Hard shell clams are the traditional East Coast mercenaria or quahog species, with a delicious, mildly sweet flavor with a briny accent. They are 1-1/2 to 2 inches in size (referred to as littlenecks or top necks). Here at Sizzlefish, our littleneck clams are cultivated and harvested by the watermen of Cedar Key, Florida. Our clams are quick-cooked in their shell, individually quick frozen and vacuum-sealed by the dozen in a convenient boil-in-bag. They arrive to your doorstep frozen, convenient, and ready to be heated and served in minutes.
This brings us to how easy this recipe for Linguini with Clams is to make. In fact, this is the perfect weeknight meal or impromptu dinner when you have last minute guests coming over. Simply bring two pots of water to a boil, then in the amount of time it takes the clams and the pasta to cook, you are just about done! To prepare the clams, simply boil or steam the frozen clams - in the bag is easiest - for 5-6 minutes and they are ready to serve. While the pasta and clams are cooking, you start making the garlic white wine sauce. Right when everything is done cooking, you simply toss everything together and you are done!
2 bags Sizzlefish Littleneck Clams; do NOT thaw
½ lb Linguine
2 tablespoons Olive Oil
4 Garlic Cloves, minced
¼ to ½ tsp Crushed Red Pepper Flakes, to taste based on how hot you like it
1 cup Dry White Wine
¼ cup Fresh Lemon Juice
3 TBSP Unsalted Butter
¼ cup Chopped Fresh Parsley, divided
Kosher Salt, to taste
Freshly Ground Black Pepper, to taste
Bring two large pots of water to a boil.
To prepare the clams: submerge the clam bags in the pot and allow to cook for 5-6 minutes.
To prepare the pasta, place the linguine in the boiling water and season generously with salt. Cook according to package directions to just before al dente. The pasta will cook more once we add it to the sauce.
Reserve 1 cup of pasta water before draining the pasta
While the clams and pasta are cooking, heat a large skillet over medium heat.
Add the olive oil, minced garlic and red pepper flakes to the heated pan. Stir regularly until the garlic is lightly browned and fragrant. This will take about 2 minutes.
Next add the white wine and lemon juice to the garlic. Cook for 5 minutes stirring frequently.
Add the butter and stir well until melted and fully incorporated into the mixture.
When the butter is fully incorporated into the olive oil mixture, add the clams and cooked linguine; cook for about 2 minutes, just until the pasta is al dente. If you need additional liquid, add some pasta water to the linguine. Stir in the chopped parsley.
Season with salt and pepper to taste. Garnish with freshly chopped parsley and lemon wedges.
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August 18, 2020
July 15, 2020