One-Pot Wonders

Linguine with Clam Sauce Deluxe

by:
February 29, 2012
4.5
2 Ratings
Linguine with Clam Sauce Deluxe
  • Prep time 20 minutes
  • Cook time 35 minutes
  • Makes 5 servings
Author Notes

Linguine with Clam Sauce (always with canned clams in 1950-60’s Chicago) was a staple everynight dinner when I was growing up. My dad particularly liked the version with red sauce. Me, I liked both red and white, but always thought the white was “prettier.” It’s such an easy dinner because it’s made from pantry items, and other than folks who are allergic to seafood, I’ve never run across anyone who didn’t like it. Since I’m a person who’s always played with my food, I decided to make a deluxe version of the old standby, adding my favorite veggie – Broccoli Rabe for a bit of tang, and Cremini mushrooms, because they were in the fridge. We loved the results. It made many more servings than I expected, but the leftovers were just as delicious.

I really like Roland canned clams, especially for the minced clams. They seem to have fewer pieces of shell mixed in than the others. —ChefJune

Test Kitchen Notes

Thanks Chef June for playing with your food! This is a really nice variation on a classic pantry staple. I especially liked the addition of broccoli rabe (rapini) as it makes the dish a complete meal as well as tasting great. The chorizo balances the sharpness of the veg and adds a slight unctuousness. I might add a little more garlic next time. I never found kamut linguine – used whole wheat and thought it was lovely. Looking forward to the leftovers… —deanna1001

What You'll Need
Ingredients
  • 3 tablespoons extra virgin olive oil
  • 1/2 medium onion, coarsely chopped
  • A few leftover Cremini mushrooms (about 4 ounces) sliced
  • 1/2 teaspoon dried herbes de Provence, muddled in your hands
  • 1/2 teaspoon fine sea salt
  • 1 bunch of Broccoli Rabe, chiffonnaded
  • 3 cloves garlic, chopped
  • 1 can Roland chopped clams with juice
  • 1 can Roland whole baby clams with juice
  • 1/3 cup Sauvignon blanc
  • 1 ounce thinly sliced Spanish chorizo, chopped
  • 500 grams linguine of your choice
  • 2 big soup spoons Crème Fraîche
  • Chopped parsley for topping
Directions
  1. Heat a large sauté pan with a lid. Over medium heat, add the olive oil, and when it has spread over the bottom, add the chopped onion, then the mushrooms. Add the herbes de Provence, white pepper and sea salt.
  2. Add the broccoli rabe and garlic. It should all fit into the pan. If it doesn’t, move it around until it starts to wilt down.
  3. Add all the clam juice drained from both cans of clams, and the wine. Lower the heat. Cover the pan and cook until the rabe is totally wilted.
  4. Meanwhile, cook the linguine in a large amount of well salted boiling water until al dente.
  5. When the rabe has all wilted down, uncover the pan and raise the heat to cook down the liquid in the pan to 1/4 cup. When the linguine is cooked, add the chopped chorizo and all the clams. Stir in the crème fraiche. Now add all the drained pasta to the pan and toss to combine sauce and pasta.
  6. Serve in warmed soup/pasta bowls garnished with chopped flat leaf parsley.
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  • LeBec Fin
    LeBec Fin
  • ErinC
    ErinC
  • pierino
    pierino
  • Fairmount_market
    Fairmount_market
  • ChefJune
    ChefJune
ChefJune
30+ years a chef, educator, writer, consultant, "winie," travel guide/coordinator

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9 Reviews

LeBec F.
LeBec F. December 30, 2015
oh man, clams, wine and chorizo--I am so psyched! I have some frozen Whole Foods chopped clams that I have been wanting to use, so now you've gone and done all the work and I can just whip this out and devour! And kamut pasta- who knew? that will be great in it.
Thx so much, June. I also really appreciate your specifying the wine because I need to learn more on that score!
 
ChefJune
ChefJune December 30, 2015
Thanks, Mindy. To drink with this - and most Italian seafood dishes, I like several Italian whites - Gavi in particular, but also Fiano, Friulano, and Vermentino (especially if mushrooms are also involved).
 
chris
chris October 2, 2015
What size cans of clams? 10 oz? 28 oz? Roland's sells both.
 
ChefJune
ChefJune October 2, 2015
6.5 oz can of chopped; 10 oz can of whole. Have never seen a 28 oz can.
 
whmcdevitt
whmcdevitt May 31, 2014
A very nice twist on calm sauce.......chorizo and broccoli rabe add new debt of flavor. So good!
 
ErinC
ErinC October 16, 2013
Delicious! My store was out of broccoli rabe, but I adored the addition of chorizo and mushrooms. Will certainly try again with the broccoli rabe!
 
pierino
pierino March 1, 2012
Glad you got your recipe up. Linguine with canned clams has been a staple of my own pantry for years. With fresh clams even better. But that's not the theme here. And the chorizo is an excellent touch.
 
ChefJune
ChefJune March 1, 2012
Pierino, I often use a can of chopped clams even when I'm using fresh clams. I like the texture they impart. The chorizo really lifted the flavor of the whole dish. And there was such a small amount percentage-wise.
 
Fairmount_market
Fairmount_market February 29, 2012
This sounds delicious! I'm glad you managed to get it posted.