Chopped Clams and Linguine in Wine Sauce

52 Comments

Get this delicious chopped clam and linguine meal in 30-minutes. The sauce is wonderfully flavored with white wine, clam juice, and butter. Great for a busy weeknight!

Chopped Clams and Linguine in Wine Sauce

     Instagram 

I used to eat whole belly clams when I was young. One of my parent's friends had a huge backyard clambake every summer, and every year we would attend. I whole-heartedly participated in the consumption of freshly steamed clams dipped in hot melted butter. The little bivalves were tender, buttery, and tasted like the sea. Those were the good old days when I was oblivious to the world of biology.

Enter freshman year of high school.

I discovered that I loved science when I took Biology. There was so much to learn: cell division, microorganisms, plant life cycle, animal classification, cell structure, anatomy,  DNA, RNA, the circulatory system...the whole shabang.  I was fascinated. I was intrigued. I was mesmerized.

Chopped Clams and Linguine in Wine Sauce



Chopped Clams and Linguine in Wine Sauce



My newfound love of science was not without its pitfalls. Along with it came the development of my germaphobic tendencies. It started with more frequent hand washing and avoidance of doorknobs. Throughout the years, it blossomed into other Howie Mandel-esque inclinations of which I will not bore you with today.

Freshman year was also the beginning of the end of my whole clam and mussel eating days. Up until that point, I never gave a thought to what I was eating when I ate a whole clam. Once I learned exactly what I was gulping down, I was grossed out. Essentially, when you eat a clam, you are  consuming the entire organism (minus the shells). I'll stop there since I don't want to turn anyone else off from enjoying their love of clams, mussels, or oysters. 

I will, however, eat them in their non-whole-bodied forms. Fried clam strips, clam cakes, stuffed quahogs are still on my list of loves.  As long as there is no "belly" involved, it is okay. I also enjoy pasta with clam sauce, which brings us to today's feature.

Chopped Clams and Linguine in Wine Sauce



The dish starts with a quick sauté of olive oil, shallot, garlic, red pepper flakes, and anchovy paste. I like to use anchovies in the base of my seafood recipes as it adds a depth of flavor. The white wine sauce in this linguine pasta dish contains not only wine, but clam juice, butter, and a squeeze of lemon juice. 

I tested this recipe with both frozen uncooked clams and canned clams. To be honest, I prefer the canned ones. If you prefer fresh, make sure you rinse the clams off prior to adding to the sauce, and be sure to cook them a couple minutes longer.  Even though the ones I used indicated that they were washed, I found that they can be gritty. I don't have that problem with chopped clams from a can.





This is a quick and simple meal that comes together in less than 30 minutes. It is great for a busy weeknight or any night of the week. If you don't use wine, no worries, just eliminate it altogether and use all clam juice. Enjoy!

Chopped Clams and Linguine in Wine Sauce




Chopped Clams and Linguine in Wine Sauce



INGREDIENTS:

25 grape tomatoes
8 oz. uncooked linguine
2 tbsp. extra virgin olive oil
3 tbsp. chopped shallot
2 tbsp. minced garlic
1 tsp. red pepper flakes
1 rounded tsp. anchovy paste or 2 anchovy fillets
1 cup white wine
3 (6.5 oz.) cans chopped clams, drained with 3/4 cup juice reserved or
1 lb. tub of fresh clams (rinsed, optional) + 3/4 cup bottled clam juice
1 tsp. salt
1/2 tsp. black pepper
2 tbsp. fresh lemon juice
3 tbsp. butter, cut into 3 chunks
1 tbsp. chopped parsley



INSTRUCTIONS:

Burst tomatoes slightly open by lightly smashing with an unopened can of clams. Set tomatoes aside.

Drop linguine in generously salted boiling water and cook according to package directions until al dente.

While linguine cooks, make sauce: Preheat a 13-inch skillet on medium heat. Add oil. Add shallot, garlic, red pepper flakes and anchovy paste. Cook, stirring occasionally for 1-2 minutes, until shallot is translucent. Stir in wine. Allow to boil for 30 seconds. Add clam juice, salt, black pepper, and  tomatoes. Allow to come to a boil. Cover and reduce heat. If using canned clams, simmer tomatoes for about 4 minutes to cook through. Add clams and cook for a minute, covered. If using fresh clams, add clams and bring to a boil after tomatoes simmers for 2 minutes. Continue to simmer for 2 additional minutes, covered.

Add lemon juice, then butter, stirring to incorporate. Thoroughly drain pasta when cooked. Add to sauce. Stir to combine. Adjust seasoning and lemon juice to taste. Serve with a garnish of chopped parsley.  Makes 2 to 4 servings.





