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Our site's Best Linguine and Clams

Our site's Best Linguine and Clams

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Clams vary in brininess and the amount of liquid they’ll release during cooking, so you’ll need to adjust the salt and add pasta water accordingly. If possible, look for an artisanal dried pasta for this recipe—the rougher surface texture will catch the slippery sauce better. This is part of Our site's Best, a collection of our essential recipes.


  • 2 tablespoons Diamond Crystal or 1 tablespoon Morton kosher salt, plus more
  • 12 garlic cloves, divided
  • 4 ounces sourdough or country-style bread, crusts removed, cut into ½-inch pieces
  • 2 tablespoons plus ¼ cup olive oil, plus more for serving
  • 2 teaspoons finely grated lemon zest
  • 2 oil-packed anchovy fillets (optional)
  • ½ teaspoon crushed red pepper flakes, plus more for serving
  • 2 pounds littleneck clams (about 24) or cockles (about 32), scrubbed
  • 12 ounces linguine or spaghetti
  • ½ cup finely chopped parsley
  • 2 tablespoons unsalted butter

Recipe Preparation

  • Bring 2 Tbsp. Diamond Crystal salt and 10 cups water to a boil in a large pot.

  • Meanwhile, pulse 3 garlic cloves in a food processor until chopped. Add bread and pulse several times until fine crumbs form.

  • Heat 2 Tbsp. oil in a large Dutch oven over medium-high. Add breadcrumb mixture and cook, stirring often, until crumbs are golden and crisp, 5–7 minutes. Transfer to a medium bowl. Add lemon zest, season with salt, and toss to combine; set aside.

  • Wipe out Dutch oven. Using a mandoline if you have one (if not, use a really sharp knife), very thinly slice remaining 9 garlic cloves. Heat ¼ cup oil in Dutch oven over medium. Cook garlic, stirring often, until golden around the edges, about 3 minutes. Add anchovies, if using, and ½ tsp. red pepper flakes and cook, stirring, until garlic is golden all over and anchovies are dissolved. Quickly stir in wine and simmer until only a couple of tablespoons of liquid are left in pot. Add clams and toss to combine. Cover and cook until clams are open, 5–7 minutes (about 4 minutes for cockles). Uncover pot and transfer clams to a medium bowl, leaving liquid in pot. If any clams are still closed, cover pot again and cook a few minutes longer, then transfer to bowl with others (discard any that have not opened at this point). Tent clams with foil.

  • Cook pasta in boiling water 5 minutes. Using a ladle or heatproof measuring cup, scoop out about 2 cups pasta cooking liquid. Using tongs, transfer pasta to pot with clam liquid. Add 1 cup pasta cooking liquid and bring to a boil. Cook, tossing constantly and adding more pasta cooking liquid a splash at a time if needed, until pasta is al dente and sauce is glossy and thick enough to cling to noodles, about 5 minutes.

  • Remove from heat. Add parsley and butter and toss until butter is melted. Sprinkle about one-third of breadcrumbs over pasta and toss to combine (you can add more or less depending on how much liquid is in bottom of pot—you want them to absorb some of the sauce but not make it dry). Give pasta a taste; you probably won’t need additional salt, but you can add some if you’d like. Divide pasta among shallow bowls and top with reserved clams, more breadcrumbs, red pepper flakes, and a drizzle of oil.

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Linguine and Clams

Reviews SectionI loved this recipe. It was relatively easy with a big payoff! We added parmesan when we served!Love this dish. Always a hit. Easy ingredients.AnonymousSan Francisco04/17/20Delicious recipe, used fresh clams off the beach. The garlic breadcrumb topping was everything!AnonymousWashington04/16/20I have made many different linguine and clams recipes. This was by far one of the top. I will definitely make this one again and again.AnonymousMinnesota 03/01/20This really is a great recipe. Love the breadcrumbs. Need to be careful with the clam broth. I thought the more clambroth the better, but it is pretty salty if made from fresh clams. I can see why they say to use pasta water. I added more pasta and water to de-salt the finished product. Delicious.so where is the rose and tomatoes?Eventually, in went two dozen little necks, a generous splash of rosé and, because it’s August, a big handful of sun gold tomatoes.Made this for my family and it was a BIG hit. I left the breadcrumbs on the side for everyone to add as they preferred, and they definitely do soak up a lot of the broth. Also, taste the clam broth before adding any more salt - mine was perfectly seasoned and needed very little additional salt.This recipe for linguine with clams was definitely the best one I've tried (last attempt was ~10 years ago and there's a reason I haven't tried again since), and I can't wait to make it again. My dad is probably the toughest critic and he wanted seconds (which wasn't possible because we ate every last bite).Made this dish last night, came out really good! Breadcrumbs added a nice texture, and thickened up the sauce when folded into the sauce. I had to add a touch more salt. The one thing this recipe is missing is lemon juice. This dish was screaming for acidity. I would recommend this dish to anyone just tweak it as you see fit.Rich27New Jersey 03/05/19The two things I liked about this recipe is that it eliminates the need for bottled clam juice and that is provides a novel way of solving the problem of what can a watery dish that doenst stick to the pasta. I understand that the author of the recipe suggests an amount of the bread crumb portion of the recipe to prepare so that you have enough to thicken the sauce, but it's easy to get carried away and ruin the dish which comes out too thick and with a heavy bread taste. IF YOU ARE MAKING THIS FOR THE FIRST TIME, GO LIGHT ON THE BREAD CRUMBS. Everything else about this recipe is wonderful.gakumonmanFLorida USA01/06/19This recipe looked very promising and turned out OK; but not fantastic or memorable. I used a scale to measure out 4oz of bread and then chopped it with garlic, added lemon zest, and then slowly browned it. It was overpowering and certainly looked like the photo didn't contain nearly the amount of crumbs that the recipe called for. I kept all other ingredient quantities right on the money.stefan_loPortland, OR12/15/18

Watch the video: Stir Fry Garlic Clams Recipe Lala. 蒜炒啦啦. Huang Kitchen (June 2022).