How To make Clam Linquine

Easy and Delicious White Clam Sauce with Linguini Recipe

Today we are preparing White Clam Sauce with Linguini! Fresh clams are a must for this White Clam Sauce recipe. This is a simple recipe using only a few fresh ingredients, such as Extra Virgin Olive Oil, Garlic, lemon, parsley, basil, and of course, baby clams.

In the Liguria region of Italy, east of Genoa, Spaghetti alle vongole (veraci) means spaghetti with small baby clams in the shell, with a white wine/garlic sauce. Linguine also may be used for the pasta in preference to spaghetti in which we used for this White Calm Sauce recipe.

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White Clam Sauce (1 lb. of Linguini or Spaghetti):
3 dozen baby clams (Shuck a dozen & save clam juice)
2 tbsp of minced fresh garlic
¼ cup of Extra Virgin olive oil
¼ cup of chopped fresh Italian parsley
¼ cup fresh basil ribbons
1 teaspoon of crushed red Pepper
1/4 pond of unsalted butter
1/cup of white wine (optional)
Season with salt & black pepper

Chef Mario Batali Shows How to Make Linguine with Clams | Epicurious

Mario Batali demonstrates his recipe for linguine with clams, a traditional part of the Italian Christmas Eve Feast of the Seven Fishes.

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Chef Mario Batali Shows How to Make Linguine with Clams | Epicurious

Simple Pastas: Spaghetti with Clam Sauce

This is a very flavorful and a bit more complex rendition of the traditional pasta and clam sauce. The artichokes add extra flavor and texture to the pasta.

Recipe on my website:

How to Make PASTA Alle VONGOLE Like an Italian

Pasta alle vongole is inspired by the Mediterranean lifestyle and it is my absolute favourite pasta dish in the world. The salty vongole and smooth long strands of pasta mixed with freshly chopped parsley and crushed garlic are the ultimate match .

#linguinevongole #spaghettivongole #clamspasta

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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to Pasta alle Vongole
0:43 Welcome to Vincenzo's Plate
1:17 Linguine Vongole Ingredients
2:20 How to wash the vongole (clams)
4:07 How to Cook Linguine alle Vongole
8:25 How to remove the meat from the shells
9:11 How to combine the ingredients to make a creamy pasta vongole

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Clam Pasta Life Hack with Canned Clams and Soy Sauce!

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Pasta with Shoyu Butter Clam Sauce

Salt
1 tablespoon olive oil
1 tablespoon unsalted butter
1/2 cup minced onion
3 garlic cloves, sliced
1 1/2 tablespoons soy sauce
2 (6.5-ounce) cans chopped clams in clam juice
1 teaspoon grated lemon zest
freshly ground black pepper
12 ounces dried pasta
2 tablespoons chopped fresh parsley
olive oil
lemon juice

Bring a large pot of water to a boil. Season it lightly with salt.

In a large skillet or Dutch oven, heat the oil and butter over medium heat until the butter is melted. Add the onion, garlic, and soy sauce and fry gently until the onion is fully wilted, about 3 minutes.

Set a sieve over a bowl–the bowl will be there to catch the clam juice. Open the cans of clams and pour them into the sieve, reserving the juice. (If you have whole clams, just chop them up).

Add the lemon zest to the skillet and stir gently. Add the chopped clams and season liberally with black pepper. Reduce the heat to low and stir occasionally.

Meanwhile, cook the pasta. Set a timer for 2 minutes short of the recommended cooking time.

Once the timer goes off, add the clam juice to the skillet with the clams and increase the heat to high. Reserving some of the pasta water, immediately drain the pasta and transfer it to the pan. Simmer it together with the clam mixture, stirring constantly, until the clam juice is absorbed into the pasta. If the juice is absorbed and the pata is not cooked to your desired texture, add a little reserved pasta water and keep cooking for a minute or two longer. Stir in the parsley and more black pepper and toss it together.

To serve, transfer it to bowls and eat it immediately, topped with a drizzle of olive oil and a squeeze of lemon.

Iggy's Recipe | Linguini & Clam Sauce