Imagine a dish that captures the essence of coastal Italian cuisine in every single bite - a symphony of fresh clams, perfectly al dente linguine, and a white wine sauce that whispers of Mediterranean summers. This Linguine Longole Fresh Clam Sauce isn't just a recipe; it's a culinary journey that transforms your kitchen into a seaside trattoria, promising an explosion of flavors that will make your taste buds dance with delight!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 oz linguine
- 2 lbs fresh clams, scrubbed
- 2 cloves garlic, minced
- 1/4 cup white wine
- 1/4 cup parsley, chopped
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Thoroughly wash the fresh clams under cold running water, scrubbing their shells to remove any sand or debris. Discard any clams that are already open and do not close when tapped.
- Bring a large pot of salted water to a rolling boil. The water should taste like sea water to properly season the pasta.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, being careful not to brown the garlic, which can make it bitter.
- Add the cleaned clams to the skillet and pour in white wine. Cover the skillet and increase heat to high, allowing the clams to steam and open, which typically takes 5-7 minutes.
- While clams are steaming, add linguine to the boiling water and cook according to package instructions until al dente, usually about 8-10 minutes.
- Once clams have opened, remove them from the skillet, discarding any clams that remain closed. Reduce the wine and clam liquid in the skillet to concentrate the flavors.
- Drain the cooked pasta, reserving a small amount of pasta water. Add the linguine directly to the skillet with the reduced clam sauce.
- Toss the pasta in the sauce, adding a splash of reserved pasta water if needed to help the sauce coat the linguine.
- Return the opened clams to the skillet, sprinkle with fresh chopped parsley, and season with salt and freshly ground black pepper to taste.
- Serve immediately in warm pasta bowls, ensuring each serving has several clams and is generously coated with the fresh, aromatic sauce.
Tips
- Clam Selection is Crucial: Always choose the freshest clams possible. Look for tightly closed shells and a clean, ocean-like smell. Discard any clams that don't close when tapped.
- Pasta Water Magic: Reserve a little pasta water before draining. This starchy liquid helps create a silkier, more cohesive sauce that clings perfectly to your linguine.
- Garlic Technique: Sauté garlic gently to prevent burning. The moment it becomes fragrant, it's ready - this prevents any bitter undertones.
- Wine Matters: Use a crisp, dry white wine like Pinot Grigio or Sauvignon Blanc. The wine should be something you'd enjoy drinking.
- Timing is Everything: Cook clams just until they open to prevent becoming rubbery. Discard any clams that don't open during cooking.
- Serve Immediately: This dish is best enjoyed hot and fresh, straight from the skillet to the plate to preserve its delicate flavors and textures.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 25g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 55mg
