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Clams with White Wine and Garilc

Linguine with Clams

My Linguine with Clams Sauce recipe is simple and easy to make. It does not require fresh clams, but Steamed Clams with White Wine and Garlic adds another level to this seafood pasta dish.
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Course: Dinner
Cuisine: Seafood
Ingredients Method

Ingredients
  

Linguine with Clams
  • 1 16 ounce package linguini pasta
  • 2 cans minced clams reserve juice in a bowl
  • 1/2 c olive oil
  • 1/4 c butter
  • 1 tbsp minced garlic or 1-2 freshly chopped cloves
  • 1 tsp dried parsley
  • 1 tsp dried basil
  • 1 cup dry white wine, such as Pinot Grigio or Chardonnay
  • 1 tbsp fresh flat leaf parsley chopped
Steamed Clams with White Wine and Garlic
  • 4 tbsp unsalted butter
  • 1 small shallot, finely chopped
  • 2 tbsp minced garlic or 2-3 freshly chopped cloves
  • 1 1/2 c dry white wine
  • 2 lbs littleneck clams cleaned and scrubbed
  • 2 lemons halved
  • bunch Small bunch of fresh flat leaf parsley roughly chopped

Method
 

  1. Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain.
  2. While the pasta is cooking, combine clams (reserve clam juice), oil, dried parsley, basil, garlic, and pepper in a large sauté or saucepan. Cook over low heat for 5-7 minutes.
  3. Add clam juice and white wine. Stir and cook over low heat for 5-7 minutes while liquid thickens.
  4. Add cooked pasta, butter, salt, pepper and fresh parsley.
    Optional: dash of red pepper flakes for heat.
Steamed Clams with White Wine and Garlic
  1. Begin by heating a large pot over medium heat and add the butter and olive oil. Cook until the butter is almost fully melted.
  2. Add the chopped shallots and saute for 2-3 minutes, until shallots change color (but not browned). Add in the garlic and cook for another 1-2 minutes, stirring everything together.
  3. Pour white wine in the pot and cook over medium heat for 1-2 minutes until wine reduces.
  4. Add the clams, stirring to coat them with liquid, and cover the pot with a lid leaving a small opening so the alcohol can cook off.
  5. Cook clams until they all open for about 7-9 minutes. If a clam doesn't open - throw it away!
  6. Turn off the heat and squeeze the fresh lemon juice over the clams. Sprinkle with fresh herbs. Give everything one more good stir and serve over pasta or in a bowl on the side.