From The Galley: Clams In Linguine - The Fisherman

From The Galley: Clams In Linguine

clams
Little neck clams are the preferred clam size for this meal.

A must-have recipe for any clam connoisseur.

Clams in linguine pasta has always been a staple of mine. It’s a traditional dish for the seafood lover. This recipe combines the delicate flavors of the sea with the comforting embrace of pasta, and is a favorite for anyone who appreciates good seafood. This recipe offers a simple yet delicious way to bring this classic Italian-inspired dish to your table. Using fresh ingredients and a straightforward method, you can prepare a meal that’s both satisfying and elegant.

Ingredients

1 pound of linguine or spaghetti

2 dozen fresh little neck clams, cleaned and scrubbed

2 tablespoons of extra virgin olive oil

4 garlic cloves, finely chopped

1 small dried red chili, chopped, or ½ teaspoon of red pepper flakes

5 ounces of dry white wine

A handful of fresh parsley, finely chopped

Salt and freshly ground black pepper

Lemon wedges, for serving

Instructions

Preparation

Begin by bringing a large pot of salted water to a boil. Add the pasta and cook until it is al dente, usually about one minute less than the package instructions. Save about a cup of pasta water, then drain the pasta and set aside.

Step 1

While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the chopped garlic and chili flakes, sautéing until the garlic is fragrant but not browned, about 1-2 minutes. Increase the heat to high, add the clams, and stir for a minute. Pour in the white wine, cover the skillet, and let the clams steam until they open, about 5 to 7 minutes.

CATCH YOUR OWN CLAMS
While this meal is fun to put together in itself, digging your own clams only enhances the experience. Take a look at this how-to clamming video that informs you on all you need to know about digging them up yourself from your local waters.

Step 2

Remove the skillet from heat. Discard any clams that haven’t opened. Add the drained pasta directly to the skillet with the clams. If the mixture seems dry, add a little reserved pasta water to help the sauce coat the pasta. Toss everything together vigorously to combine the flavors.

Step 3

Season the pasta with salt and pepper to taste, and sprinkle generously with chopped parsley. Give everything a final toss to distribute the parsley and seasoning evenly.

Step 4

Serve the clams hot, with lemon wedges on the side for anyone to squeeze over their dish as desired.

This clam pasta dish is refreshingly simple yet mixes with the briny flavors of the bay, making it a perfect choice for a light dinner or a great post-fishing/clamming treat. The freshness of the clams paired with the flavor of garlic and chili creates a delicious combination. The white wine tops it off and creates something that keeps you coming back every single time.

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