One of the best parts about living on Long Island in the summer is having access to fresh seafood. It's also amazing having family and friends that love to fish and are willing to go dig up clams for you ;)
This Linguini with Clam Sauce was a team effort. My brother dug up the clams from the bay over the weekend, and my sister-in-law provided the inspiration and recipe. My contribution was slicing the bread and opening the vino... like I said, it was a team effort. And what makes the best Sunday supper? Help from the whole family, obviously.
We served this family style in the middle of the table with some crispy bread to soak up all the yummy sauce. Typically, a dish like this would pair well with a white wine (like the one it calls for in the recipe), but it pairs perfectly with red too! This pasta was so good that even my three year old nephew enjoyed it, and he's basically a food critic.
Ingredients:
Three 6.5 oz of Snow's chopped clams, include the juice
4-5 garlic cloves, chopped finely
1/2 cup white wine
1 onion, chopped
1/2 tbsp oregano
1 tbsp lemon juice
1 tbsp Old Bay seasoning
Pinch red pepper flakes
3 tbsp olive oil
3 tbsp butter
1 lb fresh clams, scrubbed and soaked
Salt + pepper to taste
3/4 lb cooked linguine
1/2 cup reserved water from steamed clams
1 tsp lemon zest
Fresh parsley & basil for garnish
Instructions:
In a large pot, cook the linguini according to the instructions.
In another large pot, add 1-2 cups of water and a steamer basket. Bring water to a boil, then gently add the fresh clams to the steamer basket and cover until the clams open. This takes about 5-7 minutes. Once they open, remove the clams from the pot and set aside. Discard any clams that didn't open. Save the water that was used to steam the clams.
In a large skillet over medium heat, drizzle olive oil and add butter, chopped garlic, onion, Old Bay seasoning, salt, pepper, oregano and red pepper flakes. Sauté until garlic is lightly golden.
Pour in the white wine, lemon juice and canned clams with their juices. Add 1/2 cup of the water that was used to steam the fresh calms. Let simmer for about 4-5 minutes.
Turn off the heat, then add the cooked linguini toss everything together. Add more clam water or some reserved pasta water if needed.
Garnish with chopped parsley, basil and lemon zest.
Serve immediately.
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