This classic Italian dish can be on your dinner table in less time than it takes to pick up takeout. The only problem is it will be better than your favorite Italian restaurant! Sorry guys.
While it’s not my favorite meal, it is one of my favorites to prepare, because of how easy it is to make! For that same reason, it’s one of the first entrées I teach my students to make at the Mount.
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!
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.
All of my years of restaurant clam sauce consisted of chopped canned clams….Yuck! When I think back on what we served….sigh, well I’m just glad I learned the right way to make this dish and I’ve never resorted to canned clams since that trip!
Throw in a nice tossed salad and some crusty bread and you have a feast! Throw in a glass of your favorite white wine or prosecco and you’ve made dinner a memorable occasion.
Timing is everything with this dish
First of all start your pot of water for the pasta heating up, while the water is coming to a boil get out your clams and wash them off in cold water.
This is the time for you to inspect your clams, an open clam is a dead clam, (if you tap it and it closes it’s just trying to fool you) so discard any open clams. If a clam gets broken by miss handling it will die and it will smell…..this does not mean all the clams are bad but it will impart an odor to the rest of the clams, just rinse them well in cold water.
One very important thing to remember about clams is that they come in a mesh bag for a reason, so they can breathe. If you place them in a plastic bag to get them home, remove them from the bag immediately when you get home and place them in a bowl uncovered in the refrigerator. The cold might open some of the clams, but they will close if they are not dead when you move them around.
If you love clams and other seafood you might also like these recipes:
Linguine with Clams in a white sauce
Ingredients
- 1 lb of good quality Linguine (De Cecco Del Verde, or Barilla)
- 1 bag Farm Raised Little Neck Clams (bag of 50 or at least 15 clams per person)
- 2 cloves of Garlic sliced
- 1 Tablespoons Fresh Parsley chopped
- 1 Tablespoon Fresh Basil chopped
- Pinch of Crushed Red Pepper
- Pinch of Black Pepper
- Sprinkle of grated Romano Cheese
- 2-3 Tablespoons Extra Virgin Olive Oil
- splash of white wine optional
Instructions
- place large stock pot on stove to cook pasta per directions on the box (aldente is always best)
- Finely chop parsley and basil
- Chop garlic
- Rinse clams in cold water checking to make sure they are all closed, or that they will close when tapped. If they are open they are dead..do not use them!
- As soon as the pasta water is ready add the pasta and set your timer per instructions.
- Place a large saute pan on the stove and add the olive oil and garlic.
- 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.
- 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.
- Drain pasta, place in bowl and divide clams and sauce between them
- sprinkle fresh chopped parsley on top of the clams and serve with grated romano cheese.
Nutrition
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. If you like grated cheese like we do, then add it on and enjoy your meal
Angela says
Your recipe looks amazing…very similar to mine……I use much more garlic, ‘cause I love it, and also add some oregano….gives a very nice flavor. And yes, I use pecorino Romano on my linguini with clam sauce. Sooooo delish!!! Your recipe is the closest to mine I have seen!
Adriana says
Hello Chef Dennis,
When steaming the clams how high should you have the stove? Medium heat? Thanks!
Chef Dennis Littley says
I usually have it on high heat to start. The process takes about 6 minutes. Once they look like they’re open you can move them off the heat, keeping them covered.
Hillary says
We have a place on the beach near Seattle and steamers coming out of our ears. I make A LOT of clam dishes, including other clam linguines. This was easy AND delicious. Going to the top of my repertoire.
Chef Dennis Littley says
I’m happy to hear you enjoyed my clams recipe, Hillary. Its one of our favorite dinners. Thanks for the great review!
Tomaso Cruzzini says
Chef
You don’t have the basilico in the list of ingredients. How much?
Tomaso
Chef Dennis Littley says
hi Tomaso
yes I do its listed as Chopped Basil – 1 Tbsp.
M Burns says
How long do you cook the covered clams?
Chef Dennis Littley says
They should take about 7-8 minutes. Once they are opened they are done.
Jim Caristi says
I have a question for you, Chef Dennis. I’m located far from fresh clams, so they will cost me a LOT if I want to serve about 30 people. So I’m going to try to substitute something else. You convinced me not to use canned or frozen. What about using scallops? I know it’s a somewhat different flavor, but the tenderness will be there with bay scallops. What do you think?
Chef Dennis Littley says
The only difference will be that the clams add their juices as they steam open. You can use scallops or shrimp. The only difference will be you’ll have more of an garlic sauce than the added flavors from the clams.
Colleen says
Delicious! TY for sharing this recipe- linguine and clams is one of my favorites and I will use this recipe again!
