Linguine with Clams

By • October 12, 2011 • 0 Comments



Author Notes: I love pasta so much I could eat it everyday. Alas, I don't think pasta for three meals a day qualifies as a healthy, balanced diet! For me, this is a great, restorative Friday night dish -- steaming the clams requires a little extra time (you can use 1+ cup of chopped clams from the market), but the recipe isn't too involved to further exhaust me after a long week. Enjoy! student epicure

Serves 2

  • 4 quahog clams
  • 2 pounds cherry stone or manilla clams
  • 1/4 cup olive oil
  • 1/4 teaspoon dried thyme
  • 1 cup dry white wine
  • zest of 1 lemon
  • 1/2 pound linguine
  • chopped Italian parsley, for garnish
  1. Cook linguine according to package directions until pleasantly al dente.
  2. Steam clams, first the quahogs and then the cherry stone or manillas, by placing them in an appropriately sized pot with a tight lid. Heat over medium high heat and steam until clams have fully opened. Discard any opened clams. Save any juice that has collected. When cool enough to handle, roughly chop clams. Set aside.
  3. Meanwhile, heat olive oil in large pan (one that will be big enough to hold all the cooked pasta). Add garlic, chili flakes, and thyme. Saute until very fragrant. Add white wine and any clam juice (drained of grit). Boil rapidly until sauce has thoroughly reduced.
  4. Add cooked linguine to the pan and toss with lemon zest, clams, and parsley. Season with fresh ground pepper and serve immediately.
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