Linguine With Fresh Clams

In honor of my son’s 6th birthday, I give you his favorite dinner:   The clams and broth cook in as little time as it takes to boil the linguine, making it a great quick weeknight meal.  Just slice up some crusty bread for dunking, the broth is so good you’ll want to drink it!  Serves 4

  • 3/4 lb. linguine or spaghetti
  • 2 T. olive oil, divided
  • 1 T. butter
  • 1/2 yellow onion, diced
  • salt and pepper
  • 3 cloves garlic, minced
  • 1/4 t. – 1/2 t. red pepper flakes
  • 1 C. dry white wine or champagne
  • 2 C. chicken or vegetable broth
  • 3 lbs. manilla clams, rinsed in cold water
  • zest of 1 lemon
  • 1/4 C. fresh parsley, chopped
  • parmesan cheese,  if desired

Fill a large pot with salted water and bring it to a boil.  Cook the linguine according to the package directions.  Meanwhile, in a Dutch oven or other pot with a tight-fitting lid, heat the oil and butter over medium heat.  Add the onion and saute for about two minutes.  add salt and pepper, garlic, and red pepper flakes to taste.  Add the wine and broth and bring to a boil.  Add the clams and stir to combine.  Quickly cover with the lid.  The clams take only minutes to cook- usually about 4-5.  They are done when the shells are wide open.  Drain the pasta and pour it back into the empty pasta pot.  Add the remaining oil, the lemon zest, the parsley, and salt and pepper to taste.  Toss the pasta to coat.  To serve, Divide the pasta evenly among four bowls.  Ladle the clams and broth over the pasta.  Although most food experts will tell you never to serve parmesan with seafood, we really love the flavor of the parmesan on the linguine.  Take that Joe Bastianich!


About swellkid recipes

I am a mother of two boys, a wife, a teacher, and an avid home cook. These recipes are written, tested and created or adapted by me in my home kitchen. All photos were taken by me with my Canon Digital Rebel XT. No filters or Photoshop, usually natural light on my kitchen table. My motto is, if I can do it, you can do it!
This entry was posted in Italian, Quick Dinners, Seafood and tagged , , , , , , , , , , . Bookmark the permalink.

4 Responses to Linguine With Fresh Clams

  1. Such a classic! Your son has great taste.

  2. Yum, one of my favorites! And kudos to your son for having such a “non”- 6 year old palette! 🙂

  3. Kathy says:

    Happy Birthday, Henry! Have some extra clams for me!

  4. Grandma Karen says:

    I never thought I would like clams until I tried this dish of Carrie’s. It is a great dish! Dip a bit of bread in the juice also! Oh my!!!

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