Also Found On In Good Flavor


Shrimp Fra Diavolo

Seafood Lasagna


Disclaimer: This post may contain affiliate links. Any commission earned helps keep this blog running and is at no added cost to you.

52 comments:

Liz Berg said...

Your pasta with clams is beautiful! Bill won't eat clams, mussels or oysters for the same reason---I try not to think of what I'm biting into :)

Katalina Kastravet said...

This is the perfect summer pasta dish and it looks gorgeous, pinned!

Anu-My Ginger Garlic Kitchen said...

What a delicious looking summer pasta dish, Thao! And that addition of wine sauce sounds incredible! YUM!

Velva said...

I have never been able to make the leap to clams. oysters or mussels. Still, I have an appreciation for the flavor they add to dishes. Your pasta dish looks wonderful.

Velva

Kathleen | Hapa Nom Nom said...

Omg, this is too funny! I have to show this post to my hubby - I think you you both have something in common. He was a bio major in undergrad and went on to epidemiology and food safety - you can imagine what our dinners are like ;) In any event, I LOVE clams, oysters, all those sorts. But hubs only refers to them as bivalves and/or filter feeders. That's ok, that means more for me because this dish looks and sounds divine! Just look at those colors! So beautiful! I wish I could lick the screen!

ami@naivecookcooks said...

That white wine sauce sounds so dreamy Thao!! It's soon going to be dinner time and this pasta is making me hungry already!

Cathleen said...

This looks like my kind of dinner!! I am getting hungry just looking at this!

In Good Flavor /Food for the Finicky said...

Thank you, Liz. I'm glad to hear that Bill and I see eye to eye. I guess the bright side of his dislike of bivalves means that there is more for you to enjoy! Sometimes it is best not to think about what you are eating...like hot dogs. I easily got over the hot dog thing, but can't manage to get over the clams/mussels/oysters thing. :(

In Good Flavor /Food for the Finicky said...

Thank you Katalina, and thanks for the pin!

In Good Flavor /Food for the Finicky said...

Thank you, Anu. I do eat my fair share of chopped clams in summertime.

In Good Flavor /Food for the Finicky said...

I know what you mean, Velva. Even though I don't eat them whole, I love using them (with shells on) in dishes for presentation. I think they make everything look fancy and sophisticated.

In Good Flavor /Food for the Finicky said...

Thank you, Ami. I'm glad the pasta dish worked up your appetite!

In Good Flavor /Food for the Finicky said...

I'm so glad that this is your kind of thing, Cathleen!

In Good Flavor /Food for the Finicky said...

Oh wow! How funny! I think your husband and I can get along. With his background and job, I imagine your dinners with the hubby can get pretty interesting! :)

I am a pain about expiration dates and shelf life (ask my husband). I make everyone write the date on everything after they open it if it needs to be refrigerated. And things need to immediately be thrown out if they are past expiration date. I'm thrilled that you like this dish. But if you are going to lick the screen, your husband and I would agree that you should wipe it with sanitizing wipes first. (haa haa!)

Ben Maclain | Havocinthekitchen said...

Yup, these clams could be hard to work with, and once I totally screwed my dish because of them! So, I support you using the canned clams. With pasta, oil, garlic, parsley, and lemon, that's such a delicious meal! Good job, Thao!

Samantha Merritt said...

I've never been a huge fan of clams, but I think I would love this dish. All of the ingredients you have listed here sound incredible together!

Cheyanne @ No Spoon Necessary said...

While I love clams, I have never tried the belly... and I'm not in a hurry to either! So we are totally in the same boat on that one! I am loving this dish, Thao! Clams and linguine in the silky, white wine butter sauce sounds so good! I LOVE that you added anchovies! I am a huuuuge fan of them and I bet it adds such a lovely note of flavor! Yum! This dish rocks, girlfriend! Light and delicious! Cheers! <3

Justine Garcia said...

This looks amazing! I've never tried clams and pasta together, but it definitely sounds like a winning combination :D

Kennedy Cole| KCole's Creative Corner said...

My dad LOVES clams so I would totally make this for him! And I think that I would even LOVE clams after trying this ;) Thanks for sharing! :D

In Good Flavor /Food for the Finicky said...

Thanks, Ben. Having gritty sand in your mouth tends to ruin the dish. The canned stuff is perfect every time. :)

In Good Flavor /Food for the Finicky said...

Thanks, Sam. I am delighted that someones who does not like clam would eat this! :)

In Good Flavor /Food for the Finicky said...

