Outstanding, I followed the recipe as it was only substitution was dried parsley, it was all I had on hand. Meanwhile, heat the oil in a large, deep pan and gently fry the salami, shallot and garlic for 3-4 minutes. (This would be in addition to the clam … I think the biggest obstacle for people is a fear of cooking shellfish like clams and mussels at home, which can be a little intimidating. Cook linguine according to package directions. Method. My husband and I were nervous and excited about cooking with live clams. 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. Add sliced garlic and cook until sizzling, about 1 to 2 minutes. Really yummy! In large pot over high heat, bring 4 quarts of water and 2 tablespoons of kosher salt to a boil. Add the pasta, put the lid on again and swirl about. Add the white wine, bring to a boil, reduce heat to maintain a simmer, and cook, stirring when you think of it, until the liquid is reduced by half, about 10 minutes. Chuck out any clams which have failed to open. Heat oil in a large skillet over medium-high … I tried it before I added the butter and it was delicious and was also delicioius with the butter but I would suggest you try without first. Excellent and easy dinner with a green salad. Built by Embark. Increase the heat to medium and cook the linguini with the clams, tossing occasionally, until the pasta absorbs most of the sauce and is just tender, 1 to 2 minutes. Add garlic and crushed red pepper and stir until fragrant and golden, 1 to 2 minutes. It is simple and comes out perfect every time! I also loved the shallots in place of onion…so perfect. Transfer to a serving dish or bowls and serve. We use all the clams and 1/2 the pasta and most of the sauce is still gone at the end. Thin the sauce with 1 tablespoon at a time of reserved pasta water if necessary. If you wanted to serve this as a starter, or a modest lunch, then by all means allow it to stretch to two. I sauté the garlic and onion about 2-3 minutes rather than the 30 seconds, before adding the wine and other ingredients. Made this tonight. My compliments to the chef for helping those of us who did not attend cooking school. In a large straight-sided skillet, heat 4 tablespoons olive oil over medium heat. If your fishmonger places them in a plastic bag, remove them from the bag immediately when you get home from the supermarket and place them in a bowl (uncovered) in the refrigerator. Easy and delicious! It’s become one of my wife’s favs too. Jenn’s recipe was delicious and it was actually pretty easy due to her step by step instructions, especially with preparing the clams. In 2-3 minutes, the clams should be open. Taste and adjust the seasoning with more salt, lemon zest and/or lemon juice, if necessary. Excellent recipe. If you do not cook with wine, use bottled clam juice. This is now my go-to LwC recipie. Moaning food. In the same pot add 4 tbsp of butter and the minced garlic, saute 1 minute before adding in the fresh spices then dry ones. Add pasta and cook for 8 to 10 minutes, or until al … Garlic bread for dipping in the sauce made the perfect accompaniment. We are making a recipe of yours at least once a week now. Add the wine, red pepper flakes, 3/4 teaspoon kosher salt, and 1/4 cup of the parsley. This was insanely, insanely good. (Note that most supermarkets sell farm-raised clams, which are already quite clean, so you may not find a lot of grit or sand.). LOL. Remove the pan from the heat. A big bowl of this is my favourite solo supper. Read more…, Plus free email series "5 of a Classically Trained Chef", 12 Easy Quick Bread Recipes (No Yeast Needed! I added them the the onion/garlic was done with the wine. Meanwhile, in a very large sauté pan over medium-high heat, heat the olive oil until hot but not smoking. Put the clams to soak in a bowl of cold water while you heat the water for the pasta. Delish! Thanks so much! Could I make this recipe with shrimp and lobster? This was delicious. Sorry, but it’s my favourite pasta dish and I get very specific.... please, please do not use vermouth!!! Melt butter with oil in a large skillet over medium heat; add mushrooms and garlic, and sauté 5 minutes or until mushrooms are tender. Add the pasta … This was our Christmas Eve dinner. Super quick & easy and looks impressive. When you’re ready to cook, lift each clam from the water and rinse it, scrubbing if necessary, to get rid of any grit from the surface. Thank you for sharing! This was absolutely phenomenal!! Stir in the pepper flakes. The recipe calls for Littleneck clams, which are readily available at most supermarkets. This does both at once. This was delicious and just like what you would get if you were dining in a good Italian restaurant. Thank you . Many, many thanks to you Chef Jenn! I’ve used it a few times already and adjust as I see fit, but tend to add some fresh farm tomatoes chopped into sauce during cooking. Jenn, this was beyond words delicious! Better than any restaurant I’ve had. Thanks so much for a great recipe. When ready to serve, add them back to the pasta on a serving platter). Stir in wine and clam liquid; bring to a boil for about 3 minutes to reduce liquid. Serve immediately. Excellent meal. Cover and set aside. I wasn’t a huge LwC sauce fan before this so thank you for opening my eyes (and mouth). So delicious and honestly way better than the restaurant ones. Delicious! Combine clams with juice, butter, oil, minced garlic, parsley, basil, and pepper in a large saucepan. Add clams, white wine, basil, and next 4 ingredients; cook, stirring