J – This dish is elegant, simple and wonderfully tasty.
Unfortunately, “linguini with clams” is also used, regularly, as an example of how real guys can’t cook. As the story goes, a guy wants to impress his girlfriend. So, he overcooks some spaghetti, dumps in a can of clams, adds some salt and pepper and serves it, saying he had it in Italy … as he murders the pronunciation of the Italian name for the dish.
How wrong they are. Real guys cook quite well and regularly.
That said, this dish is one of those super fast and flavorful presentations you can, literally, do at the last minute. A few items from the market. A quick stop at the fish monger and the wine shop. You’ll have everything you need. Note: fresh and live are both requirements for success here.
When Luke and I made this dish, I had to slow him down so I could get all the shots. It’s that fast.
When your date shows up, open a bottle of good, dry white wine. Sweet wine won’t work at all here. Pour some to drink and set aside 1½ cups for the dish. You should always cook with a wine you would enjoy drinking. Of course, you might just need a second bottle.
Having all the ingredients ready is, as usual, pretty important. You also look really good when everything goes smoothly.
| Clams with Linguini |
- 2 pounds Manila clams, live and rinsed
- 1-inch handful of linguini noodles, cooked according to package instructions.
- 5 cloves fresh garlic, thinly sliced
- ½ yellow onion, small dice
- 1 shallot, small dice
- ¼ bunch parsley, chiffonade
- 4 sprigs marjoram, chiffonade
- 12 or so sprigs of chives, chiffonade
- 1½ cups white wine
- 1 Tbsp unsalted butter
- ¼ cup Parmesan Reggiano, grated
- Salt and pepper to taste
- Rinse clams in cold water. Leave in the water until ready to cook. Drain before cooking.
- Prep the onions, shallot and garlic and set aside in separate dishes.
- Prep all the herbs and set aside in a small dish.
- Cook pasta in well-salted water, drain and set aside.
- In a medium saute pan on medium heat, melt butter. Add onions and cook until translucent.
- Add shallots and garlic. Stir and cook for about a minute.
- Add white wine and turn heat to high. Reduce sauce by half.
- When sauce has reduced, add clams and cover for about two minutes. Clams should begin to open.
- Uncover and add most of the herbs, reserving a few for a garnish. Stir. Cook until all clams have opened.
- Portion cooked pasta into serving bowls.
- Top with clams and sauce.
- Top with grated Parmesan Reggiano. Garnish with remaining herbs.
- Serve immediately
- Enjoy!
The dish was outstanding and ready before we knew it.
Hope your evening turns out just as tasty.
Thank you ever so much for posting this recipe. The result is outstanding and yet so simple. The texture of the clams combined with the al dente texture of the linguine creates a sensual feeling in the mouth that only enhances the overall taste of the dish as it spreads across one’s taste buds.