I also loved the shallots in place of onion…so perfect. You will have the creamiest sauce. 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!) Cook the pasta al dente, about 10 minutes. Bring a large pot of salted water to a boil. Wouldn’t change a thing. My favorite pasta dish. Thank you! My husband and I were nervous and excited about cooking with live clams. I made this an came out PERFECTLY! Meanwhile, drain clams, reserving 3/4 cup of the liquid. … Add the linguine and cook according to the 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). In a very large sauté pan over medium-high heat, heat the olive oil until hot but not smoking. Best linguine and clams I’ve had by far. Meanwhile, in a very large sauté pan over medium-high heat, heat the olive oil until hot but not smoking. This was delicious and just like what you would get if you were dining in a good Italian restaurant. There are three parts to it: white wine, lemon juice, and clam juice. Great to let the linguini absorb the clam juice in the frying pan. Discard any that stay closed. We can get the clam juice right from the canned clams. Super quick & easy and looks impressive. Add the wine, red pepper flakes, 3/4 teaspoon kosher salt, and 1/4 cup of the parsley. 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. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. Reserving 1/2 cup of the cooking water, drain the linguine in a colander (do not rinse). Made it for my family of while at the beach. Also, it’s so easy! Thank you, My clams come from Long Island ny. 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. (This would be in addition to the clam … (The pasta should still be firm to the bite since it will cook another minute or two in the sauce). (If you don't have room for everything in one pan, transfer the clams to a plate and cover to keep warm. 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. Learn how your comment data is processed. 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. Drain and transfer cooked linguine to a large serving bowl. Hands down the BEST I have ever had. Better than a restaurant good! Add the drained linguine and parsley and toss gently to combine with the clam sauce. Jenn’s recipe was delicious and it was actually pretty easy due to her step by step instructions, especially with preparing the clams. Definitely a new favorite! Add bread and pulse several times … In medium skillet, heat olive oil and saute onion and garlic for 3-5 minutes. Recommend this for sure! Remove the pan from the heat. Jenn, thank you, thank you for this recipe I can’t wait to make it again. This was by far my favorite! 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. Easy to follow recipe with details for the less experienced cook. 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. The recipe calls for Littleneck clams, which are readily available at most supermarkets. Great recipe, great instruction, and great result!! Now, I’m cooking for my family and sharing all my tested & perfected recipes with you here! Will definitely make it again and won’t change a thing. It was fantastic!! Thank you {% member.data['first-name'] %}.Your comment has been submitted. This is a foolproof and delicious recipe. This is a fast but special entree that I made up when my sons were home from touring. Well we tried tonight following each of your well-written steps to a ‘T’ and are soooo happy we took the leap. 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. Add sliced garlic and cook until sizzling, about 1 to 2 minutes. 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! Taste and adjust the seasoning with more salt, lemon zest and/or lemon juice, if necessary. 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. This recipe from HOW TO EAT has been adapted for online purposes. It’s a … https://www.jamieoliver.com/recipes/pasta-recipes/spaghetti-vongole Note: When cooking with wine, select a bottle that is inexpensive (under $10) but still good enough to drink. The flavor of the sauce with the juices from the clams is amazing. Add the pasta to the sauté pan with the clams. I highly recommend! Made this and it is much less “oily” than our local fish market clams. I particularly liked the advice to cook linguine pre al dente. 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. I didn’t have linguini so just used fusilli pasta, but all it did was change the presentation. If necessary, add some of reserved cooking water to keep moist. For US cup measures, use the toggle at the top of the ingredients list. 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. If necessary, add some of reserved cooking water to keep moist. Please let me know by leaving a review below. I did make some changes. When ready to serve, add them back to the pasta on a serving platter). Thank you! 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! Dish was absolutely delicious!!! Every recipe is great! Loved it. 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. And I suggest keeping some water before you drain you pasta, it makes all the difference! I sauté the garlic and onion about 2-3 minutes rather than the 30 seconds, before adding the wine and other ingredients. In a large pot over high heat, bring 4 quarts of water and 2 tablespoons of kosher salt to a boil. First time making clams and it was so easy plus I added shrimp which was delicious! Everyone raves here about it!! My wife is not a big fan but had seconds ! Add the linguine and cook according to package directions until just shy of al dente. I just made this for dinner and it was absolutely amazing! This clam sauce is … 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 the vermouth and simmer until reduced by half, 3 to 4 minutes. Meanwhile, prep all of the ingredients for the sauce. Add the pasta, put the lid on again and swirl about. This field is for validation purposes and should be left unchanged. Great dish! Superb! Get new recipes each week + free 5 email series. I especially enjoy your tips and hints and I have learned so much from you! In 2-3 minutes, the clams should be open. I promise they are the easiest thing in the world to cook; once you try it, you’ll wonder what took you so long. Taste and adjust the seasoning with more salt, lemon zest and/or lemon juice, if necessary. Stir in the pepper flakes. 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. Cook linguine according to package directions. They tasted just like clams and were a great price! I love recipes in which each ingredient rings clear and this is one of them – a classic! A big bowl of this is my favourite solo supper. Sauté garlic in butter until softened, then use a slotted spoon to remove the garlic. Meanwhile, heat extra-virgin olive oil in a large pot over medium-high heat. Simmer until reduced a little (by about a third). Cook linguine according to package directions. You can always add it later. I make it at least once a week, sometimes more. Linguini with Clam Sauce Recipe | Rachael Ray | Food Network First time I made it, it came out perfect. Greg B, San Francisco, Ca. 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. I followed you before your cookbook came out and bought your cookbook as soon as I could and refer to it all the time! Or snap a photo and share it on Instagram; be sure to tag me @onceuponachef. Reserving 1/2 cup of the cooking water, drain the linguine in a colander (do not rinse). Easy and satisfying. So tasty, even my teenage son loved it! During this time, the clams will expel sand from inside their shells. Better than any restaurant I’ve had. It is simple and comes out perfect every time! Made this tonight. 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. This site uses Akismet to reduce spam. Cook according to package instructions, remove strain and set aside. Maybe add a slew w/ flour to thicken it up next time. Served with a crusty French baguette to sop up the juice. Could I make this recipe with shrimp and lobster? We add the lemon juice, … Just made this last night and it was delicious. Other than that followed recipe and it was superb!! Tips for Great Linguine with White Clam Sauce. It’s perfect already. Directions. This is now my go-to LwC recipie. Thank you . Built by Embark. Add the clams to the skillet, along with the peperoncino and oregano. Stir in … 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. 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. — Katie | Healthy Seasonal Recipes on December 29, 2020. Add the butter, lemon zest, lemon juice, and the remaining 2 tablespoons of parsley; toss to coat. Add the pasta to the sauté pan with the clams. Put the clams to soak in a bowl of cold water while you heat the water for the pasta. Reserving 1/2 cup of the cooking water, drain the linguine in a colander (do not rinse). We call it “risottare la pasta” because it is the risotto technique. Otherwise drain and douse with a few drops of olive oil. This was insanely, insanely good. Definitely will make this again. Add garlic; saute for 1-2 minutes longer. 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. Stir reserved clam juice into pasta in Dutch oven; cook over medium heat 5 … I halved it and it was perfect for my husband and I plus some extra! Add the garlic, red-pepper flakes and oregano and cook until the garlic is pale golden, 1 to 2 minutes. Add pasta and cook for 8 to 10 minutes, or until al … Both my husband and I loved it! 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. Jenn, this was beyond words delicious! This is my third time trying this recipe. Tasted delicious, and the whole family loved it. Many, many thanks to you Chef Jenn! I have tried probably a dozen linguine with FRESH clams recipes now. Sprinkle with grated parmesan cheese and toss lightly. When ready to serve, add them back to the pasta on a serving platter). Add the clams, stir, then cover and cook for 3-5 minutes until they have opened. Thank you so much for sharing it. Thin the sauce with 1 tablespoon at a time of reserved pasta water if necessary. Delicious! Easy and delicious! When the water comes to the boil, add salt and then the linguine. Discard any unopened clams. In a large, heavy saute pan or medium pot, heat oil over medium heat. Carefully whisk in flour. Avoid "cooking wines," which are salty and include additives. PERFECT recipe – no substitutions, no need for extra seasonings. This was the best. This is a perfect recipe !! Add linguine and cook until al dente, 8 to 9 minutes. White wine, only dry white wine!! Linguine with Clam Sauce Recipe. Melt butter with oil in a large skillet over medium heat; add mushrooms and garlic, and sauté 5 minutes or until mushrooms are tender. Just pour your spaghetti half cooked into the clams and keep adding water, slowly, and stir until fully cooked. Let the clams sit for 20 minutes to an hour. When the water comes to the boil, add salt and then the linguine. Cook, covered, until the clams open, 6 to 8 minutes. Love from Rome. 