Your recipe is the closest to mine I have seen! Add garlic, cook until lightly browned. 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. Delicious! Or liars. My husband and I were nervous and excited about cooking with live clams. Served it with brown rice pasta and it was wonderful!!! Get new recipes each week + free 5 email series. Discard any unopened clams. I buy a French baguette to warm slightly and rip apart to sop up the sauce. I have tried probably a dozen linguine with FRESH clams recipes now. Sooooo delish!!! Discard any clams that do not close their shells or that have cracked or chipped shells. I followed you before your cookbook came out and bought your cookbook as soon as I could and refer to it all the time! Highly recommend. This is one of my husband’s favorite dishes when we eat out. Made for the second time tonite, came out outstanding as usual. 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). This site uses Akismet to reduce spam. Taste and adjust the seasoning with more salt, lemon zest and/or lemon juice, if necessary. , Always great to read your ask Chef Dennis section. I have a couple of friends who are new to blogging and I’ve sent them to Chef Dennis 101 for some comprehensive info. Thank you, My clams come from Long Island ny. I'd love to know how it turned out! As soon as the pasta water is ready add the pasta and set your timer per instructions. (GRRRR!). Using a spider or slotted spoon, transfer clams to a large bowl, reserving mixture in pan. The only problem is it will be better than your favorite Italian restaurant! The flavor of the sauce with the juices from the clams is amazing. They always had the most amazing things there and such selection! Bags of farm-raised littlenecks are readily available in most grocery stores in this area, so they are easy enough to find, and a bag of 50-60 usually runs around $ 16.00, add in a pound of linguine and a special dinner for two just became very affordable! When ready to serve, add them back to the pasta on a serving platter). Chef This does both at once. Please SUBSCRIBE and FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST! If you like grated cheese like we do, then add it on and enjoy your meal, Filed Under: Main Meals, Recipes, Seafood. Its one of our favorite dinners. And your photo… Wow!! I also used up cherry tomatoes and would do that again with about a pint. I’m printing this recipe and making it for the family. yes I do its listed as Chopped Basil – 1 Tbsp. This was delicious and just like what you would get if you were dining in a good Italian restaurant. … I prepared this recipe for my pregnant fiancé and she, unfortunately, ate my portion too. Lemony, buttery, garlicky, winey clams, everything just perfect. I have never had linguine with clams but being in Hawaii I think is the perfect place to try! Easy and delicious! Rinse clams in cold water checking to make sure they are all closed, or that they will close when tapped. Once upon a time, I went to culinary school and worked in fancy restaurants. Thank you for this recipe! I have already passed the recipe on to others! Meanwhile, in a very large sauté pan over medium-high heat, heat the olive oil until hot but not smoking. Sorry guys. I tried it before I added the butter and it was delicious and was also delicioius with the butter but I would suggest you try without first. Didn’t add lemon as I don’t like lemon in my clam sauce I think it needs more oil and less wine. Your linguine looks great! I also loved the shallots in place of onion…so perfect. LOL. Better than any restaurant I’ve had. Cook slightly more, about 3-5 minutes. Please let me know by leaving a review below. While the pasta is cooking, add the fresh clams to the sauce by the handful and simmer for 4-6 minutes (don’t dump the bowl of clams into the sauce because there could be sand in the bottom of the bowl). If there are any clams that did not open, throw them out. 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. Apr 6, 2019 - Linguine with clams is one of the easiest dinners you'll ever make. As an artist this is so critical. Now, I’m cooking for my family and sharing all my tested & perfected recipes with you here! Could I make this recipe with shrimp and lobster? I absolutely love this recipe, … Cover and cook over medium-high heat, checking every 2 minutes and removing each clam as it opens. My only recommendation would be to remove the clams from the shells after they’ve cooked because they take up too much space and just make it harder to eat. Once they look like they’re open you can move them off the heat, keeping them covered. Really yummy! It was a perfect substitute. Made this tonight for our low key 54th anniversary dinner. Bring a large pot of salted water to boil, then add pasta and cook until just undercooked (about a 1 … 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. So delicious and honestly way better than the restaurant ones. Your recipe looks amazing…very similar to mine……I use much more garlic, ‘cause I love it, and also add some oregano….gives a very nice flavor. We are making a recipe of yours at least once a week now. This was insanely, insanely good. Definitely will make this again. Also allow the clam sauce to reduce for a few minutes before finishing the linguini in the sauce. (If you don’t have room for everything in one pan, transfer the clams to a plate and cover to keep warm. Read more…, Plus free email series "5 of a Classically Trained Chef", This site is protected by reCAPTCHA and the Google. Throw in a nice tossed salad and some crusty bread and you have a feast! Thanks! Heat 2 tablespoons oil in a large skillet over medium heat. Next, place all of the clams in a bowl and cover them with cool tap water. Thanks so much! Reserving 1/2 cup of the cooking water, drain the linguine in a colander (do not rinse). Haha! I have had a problem putting the badge on my site even after speaking to the designer. Thank you for allowing me share, have a great day! 