This delicious fresh clam linguine recipe includes a creamy white wine sauce packed full of flavor with garlic, anchovies, capers, butter, olive oil, cream, Parmesan cheese, and chopped parsley.
Fresh clams are abundant and local here in the low country of South Carolina. Tip on fresh clams – keep them on ice and don't suffocate them in a closed bag. Give them a quick rinse & scrub and put them back on ice.
Discard any clams that are open before you start cooking and discard any that won't open after they've been cooked.
Clams can be sandy. Even the best restaurants don't always get all the sand out. Before tossing the pasta with the sauce you may want to transfer the sauce to a separate bowl and leave the last of the liquid in the pan where the sand is most likely to settle and trash it. Toss the pasta with the non-sandy liquid.
Serving Suggestion
Serve this Clam Linguine with a complementary recipe like:
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Things In My Kitchen:
- 12" Coiled Tongs - I love these no frills, unpretentious, heavy duty tongs for pulling out the clams from the liquid. They don't have a lock to close 'em up which I prefer. I just drape them over my utensil holder. The 9 " Tongs are also a standard in my kitchen.
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Linguini With Fresh Clam Sauce
EatSimpleFood.com
This delicious fresh clam and linguine recipe includes a creamy white wine sauce packed with garlic, anchovies, capers, butter, olive oil, cream, Parmesan, and parsley.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 6
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Ingredients
- 1lb dry linguine or zoodles (zucchini noodles)
- 2 tablespoon e.v. olive oil
- 2 tablespoon unsalted butter
- 3 anchovy fillets, minced
- 1 ½ tablespoon garlic, minced
- 1 ½ cup white wine
- 28 littleneck clams, rinsed
- 2 tablespoon drained capers
- ½ teaspoon red pepper flakes
- ¼ cup half and half
- ⅓ cup fresh parsley, chopped - as garnish
- ¾ cup Parmesan Cheese, grated - optional as garnish
Instructions
- Bring a pot of salted water to a boil and add linguine. Boil ~ 10 minutes or until desired doneness. Strain, toss with olive oil, and set aside.
- Bring the same large pot to medium high heat and add butter, anchovies, and garlic. Cook 1-2 minutes or until fragrant and add white wine. Bring to a boil and add clams, red pepper flakes, and capers. Reduce heat to a simmer and cook covered ~10 minutes or until all those little clams have "yawned" open. Take them out one by one (so they don't overcook) as they open and set aside.
- Turn off heat and stir in half and half. Add clams and linguine to pot and toss. Add sea salt to taste. Garnish with fresh parsley and Parmesan Cheese. Serve with crusty bread or baguette. Happy Eating! Beckie
Notes
Clams can be sandy. Even the best restaurants don't always get all the sand out. Before tossing the pasta with the sauce you may want to transfer the sauce to a separate bowl and leave the last of the liquid in the pan where the sand is most likely to settle and trash it. Toss the pasta with the non-sandy liquid.
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