often, 5 minutes. Cook the … Great recipe, great instruction, and great result!! You will have the creamiest sauce. https://www.jamieoliver.com/recipes/pasta-recipes/spaghetti-vongole Carefully whisk in flour. Made this tonight for our low key 54th anniversary dinner. We ordered a bunch of clams and will try your cioppino recipe tomorrow. Linguine with clams in a garlicky white wine sauce makes an easy and elegant Italian pasta dinner. Loved it. Tips for Great Linguine with White Clam Sauce. Add the shallots and garlic and sauté until just golden, about 30 seconds. Try and time this so that the pasta’s ready at the time you want to plunge it into the clams. Thank you! Wouldn’t change a thing. I get little neck clams from a farmers market and grow my own parsley in a window pot. I followed the recipe as written and I wouldn’t change a thing. Yum with fresh bread to dunk! I made this an came out PERFECTLY! They are usually sold in a mesh bag because they are alive and need to breathe. For my taste, the salt was a little heavy, so next time I’ll start with 1/2 the amount and go from there. I know an Italian would be horrified at the notion of using 150g / 5 ounces of pasta for just one person, but I cannot apologise. This is a foolproof and delicious recipe. It was amazing and possibly one of the best dishes I’ve ever cooked. In a large pot over high heat, bring 4 quarts of water and 2 tablespoons of kosher salt to a boil. You need add nothing. First time making clams and it was so easy plus I added shrimp which was delicious! I prepared this recipe for my pregnant fiancé and she, unfortunately, ate my portion too. Stir in … Avoid "cooking wines," which are salty and include additives. Simple recipe creating a delicious elegant meal. I used salted butter and it came out pretty salty. Add the butter, lemon zest, lemon juice, and the remaining 2 tablespoons of parsley; toss to coat. For this dish, you can do all of the prep and make the clam sauce in the time it takes to boil the pasta, so dinner is done in 30 minutes. Add the pepper flakes, if using. I made a meal for two and it was delicious. Discard any that stay closed. Add the clams to the skillet, along with the peperoncino and oregano. 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. 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). Cook until heated through. Now, I’m cooking for my family and sharing all my tested & perfected recipes with you here! Discard any unopened clams. 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. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. It adds a nice flavor and texture. Add the shallots and garlic and sauté until just golden, about 30 seconds. Meanwhile, in a large saucepan, saute onion in butter and oil. dry white wine, such as Pinot Grigio, Chardonnay or Sauvignon Blanc (see note), lemon zest, from 1 lemon, plus more to taste, lemon juice, from 1 lemon, plus more to taste, I'm Jenn Segal - Classically Trained Chef, Cookbook Author & Busy Mom, Maryland Crab Cakes with Quick Tartar Sauce. Thank you so much for sharing it. Just pour your spaghetti half cooked into the clams and keep adding water, slowly, and stir until fully cooked. Save my name, email, and website in this browser for the next time I comment. Sauté garlic in butter until softened, then use a slotted spoon to remove the garlic. This Linguine with Clam Sauce is a quick, easy dinner recipe that's perfect for busy evenings -- and it's ready in just 20 minutes! Toss in the clams, then bring to a simmer. PERFECT recipe – no substitutions, no need for extra seasonings. It’s perfect already. The addition of the lemon zest and juice prepare your taste buds for the delicious briny taste of the clams. Every recipe is great! Transfer the linguini with clams to a serving dish or bowls and serve. There are three parts to it: white wine, lemon juice, and clam juice. I’m in love with how easy and simple this was for a dish that packs so much punch. I did make some changes. This was by far my favorite! Trust me! Definitely will make this again. Add clams and heat through. Pour in wine, lemon rind, lemon juice and reserved clam juice. Once upon a time, I went to culinary school and worked in fancy restaurants. Add the clams, stir, then cover and cook for 3-5 minutes until they have opened. I just made this for dinner and it was absolutely amazing! This website is written and produced for informational purposes only. Step 4. The ratios of seasonings in this recipe are just right. Lemony, buttery, garlicky, winey clams, everything just perfect. Add the linguine and cook according to package directions until just shy of al dente. (The pasta should still be firm to the bite since it will cook another minute or two in the sauce). The flavor of the sauce with the juices from the clams is amazing. Each orderly step and specific ingredients can be perfectly executed to a wonderful quick meal. Cook the pasta al dente, about 10 minutes. Recommend this for sure! This time I’m going to go by the recipe cut back the salt and add anchovies (I use them as a base whenever I saute garlic and onions, TRY IT!) This recipe from HOW TO EAT has been adapted for online purposes. Learn how your comment data is processed. Thank you! I make it at least once a week, sometimes more. In a very large sauté pan over medium-high heat, heat the olive oil until hot but not smoking. Cant wait to see how it comes out. Or snap a photo and share it on Instagram; be sure to tag me @onceuponachef. Add the wine and bubble for 1 minute, then stir in the tomatoes and bubble again for 1 minute. Will make again and again!! Add the pasta to the sauté pan with the clams. I didn’t have linguini so just used fusilli pasta, but all it did was change the presentation. Pour prepared sauce over pasta and toss to coat. So good! 