Clams or Mussels with Linguine

clams pasta recipe

 

Ingredients:

  • Kosher salt
  • 1 pound linguine
  • 5 tablespoons extra-virgin olive oil
  • 2 shallots, chopped
  • 6 cloves garlic, coarsely chopped
  • 1 cup dry white wine, I used a Sauvignon Blanc 
  • 1/2 tsp red pepper flakes
  • 2 pounds clams or mussels
  • 1/4 cup plus 2 tablespoons fresh flat-leaf parsley, finely chopped
  • 3 tablespoons unsalted butter
  • 1 teaspoon lemon zest, from 1 lemon, plus more to taste
  • 1 tablespoon lemon juice, from 1 lemon, plus more to taste
 
Preparing the clams or mussels:
Soak shellfish in a large bowl of cold water for 30 minutes. This should make them expel any sand or grit they have.
 
Cooking Instructions:
In a large pot, bring water to boil. Add 2 tbsp salt. Cook linguine short of al dente (we will continue to cook the linguine with the shellfish later).
 
In a separate large saute pan, heat olive oil and butter until hot but not smoking. Add garlic and shallots, saute until golden, about 30 secs to 1 min. Add wine, red pepper flakes, ¼ cup of parsley, and shellfish, and bring to a simmer and reduce heat and cover. Keep covered for ~8 mins until the shellfish opens up. Discard any that do not open.
 
Drain linguine, reserving ½ cup of pasta water. Add linguine to saute pan, increase heat to medium and toss with shellfish and sauce until pasta is tender (about 1 to 2 mins). If necessary, add water slowly to the pan to keep pasta moist.
 
Remove from heat, toss in lemon zest, juice, remaining parsley and salt to taste. Serve with your remaining wine.

Older Post Newer Post