As Labor Day approaches there is still time left to enjoy the fruits of the sea here on the East Coast. By this time I had my fill of BBQ meals so I thought I would share one of our favorites when getting together with friends and family, Linguine & Clams. No matter what the season is this meal is good anytime.
It’s simple to make and feeds a crowd. A fresh loaf of Italian bread, a delicious green salad, some white wine, and Parmesan cheese and you have a Summer feast.
Linguine with Clams
1 pound dried linguine
1/2 cup extra-virgin olive oil
2 shallots, thinly sliced
5 to 7 cloves garlic, finely chopped
3 pounds littleneck clams, scrubbed clean and sand purged
1/2 cup fresh parsley, chopped
1 cup dry white wine (I prefer using Pinot Grigio when making seafood)
2-3 tablespoons unsalted butter, diced into small cubes
Salt and freshly ground black pepper
1 lemon, zested, for garnish
In a large pot, bring to a boil 6 quarts of salted water.
Add linguine, stirring constantly to prevent it from sticking together.
Cook until al dente.
Meanwhile, heat the olive oil in a large saute pan. When almost smoking, add shallots and garlic and saute until soft and translucent,
about 3 to 4 minutes, being careful not to burn the garlic.
Add the clams and wine. Cover and simmer for 6 to 8 minutes or until the clams have opened.
Add 2 tablespoons chopped parsley. Whisk in butter to thicken sauce slightly.
Drain pasta in a colander. Do not rinse pasta with water – this will remove the pasta’s natural starches.
Pour linguine into a large serving bowl or large platter – arrange clams over linguine and pour the sauce overall.
Garnish with remaining parsley and lemon zest. Serve immediately.