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Linguine with Clams – Simple, Elegant, and Packed with Flavor!
5K views
Apr 12, 2025
This classic Linguine with Clams recipe brings together tender pasta, fresh garlic, parsley, and clams in a light white wine and olive oil sauce. It’s the perfect combination of simplicity and elegance — ready in under 30 minutes and full of bold, briny flavor. Perfect for date night, family dinners, or when you just want to feel like you're dining on the Amalfi Coast.
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0:00
Hello everybody! Today we make linguine with clams
0:04
This clams is for Sandy Hook. It's really fresh clams. Thank you
0:59
For the ingredients I got the linguine, I got butter, the stem of the parsley I chop
1:13
like this but I want to use it for the clams when I make
1:18
I got white wine, I chop the garlic. I got hot pepper oil and maybe flake
1:30
And I got shallots and chaffers ready. Now I got the clams over here
1:35
The clams I was washed three, four times, really good. After I put sea salt and with the cold water
1:43
I'll leave it stay. The sea salt or any kind of the salt you want to use
1:49
when you do the salt, you leave the clams open up, see you got sand inside
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salt it take the scent out. Okay now we got to start off for the clams. We need
2:00
olive oil, olive olive oil and we put oil. Okay we'll leave a warm up a little
2:10
bit to the oil Okay now the oil let warm up and we started with the shallot already go with the garlic We give a little turn of this garlic and the shallot everything
2:25
We load the flame a little bit, I don't want to burn my onion, the shallot, the garlic
2:34
Now it's time for the clams. Little neck. neck. Okay. Now, this is for clams, but I got a ten. I think everybody know what I
2:55
got to do with the other ten. It's a surprise of everybody. Already my mouth
2:59
start to move. Now it's time we put wine. I put my hot oil, baby, the flake
3:15
pepper. I got this piece of the parsley a chop. I put a little parsley like this
3:25
and we turn everything and now I put a little sea salt and now black pepper
3:42
Now this what I do I got a cover and I put on low I got to cook the pasta
3:51
And the pasta takes 10 minutes and this you gotta be really low
3:56
I don't want it to open up. I gotta wait for the pasta
3:59
If you cook too much, the little neck, it's too hard. After, like I said, let me say something
4:07
If you cook too much the little neck, it'll be pain in the neck
4:11
Okay, the water boil, now we put the pasta. I want to say something
4:15
The people ask me, Pascual, why your pasta never stick together? When you pour the pasta inside, you do like this
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After one time it go down, you give a nice turn and the pasta never stick together
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Okay that why my mouth is warm Look what I got over here for me Glass wine in my little
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neck with a hot sauce. Now, make sure this hot sauce is really hot. Little pinch of sauce
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Oh, I like when the clams roll like this. Mmm. Really, really spicy and hot
5:11
Oh. Okay, let me eat this other one over here one more. And I want to check my clams and the pasta
5:22
A little white. Salute, chinchin. okay now the claim is is done the past is done let's turn the gas off I'm a
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little bit over here let's scoop the pasta see garlic likes to water it's okay
5:55
and clams but I want to try to dry really good this dish my wife heavy
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Friday she want the clams we buy 50 my wife is she to 35 I to 15 look at this
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and look at the pump pump be around pump pump now we give a nice turn okay now
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this is done but I use a little butter. It gives you more good taste with a little
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butter and it becomes more creamy. Now I'll leave the butter melt everything and after I want to put on the table
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I want to enjoy a nice dish. Me, my wife, tonight we got good, good dish with the clams
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Look, all done. Okay this is ready to go And we put right over here and now I gotta taste my linguine with the clams
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Mmm. A little wine. Salute cincini everybody
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I want to taste my oh yeah baby. I don't want somebody to say
8:02
Pascuala, what happened to you, baby? No taste. Oh yeah baby. Salute cincini. Salute
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Okay, thank you very much. It's a beautiful dish. I hope somebody make
8:27
Look at this. Done
8:39
Thank you. Hello everybody. Today we make linguine with clams. This is really fresh
8:48
What do you call it? I don't know. Wait. Thank you. The salt, it makes the clams open up, and the clams like it
9:02
throw up the sand. Look at this. He opened the mouth, this one
9:08
Look at that. Come over here, baby. Look, he opened the mouth. Look
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Mouth open, baby. Almost, Theo, I gotta eat you
#Grains & Pasta
#Meat & Seafood