Linguine with Clams is one of my all time favorite recipes. Oddly enough, I usually only have it at restaurants. It always seems so fancy but in reality it’s so simple. Like, ridiculously simple.

The key is to have fresh clams and this is what freaks everyone out when it comes to making this at home. I recommend making sure to ask if the clams are cleaned when you get them from the fishmonger. When they pack them up for you, generally it’s in a tight butcher paper like how they pack everything else, so, when you get home, make sure to remove the clams from the packaging and let them breathe. You can keep them in the netting if they come that way, but place them in a bowl in the fridge. You can place them over ice if you like too, but if you are making them the same day, placing them in a bowl is just fine. When I was researching how to properly clean clams, there were many different opinions. However, I will let you know what works for me. About 20 minutes before you are ready to cook up the clams, place them in a bowl of cold water and add in some salt, about a palm-full. This will help them to release any sand they are holding onto. If there is a lot of sand after about 10 minutes, you can dump the water and do the process again to make sure all the sand is removed. Then they are ready to cook! See, simple!

As for the wine…use something you would drink. I like using a dry Italian wine for this. A Sauvignon Blanc would work as well.

Lastly, I add something to mine that is very controversial…parmesan cheese. Many Italians do not add cheese to seafood dishes, and I just do not fall into that category. I am a huge advocate for seafood and cheese. What’s not to like!? So, I add a lovely (and large) sprinkle of freshly grated parmesan cheese over the finished pasta…and I’m not even sorry about it.

Printable recipe coming soon! In the meantime, you can find the recipe below.

Ingredients:

2 pounds fresh clams; either fresh Littleneck or Manila clams

1 pound dried linguine pasta

2 tablespoons olive oil

4 tablespoons unsalted butter

1 large or 2 small shallots, minced

2 garlic cloves, minced

1/4-1/2 teaspoon red pepper flakes; more or less depending on spice preference

1/2 cup dry white wine

salt and pepper to taste

approximately 1/2 cup freshly chopped parsley

1 lemon

freshly grated parmesan for topping; optional

How to make Linguine with Clams From Scratch

Prepare the clams: About 20 minutes before you are ready to cook up the clams, place them in a bowl of cold water and add in some salt, about a palm-full. This will help them to release any sand they are holding onto. If there is a lot of sand after about 10 minutes, you can dump the water and do the process again to make sure all the sand is removed. Then they are ready to cook!

Bring a large pot of water to a boil and add in a palm-full of salt. Add in the linguine and cook it until al dente while preparing the clams.

In a large skillet, preferably one that has a tight-fitting lid, add in the olive oil and 2 tablespoons of butter and turn the heat to medium/high.

Add in the shallot with a sprinkle of salt and cook until softened being careful not to let it brown.

Stir in the garlic and red pepper flakes. Cook until fragrant, about 30 seconds to a minute.

Stir in the wine and cook for a few more minutes to cook off the alcohol.

Add in the cleaned clams and place the lid over the top to cook them. This can take around 8 minutes depending on their size. You know they are done when they open up. If any clams do not open, then toss them, they aren’t good anymore.

Add the pasta directly from the cooking water into the skillet with the clams. I use tongs for this.

Add the additional 2 tablespoons of butter, toss, and cook the pasta in with the sauce for a couple minutes to let the flavor infused into the pasta.

Finish the pasta with a squeeze of fresh lemon juice, as much or as little as you like, and add some salt and pepper to taste.

Sprinkle with parsley and parmesan cheese and serve hot!