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    Home » Recipes » the daniel plan

    Easy Linguine with Clams Over Pasta

    Published: Aug 11, 2010 · Modified: May 10, 2022 by Sally Cameron · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    Linguine with clams is an easy, fast dinner. An Italian classic dish served with pasta you'll find at every Italian restaurant. Fresh, briny, bright with fresh lemon and fresh chopped parsley. It goes together in minutes.

    Linguine with clams in a wide shallow bowl with parsley.

    The first time I ate steamed clams was at Gladstone’s on the beach in Malibu. The sun was sparkling off the blue pacific and the air was briny and clean. A galvanized pail arrived like I’d used as a kid to make sand castles on the beach. It was filled with fresh steamed clams.

    I’ve been a fan of steamed clams ever since. Recently I picked up a netted bag of beautiful little manila clams at the seafood market. With a craving for linguine with clams I couldn’t wait to cook them for dinner.

    Buying Clams

    Clams should have a fresh, clean ocean scent when you buy them, not a strong or fishy smell. The shells should be clean, unbroken and tightly closed or close when tapped (as they are alive).

    Clams on ice in a netted bag at the market.

    Buy one pound per person and cook clams within a day of purchase. To store, place them in a large bowl, ice in the bottom, place clams on ice and cover with a damp paper towel.

    Fresh clams in a blue netted bag ready for cooking.

    A Quick and Easy Dinner

    In addition to tasting wonderful, cooking clams is fast and easy. You can have dinner on the table in just minutes with a few basic ingredients you probably have in your pantry. Steam them in a big pot with white wine with a little oil and herbs. As soon as they pop open they are ready to enjoy.

    For wine, I use a little airline size bottle to cook with. If you don't want to use wine, use vegetable broth, fish broth or simply water with lemon juice or try these alternatives to wine.

    Linguine with clams for dinner, served with a crusty roll for sopping up juices.

    How to Serve

    Serve linguine with clams over a bowl of whole wheat or gluten-free linguine or spaghetti and added garlic toast to soak up the flavorful juices. Or skip the garlic toast to minimize the starchy carbs and be sure to include a big, leafy green salad for balance and to get your vegetables in.

    For another tasty pasta and seafood recipe try my seared scallops with pasta.

    Linguine with Clams

    Sally Cameron
    Steaming clams takes just minutes. Serve over your pasta of choice. If you can find them, I prefer the tiny Manila clams. Littlenecks work too. Get what looks best. To finely zest lemon, use a handy tool called a microplane. Recipe doubles easily but you may need to cook them in batches depending on how big your pot is.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 10 mins
    Total Time 15 mins
    Course Main Course
    Cuisine Italian
    Servings 2
    Calories 379 kcal

    Equipment

    • Big pot for steaming clams

    Ingredients
      

    • 4 ounces linguini or spaghetti noodles gluten-free or wheat
    • 1 tablespoon olive oil
    • 1 medium shallot chopped fine or sliced thin
    • 2 large garlic cloves chopped fine
    • 1 lemon juiced and zested
    • 1 tablespoon chopped fresh parsley
    • â…“ cup white wine
    • 1 pinch red chili flakes
    • ¼ teaspoon salt
    • ¼ teaspoon ground black pepper
    • 2 pounds fresh clams Manila or Littleneck

    Instructions
     

    Start Pasta Water

    • Put a large pot of water on to boil for pasta and cook according to package directions. When done, toss with a little olive oil if desired to keep noodles from sticking.

    Start Clams

    • In a large deep pot with a tight fitting lid, heat olive oil over medium heat. Add shallot and cook until soft but not browned, stirring. Add garlic and lemon zest and cook 30 seconds.
    • Add wine, lemon juice, chili flakes, salt and pepper. Turn heat up and quickly bring to a boil. Add clams and cover tightly with a lid. Shake pan occasionally to distribute clams as they cook. Give clams 3-5 minutes then peak under lid. Clams are done when they are all open.

    How To Serve

    • When pasta is done, drain, divide between warmed bowls, top with clams, sprinkle with parsley and serve hot. Add more lemon juice, salt or pepper as desired. Discard clams that do not open.

    Notes

    For moist pasta, use a little of the cooking water over the top of the pasta.

    Nutrition

    Calories: 379kcalCarbohydrates: 53gProtein: 16gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 20mgSodium: 738mgPotassium: 204mgFiber: 3gSugar: 3gVitamin A: 401IUVitamin C: 33mgCalcium: 59mgIron: 3mg
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    chef sally cameron | afoodcentriclifecom.bigscoots-staging.com

    Welcome! I'm Sally, a classically trained chef (but you don't have to be!). My passion is cooking fresh healthy food and sharing it with others.

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