Linguine with Clams
If you like clams then this is linguine with clams dish is perfect for you. A one pan pasta dish that that is full of clams and their delicious juices from steaming them right in in the same pan with the pasta.
How To Clean Your Clams
When buying clams, first make sure they they are all shut and alive. By tapping the tops of the clams, they should open and close. If they do not, they probably have already passed away and should not be consumed.
Once you have gotten them back home, place in a large bowl with salt and allow them to soak for about 10 minutes. Move them around in the bowl to shake up any dirt that has been trapped within the crevices. Repeat this process twice to allow for any remaining soot to be lifted and removed.
Cooking Linguine with Clams:
Knowing When Your Clams Are Cooked
When you are steaming your clams, you’ll notice that after a few minutes, they will begin to open up. This is a sign that they are cooked, and ready to be removed from the heat. If they do not open up on their own, this is also a sign that the clam should not be consumed.
Linguine with Clams
Ingredients
- 2 lbs clams
- ½ lb linguine
- juice of one lemon
- 5 garlic cloves chopped
- 1 shallot finely diced
- ¼ cup parsley chopped
- 1 tbsp cajun seasoning
- 1 tbsp Calabrian chili paste
- 1 cup White wine of your choice
- pasta water as needed
- 1 tbsp olive oil
- 2 tbsp unsalted butter
Instructions
- Boil your pasta in salted water and reserve the pasta water.
- To a skillet on medium high heat, add in oil and butter. Allow to melt.
- Sauté shallot until translucent and follow with garlic. Sauté until fragrant.
- Add in clams, lemon juice, cajun seasoning, Calabrian chili paste and wine. Lower heat to medium and cover with a lit. Cook for 5-7 minutes, or until the clams have fully opened.
- Remove lid and add pasta to pan. Toss pasta and clams together, adding in pasta water as needed, ½ cup at a time.
- Add in parsley and give pasta one last toss. Serve immediately.
