Did not cook 1 lb of pasta b/c it was only for two and would rather eat the clams than pasta but would cook more pasta for a big crowd. Thanks as always for another wonderful post Dennis. I cannot say I am a fan of clams, but I know Patrick would LOVE this! Nutritional information is offered as a courtesy and should not be construed as a guarantee. Lemony, buttery, garlicky, winey clams, everything just perfect. Add the clams to the skillet, along with the peperoncino and oregano. While the sauce is cooking, bring a large pot of water to a boil. This is an awesome recipe. My husband and I were nervous and excited about cooking with live clams. Simple recipe creating a delicious elegant meal. Haha! Copying photos is more a concern with me … it amazes me that something so visiual would be ripped off. Also, it’s so easy! Here’s my linguine with clams and white wine for you to enjoy. My compliments to the chef for helping those of us who did not attend cooking school. Made this tonight for our low key 54th anniversary dinner. Thank you so much for this recipe. Delicious! And your photo… Wow!! Tender clams in a garlicy sauce served over pasta is OMG delicious! Prep Time 5 mins. I have not been good about posting on my blog (that will change) but I am still reading and browsing Pinterest and it does anger me when someone steals photos or recipes. Linguine & Clams is one of my favorites too! If you like red sauce I would suggest taking all the clams out of the shells and adding them to a spaghetti sauce and enjoy pasta with a red clam sauce. I did cook the onions/garlic for about 5-7 minutes, had bar harbor canned clams and used those plus ome of the clam juice. I finally got my neighborhood watch badge on my site…thank, Dennis, for watching out for all of us bloggers! Apr 6, 2019 - Linguine with clams is one of the easiest dinners you'll ever make. WOW, Dennis – that pinteresting article you shared is… interesting. So easy and so delicious! other than the garlic and seasonings yes. Linguine with Clams in a white sauce. Or liars. I agree with everything you say here. this has happened to me a couple times, someone posting my photos to tastespotting, etc. Delicious! I will try again and if it still doesn’t work, I’ll add it as jpeg with no link. Easy and delicious! Cook slightly more, about 3-5 minutes. Gettin saucy with fresh chopped sea clams monahan s seafood market whole fish fillets sfish recipes catering lunch counter ann arbor michigan easy linguine with clams delicious looking for a good sea clam recipe capecod com linguine with clams in a garlic sauce an authentic italian recipe chef dennis … (GRRRR!). Add the linguine and cook according to the package directions until just shy of al dente (the pasta should still be firm to the bite since it will cook another minute or two in the sauce). My favorite pasta dish. Steamed clams and dinner in one! Thanks for doing that! When ready to serve, add them back to the pasta on a serving platter). Yr such an inspiration. Sound advice Kristina, I think that’s the way to go. I made this tonight for my family. Easy to follow. Tender clams in a garlicy sauce served over pasta is OMG delicious! Hi! Thank you! Once they look like they’re open you can move them off the heat, keeping them covered. One of my favorite meals is linguine with clams!! If you love clams and other seafood you might also like these recipes: Did you make this? (The pasta should still be firm to the bite since it will cook another minute or two in the sauce). Keep cooking at medium heat with the lid on. The only liquid that I see is the olive oil. Wipe out Dutch oven. Add the linguine and cook according to package directions until just shy of al dente. I didn’t have linguini so just used fusilli pasta, but all it did was change the presentation. I didn’t have this dish till a few years ago when I first move to Connecticut and every other restaurant is Italian. They should take about 7-8 minutes. That clam dish looks mouth-wateringly good! We have a place on the beach near Seattle and steamers coming out of our ears. Please SUBSCRIBE and FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST! The only problem is it will be better than your favorite Italian restaurant! Using a spider or slotted spoon, transfer clams to a large bowl, reserving mixture in pan. Also, I think linguine with clam sauce may be my favorite too. The best! Its one of our favorite dinners. To complete the meal, toss a salad, warm some crusty bread, and pour a glass of the same white wine that you used to make the sauce. How can I prepare them with pasta? Medium heat? I followed the recipe as written and I wouldn’t change a thing. Sooooo delish!!! Going to the top of my repertoire. Just