wine night: linguine with clams

Before we get started with today's Wine Night post, 
let's take a moment to wish this handsome fellow a very happy birthday.
Can't wait to celebrate June 13th with you forever and ever.
Okay, now on to the other good stuff - clams.
Briny, spicy, succulent clams in a light white wine sauce served over perfectly cooked linguine.
It is the epitome of a summer meal.
And thanks to one of my favorite food blogs (and first food blog I ever discovered), 
you can make this  restaurant-worthy dish at home in less than half an hour.

Sometimes I try to alter a recipe a little - 
to make it my own or prepare it in a manner I believe to be more efficient.
With this one, I wouldn't change a single thing.
Adam nailed it and the final product is perfect.

Make this for your Wine Night tonight!
Linguine with Clams
Serves:  4

  • 1/4 cup extra virgin olive oil
  • 5 cloves garlic, grated
  • 1 teaspoon of red pepper flakes
  • 1 pound of clams – soak in cold water for 30 minutes with spoonful of flour to draw out sand. Then rinse and scrub the clams.
  • 1/2 cup dry white wine
  • 1/2 cup water
  • 1 pound linguine
  • 2 tablespoons butter
  • 1/2 cup chopped Italian parsley

  1. Bring a large pot of water to a boil. Salt it aggressively. Drop in the linguine and move around with tongs.  Cook to al-dente about 7 – 8 minutes.
  2. Meanwhile, heat a large skillet to medium.  Add olive oil, garlic, and red pepper flakes. 
  3. Just as the garlic starts to color, add all of the clams (it should sizzle loudly).
  4. Add the wine and and 1/2 cup of water.
  5. Cover and keep the heat on high and cook 1 to 2 minutes (mine took more like 5 minutes) until all of the clams open.
  6. Lift the opened clams into a large bowl and set aside.  Leave the clam liquid in the pan.
  7. At this point, the linguine should be almost done.  
  8. Keep pan with clam liquid on high heat and allow to reduce.  Add the butter and stir to make a silky sauce.
  9. Lift the linguine with tongs into the sauce.
  10. Cook, stirring all around, adding some pasta cooking liquid if the pan dries up too quickly.
  11. When the pasta is thoroughly cooked and coated, add all the parsley and stir around off the heat.
  12. To plate, twirl the linguine on to plates and surrounded with the clams.
  13. Serve with a chilled glass of rosé or Sancerre (my favorite) and crusty French bread.

Bon Appétit!

{images by me}
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