Handfuls of parsley with stems, chopped (reserve half of the parsley leaves)
Instructions
Cooking the clams
Sauté parsley leaving stems on, and 2 cloves of garlic in olive oil (careful not to burn the garlic). Sauté garlic until fragrant.
Add clams.
Cook clams for a minute or so before adding about 3/4 cup of dry white wine. Start boiling the pasta water and salt it.
Cover and wait for clams to open up, once open they’re ready. Discard any closed clams (can’t eat those)
Strain liquid that the clams are cooking in
Strain liquid through a strainer into a bowl and discard. Place clams in a bowl, set aside.
Boil your pasta water and begin cooking the pasta, start on your sauce.
While pasta is boiling start on your sauce.
Add chopped parsley and garlic and sauté in olive oil until garlic is fragrant.
Bringing it altogether
Cook pasta a few minutes less than the packaged directions, approximately 4 minutes. Your pasta will still be quite crunchy, don’t worry. It will continue to cook once you add it to your cooked clams.
Take your clams from the bowl that you set aside and add them to the parsley and garlic in your pan.
Add the pasta to the clams.
Reserve pasta water.
Once pasta is added to the claims, add 2-3 ladles of pasta water*
Continue to stir and cook pasta until a creamy sauce forms and pasta is al dente.
You will need more or less pasta water depending on how much of the pasta absorbs the water. Your goal is to create a creamy sauce. So you may need an extra ladle of pasta water.
Linguine with clams
Author: Tina Kaye
Cuisine: Italian
Courses:
Dinner
Recipe Keys:
C
clams
D
dinner
S
seafood pasta
Servings:
4
Ingredients
2 cloves garlic, smashed (keep the garlic whole)
3/4 cups dry white wine
1.5 pounds clams (rinsed)
4 tablespoons olive oil
1 package of linguine
salt to salt the pasta water
