Linguine in a rich wine and garlic based sauce with whole and shucked clams nestled in the pan sprinkles with fresh green chopped parsley, yellow lemon zest and red strips of sundried tomatoes in a silver pan

Linguine & Clam Sauce

A briny garlic and wine sauce, tender delicious clams served over linguine with fresh herbs make the perfect dish!

Linguine and Clam Sauce is just a classic combination

The best part is that it doesn’t take a whole lot of effort to make from scratch and boy is it ever so delicious

And of course we had to add some Simply Sundays flair for that extra pop of flavor!

For this recipe we are using 2 dozen little neck clams

Make sure you scrub them well, under cold water, to remove any excess grit they may have on them

After all this is Linguine and Clam Sauce….not Lin-GRITTY and Clam Sauce!

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Let’s get started on the linguine

We have a pound of pasta and 1 1/2 tablespoons of kosher salt

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Add the salt to a pasta pot and fill with cold water

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Bring to a rapid boil then add in the pasta

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Cook the linguine a little less then the directions call for,  as you will finish cooking it in the clam sauce later on

Drain reserving 1 cup of pasta water

Add the water and a drizzle of olive oil to the pasta, stir and set aside

Why reserve the pasta water?

As the pasta cooks it releases starch into the water which can then be used as a thickener for sauces.  It also helps the sauce adhere back to the pasta so you don’t miss out on any flavor

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Let’s get the sauce started

We will need 1 cup of a dry white wine (like a Pinot Grigio), 1/2 cup of chicken stock or clam broth, 4 grated garlic cloves 1 teaspoon each of kosher salt and ground black pepper, 2 bay leaves and 1/2 teaspoon of crushed red pepper flakes

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Add 2 tablespoons of olive oil to a large pan

Add in the crushed red pepper and bay leaf, let them cook a bit to release some aromatics and cook for 2 minutes taking care not to burn them

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Next add in the garlic

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Cook 2-3 minutes until the garlic starts to soften and become translucent

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Deglaze the pan by adding in the white wine

What does deglazing mean?

Deglazing is a method used in cooking to help enrich sauces.  As some food particles caramelize in the a hot pan and stick to the bottom, you pour in a flavorful liquid such as beer, wine or stock while scraping up these morsels which ultimately add loads of flavor to your sauce

Bring the wine to a boil then simmer 4-6 minutes to cook off the alcohol

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Next add in the stock

Bring to a boil then reduce the heat and simmer for 2-4 minutes

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The next part of the sauce is going to come from the clams themselves

Nestle them into the pan and cover with a lid

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Pay close attention to the clams as they will open at different times. Which is why I like to use this pan with the clear lid

Once they open immediately remove them as they are done and you don’t want them to over cook

Set them aside

As they cook and open they are going to release their own juices which is what brings the delicious briny clam flavor to the dish

Note: Any clams that do not open should be discarded as they have expired prior to cooking and may not be safe to eat

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Now let’s finish that delicious sauce

At this point you can remove the bay leaves and discard them (they have done their job)

We will need 4 tablespoons of butter, 2 tablespoons of chopped sundried tomatoes, 1 tablespoon of chopped fresh parsley, and the zest of one lemon

I did mention some Simply Sunday’s flair didn’t I?

That’s where the sundried tomatoes and lemon zest come into play

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Add all ingredients to the pan and bring to a boil, reduce heat and simmer for 3-4 minutes to allow the flavors to meld

We haven’t used our kosher salt or black pepper yet and there is a reason.  The clams were in salt water prior to meeting you.  They will give off salt along with their juices.

 Your okay to season the sauce with your black pepper, I just urge you to taste the sauce before adding in the salt.  Then add only if needed

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We shuck half the clams and leave the other half in their shells which makes for a great presentation

You can do what you want here

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Add the shucked clams and drained pasta to the sauce and mix to coat

Cook for 2 minutes to allow the pasta to finish up and reheat

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Nestle the clams that are still in there shells in the pasta and sprinkle with additional lemon zest, parsley and crushed red pepper

Linguine in a rich wine and garlic based sauce with whole and shucked clams nestled in the pan sprinkles with fresh green chopped parsley, yellow lemon zest and red strips of sundried tomatoes in a silver pan

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Enjoy!!!

Simply Sundays! ~ Linguine & Clam Sauce

  • Servings: 4-6
  • Difficulty: Medium
  • Print

Ingredients

1 pound of linguine (cooked and drained reserving 1 cup of water)

2 dozen little neck clams (scrubbed well)

2 tablespoons of olive oil

1/2 teaspoon of crushed red pepper flakes

2 bay leaves

4 grated garlic cloves

1 cup of dry white wine (Like a Pinot Grigio)

1/2 cup of chicken stock

1 teaspoon each of kosher salt and ground black pepper

4 tablespoons of butter

2 tablespoons of chopped sun dried tomatoes

1 tablespoon of chopped parsley

zest of 1 lemon

Directions

Add the kosher salt to a pasta pot and fill with cold water.  Bring to a rapid boil and add in the pasta.  Cook the linguine a little less then the directions call for,  as you will finish cooking them in the clam sauce later on.  Drain reserving 1 cup of pasta water.  Mix the pasta water in with the pasta along with a drizzle of olive oil.  Mix and set aside

Scrub and rinse the clams thoroughly to remove any excess grit.  Add 2 tablespoons of olive oil to a large pan.  Add in the crushed red pepper and bay leaf, let them cook a bit to release some aromatics and cook for 2 minutes taking care not to burn them

Deglaze the pan by adding in the white wine.  Bring the wine to a boil then simmer 4-6 minutes to cook off the alcohol.  Next add in the stock.  Bring to a boil then reduce the heat and simmer for 2-4 minutes

Nestle the clams into the pan and cover with a lid. Pay close attention to the clams as they will open at different times. Which is why I like to use this pan with the clear lid.  Once they open immediately remove them as they are done and you don’t want them to over cook.  Set them aside.  Note: Any clams that do not open should be discarded as they have expired prior to cooking and may not be safe to eat

Once the clams have been removed add to the pan 4 tablespoons of butter, 2 tablespoons of chopped sundried tomatoes, 1 tablespoon of chopped fresh parsley, and the zest of one lemon and bring to a boil.  Reduce heat and simmer for 3-4 minutes to allow the flavors to meld.  Season with black pepper but taste before you add salt as the clam will have given off their own saltiness from the sea water they were in

Shuck half the clams and add to the sauce along with the drained pasta.  Cook for 2 minutes to allow the pasta to finish up and reheat.  Nestle the clams that are still in there shells in the pasta and sprinkle with additional lemon zest, parsley and crushed red pepper

Tools used to make this recipe

Architec Carving Board, Gripperwood

Mini Prep Glass Bowl

NuWave Flex Precision Induction Cooktop

Cook N Home, Stainless Steel 4-Piece 8 Quart Pasta Cooker Steamer Multipots

Pyrex Mixing Bowl

Cooks Standard Multi-Ply Clad Stainless Steel Tagine and Extra Glass Lid, 4.5-Quart

ZELITE INFINITY Chef Knife 8 inch

OXO 26781 Good Grips Lemon Zester with Channel Knife,1 EA

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