Uploaded September 2021 | Updated September 2026, 4 days ago
This very simple pasta dish is very similar to steamed mussels, except of course clams are used. Clams are somewhat more difficult to eliminate grit from. It is best to let them sit in changes of cold, salty water for up to 2 days if they’re wild, as well as scrubbing them thoroughly. Some say that cornmeal helps in the process – a little added to the salty water. I am uncertain, but it doesn’t hurt.
The basic game plan is to get the pasta boiling because it will take 7 or more minutes to cook, if it’s regular dry linguine.
Once the pasta is in the water, the clams can be cooked, simmered in some aromatized white wine, and then the cooked pasta is stirred into the sauce, and served.
Makes enough for 2-3 people.
Equipment:
• large pot for boiling pasta
• large skillet or dutch oven for clams (and eventually pasta)
Ingredients:
2-3 lb clams on the small side, for pasta, e.g. manila
1/2 - 1 lb linguine or fettucine, no one will know
1 cup dry white wine Riesling is excellent with seafood
2-3 cloves garlic minced
1 ea shallot minced
1 ea lemon zest and juice
1 ea dried hot pepper Or 1/8 – 1/4 tsp cayenne
2-4 Tbsp butter cold; up to half a stick
2-4 Tbsp chopped herbs: parsley, mitsuba, chives, tarragon are all good choices
Procedure:
1. Get the water boiling for pasta; it should be a large amount of water and will need some time to come to a boil.
2. Over low heat, warm the skillet or dutch oven, and melt a small amount of butter or use some olive oil to sweat the shallot, garlic and chili.
3. Once the pasta water is boiling, salt it, and add the pasta. It should take about 7 minutes, enough time to prepare the clams.
4. Put the scrubbed, de-gritted clams into the pan, pour in the cup of white wine, and lid the pan, to allow the clams to steam.
5. Meanwhile, chop the herbs.
6. Zest and juice the lemon.
7. By now, the pasta is probably ready; lift out a piece and carefully taste it to see if it is ready.
8. If so, strain the pasta.
9. Stir the cold butter, lemon juice and zest, and herbs through the clam mixture and adjust seasoning. Retain some chopped herbs for garnish.
10. Add the cooked noodles and stir together well. Do not oil the noodles, or put oil on top of the cooking water, or the sauce will not be able to stick to the noodles properly.
11. Portion the noodles out into flat bowls, trying to be fair with the clams, and spoon a bit of the liquid into each bowl as well. Garnish with reserved chopped herbs.
12. The very last of the sauce may contain any lingering grit from the clams, so best to let it go (a tablespoon or so).
Music: bensound.com/royalty-free-music
This very simple pasta dish is very similar to steamed mussels, except of course clams are used. Clams are somewhat more difficult to eliminate grit from. It is best to let them sit in changes of cold, salty water for up to 2 days if they’re wild, as well as scrubbing them thoroughly. Some say that cornmeal helps in the process – a little added to the salty water. I am uncertain, but it doesn’t hurt.
The basic game plan is to get the pasta boiling because it will take 7 or more minutes to cook, if it’s regular dry linguine.
Once the pasta is in the water, the clams can be cooked, simmered in some aromatized white wine, and then the cooked pasta is stirred into the sauce, and served.
Makes enough for 2-3 people.
Equipment:
• large pot for boiling pasta
• large skillet or dutch oven for clams (and eventually pasta)
Ingredients:
2-3 lb clams on the small side, for pasta, e.g. manila
1/2 - 1 lb linguine or fettucine, no one will know
1 cup dry white wine Riesling is excellent with seafood
2-3 cloves garlic minced
1 ea shallot minced
1 ea lemon zest and juice
1 ea dried hot pepper Or 1/8 – 1/4 tsp cayenne
2-4 Tbsp butter cold; up to half a stick
2-4 Tbsp chopped herbs: parsley, mitsuba, chives, tarragon are all good choices
Procedure:
1. Get the water boiling for pasta; it should be a large amount of water and will need some time to come to a boil.
2. Over low heat, warm the skillet or dutch oven, and melt a small amount of butter or use some olive oil to sweat the shallot, garlic and chili.
3. Once the pasta water is boiling, salt it, and add the pasta. It should take about 7 minutes, enough time to prepare the clams.
4. Put the scrubbed, de-gritted clams into the pan, pour in the cup of white wine, and lid the pan, to allow the clams to steam.
5. Meanwhile, chop the herbs.
6. Zest and juice the lemon.
7. By now, the pasta is probably ready; lift out a piece and carefully taste it to see if it is ready.
8. If so, strain the pasta.
9. Stir the cold butter, lemon juice and zest, and herbs through the clam mixture and adjust seasoning. Retain some chopped herbs for garnish.
10. Add the cooked noodles and stir together well. Do not oil the noodles, or put oil on top of the cooking water, or the sauce will not be able to stick to the noodles properly.
11. Portion the noodles out into flat bowls, trying to be fair with the clams, and spoon a bit of the liquid into each bowl as well. Garnish with reserved chopped herbs.
12. The very last of the sauce may contain any lingering grit from the clams, so best to let it go (a tablespoon or so).
Music: bensound.com/royalty-free-music