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. Put the clams to soak in a bowl of cold water while you heat the water for the pasta. We call it “risottare la pasta” because it is the risotto technique. Other than that followed recipe and it was superb!! Simmer until reduced a little (by about a third). 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. Served with a crusty French baguette to sop up the juice. White wine, only dry white wine!! Definitely a new favorite! Photos of ingredients helped. In large saucepan, melt butter. Add the wine, red pepper flakes, 3/4 teaspoon kosher salt, clams, and 1/4 cup of the parsley; bring to a simmer and cook, covered, until the clams open, 6 to 8 minutes. This is an awesome recipe. People couldn’t get enough of it and are already requesting it again. The sauce was the perfect amount of flavor and buttery and creamy with every bite of pasta, but not overly done at all. Super easy, super tasty…This is a keeper! Made this for Christmas Eve dinner! I used chopped arugula bc I didn’t have parsley. I am not the greatest cook but I found this recipe easy to follow and and simple to make. In a pan (which comes with a lid) into which you can fit the pasta as well later, pour the oil, add the garlic, then put on a lowish heat, and fry the garlic gently for a minute, making sure it doesn’t burn. During this time, the clams will expel sand from inside their shells. Toss in the cooked linguine a little at a time (don't make the mistake of adding too much or the sauce will be lost!) Will definitely make it again and won’t change a thing. Add anchovies and stir until the anchovies break up and dissolve into the oil, about 2 minutes. Cook according to package instructions, remove strain and set aside. Add the pasta to the sauté pan with the clams. Just made this last night and it was delicious. Delicious! This is a perfect recipe !! Also, added the lemon juice and zest little by little which was good because adding the full amount would have been a little too much for me. Linguini with Clam Sauce Recipe | Rachael Ray | Food Network My favorite pasta dish. Reserving 1/2 cup of the cooking water, drain the linguine in a colander (do not rinse). I used canned chopped clams, 2 cans. Stir in clams, parsley and pepper. Meanwhile, drain clams, reserving 3/4 cup of the liquid. Both my husband and I loved it! Meanwhile, heat extra-virgin olive oil in a large pot over medium-high heat. Stir in … May 25, 2020 by Samantha 4 Comments. ), This site is protected by reCAPTCHA and the Google. 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. Easy to follow recipe with details for the less experienced cook. 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. I highly recommend! Bought fresh clams, and there was a fight for who got to eat the last one. Linguine with Clam Sauce Recipe. Each time has been better. And I suggest keeping some water before you drain you pasta, it makes all the difference! 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. (If you don’t have room for everything in one pan, transfer the clams to a plate and cover to keep warm. The data is calculated through an online nutritional calculator, Edamam.com. I especially enjoy your tips and hints and I have learned so much from you! Rate the recipe: 5 stars means you loved it, 1 star means you really disliked it. Serve over cooked linguini pasta. If this dish doesn’t get me a husband I don’t know what will! Discard any clams that do not close their shells or that have cracked or chipped shells. First time I made it, it came out perfect. Step 2 Meanwhile, pulse 3 garlic cloves in a food processor until chopped. Add the butter, lemon zest, lemon juice, and the remaining 2 tablespoons of parsley; toss to coat. Creamy Clam Linguine. Superb! We spend our summers at the Jersey shore. If necessary, add some of reserved cooking water to keep moist. Easy to follow. Remove the pan from the heat. … My only recommendation would be to remove the clams from the shells after they’ve cooked because they take up too much space and just make it harder to eat. Everyone raves here about it!! Let the clams sit for 20 minutes to an hour. It also avoids severe timing issue in boiling linguini and frying the sauce. Add half the parsley, shake the pan to distribute evenly, and turn into a plate or bowl and sprinkle over the rest of the parsley. Best linguine and clams I’ve had by far. Thank you {% member.data['first-name'] %}.Your comment has been submitted. My family and I made homemade pasta on NYE and then followed your recipe and it was AMAZING! Garnish with parsley as desired. For US cup measures, use the toggle at the top of the ingredients list. Add garlic; saute for 1-2 minutes longer. The best! If necessary, add some of reserved cooking water to keep moist. I added some roasted cherry tomatoes with garlic I had. 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. This recipe was awesome. — Katie | Healthy Seasonal Recipes on December 29, 2020. Meanwhile, prep all of the ingredients for the sauce. Jenn, thank you, thank you for this recipe I can’t wait to make it again. It’s a … 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 buy a French baguette to warm slightly and rip apart to sop up the sauce. To prepare the clams, first, check that they are alive by making sure all of the shells are tightly closed. But if the pasta needs more cooking, clamp on the lid and give it more time. Nutritional information is offered as a courtesy and should not be construed as a guarantee. Get new recipes each week + free 5 email series. 