Linguini and white clam sauce is one of my all time favorites. It was one of those childhood treats I was allowed to get on special occasions at my parent’s favorite Italian restaurant. These days I’ve cultivated a sort of pet peeve with most clam sauce recipes. They often don’t have enough broth or clams to make me happy.
The other problem is that modern restaurant and home recipes are most always too oily or buttery. They rely heavily on the oil for the flavor of the sauce instead of using the wonderful briny flavor of the clams. If I wanted pasta with garlic and oil, I’d make aglio e olio sauce (garlic and oil sauce). Don’t get me started on those tiny portion sizes, either. This is the kind of dish I could eat out of a giant salad bowl.
Try this tastier version of linguini with white clam sauce
Through experimentation over the years, I came up with my own version of linguini and white clam sauce that keeps the briny liquor from the clams at the forefront of this recipe. I love this garlicky, flavorful concoction. You will note that this calls for a lot of white wine. Don’t judge! Trust me it’s worth it. For this reason, it’s important to get a wine you like to drink (see note below). I happen to like this one from Josh Cellars.
You’ll also note that this recipe makes A LOT of food. I will confess that we are pasta lovers here and we don’t abide by standardized pasta serving suggestions. This will feed 4 to 6 normal human beings, or 3 to 4 of my friends and family, maaaaybe with some leftovers. Maybe. (But probably not).
Let’s talk about the aromas that fill the air as the recipe simmers. The whole house smells like that restaurant from so long ago. I’ve had my neighbors across the hall knock on my door with a spoon in one hand and a fork in the other.
Warning: as you’re clams cook you will experience the great temptation to start eating them out of the shell. Trust me, save it for the pasta. And tell everyone around you to keep their hands off, too!
Serve this fresh and hot with a view slices of toasted Italian bread for dipping. The only thing to make it perfect would be a red and white checkered table cloth.
Have a great meal!
Tracy from Real Not Perfect
Amazing Linguini with White Clam Sauce (Step By Step)
Equipment
- saute pan
- pasta pot
- strainer
Ingredients
- 5 dozen littleneck clams
- Kosher salt
- 2 cups white wine (Sauvignon Blanc recommended) ***see note
- 4 tbsp olive oil
- 4-5 cloves garlic minced
- 1/4 tsp red pepper flakes (optional, if you want a little heat)
- 1 1/2-2 lb dried linguini or spaghetti
- 3/4 cup fresh basil or parsley leaves coarsely chopped, or in chiffonade
- 1 loaf Italian bread warmed (optional)
- grated Parmesan to serve (optional)
Instructions
- Soak the clams: Rinse the clams in cold water in the sink. Place clams in a bowl or pot that is approximately 4 to 5 quarts in size. Add enough cold water to cover the clams completely. Add cornmeal and 2 tablespoons kosher salt. Let them sit for about 1 hour. This will help the clams release any sand. Rinse them thoroughly. If you find they are excessively sandy, feel free to dump the water, rinse and soak again in cold water for another 20 minutes. If they have beards or are particularly dirty, scrub them and rinse clean.
- Get pasta pot ready: Fill a large pot (6 quart) about 3/4 full with cold water. Bring to boil, add 2 tablespoons kosher salt. Bring back to boil. Cover and reduce heat to medium high. Hold water at slow boil.
- Make clam sauce: In a deep skillet (I use a 12 inch saute pan) or pot that is 10 to 12 inches in diameter, pour in the white wine. Add a single layer of clams at bottom of skillet. DO NOT OVERCROWD. You will need to do this step in several batches. Add cold water (about 1 1/2 cups ), so that liquid is about halfway up the height of the clams. (If not, add a bit more water until the level is halfway up). Cover and heat on high. Let the wine/water mixture come to boil. Then immediately lower heat to medium, so it doesn't boil over. As the shells of the clams pop open (start checking after about 3 minutes), remove opened clams with tongs or slotted spoon into a large bowl. Continue adding clams to the liquid (you might need to increase heat to bring back to boil periodically), covering and removing them when shells pop open,until all of the clams have been cooked.
- As clams become cool enough to handle, remove meat from shells, discard shells, (retaining a few for decoration if you like) and cut clams in half (larger ones in thirds) and reserve along with any juices released from cutting. I do this because I prefer more clams per square inch. If this is too much of a PIA for you, feel free to leave them whole and skip the cutting altogether
- Cook the pasta: Increase heat under pasta water and bring back to rolling boil. Drop your pasta into pasta water and cook according to package directions.
- Strain the brine: While pasta is cooking, completely line a strainer with damp paper towel and carefully (don't burn yourself!!!) strain the liquid into a or a large bowl to catch any residual sand. This is the liquid briny deliciousness that is the heart of this recipe. Don't throw any of this away. Wash and dry the skillet. Return it to the stove.
- Put it all together: Heat the olive oil in the skillet on medium heat and add the minced garlic. Sauté the garlic and red pepper flakes, if using, for about 40 seconds, until it becomes fragrant. Pour the reserved briny water in carefully- if you note any additional sediment at the bottom of the bowl, either strain through a damp paper towel again or discard sandy sediment.
- Bring to boil.Add clams back in and add chopped basil or parsley and add a few grids of black pepper. This is usually plenty salty with the natural brine from the clams and does not require additional salt, but add salt to taste.
- Serve: Drain pasta. Portion pasta into individual bowls and ladle about 4 ounces of juice (or more if you want) and clams on top of pasta (make sure to get a decent amount of clams). Garnish with extra basil and/or grated parmesan, if desired. Serve hot. Dunk your warmed up crusty Italian bread in the juice. Enjoy! Try not to stuff yourself. 😀
This was amazingly delicious! I am almost always disappointed by restaurant versions of this dish too and it’s really nice to know that I can make it at home instead. 🙂
I’m so happy you liked it!