Linguine With Fresh Clams

Back when I was young and just starting out on my own one of the first dishes I learned to make was pasta with white clam sauce-- using canned clams. It was easy, inexpensive, and (to my unsophisticated palate) exciting and unusual. You probably know the recipe-- saute some garlic in olive oil, add fresh chopped parsley, a little  white wine, a can of clams with juice, and toss with hot pasta. To my shame, I think I plopped a can of parmesan cheese onto the table, too.

I've gotten a little pickier about seafood in the intervening years (and there have been a lot of years since then!), and now I wouldn't think of making the dish without fresh clams. It's still a ridiculously easy recipe, though.

Linguine With Fresh Clams
serves 4 - 6

1 pound linguine
2 tablespoons olive oil
3 cloves garlic, sliced thin
Pinch of crushed red pepper
1 cup dry white wine
1 cup bottled clam stock
1½ pounds littleneck clams, scrubbed
Salt and freshly ground black pepper
1/4 cup chopped flat leaf parsley

Start the pasta cooking once you have prepped all of your ingredients.

Heat the oil in a medium stockpot over high heat and add garlic, cooking for about a minute. Add the crushed red pepper and cook for a few seconds. Add white wine and clam stock and cook until the mixture reduces by half, about 3 minutes.

Add the clams, cover the pot and cook until the clams open, discarding any that remain closed. Remove the clams with a slotted spoon to a bowl.

Bring the liquid that the clams have cooked in to a boil over high heat and cook until reduced by half. Season with salt and pepper, and stir in the pasta and parsley. Return the clams to the pasta and serve.

PS/ This post is retroactively submitted to Presto Pasta Nights, hosted by Ruth of Once Upon A Feast. Thanks for the nudge, Ruth!

Comments

[Ruth E]

Hey Ann!

I love pasta, this dish looks great!!! You should submit it to presto pasta! http://onceuponafeast.blogspot.com/2008/01/presto-pasta-night-roundups-2008.html

[Lydia (The Perfect Pantry)]

This was one of the first dishes I learned to cook, too! Same thing -- canned clams, sprinkled dessicated cheese from a can. I still love this recipe -- like yours, with fresh clams -- and, to the horror of Italians everywhere, I've been known to sneak a bit of grated Parmigiano-Reggiano on top when nobody is looking.

[Manggy]

*Manila* clams, Ann! Manila clams!! Hee hee. Are you tormenting Jack today? :)
I *love* vongole. Everything works together like magic. I bought canned clams once thinking it would be in the shell (sue me, I was naive), so I made an okay pasta, but there's really no point in making it with canned clams. If for nothing else it looks so dull without the shells!

[mimi]

looks wonderful, one of my favorite go-to easy dishes!

[Ruth]

It is a glorious dish and now that I'm living in Halifax which is right on the Altantic Ocean, there's nothing better or easier to find than fresh local clams. Thanks for sharing with Presto Pasta Nights. Hope to see you back in the roundup often.

[ann]

Oh god, that's one of my favorite meals in the *entire* world, especially with cheese. I love seafood and cheese together, I think the Italians are mental on that one!

[grace]

there's nothing quite like retail grated parmesan cheese. chalk powder, anyone?

[Tammy]

I just did this with mussels the other day. Great minds...

[adele]

This looks great. Clam pastas always make me think of lazy afternoons and lovely warm weather. :)

[abby]

your photo is fabulous it has made me put clams on my shopping list and clam linguine on today's menu!

[Lore]

I'm betting Ruth just couldn't say no to such a pasta feast and boy I can see why! Please pardon my drool :).

[giz]

So easy and I love food that I can get my hands into without being called inappropriate.

BTW - you're not quite ready for the rocker yet.

[Pixie]

Ann, you described me a few years back- I thought it was wonderful! lol

Wish seafood was more popular here; to get good decent seafood, including clams, we'd have to drive over an hour away.

[Ellie @ Kitchen Wench]

Have never seen canned clams or clam juice/stock, but will have to keep an eye out for this!

[Sophie]

I love the photo! And this meal was seriously delicious.

[Peter]

I never tire of pasta with shellfish...simply delicious!

[Katerina]

I love love love this dish with fresh clams. I have tried to make it myself once but it was a horrible disappointment because I didn't wash the clams throughly enough and it turned out a little gritty. A mistake you only make once but I haven't been able to talk myself into it again.

[Sandie (Inn Cuisine)]

Love pasta, love shellfish, and what a delightfully easy recipe!

[Steve]

Is bottled clam "juice" the same thing as the clam "stock" called for in your recipe?