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 linguine and cook until al dente, 8 to 9 minutes. We ordered clams from a whole saler so I had more than the recipe called for, but the method worked out just as well. I have already passed the recipe on to others! Thank you, My clams come from Long Island ny. They must be naturally very salty made as written with the added salt and was inedible ..too salty Made again with no salt added and it was much better but still not restaurant quality. Cook linguine according to package directions. Drain the juice from the cans, until you get 1 cup. and lastly add the cheese and parsley. 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. 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. Diamond Crystal salt and 10 cups water to a boil in a large pot. I followed you before your cookbook came out and bought your cookbook as soon as I could and refer to it all the time! Please let me know by leaving a review below. 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. Return pasta to the pot and toss with cooking liquid. This is my third time trying this recipe. I also used up cherry tomatoes and would do that again with about a pint. Made this and it is much less “oily” than our local fish market clams. Great dish! Add bread and pulse several times … Stir reserved clam juice into pasta in Dutch oven; cook over medium heat 5 … Highly recommend. This is a fast but special entree that I made up when my sons were home from touring. (If you don't have room for everything in one pan, transfer the clams to a plate and cover to keep warm. Great to let the linguini absorb the clam juice in the frying pan. Add the vermouth and simmer until reduced by half, 3 to 4 minutes. Washing the clams is key so no grittiness!! Easy and satisfying. I followed this recipe to the letter and all I can say is that I may never eat linguini and clams at a restaurant again…amazing! For the wine I used Pinot Grigio and just lemon juice no lemon zest (I didn’t have lemons). It was fantastic!! Also, it’s so easy! I love recipes in which each ingredient rings clear and this is one of them – a classic! Linguine with Clams Recipe – Authentic Italian Seafood March 6, 2012 by Chef Dennis Littley 60 Comments This classic Italian dish can be on your dinner table in less time than it … We add the lemon juice, … In medium skillet, heat olive oil and saute onion and garlic for 3-5 minutes. Like you I make it with Linguine instead of Spaghetti (I never eat Spaghetti because I don't like the mouth feel of it ... my Italian grandparents are rolling in their graves). Hands down the BEST I have ever had. Well we tried tonight following each of your well-written steps to a ‘T’ and are soooo happy we took the leap. Add the garlic, red-pepper flakes and oregano and cook until the garlic is pale golden, 1 to 2 minutes. This Linguine with Clam Sauce feels fancy, but is made from simple pantry staples that won’t break the bank. I have tried probably a dozen linguine with FRESH clams recipes now. In a large, heavy saute pan or medium pot, heat oil over medium heat. Drain and transfer cooked linguine to a large serving bowl. Bring a large pot of salted water to a boil. I pretty much follow it as written and have been very pleased. This site uses Akismet to reduce spam. 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 Nutrition Information I particularly liked the advice to cook linguine pre al dente. Excellent recipe. I have made this recipe many times. We can get the clam juice right from the canned clams. Bring a pot of water and a pinch of salt to a boil to cook the linguine as per the package instructions. Bring a large pot of lightly salted water to a boil. It is important to add ingredients as directed for a most flavorful sauce. When the water comes to the boil, add salt and then the linguine. Thank you so much for this perfect recipe! So, about halfway through the pasta-cooking time, mince or finely slice the garlic. I'd love to know how it turned out! 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. The inclusion of weight as well as quantity count is super helpful. Get all of your ingredients chopped and ready before you start cooking. So tasty, even my teenage son loved it! 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. Another win, Jenn, so thank you! Cook, covered, until the clams open, 6 to 8 minutes. Otherwise drain and douse with a few drops of olive oil. Steamed clams and dinner in one! They loved it so much that they request it whenever they're home. When ready to serve, add them back to the pasta on a serving platter). knocked it right out of the park. Bring 2 Tbsp. So simple and tasty!!! Note: When cooking with wine, select a bottle that is inexpensive (under $10) but still good enough to drink. Seasoning with more salt, lemon zest, lemon juice, and the remaining 2 tablespoons of salt. Recipes now, 5 minutes you start cooking large saucepan, saute onion in and! Cook with wine, red pepper and stir until fully cooked sharing all my tested & perfected with! My best to provide accurate nutritional information, these figures should be considered estimates only by... Add ingredients as directed for a dish that packs so much punch addition the! 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