Ah Italia! A country of romance and mucho bene cuisine, especially Linguine with Clams!
On the menus of almost every restaurant we visited during our recent trip to Italy, pasta with clams was a featured item. We were thrilled, as this is our all-time favorite pasta dish! It’s a simple creation of clams, pasta, olive oil, garlic and lemon, yet the end result is flavorful and perfecto!
The key to making this a simple recipe is to prepare all the ingredients in advance or while waiting for the water to boil for the pasta. While the pasta is cooking, make the sauce. You may use fresh clams, canned clams, or a mixture of both. Also, use a dry semolina high-quality pasta for this recipe. It makes a big difference as the rougher surface texture allows the sauce to adhere better. Also, do not overcook the pasta; drain it approximately 1 1/2 minutes before the suggested end of boiling time and immediately throw it into the skillet. The pasta really absorbs the wonderful flavors as it finishes cooking in the sauce.
And we have a simple recipe for homemade bread to sop up the tasty broth!
Makes 4 entrée servings.
Bring a large 6-8 quart pot of salted water to a boil (one Tablespoon of salt per 3 quarts of water).
Add the wine, clams, 1/4 cup chopped parsley and the basil.
Meanwhile, drain the pasta in a colander. In order to preserve the pasta's natural starch DO NOT rinse with water.
Add the cooked pasta immediately to the skillet.
Toss the pasta and clams and mix thoroughly.
Season with salt and pepper to taste.
Garnish with remaining parsley and lemon zest and serve immediately in heated bowls.
Clams naturally burrow in the sand so they need to be cleaned before cooking. The sand should be removed before cooking by soaking the clams in fresh water for at least 30 minutes. As the clams breathe, they filter the water by pushing out the sand and salt. Once they have soaked, use a stiff brush to clean all the surfaces well.
Last published on March 27, 2015.