Recipe courtesy of Antonia Lofaso

Linguine with Clams

Getting reviews...
The Feast of the Seven Fishes is an Italian-American tradition that's celebrated on Christmas Eve. The entire meal is made up of (basically) seafood dishes, and I have to say this meal is not complete unless you have a pasta dish. And who doesn't love a ton of clams with a ton of butter, lemon, parsley and white wine?
Save Recipe
  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Directions

  1. Bring a large pot of highly salted water to a boil. Cook the linguine according to the package directions, minus 4 to 5 minutes. Drain well and reserve the pasta water.
  2. Meanwhile, heat 5 tablespoons butter, the oil, garlic and parsley sprigs in a 12-inch saute pan over high heat just until the butter slightly simmers. (Do not allow the garlic to brown.) Add the clams and cook for 1 minute, then add the wine and cook, uncovered, until the clams open. Once the clams are open, remove them from the pan with a slotted spoon, discarding any clams that do not open. Discard the parsley sprigs. 
  3. Stir in the remaining 2 tablespoons butter and reduce the sauce until the wine is cooked out thoroughly and the sauce coats the back of a spoon, about 3 minutes. Add the linguine, toss to coat and continue to cook, about 3 minutes, adding the reserved pasta water, 1 tablespoon at a time as needed, if the sauce seems too thick. Adjust salt if needed. Vigorously stir in the fresh lemon juice and chopped parsley just before finishing to bring the sauce together.  
  4. Transfer the pasta to a large serving bowl and top with the clams. Garnish with parsley leaves. 

Cook’s Note

Before you begin, clean and wash the Manila clams (or ask your fishmonger). Then, discard any clams that have cracked. Rinse them with water, pour some salt over top and agitate with your hands to dislodge any additional sand. Drain and discard any clams that are still open.

Related Pages