Today, I want to share with you a special recipe that’s been a favorite in my family for years: Linguine with Canned Clams. In our traditional kitchen, nothing quite compares to the briny sweetness of fresh clams nestled in their shells, but don’t worry if you can’t find them. Today, I’ll show you how to craft a delightful alternative using canned baby clams that will still transport you to the rustic shores of Italy with every savory bite.
Imagine this: your kitchen filled with the delicious smell of garlic cooking in olive oil, a splash of white wine bubbling away on the stove, and a big pot of pasta waiting to be tossed in. This recipe is all about simplicity, just like how we make it back home. While fresh clams are fantastic if you can get them, using canned baby clams means you can enjoy this Italian classic any time you like, no matter where you are.
With each mouthful of tender pasta coated in that savory sauce, you’ll feel like you’re right by the Italian seaside. Whether you’re cooking for family, friends, or just having a cozy night in, remember that the best part of Italian cooking is sharing it with the ones you love. So, here’s to good food, good company, and the simple joys of life. Salute!
Linguine with Canned Clams
- 8 oz. Linguine
- 1 can 10 oz. Baby Clams
- 2 Garlic Cloves sliced
- 1/4 Dry White Wine
- handful Fresh Parsley chopped
- 1/2 tsp. Hot Pepper Flakes
- Extra Virgin Olive Oil
- Salt and Black Pepper to taste
- Cook linguine according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.
- While linguine is cooking, heat a large drizzle of olive oil in a large skillet over medium heat. Add sliced garlic and cook until fragrant, about 1 minute. Be careful not to burn the garlic.
- Drain the clams and reserve the clam water from the can. Add the clams to the skillet with the garlic. Stir well to combine and cook for about one minute over medium heat.
- Pour in the white wine and let it simmer for 2-3 minutes, allowing the alcohol to evaporate and the flavors to meld.
- Sprinkle hot pepper flakes over the clam mixture according to your taste preferences. Add salt and pepper to taste.
- Pour in the clam water and add a sprinkle of fresh parsley. Let the clam sauce simmer over very low heat for about 5 minutes, until the pasta is ready, allowing the flavors to meld together.
- Add the cooked linguine to the skillet. Toss everything together gently until the linguine is well coated with the sauce.
- Transfer the linguine with garlic clam sauce to serving plates or a large serving platter. Garnish with additional parsley if desired.