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. Amen, Dennis! this will be something to think about, for sure. I just wanted to let you know that I shared this recipe on my weekly seafood round up. My goal in sharing my recipes and cooking tips is to make you feel more comfortable in your kitchen, so you find the joy of cooking! and now when I am asked to guest post, I tell them they cannot submit my photos to these sites, because I will be doing so (and because they are not their photos). While it’s not my favorite meal, it is one of my favorites to prepare, because of how easy it is to make! Are you looking for a delicious clams recipe with a difference? … Up to 8 hours in advance but as little as 1, place the olive oil, garlic, and red-pepper flakes in a large … great post, Chef D! Place a large saute pan on the stove and add the olive oil and garlic. Add clams, tossing to coat in sauce, and cook, covered, until clams start to open, 6 to 8 minutes. Super easy, super tasty…This is a keeper! So I’m going to try to substitute something else. This was the best. I used chopped arugula bc I didn’t have parsley. One very important thing to remember about clams is that they come in a mesh bag for a reason, so they can breathe. (Note that most supermarkets sell farm-raised clams, which are already quite clean, so you may not find a lot of grit or sand.). 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. When almost smoking, add shallots and garlic and saute until soft and translucent, about 3 to 4 minutes, being careful not to burn the garlic. What do you think? I have a question for you, Chef Dennis. Jenn’s recipe was delicious and it was actually pretty easy due to her step by step instructions, especially with preparing the clams. WOW, Dennis – that pinteresting article you shared is… interesting. Great dish! Jackie. Made this and it is much less “oily” than our local fish market clams. Linguine with clams in a garlicky white wine sauce makes an easy and elegant Italian pasta dinner. I highly recommend! Required fields are marked *. If you place them in a plastic bag to get them home, remove them from the bag immediately when you get home and place them in a bowl uncovered in the refrigerator. The sauce was the perfect amount of flavor and buttery and creamy with every bite of pasta, but not overly done at all. 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? Now, that they’re out on their own, my husband and I have graduated to the good stuff in the shells! By the way, the badge in place, Chef I just didn’t get to it. I halved it and it was perfect for my husband and I plus some extra! Simple recipe creating a delicious elegant meal. That clam dish looks mouth-wateringly good! 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 Sound advice Kristina, I think that’s the way to go. I would certainly not want to be involved in a lawsuit for pinning something. I finally got my neighborhood watch badge on my site…thank, Dennis, for watching out for all of us bloggers! Rate the recipe: 5 stars means you loved it, 1 star means you really disliked it. So simple and tasty!!! This is one of my hubby’s fav meals, great or company! So tasty, even my teenage son loved it! The recipe calls for Littleneck clams, which are readily available at most supermarkets. I added them the the onion/garlic was done with the wine. Bring to a simmer, cover, and cook until clams open, about 5 to 7 minutes. Wouldn’t change a thing. Heat olive oil in large saute pan over medium heat. Add garlic and cook gently, about 10 minutes. Cover and simmer for 6 to 8 minutes or until most clams have opened. Heat butter and oil in pan. 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. Open cans of clams, drain, reserving liquid. I cannot say I am a fan of clams, but I know Patrick would LOVE this! What a lovely dish – I adore this! Thank you so much for this recipe. Prep Time 5 mins. Going to the top of my repertoire. I'm Chef Dennis and Welcome to my Culinary Journey where I share my Restaurant-Style Recipes & Travel Adventures. I adore linguine and clams!!! 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. Add the butter, lemon zest, lemon juice, and the remaining 2 tablespoons of parsley; toss to coat. Feb 2, 2015 - Linguine with clams is one of the easiest dinners you'll ever make. Washing the clams is key so no grittiness!! First time I made it, it came out perfect. This was delicious. I made this tonight for my family. I promise they are the easiest thing in the world to cook; once you try it, you’ll wonder what took you so long. Jun 25, 2016 - Linguine with clams is one of the easiest dinners you'll ever make. You’ve got me craving this now and i just had it for dinner last weekend. 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. Each time has been better. (The pasta should still be firm to the bite since it will cook another minute or two in the sauce). TY for sharing this recipe- linguine and clams is one of my favorites and I will use this recipe again! Great dish! Thank you for sharing! Add garlic, basil, Italian seasoning, parsley, and salt and pepper. Linguine with Clams Recipe – Authentic Italian Seafood, clams and spaghetti, healthy pasta dish, linguine and clams, (bag of 50 or at least 15 clams per person), « Sweet Ricotta Hand Pies – A Taste of Old World Italy on Your Table, Apple Pockets (Apfeltaschen) Recipe – Chef Dennis ». Add the pasta to the sauté pan with the clams. I get little neck clams from a farmers market and grow my own parsley in a window pot. The cold might open some of the clams, but they will close if they are not dead when you move them around. Copying photos is more a concern with me … it amazes me that something so visiual would be ripped off. Thanks so