Serve an Italian-inspired dish featuring quick-cooking linguine and clams in a light, fresh white wine sauce.
8 ounces uncooked linguine
1/3 cup flat-leaf parsley leaves
1 tablespoon chopped fresh oregano
2 teaspoons grated lemon rind
2 tablespoons olive oil
2 cups vertically sliced red onion
1/4 teaspoon crushed red pepper
4 garlic cloves, sliced
1/2 cup white wine
1 1/2 pounds littleneck clams
2 tablespoons butter
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
How to Make It
Cook pasta according to package directions, omitting salt and fat; drain well.
Finely chop parsley; add oregano and rind.
Heat a large skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add onion, red pepper, and garlic; sauté 4 minutes. Add wine and clams; cover and simmer 5 minutes or until shells open. Discard any unopened shells.
Combine clam mixture, pasta, butter, salt, and black pepper in a large bowl; toss until butter melts. Sprinkle with parsley mixture; toss well.
Sustainable Choice: Fresh clams are not only sustainable, but they also require no feed and they filter the water in which they live.
Many people don't realize that farmed clams don't have as much flavor as wild-harvested ones, so I always plan ahead to use some good quality clam stock or chicken stock to punch up the taste in a clam dish if it needs it. This recipe needs more intensity - double the oregano or add another herb, like thyme or a little basil, and add some chicken or clam broth. More crushed hot red pepper would help. And one of the other reviewers was right - red onion is way too pungent for such a delicate dish. Use sweet onion instead - Vidalia or Texas will work fine. I also add some freshly grated Parmesan to any pasta dish - seafood or not. The method works well - just need more flavor and some zest. Finally, a little swirl of good, unsalted butter always improves a light dish like this one.
This was great for us. Made to recipe til the last step. We mixed the hot linguine, seasonings, butter, herbs and plated. Then we topped the pasta with portions of clams, onions & broth. Fresh, assertive flavors. Served with spinach/mushroom salad & the rest of the KJ Chardonnay. Very good meal.
I actually really liked this recipe quite a bit, but I also changed several thing based on other reviews. I used whole wheat pasta, 1 tsp fresh oregano and 2 tsp fresh basil, sweet onion instead of red, and Wegmans garlic cheese butter. I also used 50 littleneck clams which is about double what the recipe calls for. I served this with a side salad. I do not think I would have enjoyed this recipe as written but with these minor changes I liked it so much I am looking forward to leftovers for lunch tomorrow. I will make this again and would feel comfortable making this for company.
This was the most TASTELESS pasta I have ever made. By far the worst recipe I have taken off the internet. It was so bad that while I never join anything to leave a comment, I was compelled to do so here, just to say how bad it was.
Quick, easy and has great potential, but something was off. I don't have a sophisticated palette. Can someone help me out? Was it the strength of the red onion that overpowered the dish? Too much oregano (should I try dried?)? Thanks!
This is a good start, but with just clams it is a skimpy meal for four considering clam meat vs shells. Following the basic recipe, but adjusted for just two, I added 12 medium shelled shrimp to the saute of onions and sweet red pepper cooking until they turned. One pkg.of frozen clams microwaved added to the serving platter. Will do it again.
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