Linguine with Clams

Serving Size: 10

This classic Italian dish combines clams, lots of garlic, and white wine for a flavorful sauce that pairs perfectly with linguine. Note: This recipe uses alcohol which must be purchased by the customer.

Recipe by: Mayumi Tavalero

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook12

Passive0

Total Time37

Recipe Serving Size10

Cooking Tools Required

Can Opener, Colander, Cutting board, Saucepan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

Ingredients

1 ½ pound linguine dry, cooked just under al dente
2 tablespoon Kosher salt

For the sauce:

3 tablespoon extra-virgin olive oil
5 tablespoon unsalted butter
6 clove garlic large, finely chopped
4 shallot large, finely chopped
3 Roma tomato seeded and chopped
8 ounce clam juice sold in bottles
3/4 cup white wine dry, such as Sauvignon Blanc
1/3 cup Italian parsley chopped
1 ½ cup canned chopped clams drained amount, reserve clam juice
1 teaspoon Kosher salt more or less to taste

Instructions

Bring a large pot of water to a boil. Add the salt then the linguine and cook until just under al-dente.
Meanwhile in another large pot, heat the olive oil and butter over medium heat. Add the garlic and shallots and cook until fragrant and soft but not browned, 3 to 5 minutes. Add the tomatoes and sauté for another minute.
Add the bottled clam juice, plus any reserved clam juice, wine, and half of the parsley. Increase the heat to high, then simmer 2 minutes. Add clams.
Add the pasta and the remaining parsley, Pull from the bottom of the pan, lifting to combine. Let the pasta soak up the sauce for a minute or two, then turn off the heat. Taste and correct for salt.

Reheating Instructions

Heat in the microwave on medium power until heated through.

Nutrition