When I was a young girl we had a summer house on Cape Cod and my godfather would go clamming and make steamers. I loved them… I would eat more than most of the adults. Then I got a little older and turned into a squeamish teenage girl and that was the end of that. Well this dish made me love clams again. I was so intimidated to make it, but my husband told me to give it a try. It is so easy to make and everyone is always impressed with how it looks even if they won’t eat it. This one is so good, all my children eat love it!
Set a large pot with salted water to boil for the pasta. Cook the pasta and reserve a cup of the pasta water for later. Heat the oil in a large skillet with a cover. Add the garlic and red pepper flakes and sauté until garlic is translucent. Add the white wine and simmer a few minutes. If you can use a good wine. It always helps to use a good white wine. But if you don’t have it, anything will do. Add the reserved water. Bring to a boil. Add the clams and cover the pan. (I always buy my clams at our local fish monger, Fresh Catch. The employees are great and always help me find quality stuff). Leave the cover on and cook for approximately five minutes. Until the clams have all opened. If you need a few more minutes, take it. If after that there are any clams that have not opened, discard them. Add the juice of half of a lemon. Frankly, in my opinion the more lemon the better, so on my plate, I always add more. Take off the heat and add the pasta to the pan and very gently toss. At the last minute, add the parsley, some lemon zest and serve. Garnish with lemon and grated parmesan cheese. This meal is so easy and I was always so afraid to make it. If you swap out the linguine for a gluten free version it makes a great gluten free meal. I have even done this recipe on the grill outside and it works great. This meal is fantastic paired with a great with a Chardonnay and crusty bread. Enjoy!
Live in the sunshine, swim in the sea, drink in the wild air
Ralph Waldo Emerson
Ingredients
Method
- Set a large pot with salted water to boil for the pasta.
- Cook the pasta and reserve a cup of the pasta water for later.
- Heat the oil in a large skillet with a cover.
- Add the garlic and red pepper flakes and sauté until garlic is translucent.
- Add the white wine and simmer a few minutes.
- Add the reserved water. Bring to a boil
- Add the clams and cover the pan.
- Leave the cover on and cook for approximately five minutes. Until the clams have all opened.
- If you need a few more minutes, take it. If after that there are any clams that have not opened, discard them.
- Add the juice of half of a lemon.
- Take off the heat and add the pasta to the pan and very gently toss.
- At the last minute, add the parsley, some lemon zest and serve.
- Garnish with lemon and grated parmesan cheese.