Linguine and Clams

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Linguine and Clams

Linguine and Clams Uncover the techniques for the perfect linguine & clams in just 15 minutes.



Linguine and Clams

Linguine and Clams


To start, prep all the ingredients and have them ready to go. 

Next bring 6 quarts of water to a boil and generously season the water with salt. The water should taste slightly salty. 

(NOTE: If you do not season the pasta water the dish will not taste right and will feel like it’s missing something).

Drop in the pasta and cook for about 10 minutes or until al dente. Make sure to reserve 1 cup of pasta water just before the pasta is done as you want to let the water get nice and starchy. 

Now at the same time as the pasta cooks, using a 12 inch frying pan on medium heat, add the olive oil. Once the oil is hot add in the shallots. Season the shallots with a little salt and pepper. 

After about 2 minutes or once the shallots turn translucent, add in the garlic, red pepper flake, and lemon zest. Let that continue to cook for about 30 seconds or until you smell the garlic then add in the wine. Let the wine reduce for about 5 minutes or until it’s reduced by at least half then add in the clams, lemon juice, and parsley. 

Continue to cook for another 2 minutes then turn off the heat and gently melt the butter into the sauce. Now add in the cooked linguine and about 1/4 cup of the pasta water. 

Turn the heat back on to low, and continuously toss the pasta until the sauce is thickened from the starch in the pasta water and gripping the pasta nicely. If the pasta looks dry, add a little more pasta water. 

Serve the pasta on a large plate, garnish with a little more parsley and a lemon wedge.


Enjoy! Linguine and Clams

Linguine and Clams

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