Doug’s Clams Linguine

Doug’s Clams Linguine

4.8(24)

This is the recipe for my dad’s clams linguine, or at least as close as memory allows. The canned clams, thanks to their affordability and convenience, make this dish an easy and inexpensive weeknight meal. It’s important not to skimp on the seasoning–this pasta should be bright, garlicky, and a little sweet from the clams. Serve with your favorite crusty bread for dipping!

Cook Time
15 minutes
Total Time
30 minutes
Yield
4 servings

Ingredients

  • ⅓ cup extra virgin olive oil (80 mL)
  • ½ medium yellow onion, finely chopped
  • ½ teaspoon kosher salt, plus more to taste
  • 1 teaspoon dried Italian seasoning
  • ½ teaspoon red pepper flakes, plus more to taste
  • 3 cloves garlic, minced
  • 2 cans clams, drained, 1/4 cup (60 ml) clam juice reserved
  • ½ cup dry white wine (120 mL), such as sauvignon Blanc
  • ½ cup fresh italian parsley (20 g)
  • 2 tablespoons salted butter
  • ½ lb dried linguine (100 g), cooked and drained
  • olive oil, to taste
  • crusty bread, for serving
  • lemon wedge, for serving

How to Make It

1. Step
Heat the extra-virgin olive oil in a large skillet over medium heat until shimmering. Add the onion and season with salt. Cook for 2–3 minutes, until the onions are softened and translucent. Add the Italian seasoning, red pepper flakes, and garlic. Stir and cook for 1–2 minutes, until the garlic is fragrant.
2. Step
Stir in the chopped clams, reserved clam juice, and white wine. Cook for 2–3 minutes, until the liquid is reduced by about half. Add the butter and parsley and swirl the pan until the butter is melted.
3. Step
Add the linguine to the pan and toss to combine until the pasta is well coated.
4. Step
Divide the pasta between 4 bowls and drizzle with finishing olive oil, if desired. Season with more red pepper flakes. Serve with crusty bread and lemon wedges.
5. Step
Enjoy!

Tags

PescatarianUnder 1 HourUnder 45 MinutesDinnerSummerOne-Pot or PanUnder 30 MinutesItalianStove Top

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