How to Cook Linguine with Clams

This Italian dish can easily be prepared at home if you have proper ingredients and desire. By following these simple guidelines, you can prepare Linguine with Clams at home without much trouble.

Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 to 6 servings
Utensils: Spoons, Cups, Fork

Ingredients:
Kosher or coarse sea salt: 3 tablespoons
Linguine: 1 pound
Extra-virgin olive oil: 12 tablespoons
Cloves garlic, thinly sliced: 4
New Zealand cockles or 24 Manila or littleneck clams, scrubbed: 1 pound
Red pepper flakes: 1 tablespoon plus 1 teaspoon
Dry white wine: 1 cup
Whole San Marzano tomatoes in juice, juice reserved and tomatoes coarsely chopped: 1 (14-ounce) can
Fresh flat-leaf parsley, coarsely chopped: 1/2 cup plus 2 tablespoons

Instructions

  • 1

    The first thing you need to do is to arrange all the utensils and ingredients in line to make things easier for you. First, take a large pot and put 8 quarters of water to it. On high heat, let this water boil and don’t forget to add a very small amount of salt to the pot. Let it boil for a boil and only then add linguine to it.

  • 2

    After adding the prescribed amount of linguine to it, cook the pot for approximately 1 minute short of al dente as mentioned on the package. Do not forget that pasta should remain firm.

  • 3

    Now, take a large sauté pan and add 6 tablespoons extra-olive oil to it. Heat it up over high heat and do not remove it until it is very hot but not smoking. Add garlic and sauté and wait until it is golden. It will take around half a minute so you need to be prepared.

  • 4

    Now add clams and red pepper to the pan and let it sauté for a minute or two. Now is the time to add wine to it and don’t forget to add tomatoes and juice to the pan. Also add 1/2 cup parsley and simmer, and let it stay uncovered.

  • 5

    Put 1/2 cup of cooking water aside then drain linguine before you add it to the pan. After adding, simmer and toss it occasionally. Wait until linguine is tender. Now remove the pan from heat and add the remaining 2 tablespoons parsley and 1 teaspoon red pepper flakes and extra-virgin olive. Now you can transfer it to the serving dish and enjoy your linguine with clams.

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