Increase the heat to medium and cook the linguini with the clams, tossing occasionally, until the pasta absorbs most of the sauce and is just tender, 1 to 2 minutes. So simple and tasty!!! I followed this recipe to the letter and all I can say is that I may never eat linguini and clams at a restaurant again…amazing! If you like grated cheese like we do, then add it on and enjoy your meal, Filed Under: Main Meals, Recipes, Seafood. I wasn’t a huge LwC sauce fan before this so thank you for opening my eyes (and mouth). Hands down the BEST I have ever had. I have to admit that I’ve never made it myself though… but you make it seem easy enough that I just may have to give it a try. My wife is not a big fan but had seconds ! Meanwhile, heat the olive oil in a large saute pan. Sorry guys. I did cook the onions/garlic for about 5-7 minutes, had bar harbor canned clams and used those plus ome of the clam juice. Now, that they’re out on their own, my husband and I have graduated to the good stuff in the shells! Scoop the fresh clam sauce with clams and pour over the pasta. Many, many thanks to you Chef Jenn! Delicious! This site uses Akismet to reduce spam. This is delicious- I make clams and linguine often and usually add pancetta to sauté with the shallots – I did not have the pancetta so decided to try this and it’s just as good – the only thing I did different was add a bottle of Bar Harbour clam juice because we like extra sauce for the bread – this is excellent- I’m happy I found it. Thanks for your input!! They are still good to cook with but they won’t have the same juice that you get when you steam fresh clams open. They must be naturally very salty made as written with the added salt and was inedible ..too salty Made again with no salt added and it was much better but still not restaurant quality. First of all, thank you for the instructions on proper clam handling. Cover and simmer for 6 to 8 minutes or until most clams have opened. Tender clams in a garlicy sauce served over pasta is OMG delicious! This was absolutely phenomenal!! I’m located far from fresh clams, so they will cost me a LOT if I want to serve about 30 people. It’s something I could eat every day. I can see why she loves this dish so much! Let the clams sit for 20 minutes to an hour. Keep cooking at medium heat with the lid on. Lunch or dinner, it's just pure indulgence! To prepare the clams, first, check that they are alive by making sure all of the shells are tightly closed. I think Kristina explained it perfectly, and it does come down to sites accepting images that do not belong to the person submitting them. Authentic Spaghetti Vongole Made with Fresh Littleneck Clams Easy to follow. This recipe is a must “share & save” keeper to pass down to all loved ones!! Cook, covered, until the clams open, 6 to 8 minutes. First time I made it, it came out perfect. Going to the top of my repertoire. The recipe calls for Littleneck clams, which are readily available at most supermarkets. Maybe add a slew w/ flour to thicken it up next time. In a large pot over high heat, bring 4 quarts of water and 2 tablespoons of kosher salt to a boil. Chef Dennis, I did make some changes. Loved it. I am so in denial about bloggers literally copying each other–it seems inconceivable that someone could think that is right. Ladle in about 2 cups pasta water. We use all the clams and 1/2 the pasta and most of the sauce is still gone at the end. Garlic bread for dipping in the sauce made the perfect accompaniment. As the clams open, remove to a bowl. When ready to serve, add them back to the pasta on a serving platter). This is now my go-to LwC recipie. Made exactly but did 3.5 lbs of clams and between three clam-loving people, we are every single one. http://carriesexperimentalkitchen.blogspot.com/2012/03/week-10-seafood-frenzy-friday.html. It also avoids severe timing issue in boiling linguini and frying the sauce. Super easy, super tasty…This is a keeper! Thank you for sharing your recipe and for always having our back! Linguine and clams is one of my 6 year old daughters favorite dinners, she will eat the whole bag of clams if I let her which I sometimes more or less do Chef I have a question, If you guest posted on someones blog and then they posted the picture you attatched to your guest post on to Tastespotting under their blog name, whats your thoughts on that? Thanks for the reminder. I know it’s a somewhat different flavor, but the tenderness will be there with bay scallops. Excellent recipe. I’m printing this recipe and making it for the family. (ha.). It’s easy to think most who plagiarize just don’t know any better. You know? The only problem is it will be better than your favorite Italian restaurant! It looks as if it is really right in front of me and I have never ever successfully photographed anything in a shell. 