Cooking / Italian / Seafood

Linguine with Little Neck Clams in White Wine Sauce

Linguine with Little Neck Clams in White Wine Sauce- Yes to CookingStart the weekend right with a classic pairing of shellfish and pasta- a match made in heaven indeed!  This recipe features tender little neck clams with a white wine sauce and served over linguine.  The white wine is a highlight of this dish, so select one you would enjoy drinking for this recipe.  I have chosen to use a Sauvignon Blanc, which is known for its moderately weighted, crisp quality; therefore, this wine is a natural complement to lower fat seafoods (such as oysters, flaky white fish, and clams).

Total Time: 1 hr

Yield: 2 servings

Ingredients:
2 dozen little neck clams
8 oz. linguine
1 cup white wine
1 bottle (8 fl. oz.) clam juice
6  cloves garlic, thinly sliced
1/2 cup fresh parsley, finely chopped
2 tbsp. unsalted butter (or olive oil)
1 tsp. kosher salt
pinch of freshly ground black pepper
1/4 cup grated Parmigiano-Reggiano cheese (optional)

Directions:
1) Place clams in a metal bowl and fill with cold tap water.  Let the clams sit for 1 hour to allow the clams to spit out the sand from inside their shells.  When ready to cook, use a firm brush to scrub the clams and set aside in a colander.
2) In the meantime, heat butter over medium heat in a large saucepan; add garlic and cook until lightly brown, 2-3 minutes.  Add onion and cook until soft, about 5-10 minutes.
3) Add wine and bring to a boil then add the claim juice.  Cook and stir occasionally until the juice reduced to half, about 20 minutes.
4) Add clams, cover the pan and bring it to a boil over medium heat. Stir occasionally, cook until all clams have opened.  Discard any clams that haven’t opened.
5) Carefully transfer cooked clams to a bowl and keep them warm.
6) Meanwhile, bring a large pot of  water to a boil; add 1 teaspoon salt and  linguine; cook until al dente about 8 – 10 minutes.
7) Bring the clam liquid to a boil and add pasta. Cook the pasta together with the sauce until the sauce clings to the pasta about 2-3 minutes.
8) Turn off the heat and stir in the parsley.
9) Divide the pasta into serving dishes; drizzle with a little olive oil; garnish with the clams and serve with Parmigiano-Reggiano cheese, if desired.

Linguine with Little Neck Clams in White Wine Sauce- Yes to Cooking

Linguine with Little Neck Clams in White Wine Sauce- Yes to CookingDSC_0035 copy

Linguine with Little Neck Clams in White Wine Sauce- Yes to Cooking

Linguine with Little Neck Clams in White Wine Sauce- Yes to Cooking

Linguine with Little Neck Clams in White Wine Sauce- Yes to Cooking

Linguine with Little Neck Clams in White Wine Sauce- Yes to Cooking

Linguine with Little Neck Clams in White Wine Sauce- Yes to Cooking

Linguine with Little Neck Clams in White Wine Sauce- Yes to Cooking

Linguine with Little Neck Clams in White Wine Sauce- Yes to Cooking

Tips:
Make sure that none of the clams you get from the fishmonger are open, chipped, or broken.  The purpose of placing the clams in fresh cold water after you purchase them is for the clams to filter the water.   As the fresh water is filtered, the clams push salt water and sand out of their shells.  Another tip is to pull the clams out of the water as opposed to pouring the water out.  This is because sand will have deposited at the bottom of the bowl; and, you do not want to mix the sand back onto the tops of the clams.

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16 thoughts on “Linguine with Little Neck Clams in White Wine Sauce

    • Glad you liked the recipe, Danny! This is one of my favorite pasta dishes to make because of the clean, simple flavors. -Veronica

      • looks great. Any idea on what what to add for leaving out the wine? I know it’s supposed to cook out, but I don’t want to chance it. Thank you.

      • Great question! You can consider using chicken broth as a substitute. Just remember to adjust your seasoning (particularly, salt) if you’re not using low-sodium chicken broth. Otherwise, it may be too salty.

        Happy cooking!

  1. I have not made linguine and clam sauce in years. Wow, this looks incredible! You have inspired me 🙂

    I hope you don’t mind if I reblog your link on my reblog tastings page?

    • Absolutely, you can reblog this recipe! I’m so happy that this recipe inspires you and hope you will try this dish out 🙂 -Veronica

  2. just made your recipe was delicious! As I asked VNVIE for a substitute for wine, she recommended chicken stock, was fantastic with the fresh parsley. I even forgot to buy the clam juice, no problem, was delicious, So skiddish cooks, take VNVIE’s , and rinse the clams
    as stated

    • Hi Celeste,

      So glad to hear you made the pasta with the chicken stock! It’s always makes me happy to hear that a reader enjoyed making a recipe 😀

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