Linguini and Clams is one of my favorite classic Italian-American dishes that can be enjoyed throughout the entire year. The key to this dish is using fresh, high quality ingredients—from the manila clams to the lemon juice. Enjoy!

Linguini and Clams 

Category

Category name

Serves

2

Ingredients

  • 8 ounces linguine (cooked very al dente), drained
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon chopped garlic
  • 24 Manila clams (or the smallest clams you can find)
  • ¼ cup dry (high-mineral) white wine
  • 5 tablespoons unsalted butter
  • Pasta cooking water
  • Juice of ½ fresh lemon
  • 2 tablespoons chopped Italian parsley
  • 2 tablespoons picked Italian parsley leaves

Method

  1. Heat the olive oil in a large sauté pan over medium-high heat; add the garlic and cook until fragrant, and do not allow the garlic to brown. Add the clams and white wine and cover the pan; cook, shaking occasionally until the clams are open, 2-4 minutes.
  2. Remove the opened clams to a bowl. Increase the heat to high and reduce the sauce until the wine is cooked out thoroughly; whisk in the butter. Add the pasta and some of the pasta cooking water and heat through, tossing to coat the pasta with sauce. Taste and add salt if needed. Add fresh lemon juice and chopped parsley.
  3. To serve: Transfer the pasta to a large warm bowl; assemble the clams on top of the pasta and garnish with the parsley leaves. Serve immediately.