1 pound of linguini. Add the clams to the skillet, along with the peperoncino and oregano. We spend our summers at the Jersey shore. Reserving 1/2 cup of the cooking water, drain the linguine in a colander (do not rinse). As an artist this is so critical. They are usually sold in a mesh bag because they are alive and need to breathe. Hopefully, with more awareness and bloggers supporting each other, we will all be able to make a dent, even a small one on reducing the number of photos used without permission. I have not had much experience with fresh clams lately and even when I do, I have never known the proper way to prepare or handle them. For that same reason, it’s one of the first entrées I teach my students to make at the Mount. So I’m going to try to substitute something else. So they are now frozen. I agree with everything you say here. Once they are opened they are done. In large pot over high heat, bring 4 quarts of water and 2 tablespoons of kosher salt to a boil. Add the butter, lemon zest, lemon juice, and the remaining 2 tablespoons of parsley; toss to coat. This is one of my favorite dishes to eat, no question. Thanks so much As for the linguine and clams … I used to make mine with chopped clams when the kids were small. For my taste, the salt was a little heavy, so next time I’ll start with 1/2 the amount and go from there. We really began eating Linguine and clams after our first trip to Italy, I think that has to be the first time I ever had it prepared properly. Amen! Drain pasta, place in bowl and divide clams and sauce between them. Made this tonight for our low key 54th anniversary dinner. People couldn’t get enough of it and are already requesting it again. Its one of our favorite dinners. I added them the the onion/garlic was done with the wine. Tender clams in a garlicy sauce served over pasta is OMG delicious! I promise they are the easiest thing in the world to cook; once you try it, you’ll wonder what took you so long. I'm Chef Dennis and Welcome to my Culinary Journey where I share my Restaurant-Style Recipes & Travel Adventures. Taste and adjust the seasoning with more salt, lemon zest and/or lemon juice, if necessary. Steamed clams and dinner in one! Jenn, thank you, thank you for this recipe I can’t wait to make it again. , Always great to read your ask Chef Dennis section. Rate the recipe: 5 stars means you loved it, 1 star means you really disliked it. To complete the meal, toss a salad, warm some crusty bread, and pour a glass of the same white wine that you used to make the sauce. In a very large sauté pan over medium-high heat, heat the olive oil until hot but not smoking. OOOOhhhh….yum. Thank you so much for this recipe. Thanks! Briefly sautee the garlic then add the clams, basil and crushed red pepper, and splash of white wine to the pan and cover with a lid allowing the clams to steam open. Also, added the lemon juice and zest little by little which was good because adding the full amount would have been a little too much for me. The only problem is it will be better than your favorite Italian restaurant! Greg B, San Francisco, Ca. Really yummy! Please SUBSCRIBE and FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST! I’ve used it a few times already and adjust as I see fit, but tend to add some fresh farm tomatoes chopped into sauce during cooking. For this dish, you can do all of the prep and make the clam sauce in the time it takes to boil the pasta, so dinner is done in 30 minutes. LOL. Thanks to how simply you made this look, I’m feeling challenged to give it a try. Wipe out Dutch oven. Linguine with clams in a garlicky white wine sauce makes an easy and elegant Italian pasta dinner. Prep Time 5 mins. I know that purists will tell you that you Never put cheese on seafood, but it’s what you enjoy and how you like to eat. Here is another quick Italian classic: linguine with clam sauce. https://cooking.nytimes.com/recipes/1020498-linguine-with-clam-sauce Cook slightly more, about 3-5 minutes. This does both at once. Bags of farm-raised littlenecks are readily available in most grocery stores in this area, so they are easy enough to find, and a bag of 50-60 usually runs around $ 16.00, add in a pound of linguine and a special dinner for two just became very affordable! What do you think? I was just having a conversation about crediting fellow bloggers, cookbooks, etc with my brother. This was the best. The only difference will be you’ll have more of an garlic sauce than the added flavors from the clams. Thank you for sharing! Remove the pan from the heat. I am so jealous that you have Wegmans near you! This was insanely, insanely good. I would certainly not want to be involved in a lawsuit for pinning something. This was delicious. If your fishmonger places them in a plastic bag, remove them from the bag immediately when you get home from the supermarket and place them in a bowl (uncovered) in the refrigerator. Simmer on low heat for 7 minutes all the while allowing the stock to reduce. Transfer the linguini with clams to a serving dish or bowls and serve. One very important thing to remember about clams is that they come in a mesh bag for a reason, so they can breathe. Save my name, email, and website in this browser for the next time I comment. Ooh linguine and clams, a dish I haven’t had in a long time but now I’ve got a sudden yen. The inclusion of weight as well as quantity count is super helpful. It is true that so many of the great food recipes are so simple to make…”Linguini with Clams” proves it! This was delicious and just like what you would get if you were dining in a good Italian restaurant. We are making a recipe of yours at least once a week now. Thanks again.. this is Kristina (Dennis I hope you don’t mind me getting in this conversation!). Hi! I used canned chopped clams, 2 cans. TY for sharing this recipe- linguine and clams is one of my favorites and I will use this recipe again! Open cans of clams, drain, reserving liquid. It’s hard to believe that it is so simple to make. I love recipes in which each ingredient rings clear and this is one of them – a classic! Sooooo delish!!! What about using scallops? This recipe was awesome. This website is written and produced for informational purposes only. Toss in the clams, then bring to a simmer. I’m laughing at myself to admit that I didn’t realize clams were alive until you cook them. … Best linguine and clams I’ve had by far. Well we tried tonight following each of your well-written steps to a ‘T’ and are soooo happy we took the leap. All of my years of restaurant clam sauce consisted of chopped canned clams….Yuck! Easy to follow recipe with details for the less experienced cook. We ordered a bunch of clams and will try your cioppino recipe tomorrow. They should take about 7-8 minutes. Outstanding, I followed the recipe as it was only substitution was dried parsley, it was all I had on hand. Or liars. