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Linguine with Clam Sauce

Linguine with Clam Sauce

I wanted to make some pasta with fresh clams but the store I buy my fresh seafood at was out. Since I was still craving seafood I decided to make the best of it and try a pasta recipe I saw at Tasty Kitchen by Eat, Live, Run that used canned clams. It looked like a simple and quick recipe that would satisfy my seafood and pasta craving… I was right. It was super easy to make, made the house smell fantastic, and tasted even better. I loved this dish and so did my husband. The kids thought it was okay. My husband took the leftovers to work the following day and said it tasted great. I served this pasta with a Casesar Salad with Homemade Garlic Croutons and a Creamy Caesar Dressing for a delicious and comforting meal.

Prepare the pasta per package instructions. Drain, reserving 1/3 cup cooking liquid, and set aside.

Heat the olive oil in a large skillet over medium heat. Add the minced shallots and sauté for about 5 minutes, until they are soft. Add the minced garlic and cook, stirring constantly for 1 minute. Add the drained clams and continue to cook for another 3-4 minutes.

Add the 1/2 cup reserved clam juice, lemon juice, and red pepper flakes to the clam mixture. Bring mixture to a boil, then simmer for 2-3 minutes. Add the hot cooked linguine to the skillet along with some of the reserved cooking water, to taste, and toss well with the clam sauce. Season with sea salt and freshly cracked pepper, to taste. Top the pasta with Parmesan cheese and chopped parsley. Serve immediately. Enjoy.

Linguine with Clam Sauce

Linguine with Clam Sauce

Linguine with Clam Sauce

Cook Time: 10 minutes
Servings: 5

Ingredients

  • 8 oz dry linguine prepared per instructions
  • ½ tbsp olive oil
  • 1 large shallot minced
  • 3 cloves of garlic minced
  • 2 6 oz cans of chopped clams drained with 1/2 cup juice reserved
  • 1 whole lemon juiced
  • ¼ tsp red pepper flakes
  • Sea salt and freshly cracked pepper to taste
  • Parmesan cheese grated, to taste
  • Fresh parsley chopped

Instructions

  • Prepare the pasta per package instructions. Drain and set aside.
  • Heat the olive oil in a large skillet over medium heat. Add the minced shallots and sauté for about 5 minutes, until they are soft. Add the minced garlic and cook, stirring constantly for 1 minute. Add the drained clams and continue to cook for another 3-4 minutes.
  • Add the 1/2 cup reserved clam juice, lemon juice, and red pepper flakes to the clam mixture. Bring mixture to a boil, then simmer for 2-3 minutes. Add the hot cooked linguine to the skillet and toss well with the clam sauce. Season with sea salt and freshly cracked pepper, to taste. Top the pasta with Parmesan cheese and chopped parsley. Serve immediately. Enjoy.
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22 Comments

  1. My mom used to make a dish similar to this when I was a kid – I was like your kids… it was okay…. Now, now I beg her to make it when I go home 🙂

  2. This is such a great stand-by recipe! Until my children got old enough to truly appreciate (and eat without muttering,’Yuck!’) clams in the shell, I used canned clams for our linguine and clam sauce … it is one of their fave pasta dishes and now that they can wrap their minds around shucking shellfish, they truly appreciate the more traditional way of making the dish!

  3. I love that lemony sort-of fish infused sauce that comes with linguine with clams but not the clams themselves lol. Sounds like a great meal though!

  4. Ahhhh just clam up! 😉
    Clams are one of the seafood things that I do like. I like the little kick the red pepper flake adds.

  5. Seems a bit skinny on clams. For years I’ve used a recipe from the Seattle Times that’s similar (no lemon or shallot but plenty of garlic and a bit of dry white wine). But — the recipe I use calls for one can of clams per serving (not two for five servings as you have). I also prefer to use bottled clam nectar as I find the liquid in which canned clams come to taste a bit metallic.

    Definitely go with the red pepper, though.

  6. I make this same recipe except I also use one can of Red Clam Sauce and I DO NOT add the Canned CLAMS until the Red Sauce is heated. Canned clams seem to toughen if cooked too long.