Linguine with Clams
Ingredients
- 1 package of Frozen Fully Cooked Hardshell Clams
- 10-15 Cherry Tomatoes halved
- 7 Cloves of Garlic thinly sliced
- 1 Cup Parsley chopped
- 1 cup of white wine
- 1 can of Baby Clams
- ⅓ – ½ cup of Clam Juice
- ½ lb of linguine
- Olive oil
- White wine
- Red Pepper Flakes
Instructions
- To a large pot, add water to boil for linguine. Once water comes to a boil add salt then add pasta. Do not start cooking clams until pasta water is boiling otherwise the clams will be overcooked and chewy.
- While waiting for water to boil, begin prepping by chopping parsley, slicing garlic, halving tomatoes, opening cans and measuring out liquids if necessary.
- To a bowl, add water and add frozen clams to remove excess ice.
- Once pasta is in, to a saute pan with high sides, add olive oil and garlic. Lightly sauteed – do not brown the garlic. Add most of the parsley and if you are using red pepper flakes add as much or as little as you like.
- Then add the tomatoes and let them cook a little till they are semi softened.
- Then add the wine and let the alcohol cook out and get absorbed by the tomatoes and garlic.
- Next, add the clam juice, can of baby clams, and shelled clams.
- Add the cooked pasta directly into the clam sauce taking some of that starchy pasta water with it.
- Optional, add a few pieces of butter to make a creamier sauce.
- Personal Cardinal Sin: add a little pecorino to your plate!
Video
Delusional Cooking Show | Episode 15
Not Your Traditional Clam Sauce
The way that I present these recipes to you all is not always the most traditional recipe and I always fear that straying from the common will deter someone from trying the recipe. But, in all honesty, recipes are so heavily saturated that sometimes you do have to stray in order to be “different.” I did a ton of research on Linguine with Clams before I ever attempted it. Then I also called my two favorite cooks in my family and asked them for their version of Linguine with Clams.
So this version of Linguine with Clams may not be typical, but I think of it like a collection of the best parts of all the different recipe versions and made one big fat compilation. The one thing I took out that I do not think I ever really considered was getting fresh clams. I have this vivid memory of my father standing over the kitchen sink with this little knife that was once my grandfathers. I can see him standing there for what seemed like an eternity, opening and cleaning clams. It looked so difficult and crazily intimidating. And for that reason alone, I probably wont even bother to try.
If you have no problem with opening fresh clams, I am sure than you can make this recipe even better. I have no issue with these frozen ones though and honestly they might even be a little cheaper. But as always, these recipes are meant to inspire you to get into the kitchen and try something. That never means to follow it to a T. You can always edit and modified to your own preferences. Happy Cooking!