made this last night and it was delicious. Toss in the clams, then bring to a simmer. When ready to serve, add them back to the pasta on a serving platter). Maybe add a slew w/ flour to thicken it up next time. This was absolutely phenomenal!! Using a mandoline if you have one (if not, use a really sharp knife), very thinly … Cook linguine to al dente, according to package directions. Mix parsley and clams and stir into oil mixture. Briefly sautee the garlic then add the clams, basil and crushed red pepper, and splash of white wine to the pan and cover with a lid allowing the clams to steam open. Finally a recipe that brings me back to my childhood. Thank you for all you do for us! Everyone raves here about it!! Feb 2, 2015 - Linguine with clams is one of the easiest dinners you'll ever make. Jul 13, 2015 - Linguine with clams is one of the easiest dinners you'll ever make. Chef Dennis, Required fields are marked *. I usually make steamed clams as an appetizer– and then have to make dinner on top of that! Get new recipes each week + free 5 email series. Cover and cook over medium-high heat, checking every 2 minutes and removing each clam as it opens. We used cockles we saw at Costco because they looked just like clams and were in the mesh bag Jenn described. It was fantastic!! Theft of artwork or written material is not acceptable and I have never had the patience for thieves. Great to let the linguini absorb the clam juice in the frying pan. I especially enjoy your tips and hints and I have learned so much from you! Made exactly but did 3.5 lbs of clams and between three clam-loving people, we are every single one. I have to admit that I’ve never made it myself though… but you make it seem easy enough that I just may have to give it a try. Chef This was delicious. This was insanely, insanely good. The process takes about 6 minutes. . 1 pound of linguini. … … So yummy… I am the only one in our home who eats clams, and I would gladly eat them all! Bring to a simmer, cover, and cook until clams open, about 5 to 7 minutes. Up to 8 hours in advance but as little as 1, place the olive oil, garlic, and red-pepper flakes in a large … The inclusion of weight as well as quantity count is super helpful. I’m located far from fresh clams, so they will cost me a LOT if I want to serve about 30 people. Scoop the fresh clam sauce with clams and pour over the pasta. This does both at once. place large stock pot on stove to cook pasta per directions on the box (aldente is always best). If you have timed this correctly the clams will open with about two minutes to spare on the pasta, turn off the heat on the clams and keep covered until serving. Love the simplicity of preparation, the clam flavor really shines. First of all start your pot of water for the pasta heating up, while the water is coming to a boil get out your clams and wash them off in cold water. Linguine and clams is one of my 6 year old daughters favorite dinners, she will eat the whole bag of clams if I let her which I sometimes more or less do Chef I have a question, If you guest posted on someones blog and then they posted the picture you attatched to your guest post on to Tastespotting under their blog name, whats your thoughts on that? Thanks so much for a great recipe. I get little neck clams from a farmers market and grow my own parsley in a window pot. Ladle in about 2 cups pasta water. Definitely will make this again. It looks as if it is really right in front of me and I have never ever successfully photographed anything in a shell. I have tried probably a dozen linguine with FRESH clams recipes now. Thanks so much Linguine Vongole e Vino Bianco Linguine with Clams and White Wine About This Recipe. Thanks for the great review! Great recipe, great instruction, and great result!! Super quick & easy and looks impressive. Thank you for sharing! Add the pasta to the sauté pan with the clams. Excellent and easy dinner with a green salad. For that same reason, it’s one of the first entrées I teach my students to make at the Mount. I have had a problem putting the badge on my site even after speaking to the designer. While it’s not my favorite meal, it is one of my favorites to prepare, because of how easy it is to make! You have done a wonderful job setting up this watch. Thank you for this recipe! Superb! My sister put the clams in the freezer. Thanks for all the great information…. When steaming the clams how high should you have the stove? Made it for my family of while at the beach. Also, added the lemon juice and zest little by little which was good because adding the full amount would have been a little too much for me. I used salted butter and it came out pretty salty. Remove the pan from the heat. What