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. This is one of my hubby’s fav meals, great or company! Throw in a glass of your favorite white wine or prosecco and you’ve made dinner a memorable occasion. Also, it’s so easy! Excellent and easy dinner with a green salad. PS…fabulous dish!!! I’m happy to hear you enjoyed my clams recipe, Hillary. sprinkle fresh chopped parsley on top of the clams and serve with grated romano cheese. I also used up cherry tomatoes and would do that again with about a pint. We used cockles we saw at Costco because they looked just like clams and were in the mesh bag Jenn described. Your recipe is the closest to mine I have seen! I have already passed the recipe on to others! Yum!! If you have timed this correctly the clams will open with about two minutes to spare on the pasta, turn off the heat on the clams and keep covered until serving. Thank you . I get little neck clams from a farmers market and grow my own parsley in a window pot. Recipes For Chopped Sea Clams. If necessary, add some of reserved cooking water to keep moist. Add the clams and wine. Photos of ingredients helped. If any clams are open, gently tap them against the countertop; if they are alive, they will close their shells. Add the pasta to the sauté pan with the clams. Amen, Dennis! Every recipe is great! I’m happy to hear you enjoyed the clams and pasta Rita! Definitely a new favorite! DIRECTIONS. Copying photos is more a concern with me … it amazes me that something so visiual would be ripped off. While it’s not my favorite meal, it is one of my favorites to prepare, because of how easy it is to make! Could I make this recipe with shrimp and lobster? Meanwhile, add linguine to pasta water. Get new recipes each week + free 5 email series. This time I’m going to go by the recipe cut back the salt and add anchovies (I use them as a base whenever I saute garlic and onions, TRY IT!) I’m very happy to hear you enjoyed my recipe for linguine and clams, it’s my wife’s all-time favorite dinner! Bought fresh clams, and there was a fight for who got to eat the last one. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. Wouldn’t change a thing. C’mon people have some respect. Avoid "cooking wines," which are salty and include additives. We ordered clams from a whole saler so I had more than the recipe called for, but the method worked out just as well. (Note that most supermarkets sell farm-raised clams, which are already quite clean, so you may not find a lot of grit or sand.). Recommend this for sure! Or snap a photo and share it on Instagram; be sure to tag me @onceuponachef. dry white wine, such as Pinot Grigio, Chardonnay or Sauvignon Blanc (see note), lemon zest, from 1 lemon, plus more to taste, lemon juice, from 1 lemon, plus more to taste, I'm Jenn Segal - Classically Trained Chef, Cookbook Author & Busy Mom, Maryland Crab Cakes with Quick Tartar Sauce. Better than any restaurant I’ve had. Thank you! So good! Thank you so much for the great review and comment. I am not the greatest cook but I found this recipe easy to follow and and simple to make. I agree, it’s good to be on as many blogs as possible. . I am happy to be a part of the Neighborhood Watch! Thank you, My clams come from Long Island ny. I also loved the shallots in place of onion…so perfect. And this sounds (and looks) like the perfect recipe for it. So tasty, even my teenage son loved it! Add the linguine and cook according to the package directions until just shy of al dente (the pasta should still be firm to the bite since it will cook another minute or two in the sauce). yes I do its listed as Chopped Basil – 1 Tbsp. Discard any unopened clams. Please let me know by leaving a review below. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. March 6, 2012 by Chef Dennis Littley 60 Comments. My husband and I were nervous and excited about cooking with live clams. I’m Portuguese and we Portuguese cook a lot of sea food, i make Linguine with Clams very close to this recipe with out the Basil and Romano cheese, I’m going to try this recipe today and I bet that I’m going to love it. Your email address will not be published. Place a large saute pan on the stove and add the olive oil and garlic. Tender clams in a garlicy sauce served over pasta is OMG delicious! So delicious and honestly way better than the restaurant ones. So easy and so delicious! I halved it and it was perfect for my husband and I plus some extra! Jul 13, 2015 - Linguine with clams is one of the easiest dinners you'll ever make. Taste and adjust the seasoning with more salt, lemon zest and/or lemon juice, if necessary. Are you looking for a delicious clams recipe with a difference? The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Definitely the way, the clam juice in the sauce is cooking, bring 4 quarts of water 2! 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