Chef Dennis Littley says
Thank you so much for the great review and comment. I’m very happy to hear you enjoyed my recipe for linguine and clams, it’s my wife’s all-time favorite dinner!
Fatima DaLuz says
Hi! 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.
Thanks so much 🙂
Fatima
Chef Dennis Littley says
I hope you enjoy it as much as we do Fatima!
michael says
It’s awesome. Thanks, Chef
Chef Dennis Littley says
I’m happy to hear you enjoyed my recipe, Michael!
Janet Borloglou says
This recipe is a must “share & save” keeper to pass down to all loved ones!!
Chef Dennis Littley says
Thank you Janet, it is one of our favorites! So easy and so delicious!
Gayle Murray says
My sister put the clams in the freezer. So they are now frozen. How can I prepare them with pasta?
Chef Dennis Littley says
Clams open when you freeze them as you’re pretty much killing them. They are still good to cook with but they won’t have the same juice that you get when you steam fresh clams open. If you like red sauce I would suggest taking all the clams out of the shells and adding them to a spaghetti sauce and enjoy pasta with a red clam sauce.
Janet Borloglou says
Five stars👍🏻
Janet Borloglou says
This recipe is incredibly delicious and so easy to prepare!! Awesome
Allen Weiss says
It is true that so many of the great food recipes are so simple to make…”Linguini with Clams” proves it!
Mark says
The only liquid that I see is the olive oil. Is that the only ingredient in the sauce?
Chef Dennis Littley says
other than the garlic and seasonings yes. The clams will make their own sauce
Rita Scarborough says
I made this tonight for my family. Served it with brown rice pasta and it was wonderful!!!
Chef Dennis Littley says
I’m happy to hear you enjoyed the clams and pasta Rita! Thanks so much for letting me know!
Carrie's Experimental Kitchen says
Good morning! I just wanted to let you know that I shared this recipe on my weekly seafood round up. Thank you for allowing me share, have a great day! 🙂
http://carriesexperimentalkitchen.blogspot.com/2012/03/week-10-seafood-frenzy-friday.html
vianney says
This is one of my hubby’s fav meals, great or company! Thanks for the sound advice. I will look into the link attached.
Mary says
This is a beautiful dish, Chef Dennis! I’m laughing at myself to admit that I didn’t realize clams were alive until you cook them. Obviously, I’ve neither eaten them not cooked them before now. Thanks to how simply you made this look, I’m feeling challenged to give it a try.
Marsha @ The Harried Cook says
That clam dish looks mouth-wateringly good! So yummy… I am the only one in our home who eats clams, and I would gladly eat them all! 🙂 Thanks for all the great information…
I am happy to be a part of the Neighborhood Watch! 🙂 Thanks for doing that!
Liz says
I finally got my neighborhood watch badge on my site…thank, Dennis, for watching out for all of us bloggers!
PS…fabulous dish!!! Wish I wasn’t the only clam eater in the family 🙁
Stephanie @ Eat. Drink. Love. says
I can see why she loves this dish so much!
I am proudly wearing my Watch badge!
ray says
Linguine and clams — how gorgeous it is, Chef! This is one of my favorite dish. By the way, the badge in place, Chef I just didn’t get to it. 🙂 Thanks for the reminder.
~ ray ~
Sofie Dittmann @thegermanfoodie says
My husband LOVES seafood! Thanks for sharing!
Dionne Baldwin says
First of all, thank you for the instructions on proper clam handling. 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.
Your first photograph is my absolute favorite. It looks as if it is really right in front of me and I have never ever successfully photographed anything in a shell. Amazing work!
I have not been good about posting on my blog (that will change) but I am still reading and browsing Pinterest and it does anger me when someone steals photos or recipes. Yeah, there are no original ideas but a recipe and instructions ver batim? C’mon people have some respect.
I never hesitate to say something which usually results in the removal of the offending material if not the blog entirely which can very well be an admission of guilt. (GRRRR!)
I don’t feel as involved as I should be with the blog community so I don’t know about officially joining the watch. I’m more of a bounty hunter for bloggers…and my bounty is knowing that I am looking out for other people.
As an artist this is so critical. Theft of artwork or written material is not acceptable and I have never had the patience for thieves. Or liars.
Thank you for sharing your recipe and for always having our back!
Joan Nova says
Ooh linguine and clams, a dish I haven’t had in a long time but now I’ve got a sudden yen.
I have had a problem putting the badge on my site even after speaking to the designer. I will try again and if it still doesn’t work, I’ll add it as jpeg with no link. I agree, it’s good to be on as many blogs as possible.