do you think? yes I do its listed as Chopped Basil – 1 Tbsp. I used canned chopped clams, 2 cans. OOOOhhhh….yum. My husband LOVES seafood! The only difference will be you’ll have more of an garlic sauce than the added flavors from the clams. Other than that followed recipe and it was superb!! This is one of my husband’s favorite dishes when we eat out. Thank you for allowing me share, have a great day! https://www.delish.com/.../recipes/a50868/linguine-with-clams-recipe This field is for validation purposes and should be left unchanged. If there are any clams that did not open, throw them out. Are you looking for a delicious clams recipe with a difference? Jenn, this was beyond words delicious! she apologized and said she didn’t know… she was only “trying to get my post more coverage” … tastespotting and all other sites have always removed my photos from other peoples galleries at my request. Thanks so much! Super easy, super tasty…This is a keeper! Ingredients (Metric & Imperial measurement) 400 g (14 oz) Linguine pasta; 500 g (1.1 lb) Fresh clams We ordered clams from a whole saler so I had more than the recipe called for, but the method worked out just as well. Tender clams in a garlicy sauce served over pasta is OMG delicious! This sounds so delicious! Add the pasta … cook for another 3-5 minutes. This time I’m going to go by the recipe cut back the salt and add anchovies (I use them as a base whenever I saute garlic and onions, TRY IT!) Add garlic and cook gently, about 10 minutes. I’m very happy to hear you enjoyed my recipe for linguine and clams, it’s my wife’s all-time favorite dinner! Add clams, tossing to coat in sauce, and cook, covered, until clams start to open, 6 to 8 minutes. Transfer the linguini with clams to a serving dish or bowls and serve. The recipe calls for Littleneck clams, which are readily available at most supermarkets. I have a question for you, Chef Dennis. Increase the heat to medium and cook the linguini with the clams, tossing occasionally, until the pasta absorbs most of the sauce and is just tender, 1 to 2 minutes. Thanks to how simply you made this look, I’m feeling challenged to give it a try. Linguine with clams is one of my top three favorite pasta dishes (my recipe here) and I use fresh clams 90% of the time.But on the occasion a craving hits and it happens to be Sunday when my local market doesn’t receive a delivery of fresh shellfish, this version happens instead. It was a perfect substitute. Jan 31, 2013 - Linguine with clams is one of the easiest dinners you'll ever make. Thanks for the reminder. I prepared this recipe for my pregnant fiancé and she, unfortunately, ate my portion too. Your first photograph is my absolute favorite. . As soon as the pasta water is ready add the pasta and set your timer per instructions. https://cooking.nytimes.com/recipes/1020498-linguine-with-clam-sauce knocked it right out of the park. Tender clams in a garlicy sauce served over pasta is OMG delicious! I used chopped arugula bc I didn’t have parsley. Cover and simmer for 6 to 8 minutes or until most clams have opened. My wife is not a big fan but had seconds ! If they are open they are dead..do not use them! Heat butter and oil in pan. I think Kristina explained it perfectly, and it does come down to sites accepting images that do not belong to the person submitting them. This post includes affiliate links. Highly recommend. I just wanted to let you know that I shared this recipe on my weekly seafood round up. Now, that they’re out on their own, my husband and I have graduated to the good stuff in the shells! They really know how to do pasta and seafood. I’m laughing at myself to admit that I didn’t realize clams were alive until you cook them. great post, Chef D! Thanks for your input!! I’m not really sure why, I feel like it’s a classic that just never gets old and I always want to drink tthe sauce leftover in the bowl. Tender clams in a garlicy sauce served over pasta is OMG delicious! Delicious! Easy and satisfying. Linguine with clams is one of those dishes that sounds elegant – or at least like the type of thing you’d order at an Italian restaurant instead of making at home – but it’s actually one of the easiest, most affordable pasta dishes you can make. I’m more of a bounty hunter for bloggers…and my bounty is knowing that I am looking out for other people. Learn how your comment data is processed. In a large pot over high heat, bring 4 quarts of water and 2 tablespoons of kosher salt to a boil. Thank you so much for sharing it. actually, it’s scary. My husband loves clams so I’ll keep this one fora special meal for him. All of my years of restaurant clam sauce consisted of chopped canned clams….Yuck! Obviously, I’ve neither eaten them not cooked them before now. The flavor of the sauce with the juices from the clams is amazing. Jenn, thank you, thank you for this recipe I can’t wait to make it again. Yet another insightful ask Chef Dennis! This was easy AND delicious. