Linguine with Steamed Clams

Lovely simple Italian clam recipe. The original recipe usese fresh littleneck or cherrystone clams, but I use what I can buy locally and the dish is superb.

Prep Time 5

Cook Time 20

Total Time 25

Servings people

Ingredients

1 cup dry white wine chicken stock
1/2 cup shallots finely chopped
4-6 cloves garlic finely chopped
1 fresh bay leaf laurel
2 cups tomatoes chopped
1/4 cup Extra Virgin olive oil
4 lbs clams scrubbed
1/2 cup parsley chopped
1 lb linguine cooked
1 pinch salt to taste
1 pinch ground pepper to taste

Instructions

Combine the wine, shallots, bay and garlic in a large pot and bring to a simmer over moderate heat.
1 cup dry white wine, 1/2 cup shallots, 4-6 cloves garlic, 1 fresh bay leaf
Simmer uncovered for 5 minutes.
Add the tomatoes, olive oil, salt, and pepper and simmer uncovered for 10 minutes, stirring occasionally.
2 cups tomatoes, 1/4 cup Extra Virgin olive oil, 1 pinch salt, 1 pinch ground pepper
Add the clams and simmer covered, stirring once or twice, until the clams open, 4 to 8 minutes depending on the size of the clams and the pot.
4 lbs clams
Discard any unopened clams.
Add the parsley and pasta and toss gently to combine.
1/2 cup parsley, 1 lb linguine

Nutrition