Over the weekend, I made steamed clams and linguine for the first time. I was a bit worried, as I was making it for 10 people (Natalie’s birthday celebration with family). Thankfully, my sister-in-law (who grew up in Maryland) coached me on the prep and helped in the kitchen.
I wasn’t sure where to buy fresh clams, but after talking with several friends, Costco sounded like the best bet. The seafood guy at Costco was great! Costco sells pre-packaged fresh Manila clams (4-5 lbs) per bag for $3.99 a pound. I bought 2 bags and the seafood guy packaged them up so they could breathe and he told me how to store them until cooking.
My sister-in-law suggested that I clean the clams in the kitchen sink. You fill up your sink with cold water and scrub them with a brush.
Would you believe the 10 of us ate almost 9 pounds of clams?!? They were delicious!!! So, I decided to share …
I started with Mario Batali’s recipe for Linguine with Clams, but made quite a few alterations. Here’s the altered recipe.
Linguine with Clams
Serves 4 to 6
1 lb. Linguine
3 Tbs. Coarse Sea Salt
6 Tbs. Extra Virgin Olive Oil
4 Tbs. Butter
5 cloves Garlic, thinly sliced
3 lbs. Manila or Littleneck Clams, scrubbed clean
1 tsp. Red Pepper Flakes
1 cup dry White Wine
1/4 cup flat-leaf Parsley, coarsely chopped
1/2 to 1 cup whole cherry tomatoes
Salt & Pepper, to taste
1. In a large pot over high heat, combine 8 quarts of water and salt. Bring to a boil. Add linguine and cook to al dente (according to package directions). Drain pasta.
2. Meanwhile, in a large saute pan over medium heat, heat olive oil and butter. Add garlic and saute about 30 – 60 seconds (don’t let garlic turn brown). Add clams and red pepper flakes. Saute for one minute. Add wine and parley, continuing to stir. When the liquid starts to bubble, cover pan with lid. After 2-3 minutes, add whole cherry tomatoes and cover the pan. Watch closely — waiting for clams to open up. Add salt and pepper to taste.
3. Transfer linguine to individual pasta bowls. Using a ladle, spoon clams and tomatoes over linguine, being sure to cover linguine with broth. If desired, serve with garnishes of extra chopped parsley and red pepper flakes.
This dish is great served with warm bread or garlic bread.
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