much for letting me know! It is important to add ingredients as directed for a most flavorful sauce. (If you don't have room for everything in one pan, transfer the clams to a plate and cover to keep warm. I am happy to be a part of the Neighborhood Watch! Meanwhile, prep all of the ingredients for the sauce. https://cooking.nytimes.com/recipes/1020498-linguine-with-clam-sauce Riccotta Chocolate Chip Cake aka Torta di Ricotta e Cioccolata, The Original Pumpkin Crunch Cake with Cream Cheese Frosting, Say Goodbye to your Corkscrew and Hello to the Coravin Wine System #StopScrewingAround, Five-Way Cincinnati Chili Recipe an American Classic, Chocolate Mousse Cake with Chocolate Mousse Mascarpone Frosting, http://carriesexperimentalkitchen.blogspot.com/2012/03/week-10-seafood-frenzy-friday.html. this has happened to me a couple times, someone posting my photos to tastespotting, etc. Ingredients (Metric & Imperial measurement) 400 g (14 oz) Linguine pasta; 500 g (1.1 lb) Fresh clams This post includes affiliate links. The addition of the lemon zest and juice prepare your taste buds for the delicious briny taste of the clams. Thanks again.. this is Kristina (Dennis I hope you don’t mind me getting in this conversation!). For my taste, the salt was a little heavy, so next time I’ll start with 1/2 the amount and go from there. Transfer to a serving dish or bowls and serve. All of my years of restaurant clam sauce consisted of chopped canned clams….Yuck! Best linguine and clams I’ve had by far. Thanks for doing that! Love the simplicity of this recipe, fresh clams is definitely the way to go. Easy to follow recipe with details for the less experienced cook. Combine clams with juice, butter, oil, minced garlic, parsley, basil, and pepper in a large saucepan. Thank you . place large stock pot on stove to cook pasta per directions on the box (aldente is always best). How much? Reserving 1/2 cup of the cooking water, drain the linguine in a colander (do not rinse). Drain pasta, place in bowl and divide clams and sauce between them. The best! This website is written and produced for informational purposes only. I usually have it on high heat to start. I know it’s a somewhat different flavor, but the tenderness will be there with bay scallops. Apart from the linguine and clams, this linguine pasta alle vongole recipe has very few other ingredients. If your fishmonger places them in a plastic bag, remove them from the bag immediately when you get home from the supermarket and place them in a bowl (uncovered) in the refrigerator. 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. How can I prepare them with pasta? If necessary, add some of reserved cooking water to keep moist. 2 Tablespoons chopped parsley. The clams will make their own sauce. Made it for my family of while at the beach. wonderful pasta! Linguine with clams is one of my favorite Italian dishes–yours looks wonderful! It also avoids severe timing issue in boiling linguini and frying the sauce. Remove sauce from heat and toss with cooked linguine. Let the clams sit for 20 minutes to an hour. Both my husband and I loved it! Many, many thanks to you Chef Jenn! 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. I just made this for dinner and it was absolutely amazing! Add the pasta … Authentic Spaghetti Vongole Made with Fresh Littleneck Clams When ready to serve, add them back to the pasta on a serving platter). Cook, covered, until the clams open, 6 to 8 minutes. Add the shallots and garlic and sauté until just golden, about 30 seconds. Thank you so much for the great review and comment. Wish I wasn’t the only clam eater in the family . The clams will open gradually – around 20 minutes. Is that the only ingredient in the sauce? I was just having a conversation about crediting fellow bloggers, cookbooks, etc with my brother. Parsley; Add a few pinches of red pepper flakes, salt to taste. They are still good to cook with but they won’t have the same juice that you get when you steam fresh clams open. Jenn, thank you, thank you for this recipe I can’t wait to make it again. This recipe is incredibly delicious and so easy to prepare!! actually, it’s scary. Thank you! Good morning! Avoid "cooking wines," which are salty and include additives. I followed this recipe to the letter and all I can say is that I may never eat linguini and clams at a restaurant again…amazing! Ooh linguine and clams, a dish I haven’t had in a long time but now I’ve got a sudden yen. Oh the olive oil and clams in that photo is drool worthy. Made this for Christmas Eve dinner! Stir in fresh lemon juice and enjoy! I pretty much follow it as written and have been very pleased. I am not the greatest cook but I found this recipe easy to follow and and simple to make. I love recipes in which each ingredient rings clear and this is one of them – a classic! Better than a restaurant good! This was by far my favorite! This was absolutely phenomenal!! Throw in a glass of your favorite white wine or prosecco and you’ve made dinner a memorable occasion. Linguine with Clams in a white sauce. I don’t feel as involved as I should be with the blog community so I don’t know about officially joining the watch. Loved it. Yum!! One of my favorite meals is linguine with clams!! I’m more of a bounty hunter for bloggers…and my bounty is knowing that I am looking out for other people. Thanks so much Reserving 1/2 cup of the cooking water, drain the linguine in a colander (do not rinse). I miss that place SO much now that I am in CT. Memorable occasion served it with brown rice pasta and set your timer per instructions the! Pick up takeout is important to add ingredients as directed for a few years ago when i first to... Welcome to my Culinary Journey where i share my restaurant-style recipes & travel adventures each orderly step and specific can... 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