LINGUINE WITH CLAM SAUCE
Purists may object, but canned clams are a great weeknight pantry stalwart. When fresh ones are out of reach, or when you've decided you need a briny fix, the canned clam is reliable no matter the season. This recipe calls for dry vermouth, which adds a subtle herbaceous layer of flavor. (Vermouth has a long shelf life when stored properly, and it's great to have on hand to make a last-minute pan sauce.) Canned clams are already salty, so be mindful of oversalting the pasta water or the sauce. The dish is finished with lemon zest for brightness and butter for silkiness. The best part? The whole thing can be on the table in the same amount of time it takes to boil water.
Provided by Colu Henry
Categories dinner, easy, quick, weekday, pastas, seafood, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until 2 minutes short of al dente (it will finish cooking in the sauce). Reserve 1/2 cup pasta water, then drain pasta.
- While the pasta cooks, make your sauce: Heat the oil in a deep-sided 12-inch skillet over medium. Add the garlic, red-pepper flakes and oregano and cook until the garlic is pale golden, 1 to 2 minutes. Add the vermouth and simmer until reduced by half, 3 to 4 minutes. Stir in the clams with their juices and cook until just warmed through, 1 to 2 minutes more. Taste and season with salt and pepper as needed.
- Add the cooked pasta directly to the skillet along with the butter and lemon zest and toss until the butter has melted and the pasta is glossy with sauce. If needed, add 1/4 cup reserved pasta water. Stir in half the parsley.
- Serve pasta topped with a drizzle of olive oil, if desired, and the remaining parsley. Serve lemon wedges alongside if you like.
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Success Udey
[email protected]I can't wait to make this recipe again!
Dj Thornton
[email protected]This is the best linguine with clam sauce recipe I have ever tried.
Muhammad Alrayan
[email protected]I would highly recommend this recipe to anyone who loves seafood.
silver olalekan
[email protected]This recipe is perfect for a special occasion.
Ken Lumumba
[email protected]I served this dish with a side of crusty bread to soak up all the delicious sauce.
Victoria Munoz
[email protected]This recipe is a great way to use up leftover clams.
Bulelwa Madikiza
[email protected]I added some chopped red pepper flakes to the sauce for a bit of spice.
mac mwenda
[email protected]I would recommend using fresh clams for this recipe if you can find them.
Angela Angyy
[email protected]This recipe is a bit time-consuming, but it is definitely worth the effort.
Namyalo Flavia
[email protected]I used white wine instead of clam juice and it turned out great!
El Housse Mustapha
[email protected]The sauce was a bit too watery for my taste, but it was still very flavorful.
Muriah Walker
[email protected]I was a bit hesitant to make this recipe because I had never cooked clams before, but it was actually really easy.
AdrianTracy1
[email protected]This recipe is a keeper! I will definitely be making it again.
Sagor Bd
[email protected]I added some chopped parsley to the sauce for a bit of extra flavor.
Nour Amr
[email protected]This is a great recipe for a weeknight meal. It is easy to make and the results are delicious.
shahab baloch
[email protected]I used Manila clams for this recipe and it turned out great! The sauce was flavorful and the clams were cooked perfectly.
Jeffery Fletcher
[email protected]I was craving for some linguine with clam sauce and this recipe did not disappoint.
Sadurshana Mohanraj
[email protected]This recipe has just a few ingredients but it is so tasty! I love that it is so quick and easy to make.