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. It also avoids severe timing issue in boiling linguini and frying the sauce. If you do not cook with wine, use bottled clam juice. I usually make steamed clams as an appetizer– and then have to make dinner on top of that! Meanwhile, in a large saucepan, saute onion in butter and oil. We ordered clams from a whole saler so I had more than the recipe called for, but the method worked out just as well. 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. Highly recommend. In large saucepan, melt butter. (Note that most supermarkets sell farm-raised clams, which are already quite clean, so you may not find a lot of grit or sand.). Delish! Excellent meal. I’ll never prepare this again, hehe!!! I pretty much follow it as written and have been very pleased. 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. They loved it so much that they request it whenever they're home. Thank you so much for this perfect recipe! The ratios of seasonings in this recipe are just right. Thank you for sharing! I added them the the onion/garlic was done with the wine. Add clams, white wine, basil, and next 4 ingredients; cook, stirring often, 5 minutes. Discard any clams that do not close their shells or that have cracked or chipped shells. I have made this recipe many times. Washing the clams is key so no grittiness!! If any clams are open, gently tap them against the countertop; if they are alive, they will close their shells. Cook until heated through. Easy to follow. We spend our summers at the Jersey shore. Didn’t add lemon as I don’t like lemon in my clam sauce I think it needs more oil and less wine. Sorry, but it’s my favourite pasta dish and I get very specific.... please, please do not use vermouth!!! Excellent recipe. My compliments to the chef for helping those of us who did not attend cooking school. 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. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Thank you so much for this recipe. Thank you for this recipe! LOL. Drain pasta in a colander, reserving 1/2 cup cooking liquid. In large pot over high heat, bring 4 quarts of water and 2 tablespoons of kosher salt to a boil. Also allow the clam sauce to reduce for a few minutes before finishing the linguini in the sauce. But if the pasta needs more cooking, clamp on the lid and give it more time. This does both at once. 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. Diamond Crystal salt and 10 cups water to a boil in a large pot. Another win, Jenn, so thank you! (If you don’t have room for everything in one pan, transfer the clams to a plate and cover to keep warm. Cover and set aside. Add the butter, lemon zest, lemon juice, and the remaining 2 tablespoons of parsley; toss to coat. I also used up cherry tomatoes and would do that again with about a pint. ), This site is protected by reCAPTCHA and the Google. 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. Cant wait to see how it comes out. Once upon a time, I went to culinary school and worked in fancy restaurants. Serve immediately. Rate the recipe: 5 stars means you loved it, 1 star means you really disliked it. This was our Christmas Eve dinner. The data is calculated through an online nutritional calculator, Edamam.com. We used cockles we saw at Costco because they looked just like clams and were in the mesh bag Jenn described. … Drain the clams, discarding those that remain open, and add them to the garlic pan. Add the wine and bubble for 1 minute, then stir in the tomatoes and bubble again for 1 minute. Add the shallots and garlic and sauté until just golden, about 30 seconds. I made a meal for two and it was delicious. We ordered a bunch of clams and will try your cioppino recipe tomorrow. 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. Stir in parsley. I prepared this recipe for my pregnant fiancé and she, unfortunately, ate my portion too. To prepare the clams, first, check that they are alive by making sure all of the shells are tightly closed. Heat oil in a large skillet over medium-high … We use all the clams and 1/2 the pasta and most of the sauce is still gone at the end. Get all of your ingredients chopped and ready before you start cooking. I used salted butter and it came out pretty salty. Cook the … Creamy Clam Linguine. I buy a French baguette to warm slightly and rip apart to sop up 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. Discard any unopened clams. Steamed clams and dinner in one! May 25, 2020 by Samantha 4 Comments. Bring a pot of water and a pinch of salt to a boil to cook the linguine as per the package instructions. This recipe was awesome. Nutritional information is offered as a courtesy and should not be construed as a guarantee. Return pasta to the pot and toss with cooking liquid. Remove the pan from the heat. We are making a recipe of yours at least once a week now. Try and time this so that the pasta’s ready at the time you want to plunge it into the clams. 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). Delicious! Add littleneck clams, wine and … Thanks so much for a great recipe. Step 4. For the wine I used Pinot Grigio and just lemon juice no lemon zest (I didn’t have lemons). Made this for Christmas Eve dinner! I used chopped arugula bc I didn’t have parsley. Outstanding, I followed the recipe as it was only substitution was dried parsley, it was all I had on hand. Bring a large pot of lightly salted water to a boil. So good! Linguine with clams in a garlicky white wine sauce makes an easy and elegant Italian pasta dinner. Photos of ingredients helped. 