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.
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!
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.
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.)
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.
Sauté the shallots for about five minutes till soft, then add the clams. Continue cooking for another couple minutes here.
Then, pour in the reserved clam juice …
Add a squeeze of lemon …
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!
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.
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!
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.)
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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.
TeresaKx on 11.9.2012
I was inspired and made this recipe last night for 2 teenage boys. A big hit and I’ve been asked to put the recipe in the “good” book. It had a nice, light flavor.
Marian Barbour on 11.9.2012
Great recipe, take it a step further and serve with some spice sausage links. Taste great with this recipe.
JulieD on 11.9.2012
This is such an amazing and easy recipe. I love it, Jenna!
Scott on 11.9.2012
Nice recipe! Thankyou.
ST
Tara K on 11.8.2012
I now know what I’m making for tomorrow night’s dinner. Thanks!
Wendy B on 11.8.2012
This looks delicious! My favorite kitchen tool is my mandoline. It makes dinner prep so fast & easy.
Diana on 11.8.2012
Soo making this for dinner! I love linguine & clams Thanks for sharing!
Becky B on 11.8.2012
I haven’t made this in while so saw your version and whipped it up last night. Really enjoyed and will keep the recipe in my files. Thanks.
Ally on 11.8.2012
I like the idea of the shallots, and the lemon is a good idea. I’d miss the garlic I use, however…
Food and the City on 11.8.2012
Looks fantastic! This recipe is super traditional, too!
Deb on 11.7.2012
Yum… Making this tomorrow!
Jayne on 11.7.2012
So simple and quick! Some dishes don’t need garlic because garlic can overpower the delicate flavours of the ingredients. Here, I might add a bit of coriander for brightness but otherwise so easy!! Going to try this very soon.
Elizabeth on 11.7.2012
Looks great, but where’s the garlic? Can’t wait to try, will definitely be adding a few cloves when I do…
Thank you!
debtgirl on 11.7.2012
Can I just say how much I LOVE this. I saw it on IGE and I made it. The only thing I did was use only one can of clams and it was GREAT! I will be making this A LOT! This is the BEST I have EVER had!
Thank you so much!
Linda E. on 11.7.2012
This is one of my family’s favorite dinners. I always have canned clams and linguine in the pantry when we need comfort food or to celebrate. I however mince garlic to saute with the shallots or a small onion. If my mother is coming for dinner, I need to add a splash of white wine to the sauce Soooo Goood!!!!
Carolyn C on 11.7.2012
Looks great. Especially that it does not have any dairy (other than the cheese). I’m old and I can’t handle milk or cream anymore. Can’t wait to try it.
Heather (Heather's Dish) on 11.7.2012
as often as i’ve seen this recipe and wanted to try it i still haven’t – that needs to change!
Travis Cotton on 11.7.2012
Yeah, great recipe.
Laurie {Simply Scratch} on 11.7.2012
Great book… great recipe!