This linguine and clams recipe has rich, robust flavor balanced with fresh parsley and lemon. Makes 5 - 6 generous bowls in 25 minutes!
I always ordered linguine and clams at Italian restaurants, but I never tried making it myself. I was intimidated because I thought it would be technical and tedious. I was so, so wrong. This pasta dish comes together in a pinch and has so much flavor. Bonus--you get to drink the leftover wine that you cook with!
Don't like clams? Too bad, that's the main star of this dish. BYEEEEEE!
Two 10 oz. cans of shelled clams, juices reserved
1 lb linguine noodles
3/4 cup of dry white wine (I use a good quality Sauvignon Blanc. You know. For drinking purposes, too.)
4 cloves of garlic, minced
1 shallot, minced
3 tablespoons of unsalted butter
1/4 cup of olive oil
1/2 - 1 teaspoons of red pepper flakes (unless you're a lil' bitch)
1 teaspoon dried oregano
1/4 cup packed chopped flat leaf parsley
Zest of one lemon
Black pepper to taste
Lemon wedges for squeezing
Cook the pasta until right before it becomes al dente (subtract about 2 minutes from the recommended cooking time on the box). For the love of god, SALT THE WATER. When it's done cooking, save about a 1/2 cup of the pasta water before draining.
In a large saucepan, heat the olive oil. When it shimmers, add the garlic, shallot, and pepper flakes and sauté for about 2 minutes. Be careful not to burn the garlic.
Stir in the wine and let it cook off until it's reduced by about 1/2, about 4 minutes in a strong simmer. Then, stir in the clam juices and continue to simmer to reduce by about 1/2 again, about about 4-5 minutes.
Once the sauce has reduced, stir in the clams just until they're hot. Toss in the noodles, butter, lemon zest, parsley, and pasta water. Season with fresh black pepper. Continue tossing until all the butter is melted and the pasta is glossy.
Serve with a squeeze of lemon and the rest of that wine bottle! You earned it.