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. :D
Notes
If you have leftovers, store leftover pasta separately from clam sauce to avoid the pasta sucking up all the juice in the fridge.
***Be sure to use a white wine that is a good drinking wine, since there is a lot in this recipe. My preference for this dish is Sauvignon Blanc. Try not to use a wine that is heavy with oak, grapefruity or lemon notes. Since the wine will be cooking down, those notes have a tendency to become too bitter and acrid. Use an "unoaked" dry, medium bodied white wine. Something that is a little more minerally works well. Ask your local wine store staff for recommendations for white wines that go well with clams/seafood.
Make sure the skillet you use for the clams will hold a good amount of liquid. You are starting with a fair amount to start and the clams will release a lot of clam juice as well, so be sure you have a big enough boat!
Enjoy! Buon appetito!!
If you make it, let me know how it turns out!
Nutrition
Calories: 573kcalCarbohydrates: 88gProtein: 15gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 1mgSodium: 18mgPotassium: 329mgFiber: 4gSugar: 4gVitamin A: 186IUVitamin C: 1mgCalcium: 41mgIron: 2mg
Tried this recipe?Let us know how it was!