Linguine with clams is one of my favorite dinners. But, I only enjoyed it at restaurants. I’ve always been a bit leery of actually dealing with the clams on my own. Now, I’m happy to say frequently prepare my favorite linguini with clams recipe at home. The clams aren’t difficult to handle at all. The last time I made it a very aggressive clam took me by surprise. This clam tried to get away!!
Fortunately I was able to keep the clam in check (or more accurately said in steam) and we had a wonderful dinner.
Here’s my Linguine with Clams recipe (adapted from a variety of sources):
- pinch of saffron
- ¾ cup fish stock or bottled clam juice
- 3 tbsp. extra virgin olive oil
- 3 garlic cloves – minced
- 1 small onion – diced
- 1 ½ tbsp. flour
- ½ cup Albarino (or other dry white wine)
- 2-3 dozen littleneck clams (you can also use cockles or larger clams depending on what’s freshest)
- In a glass measuring cup, crumble threads of saffron into clam juice, let stand 10 minutes.
- In large All-Clad saute pan, heat olive oil. When oil “spatters” but doesn’t burn when a small piece of onion is dropped into the pan, then add the garlic and onions.
- Cook over moderately high heat, stir for approximately 4 minutes until garlic is cooked, but not browned and onions are translucent.
- Add saffron stock and wine, bring to a simmer.
- Add flour and stir until slightly thickened.
- Add clams, cover and cook about 6 minutes until clams have opened.
- Discard clams that don’t open.
- Serve with crusty bread.
- If you want to serve over linguine or other pasta and have more sauce, add an extra bottle of clam juice and an additional ½ to 1 cup of dry white wine in steps 4- 5 and let simmer for about 5 minutes before adding clams (step 6).