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You are here: Home / My Authentic Italian Recipes / WHITE CLAM SAUCE LINGUINE with garlic and fresh parsley

WHITE CLAM SAUCE LINGUINE with garlic and fresh parsley

01/11/2017 by Filippo Trapella 2 Comments

White clam sauce linguine is a classic Italian! This sauce is very simple but needs prime quality ingredients; the more the shellfish are fresh, the more the clam sauce will be tasty! Personally, I love to add a teaspoon of grated lemon peel combined with minced parsley just before serving; a sweet and sour taste that pairs greatly with the salty flavor of the clams!

WHITE CLAM SAUCE LINGUINE with garlic and fresh parsley

  • 13 oz (360 g) linguine
  • 3 Lb (1.35 Kg) live clams
  • 2 cloves of garlic
  • 1/2 cup (125 ml) white wine
  • 1 tsp organic lemon peel, grated
  • 4 tbsp extra virgin olive oil
  • 1 tbsp fresh parsley, minced
  • 1 sprinkle black pepper
  • 8.5 tbsp coarse salt

WHITE CLAM SAUCE LINGUINE with garlic and fresh parsley

HOW TO SOAK CLAMS

First, check if the clams are live and discard any broken shell. After that, pour the clams along with 4 qt of cold water and 4 tbsp of coarse salt. Finally, place in the bottom part of the fridge for at least 3 hours. Don’t cover the bowl; otherwise, the clams can’t breathe.
Now, Raise the clams with your hands discarding any trace of sand. Rinse the shellfish and place into cold pure water.

WHITE CLAM SAUCE LINGUINE with garlic and fresh parsley

WHITE CLAM SAUCE

Pour the olive oil in a pan big enough to toss linguine once cooked. Place the pan over medium heat; when the oil is hot but not smoking, saute the garlic. Meanwhile, raise the clams and place in a colander. When the garlic is medium golden, increase the flame and pour the clams. Saute for a minute, then baste with the white wine. Saute for a couple of minutes more, then cover and cook until the shells will be opened. It’s critical do not overcook the clams.

Now, raise the clams, discard all the shell still closed, and keep warm in a covered bowl. Eventually, sift the white clam sauce with a sieve lined with cheesecloth.

WHITE CLAM SAUCE LINGUINE with garlic and fresh parsley

LINGUINE WITH CLAM SAUCE

Cook the linguine in boiling water along with 4.5 tbsp of coarse salt, then raise very “al dente”. Now, saute the pasta into the clam sauce, stirring continuously until the sauce will be thick but still creamy. Finally, add the clams, and minced parsley, and grated lemon peels. Toss linguine one time more far from the heat, then serve very hot completing with a sprinkle of black pepper!

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WHITE CLAM SAUCE LINGUINE with garlic and fresh parsley

 

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PRINTABLE VERSION

WHITE CLAM SAUCE LINGUINE with garlic and fresh parsley
 
Print
Prep time
30 mins
Total time
30 mins
 
White clam sauce linguine is a classic Italian! This sauce is very simple but needs prime quality ingredients; the more the shellfish are fresh, the more the clam sauce will be tasty! Personally, I love to add a teaspoon of grated lemon peel combined with minced parsley just before serving; a sweet and sour taste that pairs greatly with the salty flavor of the clams!
Author: Filippo Trapella - philosokitchen.com
Serves: 4
Ingredients
  • 13 oz (360 g) linguine
  • 3 Lb (1.35 Kg) live clams
  • 2 cloves of garlic
  • 1/2 cup (125 ml) white wine
  • 1 tsp organic lemon peel, grated
  • 4 tbsp extra virgin olive oil
  • 1 tbsp fresh parsley, minced
  • 1 sprinkle black pepper
  • 8.5 tbsp coarse salt
Instructions
  1. HOW TO SOAK CLAMS
    First, check if the clams are live and discard any broken shell. After that, pour the clams along with 4 qt of cold water and 4 tbsp of coarse salt. Finally, place in the bottom part of the fridge for at least 3 hours. Don’t cover the bowl; otherwise, the clams can’t breathe.
    Now, Raise the clams with your hands discarding any trace of sand. Rinse the shellfish and place into cold pure water.
  2. WHITE CLAM SAUCE
    Pour the olive oil in a pan big enough to toss linguine once cooked. Place the pan over medium heat; when the oil is hot but not smoking, saute the garlic. Meanwhile, raise the clams and place in a colander. When the garlic is medium golden, increase the flame and pour the clams. Saute for a minute, then baste with the white wine. Saute for a couple of minutes more, then cover and cook until the shells will be opened. It’s critical do not overcook the clams.
    Now, raise the clams, discard all the shell still closed, and keep warm in a covered bowl. Eventually, sift the white clam sauce with a sieve lined with cheesecloth.
  3. LINGUINE WITH CLAM SAUCE
    Cook the linguine in boiling water along with 4.5 tbsp of coarse salt, then raise very “al dente”. Now, saute the pasta into the clam sauce, stirring continuously until the sauce will be thick but still creamy. Finally, add the clams, and minced parsley, and grated lemon peels. Toss linguine one time more far from the heat, then serve very hot completing with a sprinkle of black pepper!
3.5.3226

WHITE CLAM SAUCE LINGUINE with garlic and fresh parsley

Filed Under: My Authentic Italian Recipes, Pasta, Rice & Co., Recipes Tagged With: clam, fish, healthy, italian, italy, lemon, linguine, parsley, pasta, shellfish

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Comments

  1. Valentina | The Baking Fairy says

    01/13/2017 at 8:20 pm

    What a gorgeous dish! I love clam linguine but I have never added lemon zest before… I’ll have to try next time. Thanks for the great tip!

    Reply
    • Filippo Trapella says

      01/13/2017 at 8:26 pm

      Thank you valentina!
      I love lemon peels paired with fish, let me know if you’ll like it as well!

      Reply

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