Take your time on the clam bellies,Chey! You are not missing out. Stick to the anchovies!! Thanks always for your sweet words :)

In Good Flavor /Food for the Finicky said...

Thank you, Justine. And thank you for stopping by!

In Good Flavor /Food for the Finicky said...

Thank you, Kennedy! You are so sweet—I'm sure your dad would agree. :)

Rachelle @ Beer Girl Cooks said...

I love clams and linguine with clams. Of course, wine makes everything better! I am fascinated by science, but totally don't understand most of it. I am fairly certain that I don't want to know any more about the biology of the food I eat! Thanks for NOT sharing that information! :)

In Good Flavor /Food for the Finicky said...

I agee—wine does make everything better! I'm glad to hear you like science too, Rachelle! And yes, getting into the anatomy of our food would not have been a good idea. Some things are definitely best kept to ourselves. :)

Emanuele @ guyslovecooking said...

I agree, the idea of the clams may not be tempting. But it is sooooo good.
I am off to the South of Italy soon. And these kind of dishes are like heaven on earth over there .
Thanks for sharing...This recipe is like a teaser for my holiday!! :)

Julie Evink said...

Haha! Sometimes knowledge is not good! This pasta dish looks terrific!

Dana Blacklock said...

This is such a gorgeous dish, Thao! In both presentation and flavor I'm sure! I haven't had a clam pasta in what feels like ages. I need to rectify that :)

Helen @ Scrummy Lane said...

Hello Thao! This is so my kind of pasta! Simple with seafood and lovely fresh flavours. My husband is allergic so I'll just wait until he's out and make a big bowl of this all for me!!

In Good Flavor /Food for the Finicky said...

I'm glad I can help work up your appetite! Have fun and eat well on your Italy holiday! You must bet getting so excited! I'm looking forward to hearing the details.

In Good Flavor /Food for the Finicky said...

You are so right, Julie! Sometimes ignorance is bliss. :)

In Good Flavor /Food for the Finicky said...

Thank you so much, Dana! Yes, you really need to do something about that. I hope you'll get yourself some clams and pasta soon! :)

In Good Flavor /Food for the Finicky said...

Simple and fresh will never fail you, in my opinion. I'm sorry your husband is allergic, but I'm glad that you would enjoy this, Helen.

Denise | Sweet Peas & Saffron said...

Love the looks of this fresh, simple pasta dish! Looks delicious, Thao!

In Good Flavor /Food for the Finicky said...

Thank you, Denise!

Dani @ Dani California Cooks said...

I'm so glad I stumbled upon your blog today. This looks delicious! So simple and fresh.

Anu-My Ginger Garlic Kitchen said...

OH. MY. GOD. This pasta is so so gorgeous and vibrant and full of flavors and so yum! There is so much to love bout this simple yet exotic pasta dish! Lovely share, Thao! :)

In Good Flavor /Food for the Finicky said...

Thank you so much, Dani! I'm glad you stopped by.

In Good Flavor /Food for the Finicky said...

Thank you, Anu! I'm so pleased that you like this dish! I like that it is not a heavy tasting pasta, and the tomatoes lightens it up even more.

Carlee Scharnhorst said...

Oh my this looks and sounds delicious. It is nice to know you actually prefer the canned clams. That makes things a lot easier!

nicole (thespicetrain.com) said...

This sounds so incredibly delicious! Love the anchovy paste in there, such a powerful and great ingredient.

In Good Flavor /Food for the Finicky said...

Thank you, Carlee. I was kind of surprised that I preferred the canned ones myself!

In Good Flavor /Food for the Finicky said...

Thank you, Nicole. Anchovies are such a wonderful secret ingredient.

Kelly LifemadeSweeter said...

This pasta looks amazing, Thao! I love how simple and fresh it is and the colors are just beautiful!

In Good Flavor /Food for the Finicky said...

Thank you, Kelly! :)

Kristen @ The Endless Meal said...

I love clams in pasta! Your recipe looks so good!!

In Good Flavor /Food for the Finicky said...

Thank you, Kristen.

I Wilkerson said...

I used to make a linguini in clam sauce recipe that we loved. Problem was it had two whole sticks of butter (and my husband and I could polish it off alone). I have missed it and will have to give this much healthier version a try!

In Good Flavor /Food for the Finicky said...

Oh Yum! Please make it one more time for me, Inger! That clam sauce sounds like a once in a blue moon indulgence I'm missing out on. With all that butter, it's got to be spectacular.

Miz Helen said...

What a fantastic dish with such flavor. Hope you are having a great day and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen

In Good Flavor /Food for the Finicky said...

Thank you, Miz Helen!

Post a Comment