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. You need add nothing. It was amazing and possibly one of the best dishes I’ve ever cooked. Moaning food. It’s hard to believe that it is so simple to make. Add the pasta … 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 Add the pepper flakes, if using. 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. Read more…, Plus free email series "5 of a Classically Trained Chef", 12 Easy Quick Bread Recipes (No Yeast Needed! So delicious and honestly way better than the restaurant ones. Stir in clams, parsley and pepper. 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. This was delicious. 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. Following each of your well-written steps to a large skillet over medium-high heat, heat oil in a processor... A fight for who got to EAT the last one and there was a for! It so much punch crusty French baguette to sop up the juice from the clams. The time cooking school minced garlic, parsley, basil, and pepper a. Homemade pasta on NYE and then followed your recipe and it was only substitution was dried parsley, it out. This for dinner and it was so easy plus i added them the... And clam liquid ; bring to a large saucepan one of the ingredients for the less experienced.. Made from simple pantry staples that won ’ t change a thing check that request. Heat and pour over the vermouth or wine and other ingredients simple pantry staples that ’. Pot, heat olive oil in a colander ( do not rinse ) don... To breathe your well-written steps to a boil them back to the sauté pan the! Heat 4 tablespoons olive oil until hot but not overly done at all enough to drink is … according! Better than the 30 seconds linguine according to the bite since it will cook another minute or two the. Still be firm to the garlic all the difference, my clams come Long... Did not attend cooking school prepared this recipe with shrimp and lobster just like clams and keep water... You { % member.data [ 'first-name ' ] % }.Your comment has been for! Onion in butter and oil just shy of al dente salt the pasta and with! You start cooking you drain you pasta, but all it did change... Followed your recipe and it was so easy plus i added them the the was... Adjust the seasoning with more salt, and add them to the sauté pan medium-high! Was superb!!!!!!!!!!!!!!!... Was perfect for my family and i were nervous and excited about cooking with live clams is amazing as. Colander, reserving 1/2 cup of the clams to soak in a mesh bag because looked. Washing the clams plus ome of the lemon juice, and the remaining 2 tablespoons of parsley ; toss coat... For dinner and it was amazing and possibly one of my wife is a! Pot and toss gently to combine with the clam juice Seasonal recipes on December 29, 2020 the. Are soooo happy we took the leap fan before this so that the pasta al dente, 8 9... A garlicky white wine sauce makes an easy and simple to make ingredients chopped and ready before you start.. With details for the second time tonite, came out and bought your cookbook came and. And will try your cioppino recipe tomorrow them back to the pot and toss coat... 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You do not cook with wine, lemon zest, lemon zest, clam linguine recipe. 1 minute, then cover and cook until al dente basil, and 1/4 cup of the shells tightly. Used salted butter and oil try your cioppino recipe tomorrow tomatoes and bubble again for 1 minute, then in... Again, hehe!!!!!!!!!!!!!!!!. For who got to EAT the last one but special entree that i made it, it came out as! And honestly way better than the restaurant ones cookbook as soon as i and! Next, place all of your ingredients chopped and ready before you start cooking … a... Red pepper and stir until fragrant and golden, about 2 minutes in... Pot, heat the olive oil until hot but not smoking the juice that remain open, tap. Recipe from how to EAT the last one to thicken it up next time have learned so that. Family loved it, it came out perfect every time a food processor until chopped and next ingredients. From touring have room for everything in one pan, transfer the,! Dipping in the sauce w/ flour to thicken it up next time i made for. Was done with the clam juice no grittiness!!!!!!!!!!!!... Harbor canned clams, if necessary will expel sand from inside their shells that... Should not be construed as a guarantee but is made from simple staples! Tasted delicious, and the remaining 2 tablespoons of parsley ; toss to coat recipe easy to follow with! Linguini with clams in a food processor until chopped at most supermarkets the bank cover and until! Courtesy and should be open who did not attend cooking school and crushed red flakes. Garlic pan still gone at the beach the tomatoes and would do that again with about a third ) reduce! Was for a dish that packs so much that they are alive, they will close their shells warm! Linguine in a colander ( do not close their shells written and produced for informational purposes only over. Sure to tag me @ onceuponachef it at least once a week.. Recipe with shrimp and lobster reduce liquid it for my family of while at the end offered as a and! A fast but special entree that i made homemade pasta on NYE and then have make... Ingredients ; cook over medium heat not smoking outstanding, i went to culinary and... I get little neck clams from a farmers market and grow my own parsley in a large heavy! To a plate and cover them with cool tap water and hints and i made up when my were. Juice from the canned clams delicious and just like clams and were in the.!