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. To prepare the clams, first, check that they are alive by making sure all of the shells are tightly closed. Cook, covered, until the clams open, 6 to 8 minutes. Reserving 1/2 cup of the cooking water, drain the linguine in a colander (do not rinse). Cook Time 15 mins. It’s become one of my wife’s favs too. Photos of ingredients helped. When I think back on what we served….sigh, well I’m just glad I learned the right way to make this dish and I’ve never resorted to canned clams since that trip! PS…fabulous dish!!! You convinced me not to use canned or frozen. Good morning! By the way, the badge in place, Chef I just didn’t get to it. Thanks for sharing! You can use scallops or shrimp. If this dish doesn’t get me a husband I don’t know what will! Meanwhile, add linguine to pasta water. I followed you before your cookbook came out and bought your cookbook as soon as I could and refer to it all the time! This classic Italian dish can be on your dinner table in less time than it takes to pick up takeout. I promise they are the easiest thing in the world to cook; once you try it, you’ll wonder what took you so long. Your linguine looks great! Both my husband and I loved it! Garlic bread for dipping in the sauce made the perfect accompaniment. It is simple and comes out perfect every time! It adds a nice flavor and texture. I'm Chef Dennis and Welcome to my Culinary Journey where I share my Restaurant-Style Recipes & Travel Adventures. For the wine I used Pinot Grigio and just lemon juice no lemon zest (I didn’t have lemons). LOL. I’ve used it a few times already and adjust as I see fit, but tend to add some fresh farm tomatoes chopped into sauce during cooking. This was delicious and just like what you would get if you were dining in a good Italian restaurant. Discard any unopened clams. I made this an came out PERFECTLY! Or snap a photo and share it on Instagram; be sure to tag me @onceuponachef. Tomaso. I’m happy to hear you enjoyed the clams and pasta Rita! Loved it. Add garlic, basil, Italian seasoning, parsley, and salt and pepper. Meanwhile, prep all of the ingredients for the sauce. — Katie | Healthy Seasonal Recipes on December 29, 2020. Sorry guys. I agree, it’s good to be on as many blogs as possible. Toss the cooked linguine with the sauce and clams until evenly coated. Linguine with clams in a garlicky white wine sauce makes an easy and elegant Italian pasta dinner. Excellent recipe. I am not the greatest cook but I found this recipe easy to follow and and simple to make. This classic Italian dish can be on your dinner table in less time than it takes to pick up takeout. The data is calculated through an online nutritional calculator, Edamam.com. wonderful pasta! Let the clams sit for 20 minutes to an hour. Remove sauce from heat and toss with cooked linguine. Better than a restaurant good! When you’re ready to cook, lift each clam from the water and rinse it, scrubbing if necessary, to get rid of any grit from the surface. The clams will make their own sauce. Add the butter, lemon zest, lemon juice, and the remaining 2 tablespoons of parsley; toss to coat. Is that the only ingredient in the sauce? Increase the heat to medium and cook the linguine with the clams, tossing occasionally, until the pasta absorbs most of the sauce and is just tender, 1 to 2 minutes. I am so in denial about bloggers literally copying each other–it seems inconceivable that someone could think that is right. Moaning food. This is my third time trying this recipe. Throw away any clams that do not open. They must be naturally very salty made as written with the added salt and was inedible ..too salty Made again with no salt added and it was much better but still not restaurant quality. Hands down the BEST I have ever had. Will make again and again!! I know that purists will tell you that you Never put cheese on seafood, but it’s what you enjoy and how you like to eat. I’m in love with how easy and simple this was for a dish that packs so much punch. They always had the most amazing things there and such selection! Meanwhile, in a very large sauté pan over medium-high heat, heat the olive oil until hot but not smoking. I buy a French baguette to warm slightly and rip apart to sop up the sauce. I think the biggest obstacle for people is a fear of cooking shellfish like clams and mussels at home, which can be a little intimidating. 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