2 tbsp. fresh lemon juice
▢ 2 tbsp. unsalted butter
▢ ¼ cup chopped fresh parsley, and 1 diced tomato, plus 1 tbsp. for garnish
▢ kosher salt
Instructions:
- Sort and clean clams.
- Cook linguine in a large pot of salted boiling water until it’s about a minute shy of al dente, about 8 minutes (pasta will finish cooking in the clam sauce and should have a little firmness to it).
- While the pasta is cooking, heat olive oil in a deep skillet, add onion, garlic, and red pepper flakes and cook, stirring, about 1-2 minutes.
- Add white wine, lemon juice, and clams, cover pan, and steam over medium-high heat until clamshells have opened, about 5-8 minutes.
- Gently shake the pan occasionally. I like to start checking the clams at the early end of the range, transferring them from the pan one at a time to a holding bowl as they cook. For tender clams, it’s important not to overcook. (A few clams might need a little extra time. Discard any clams that don’t open after 10-13 minutes.)
- Reserve ½ cup of pasta water before draining the linguine. When all the clams are cooked and removed from the pan, whisk 3 tablespoons of butter into the simmering steaming liquid.
- Add the drained linguine to the pan, tossing to coat. Cook for about 2 minutes, until linguine is al dente. The sauce should be brothy but will lightly cling to the noodles. If the linguine looks dry at any point, stir in some of the reserved pasta water, as needed.
- Stir the chopped parsley and diced tomatoes into the pasta. Season to taste with salt, additional red pepper flakes, and lemon juice, if needed.
- At this point, you can either remove the clams from their shells and stir the meat into the pasta, or serve the pasta tossed or topped with the whole clams for guests to de-shell in their bowls.
- Garnish the dish with a drizzle of fruity olive oil, fresh lemon wedges, and the remaining parsley.
Bon appétit!
French For A While! 