linguine with clams

This classic pasta dish in bianco, with fresh clams, garlic, and white wine is a family-favorite summer dinner that&#x27;s easy to make.

Linguine with Clams (Linguine alle Vongole)

littleneck clams (, cleaned)

linguine

olive oil (, plus additional for serving)

garlic

dry white wine

lemon juice ((increase

unsalted butter

parsley (, plus 2 tablespoons for garnish)

kosher salt

Sort and clean clams following the instructions in my Fresh Clams Guide.

Cook linguine in a large pot of salted boiling water until it&#x27;s about a minute shy of al dente, about 8 minutes (pasta will finish cooking in the clam sauce and should have a little firmness to it).

While the pasta is cooking, heat 1/4 cup of olive oil in a deep skillet, sauté pan, or braiser (12-14 inches wide). Add garlic and red pepper flakes and cook, stirring, until garlic is lightly-browned and fragrant, about 1-2 minutes.

Add white wine, lemon juice, and clams, cover pan, and steam over medium-high heat until clamshells have opened, about 5-8 minutes. Gently shake the pan occasionally. I like to start checking the clams at the early end of the range, transferring them from the pan one at a time to a holding bowl as they cook. For tender clams, it&#39;s important not to overcook. Tent the bowl of cooked clams with foil. (A few clams might need a little extra time. Discard any clams that don&#39;t open after 10-13 minutes.)

Reserve 1/2 to 1 cup of pasta water before draining the linguine. When all of the clams are cooked and removed from the pan, whisk 3 tablespoons of butter into the simmering steaming liquid.

Add the drained linguine to the pan, tossing to coat. Cook for about 2 minutes, until linguine is al dente. The sauce should be brothy, but will lightly cling to the noodles. If the linguine looks dry at any point, stir in some of the reserved pasta water, as needed.

Stir the chopped parsley into the pasta. Season to taste with salt*, additional red pepper flakes, and lemon juice**, if needed.

At this point, you can either remove the clams from their shells and stir the meat into the pasta, or serve the pasta tossed or topped with the whole clams for guests to de-shell in their bowls. We like to remove the meat from about half of the clams and leave half whole.

Garnish the dish with a drizzle of fruity olive oil, fresh lemon wedges, and the remaining parsely. Serve immediately with crusty bread for dipping.

Delicious linguine with shrimp and arugula recipe using freshly grown arugula from my garden!

Linguine with Shrimp and Arugula

Linguine

lb. Shrimp (deveined and shells removed)

Garlic Cloves (chopped)

Handfuls of Arugula

Tomatoes (on the vine)

White Wine (dry, Chardonnay)

Hot Pepper Flakes

Extra Virgin Olive Oil

Salt and Black Pepper (to taste)

Bring a large pot of salted water to a boil. This will be used to cook the pasta later.

Add a large drizzle of olive oil to a frying pan and heat over medium to high heat. Fry for about a minute and then add in the shrimp. Lay the shrimp flat and let fry for about two minutes over medium heat. Flip each shrimp over and fry on the other side for another two minutes. Scoop out the shrimp from the frying pan and set aside on a dish. The shrimp will finish cooking in a later step.

In the same frying pan with the garlic and oil, add another drizzle of olive oil and the tomatoes and cook over medium to low heat.

Meanwhile, add the linguine to the pot of boiling salted water. Cook until al dente or two minutes less than the package instructions.

After adding the pasta into the pot of water, add the hot pepper flakes into the frying pan with the tomatoes. Mix together using a wooden spoon. After frying for about five minutes, use tongs to lightly squeeze each tomato so that they break apart.

Once all of the tomatoes are squeezed, season with salt and black pepper. mix together and then add the shrimp in again. Mix together and then add in the wine. Continue to fry over medium to low heat until the pasta is ready.

Reserve one cup of the pasta water. Scoop the pasta directly into the shrimp pan using a spaghetti server. Mix together and allow to cook for another two minutes over low heat.

Turn of the heat and then add in two handfuls of fresh arugula to the pan. Mix all together and serve. Salute and cin cin!

https://www.youtube.com/watch?v=EnqdTKeH3D4

Today I am sharing my delicious linguine with shrimp and arugula recipe. My garden has started to bloom and I have a lot of arugula already. It is my favorite time of year to be able to pick fresh produce from my garden and cook delicious recipes in my kitchen, just several feet away. The peppery taste of arugula pairs well with the linguine and shrimp in this recipe. I hope you enjoy!

Written Recipe: http://orsararecipes.net/linguine-with-shrimp-and-arugula

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Looking for the best clam sauce pasta? This Linguine with Clams from Delish.com is the best.

Linguine with Clams

butter

garlic,

red pepper flakes

tbsp. parsley

clams

of 1 lemon,

Kosher salt

black pepper

<strong>This is the best for mother´s day, i love this recipe, and i also love my mom, she is the best, and for mother´s day i would love to cook for her.</strong>

I’ve been making clam sauce for 50 years and this is my favorite recipe. The lemon juice makes all the difference. It evens out the sauce without adding a lemony taste.

Delicious!  Super easy!  Definite go-to when you can get your hands on fresh little necks!  Thanks!!

https://streaming.hearstdigitalstudios.com/manual_upload/586befa1bbddbd45e22ef61a/mp4/Linguine_with_Clams_-__FINAL_FRONT_1483468726_4000_hd_v3.mp4

Get ready to feel like you're out to eat somewhere super fancy.

The Buttery Wine Sauce On This Linguine With Clams Will Make You Feel Extra Fancy.

Linguine with clam sauce is an easy dinner that&#039;s full of flavor -- and it&#039;s ready in just 20 minutes!

Linguine with Clam Sauce

dry linguine (or other pasta)

olive oil

salted butter

onion

Worcestershire sauce

parsley,

salt black pepper,

lemon

Cook linguine just until barely al dente, according to package directions. Drain.

While the pasta cooks, heat the olive oil and butter in large skillet over medium heat. When the butter melts, add the onion and garlic. Sauté garlic and onions until starting to soften, about 2-3 minutes.

Add ¾ cup of the reserved clam juice, wine, and Worcestershire sauce. Bring to a boil, then lower the heat and gently simmer on low for about 10 minutes (so that the flavors come together and the sauce reduces slightly).

Add cooked linguine, clams, and parsley to the skillet. Taste and season with salt and pepper, if necessary. Simmer for about 5 more minutes, until the sauce is mostly absorbed.

Serve with grated Parmesan cheese, extra parsley, or fresh lemon wedges.

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Top 4 linguine with clams recipes from across the web

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The most viewed linguine with clams recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine