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Linguine and Clam Sauce

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Tasty Kitchen Blog: Linguine and Clam Sauce. Guest post and recipe submitted by Jenna Weber of Eat, Live, Run.

 
Hello friends! I’m here today to share a recipe out of my new book, White Jacket Required. It feels a bit odd to say “my new book”, as if I ever had an old book (I did not!). I’m still getting used to this whole author thing — so far, it’s pretty cool! The book is a memoir about my time at culinary school, and it includes about thirty of my very favorite family recipes. I’m really excited to share one of them with y’all today, and that is Linguine and Clam Sauce.

I LOVE linguine and clam sauce. It’s been my absolute favorite meal since about the time I was six years old (what six year old loves clams?) and it’s the one I most often request when I go home to visit my parents. My mom can make a mean clam sauce! My version is very simple … and very delicious! I hope you enjoy it as much as I do.

 
 
 
Tasty Kitchen Blog: Linguine and Clam Sauce. Guest post and recipe submitted by Jenna Weber of Eat, Live, Run.

Here are all the ingredients you’ll need, minus extra virgin olive oil and parsley for serving. So grab your linguine, lemon, red pepper flakes, three cans of clams, shallot and Parmesan cheese. No need to get fancy clams from the seafood counter at the store—I actually prefer using canned clams here!

 
 
 
Tasty Kitchen Blog: Linguine and Clam Sauce. Guest post and recipe submitted by Jenna Weber of Eat, Live, Run.

First, you’ll want to drain your clams and reserve about a half cup of clam juice for the sauce. I usually just toss all my drained clams in a small bowl for easy access later.

 
 
 
Tasty Kitchen Blog: Linguine and Clam Sauce. Guest post and recipe submitted by Jenna Weber of Eat, Live, Run.

Now, mince your shallot. (I almost chopped my finger off thirty seconds before taking this photo. Don’t follow my lead! Pay attention to what you’re doing; your fingers depend on it.)

 
 
 
Tasty Kitchen Blog: Linguine and Clam Sauce. Guest post and recipe submitted by Jenna Weber of Eat, Live, Run.

Heat up a tablespoon of olive oil in a large skillet and add your minced shallots.

I absolutely love using my shiny red Le Creuset cast iron skillet for this—and anything, for that matter! It was a gift when I was going through culinary school and the first “nice” piece of cookware I ever owned. I love it so.

 
 
 
Tasty Kitchen Blog: Linguine and Clam Sauce. Guest post and recipe submitted by Jenna Weber of Eat, Live, Run.

Sauté the shallots for about five minutes till soft, then add the clams. Continue cooking for another couple minutes here.

 
 
 
Tasty Kitchen Blog: Linguine and Clam Sauce. Guest post and recipe submitted by Jenna Weber of Eat, Live, Run.

Then, pour in the reserved clam juice …

 
 
 
Tasty Kitchen Blog: Linguine and Clam Sauce. Guest post and recipe submitted by Jenna Weber of Eat, Live, Run.

Add a squeeze of lemon …

 
 
 
Tasty Kitchen Blog: Linguine and Clam Sauce. Guest post and recipe submitted by Jenna Weber of Eat, Live, Run.

And, finally, a sprinkle of red pepper flakes. You can adjust the amount of red pepper flakes according to how spicy you’d like your sauce to be. Personally, I’m a huge fan of spice so I love to add more hot pepper flakes here!

 
 
 
Tasty Kitchen Blog: Linguine and Clam Sauce. Guest post and recipe submitted by Jenna Weber of Eat, Live, Run.

Bring sauce to a boil, then reduce heat and simmer for three minutes. Then, add your hot cooked linguine to the pan and toss well.

 
 
 
Tasty Kitchen Blog: Linguine and Clam Sauce. Guest post and recipe submitted by Jenna Weber of Eat, Live, Run.

Divide linguine and clam sauce amongst four plates and top with the freshly grated Parmesan cheese and minced parsley. The parsley is optional but oh so pretty!

 
 
 
Tasty Kitchen Blog: Linguine and Clam Sauce. Guest post and recipe submitted by Jenna Weber of Eat, Live, Run.

Enjoy! I entered the recipe in my Tasty Kitchen recipe box so you can print it out and enjoy your own delicious linguine and clam sauce at home soon. And speaking of making it at home, check back here tomorrow for a chance to win little special something that’ll help you do just that. I promise I won’t reveal more than that.

P.S. It’s red. (Sorry, I couldn’t help myself.)

 
 

Printable Recipe

Linguine and Clam Sauce

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Prep Time:

Cook Time:

Difficulty: Easy

Servings: 4

4

Description

Delicious and nutritious linguine and clams!

Ingredients

  • 8 ounces, weight Dry Linguine Pasta
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 whole Large Shallot, Minced
  • 3 cans (6.5 Oz. Size) Clams, Drained With 1/2 Cup Juice Reserved
  • 1 whole Lemon, Juiced
  • ¼ teaspoons Red Pepper Flakes
  • ½ cups Freshly Grated Parmesan Cheese
  • Minced Parsley, For Garnish

Preparation Instructions

Cook the pasta according to package directions. Drain and set aside.

In a skillet, heat the olive oil over medium heat. When hot, add the minced shallots and saute for about 5 minutes, until very soft. Add the drained clams and continue cooking for another 4-5 minutes.

Add the 1/2 cup reserved clam juice, lemon juice and red pepper flakes to the skillet. Bring mixture to a boil, then simmer for 3 minutes.

Add hot cooked linguine to the pan and toss well with the sauce. Divide amongst plates and top each dish with Parmesan cheese and minced parsley (optional).

 
 
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Jenna is a food writer who has worked as a pastry chef and bread baker. Her blog Eat, Live, Run has great recipes, travel stories, and the perfect slogan: “Celebrating life, one crumb at a time.”

 

24 Comments

Comments are closed for this recipe.

Crystal N. on 12.4.2012

This recipe is amazing and so easy to put together! I think canned clams will start being a staple in my pantry! Thank you for sharing.

Aggie on 11.17.2012

I’ve been wanting to make this ever since I saw it in your book. It’s going to happen soon. This looks so delicious!

The Suzzzz on 11.11.2012

I have everything but the shallot and the clams. Sounds like I’m going to have to make a grocery store run Monday after work. Thanks for the recipe, I can’t wait to try it!

Muriel on 11.10.2012

I like this recipe. Wish Icould make it as good as you do.

poorna@ presentedbyp on 11.9.2012

Eek! Okay, delish. And yes, I had a cut-my-finger moment today in my own kitchen while cutting cilantro.