Lacy @ NYCityEats says
Linguine & Clams is one of my favorites too! I’m not really sure why, I feel like it’s a classic that just never gets old and I always want to drink tthe sauce leftover in the bowl. Love the simplicity of this recipe, fresh clams is definitely the way to go. Yum!!
Jackie says
Chef Dennis,
One of my favorite meals is linguine with clams!! I’m printing this recipe and making it for the family. Yr such an inspiration.
Jackie
Cucina49 says
Linguine with clams is one of my favorite Italian dishes–yours looks wonderful! I am so in denial about bloggers literally copying each other–it seems inconceivable that someone could think that is right.
Kiri W. says
What a lovely dish – I adore this! I definitely can relate to the prep work not being very fun.
Chris and Amy says
OOOOhhhh….yum. Love love love linguine with clams. And this sounds (and looks) like the perfect recipe for it.
Jean (Lemons and Anchovies) says
This is one of my favorite dishes to eat, no question. Love the simplicity of preparation, the clam flavor really shines. You’ve got me craving this now and i just had it for dinner last weekend. 🙂
Always great to read your ask Chef Dennis section. 🙂
RavieNomNoms says
I am so jealous that you have Wegmans near you! I miss that place SO much now that I am in CT. They always had the most amazing things there and such selection!
Your linguine looks great! I cannot say I am a fan of clams, but I know Patrick would LOVE this!
Susan says
You know? I was just having a conversation about crediting fellow bloggers, cookbooks, etc with my brother. I do try to be scrupulous about ‘giving credit where it’s due’ but I do know that I have slipped sometimes. Copying photos is more a concern with me … it amazes me that something so visiual would be ripped off. I don’t copyright any of my images , but I just wish folks would credit or ask permission more often when they lift images for their own use…
As for the linguine and clams … I used to make mine with chopped clams when the kids were small. Now, that they’re out on their own, my husband and I have graduated to the good stuff in the shells! Haha! great post, Chef D!
Emily @ Life on Food says
Oh the olive oil and clams in that photo is drool worthy. I didn’t have this dish till a few years ago when I first move to Connecticut and every other restaurant is Italian. They really know how to do pasta and seafood. Great dish!
Alyssa says
wonderful pasta! My husband loves clams so I’ll keep this one fora special meal for him. Yet another insightful ask Chef Dennis! It’s hard to hear that’s it’s not just new bloggers doing this. It’s easy to think most who plagiarize just don’t know any better. You have done a wonderful job setting up this watch
Jeanette says
This is one of my husband’s favorite dishes when we eat out. 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.
Jenny @ Savour the Senses says
I have never had linguine with clams but being in Hawaii I think is the perfect place to try! This sounds so delicious!
Kristina says
WOW, Dennis – that pinteresting article you shared is… interesting. (ha.)
actually, it’s scary. I would certainly not want to be involved in a lawsuit for pinning something. this will be something to think about, for sure.
thank you, as always, for this info and for all you do.
this recipe sounds delicious, and the photos are stunning!
Kim - Liv Life says
I adore linguine and clams!!! 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.
Thanks as always for another wonderful post Dennis. I have a couple of friends who are new to blogging and I’ve sent them to Chef Dennis 101 for some comprehensive info. Thank you for all you do for us!
And your photo… Wow!! Simply beautiful!!
Brian @ A Thought For Food says
Amen, Dennis! Amen! I agree with everything you say here.
Also, I think linguine with clam sauce may be my favorite too. It’s something I could eat every day.
Foodness Gracious says
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 again..
Kristina says
this is Kristina (Dennis I hope you don’t mind me getting in this conversation!).
this has happened to me a couple times, someone posting my photos to tastespotting, etc. the first time I noticed it, it was from a guest post. I contacted the person I posted for and told her I contacted tastespotting to have it removed (most of these sites say the photo should be your own).
she apologized and said she didn’t know… she was only “trying to get my post more coverage” … tastespotting and all other sites have always removed my photos from other peoples galleries at my request.
and now when I am asked to guest post, I tell them they cannot submit my photos to these sites, because I will be doing so (and because they are not their photos). 🙂
Gerry @ Foodness Gracious says
Sound advice Kristina, I think that’s the way to go. Thanks for your input!!
Rogerxcohn says
I already made it and it was delicious!
Chef D says
I think Kristina explained it perfectly, and it does come down to sites accepting images that do not belong to the person submitting them. It would be fine for you to submit it and have it redirect to your guest post, but you were nice enough to do a guest post and now the blog owner is trying to get even more from you, by sending your images to foodporn sites so they can get more hits…..that’t not right!