Linguine and Clams

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Linguine and Clams is an elegant dish that’s as easy to prepare as it is satisfying to eat.  In just 20 minutes you can have a delicious savory pasta dish on the table for dinner.

Over the years I’ve gotten many different cooking magazines.   One of my favorites has been Cooking Light and I still enjoy reading and cooking from it today.

I get so many incredible ideas from this magazine. Whether it’s an actual recipe or an idea on how to cut the fat in a recipe I already make, it’s definitely my go to cooking magazine.

I don’t eat a lot of seafood but one thing I do eat is clams.   I haven’t ever prepared them fresh but they are something I get whenever I’m out at a decent restaurant.

can i use fresh clams in this recipe?

If you cook clams frequently then feel free to use fresh ones.   Simply clean the clams and cook them as you normally would.   Remove from the shells and then use them in this recipe.

So when I saw a recipe for linguini and clams using canned clams I was excited to give it a try. I love a quick and flavorful pasta dish and since clams are one of the few seafood items that I eat I knew I had to give this recipe a try.

ingredients:

• linguine noodles (or another long noodle such as fettuccine or spaghetti)
• olive oil
• garlic cloves
• chicken broth (or vegetable broth if you prefer)
• white wine (a dry white wine is preferred since this is a savory recipe)
• chopped clams in clam juice)
• cayenne pepper
• mushrooms
• tomatoes (I prefer using cherry tomatoes)
• parmesan cheese
• butter (I prefer salted)
• fresh basil (optional)

The original recipe called for peas but I am not a huge pea fan so I left them out of this dish and it seemed fine without them.  The mushrooms and tomatoes add plenty of flavor so the peas were not missed.

As soon as you put a pot of water on the stove for the linguine you can start making the sauce.   Because this dish cooks so quickly everything will be ready at the same time.

how do I cook the linguine?

Cook the linguine according to the package directions.  I always salt my water because it adds flavor and it helps the pasta to not stick together.  I also find that once the pasta is finished I drain and leave it in the colander along with a tablespoon of olive oil.  Toss that together so that the pasta doesn’t stick as it cools.

To make the sauce first saute the garlic in the olive oil.   Once it becomes fragrant add in the juice of one can of clams, the chicken broth, the white wine, and the cayenne pepper.  This will simmer and reduce causing the alcohol to burn out but the wine flavor to be left behind.

can i substitute the wine?

If you don’t want to use something with alcohol you can use apple juice.  I find that this adds flavor and just a hint of sweetness but you won’t be able to tell that is what is in the sauce.  Add in 1/3 cup of apple juice along with a tablespoon of vinegar.  You can also substitute apple cider vinegar in place of the wine.   Another alternative is to just add in additional chicken broth. 

After the sauce reduces a bit add in the tomatoes, clams, remaining clam juice, and mushrooms.  This will cook until the mushrooms begin to soften.

can i use canned tomatoes?

I have use canned tomatoes before and it turns out fine.  However, the fresh tomatoes add a better and richer flavor.  If using canned tomatoes make sure to drain the excess juice before adding.

The last step is adding in the butter.  I do this last because it adds a rich flavor to the sauce and I don’t want any of the butter to cook out of the sauce.

Once the sauce is finished add in the linguine and toss to coat.  Put the pasta on the plates and top with parmesan cheese and chopped fresh basil.

more pasta recipes:

• Pasta Primavera
• Baked Feta Pasta with Tomatoes
• Baked Lemon Pasta
• One Pot Pasta with Sausage and Mushrooms
• One Pot Lasagna

We really enjoyed the flavors in this pasta dish.  The sauce is fairly light which is a nice contrast to the heavier linguine.  The addition of the fresh vegetables adds color and flavor to the pasta. 

This is one of those dishes that is great for a weeknight meal because it’s ready in about twenty minutes.  We’ve also served it for company several times because it makes so much and we’ve never had a guest who didn’t like it!

Linguine and Clams

An easy pasta dish with clams, tomatoes, and mushrooms.

5 from 1 vote

Print Pin

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Author: Hezzi-D

Ingredients

• 1 pound linguine
• 1 Tablespoon olive oil
• 2 garlic cloves minced
• 1 c. chicken broth
• ½ c. white wine
• 2 cans 6 ½ oz chopped clams, in juice
• ½ teaspoon cayenne pepper
• 1 c. thinly sliced mushrooms
• 1 c. chopped tomatoes
• ½ c. parmesan cheese
• 1 Tablespoon butter
• 2 Tablespoons chopped fresh basil

Instructions

• Bring a large pot of water to a boil. Add the linguine and cook according to the package directions. Drain and keep hot.
• Meanwhile, heat the oil in a skillet over medium heat.
• Add the garlic and sauté for 1 minute. Drain the juice of one can of clams into the pan.
• Add the broth, wine, and cayenne pepper to the pan. Bring to a boil.
• Reduce heat and simmer 5 minutes.
• Slowly stir in the tomatoes, clams, remaining clam juice, and mushrooms. Cook for 4 minutes.
• Add the butter and a splash of wine. Cook for 3 additional minutes.
• Place the pasta into the pan with the sauce nd toss. Sprinkle with parmesan cheese and basil.
• Serve warm.

Notes

Adapted from Cooking Light

Date Night Dinner

• Beet Gnocchi with Arugula Basil Pesto from The Spiffy Cookie
• Boeuf Bourguignon from Karen’s Kitchen Stories
• Chile Lime Mahi Mahi from That Recipe
• Copycat Applebees Bourbon Street Steak from Palatable Pastime
• Deviled Crab from Art of Natural Living
• Fondant Potatoes from A Kitchen Hoor’s Adventures
• Linguini and Clams from Hezzi-D’s Recipe Box
• Pan Seared Filet Mignon from Jen Around the World
• Sweet and Spicy Chicken from A Day in the Life on the Farm

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