12.05.17

Linguine with Clams

Recently, I decided I need some more pasta in my life. HAHA. I felt like I was depriving myself of one of my favorite things in life. My mom is Italian and it’s just something I can’t live without.. so I have to find a balance of eating it a little more to keep me happy! Yes, I live a very clean, grain-free life, but here I used Brown Rice Pasta to keep it gluten free. 

One of my favorite pasta dishes is linguine with clams. It’s so fresh and flavorful and I just love the clam sauce so so much. Plus, with the fresh steamed clams served right over the top, it’s just a gorgeous dish to serve when you have guests over!

If you and your family might be doing the Feast of the Seven Fishes (an Italian-American celebration of Christmas Eve with meals of fish and other seafood), this is a great, and simple, addition to the menu! YUM. 

Linguine with Clam Sauce
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Ingredients
  1. 12 oz. dried linguine
  2. salt, to taste
  3. 2 tbsp. extra virgin olive oil
  4. 1 stick of butter (preferably grass fed)
  5. 6 cloves garlic, chopped finely
  6. 1/2 tsp. crushed red pepper flakes (optional for spicy)
  7. 12 oz can chopped clams (do not drain)
  8. 1/2 cup white wine
  9. 1/4 tsp. dried oregano
  10. kosher salt, to taste
  11. black pepper, to taste
  12. 2 lbs. little neck clams, debearded and scrubbed
  13. Fresh chopped flat-leaf parsley, for garnish
  14. freshly grated parmesan cheese, for serving
Instructions
  1. Bring a large pot of water to boil for cooking the pasta.
  2. Meanwhile, Heat a large skillet over medium-heat. Add olive oil and butter, let melt.
  3. Add crushed red pepper and garlic and saute for about 1-2 minutes, but being very careful not to burn the garlic.
  4. Add the white wine and chopped clams, oregano, and stir to combine. Season with salt and pepper, to taste.
  5. Add your clams (*see note below regarding cleaning*) to the skillet and toss to coat. Cover and cook for about 1 minute, or until clams begin to open up.
  6. Cook the pasta according to package instructions, drain, and toss pasta in the skillet with the clam sauce.
  7. Garnish with freshly chopped parsley.
  8. Serve with grated parmesan on top, and enjoy!
Notes
  1. *be sure to de-sand your clams. I usually just soak mine in cool water for about 10 minutes until sand is removed, drain and rinse.
The Defined Dish http://www.thedefineddish.com/

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