Anyone who knows us, knows that we love incorporating shellfish into our meals. I just started learning to cook mussels, clams, etc. within the last couple of years. This recipe for Clam Linguine is so simple. Likely, you’ll have all of the ingredients at home already!
With just a few ingredients, you can have an elegant meal for the entire family. The best part is, it’s incredibly quick.
Recently, we’ve been shopping at a local Asian market. They have high quality, yet affordable seafood. We were able to get a pound of little neck clams for only $6! Can’t complain about that. We also love being able to access unique ingredients to improve our Asian dishes.
If you’re looking for a place to get little neck clams, they’re usually at your local grocery stores seafood counter. Although, if you have a seafood market near by, I’d suggest taking a trip over there.
Let’s get started!
This Clam Linguine is perfect for a busy week night when you want an elegant dish on the dinner table!
- 1 lb little neck clams
- 8 oz linguine pasta
- 2 tbsp butter
- 1 tsp minced garlic
- 1 tsp dried parsley
- 1/4 cup white wine
- 1 tbsp heavy cream
Begin by soaking clams in a bowl of cold water for 20 minutes.
While clams are soaking, begin boiling water and cook pasta according to directions on the package.
In a frying pan (that has a matching lid) melt butter. Add garlic.
Brown garlic over medium heat for about 2 minutes Add white wine.
Let white wine reduce for two minutes.
Add parsley and cream.
Add clams and cover. Shake the clams every minute or so. Cook for 4 minutes, or until clams open.
Add cooked pasta and toss.
Top with additional parsley and pepper.
Serve and enjoy!