How To make Spaghetti and Clam Sauce

Classic White Clam Sauce

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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

Linguine with Clam Sauce Recipe (Pasta Alle Vongole)

You will absolutely love this very easy-to-make Linguine with Clam Sauce recipe that has homemade pasta in a delicious garlicky clam sauce.

To me, linguine with clam sauce is one of the best Italian pasta recipes out there. It’s incredibly simple to make and loaded with delicious garlic and seafood flavors. This recipe obviously originated in Italy, and specifically the east Genoa region. Most Italian recipes were created based on availability, and with Genoa being ocean side, there was plenty of seafood to use.

Ingredients for this recipe:

• ¼ cup olive oil
• 4-5 finely minced cloves of garlic
• ½ peeled and small diced shallot
• 12 fresh rinsed clams
• ¾ cup white wine
• 10 ounces canned whole clams in juice
• 6.5 ounces canned chopped clams in juice
• small bunch of finely minced fresh parsley
• 1 pound fresh or dried pasta
• sea salt and fresh cracked pepper to taste

Serves: 4

Prep time: 5 minutes

Cook Time: 20 minutes

Procedures:

1. Add the olive oil to a large rondeau or frying pan over low heat and stir in the garlic and shallots and cook for 1 minute.
2. Place in the fresh clams and stir until combined. Place on a lid and cook for 6-8 minutes or just until the clams begin to open.
3. Next, deglaze with the wine and turn the heat to medium-high to high heat and cook for 3-4 minutes to reduce the amount of wine, and until the clams are completely opened up.
4. Turn the heat to low and add in the canned clams, salt, pepper, and ¾ of the chopped parsley and cook for 1 to 2 minutes. Set aside.
5. Add the pasta to a large pot of boiling salted water and cook until al dente.
6. Strain the noodles and toss with the clam’s saucepan.
7. Serve with optional grated parmesan cheese, red pepper flakes, and remaining chopped parsley.
Chef Notes:

Make-Ahead: This recipe is meant to be eaten as soon as it is done cooking.

How to Reheat: Add your desired amount to a pan over low heat and heat up until warm. You may need to add in a little bit of water or chicken stock to reconstitute.

How to Store: Place covered in the refrigerator for up to 3 days. This recipe will not freeze well.

You should definitely use Fresh Pasta Dough Recipe, but if not, you can easily swap it out for dried pasta.

I personally like to use an Italian white wine like Pinot grigio, but other great wines you could use are chardonnay or sauvignon blanc.

SPAGHETTI with White CLAM Sauce | Seafood Pasta Recipe

A seafood pasta recipe that is both traditional and simple. Love Linguine and Clam Sauce? You won't believe how delicious and creamy this SPAGHETTI with White Clam sauce recipe is! Learn how to make pasta with white clam sauce the way Italians do in Italy: white wine, parsley, garlic and fresh clams!

Beginner with shellfish? No problem: We'll show you how to clean the clams, and steam them to produce an amazing homemade clam juice for your seafood pasta. Keep reading BELOW for more clam and shellfish tips... #pastarecipes

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In this PIATTO™ video recipe, we present:

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Seafood Pasta Recipe | SPAGHETTI and CLAMS
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Spaghetti with Clams is one of the most popular and beloved seafood pasta recipes in Italy. It's easy to make and hard to screw up. We'll show you how to achieve a perfect creamy seafood sauce without any additional ingredients— just like the best chefs make this dish in Italy!

In this video, we use 'vongole veraci' — clams recognized in Italy as among the best tasting available.

#spaghetti #clams #italianfood #pasta

INGREDIENTS (serves 4)
Clams - 2.2 lbs (1 kg); vongole veraci
Spaghetti - 11 oz (320 g) - pasta for 4
Parsley - 2 handfuls (one roughly chopped and one minced)
Garlic - 3 cloves (one whole and 2 minced)
White Wine - 1/2 cup (100 ml)
Red Chili Pepper - 1/2 a fresh pepper
Extra Virgin Olive Oil
Salt and Pepper: to taste

Tips for Choosing Clams, Cleaning Clams and Removing the Sand from Clam Broth:
1) Give each clam a tap on a work surface. Those that remain closed are likely healthy.
2) How to Clean Clams Before Cooking: Soak the healthy clams in salted water for at least 2 hours. Use 2 tablespoons (35 g) of salt per 4 cups (1 liter) of water for the salt water solution.
3) Drain the water solution before adding the clams to the pan for steaming. After steaming the clams, STRAIN all of the clam broth produced before using it. This will remove any residual sand.
4) Any clams that do not open with the others after steaming should be trashed and not consumed.


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Linguine with Canned Clams - Cheap, Easy, Delicious

Today we're making linguine with white clam sauce. We're using canned clams which makes the dish much more affordable and accessible to all. I hope you enjoy it!

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SPAGHETTI WITH CLAMS - Original Italian recipe

Spaghetti with clams is a classic first course of the Italian cuisine, simple yet delicious. Just spaghetti “al dente” clams and a sprig of fresh parsley for a dish to share with your friends and family!

00:00 WHAT'S COOKING?
00:24 - HOW TO CLEAN CLAMS
01:14 - PREPARATION
03:05 - PLATING

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★ FULL RECIPE (WITH PICS):

★ INGREDIENTS (4 servings)
Spaghetti 320 g
Clams 1 kg
Garlic 1 clove
Parsley 1 sprig
Extra-virgin olive oil as needed
Black pepper to taste
Fine salt to taste
Coarse salt as needed

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