Storing
Linguine with clams can be stored in the refrigerator for three to four days. To reheat, warm it in a skillet over low heat. You can add more clam juice or seafood broth to keep it from drying out if necessary. As with all leftovers use your best discretion, toss any leftovers that smell or look off. My mom used to make me Linguine with Clams for my birthday. Giving me the option to request anything my heart desired, I always always picked her Clam Linguine. But, I never had the foresight to write the recipe down. So it was lost when I lost her . . . or so I thought! Recently, my dad sent me a few recipes from my childhood (including this Broccoli Pasta), and a recipe for linguine and clams was in there. My wonderful husband made it for me for my birthday. It was close, but it wasn’t quite the recipe. But with a few tweaks, we have it. Just as delicious as I always remembered it, and I think you are going to love it too. Linguine with clam sauce is such a delightfully simple but comforting dish!
Be sure to use enough water. You don’t just want enough water that it covers the dry pasta when you add it. You want there to be enough that the pasta has lots of room to grow as it cooks.Bring the water to a roaring boil before adding the fettuccine. This is true any time you make pasta, you want it to be a raging boil, not just a few bubbles.Salt the water. Italians call for pasta water to taste like the sea. I like to use about a teaspoon of kosher salt when I make pasta.Toss the fettuccine regularly. Fettuccine can get stuck together really easily while cooking. Using cooking tongs to toss it regularly, starting the second you put it in the water, will help with this.
They are more affordable.They are so easy to keep on hand. Canned baby clams do not need to be cooked, so you don’t have to worry about that step when making this recipe.They are just easier to eat.
We can get the clam juice right from the canned clams. Drain the juice from the cans, until you get 1 cup. We add the lemon juice, white wine, and clam juice to the sautéed onions and garlic and let it simmer for 10 minutes. It will reduce and become rich, and delicious. It is important to keep in mind, when cooking with wine, that whatever wine you use the flavor will intensify when it cooks. I urge you not to use cooking wine. It doesn’t have the same quality flavor as drinking wine and as you just read, that flavor will intensify as it cooks. If you don’t keep wine on hand, a great alternative is to buy a four pack of small bottles of wine. That way you won’t be opening a whole bottle just to use a small amount. And you will always have wine on hand for when that Clam Linguine craving hits. Instead, start your water for your linguine right away. While the water is coming to a boil, chop your onion, mince your garlic, and measure out your other ingredients. Your linguine will likely be done before it is time to toss it with the sauce. If it sits for too long, it might start to stick together. You can give it a quick rinse with warm water, draining it well, and then add it to the sauce for easy tossing. The recipes below were chosen specifically because of how well their flavors will pair with the fresh taste of this dish, but also because they are gorgeous and great for entertaining.
Arugula Salad: This side salad is simple, but the subtle lemon flavor in this will be perfect with the linguine and clam sauce.Bacon Wrapped Asparagus: An easy recipe to throw together, but it will present so well for guests. Or your could go even simpler with Oven Roasted Asparagus.Pea Soup Recipe: This soup is ridiculously simple but would impress guests. It’s also light, so perfect for pairing with a pasta dish.
If you make my Clam Linguine Recipe or any of my other recipes, please leave me a comment and let me know what you think!
