Linguini with White Clam Sauce

Happy Thursday! Tonight’s dish is Linguini with White Clam Sauce. A lot of people get nervous about cooking with shellfish, but I’ll show you how simple it really is. As always, recipe is listed below ⬇️

Linguini with White Clam Sauce
Ingredients
⁃ 29oz Canned Clams
⁃ 1 Dozen Fresh Clams
⁃ 1/4 Cup EVOO
⁃ 1 1/2 Tbsp. Unsalted European Butter
⁃ 4 Cloves Garlic (chopped)
⁃ 3/4 Cup Clam Juice from Can
⁃ 1 Cup White Wine
⁃ 1 Lb. Linguini Finni Pasta
⁃ Fresh Parsley
⁃ Salt and Pepper to taste
Instructions
1. In a large saucepan, heat EVOO and garlic on medium heat.
2. Once garlic becomes fragrant, add whole shell clams to pan and cook for 3-4 minutes.
3. Add canned clams and cook for an additional 4-5 minutes; season with pepper as desired.
4. Add white wine, parsley, and clam juice; Cover saucepan with lid and cook on medium high heat for approx. 5 minutes.
5. When clam shells begin to open, add butter; mix to incorporate.
6. In a separate pot, cook pasta in salted water according to “al dente” instructions on box.
7. Add pasta and sauce to a large serving dish or bowl and garnish with more fresh parsley (optional).
8. Enjoy with friends and family!
*Discard any shelled clams that don’t open after entire cook time*

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Hi, good afternoon. I’m Frankie Vatella. Today we are going to be making linguini and white clam sauce. Again, a pretty simple dish. This is People get sometimes get a little afraid with um seafood dishes, but this is it’s simple. I’ll let you know the ingredients. I’m using two types of clams. I’m using canned clams, which I get from this is Lmonica. This is a place in Vinland, New Jersey. It’s an excellent product. Those clams are super tender for for a canned product. And I’m using some fresh clams. We’re using extra virgin olive oil. We’re using some European butter, chopped garlic, about four cloves there. When you have the can, I strain the can. This is the clam juice. This is very important part of this dish. This is a lot of flavor in here. So, you you need this. This acts as your chicken stock type of thing just with clams. We have white wine. We have a little parsley. I cleaned the clams. The clams are all scrubbed off and and they’re ready to go, too. You want to make sure you get as much out of there. Now, some people soak their clams. They put them in water so the clam opens up, lets any sand out of there. I don’t do all that. Just so you know, we didn’t do that. So, um, if there’s a little bit of sand in the bottom while we just ate it. Here it is. This is all the ingredients. We’ll move over to the next apartment and we’ll start. Again, I have one little pour of oil on the bottom of this pan. We’re going to cook the oil and the garlic together, get all that flavor out of there, and then we’re going to start adding our ingredients. And again, this is a fairly, you know, quick dish. It could be. You could do different things with this also. You can add other things to this. You can add shrimp. You can add lobsters. You can add muscles. You could do whatever you want here. This is just linguini white clam. If you make it the other way, it’s kind of like a seafood, you know, mixed. But you can if you like to. You see that’s starting to get a little cooked. Again, you don’t want it to burn. And you could also add a little of that hot pepper seed that we use, you know, that ground hot pepper seed. If you like hot, you can you can do that also. Make it your own. And listen, when you’re make you make something, you make one of the dishes, please send us a picture of it. I would love to see love to. So, this is starting to be perfect here. Now, I’m going to add the whole clams first. When the clams are done, as you’re going to see, I’m going to put a lid on this in a little bit. When the clams are done, they’ll open up. If you get a clam that doesn’t open after it’s in the heat, after you cook the whole process, I’ll show you at the end. If there’s one that doesn’t open, don’t eat it. Don’t force it open. And it’s usually the clam is bad. So, you don’t want to do that. That’s really with any of the shellfish, you know, like if you do muscles or anything, if they’re they’re if they’re open already and they’re not when you touch them, they should close right back up. If they don’t, throw them out. So, now I’m just going to add a little bit of black pepper to this. I’m not going to put any salt in it yet because I have the clam juice, which is a little salty. There’s a little salty water in the clams themselves. So, we’re not going to do any of that yet. These clams are very good. They have I believe they have two different kind or at least they used to. There was sea clams and ocean clams. You want the sea clams. They’re they’re much more tender. If you can’t find them and you can’t find lmon Monica around here, it’s very easy to get lmonica. But um you know, you can use what other whatever. Again, strain it. Separate the clam and the clam juice cuz you want this to cook a little bit and then you want to start adding your wine and your your other ingredients. My wife hollers at me for using this tray because it’s an old tray that we’ve had around for many years. So, I’m going to keep using it. Now, we’re going to add our white wine. And again, if you want the wine without the the alcohol, it’s available. We’ll let this cook a little bit. Add a little parsley to this. And I use fresh parsley. If you don’t have it, you want to use dried parsley, you can do that. Okay. I’m going to add a little bit of some of this clam juice. Now, I mix it up because I do I want everything from the bottom of it. This is probably about a cup and a half. I used half of that. So, maybe 3/4 of a cup uh total. So, we have that. Now, I’m going to put the lid on. I’m going to let these clams open up. We’re going to let all those flavors get together. And then, we’re going to add a little bit of butter at the end. You’ll see. And that kind of makes it a little bit of cream, a little creamy. And that’s what we’re looking for. There’s my dirty pan. Okay. While this is cooking and and coming together, you know about getting fresh clams. I don’t know how you know in your area if they’re available to you. If you can’t get them and you just want to use the chop, that’s okay, too. Around here, you can get clams in a lot of different places, supermarkets, you could get them. There’s a lot of different fish stores and seafood stores around here. But if you can’t get them, that’s okay. Also, same thing when you buy muscles or shrimp or anything like that, which we’re going to be doing down the down the road. Just want to make sure when you’re you’re handling them that, like I said, if they don’t close right away after you touch them, they need to go away because uh they’ll make you pretty sick if you’re if you know, when you’re using a fresh product like that, especially if you eat them raw. I like to eat open the clams and just eat them. I love it like that. So, you know, cooked it would be a lot better, but it still will make you pretty sick if you don’t handle them right. Also, a couple people asked me about more than a couple people, several people asked me what kind of salt I use. I use kosher salt. This is Morton. It doesn’t have to be Morton’s. There’s different varieties of of kosher salt. And I use this, too. It’s pink Himalayan salt. I like it. I I I like it even on like especially on salads, that type of thing. But it really depends on what I grab and what I’m going to, you know, what I’m doing at that point. There’s no real specific way that I do it. But I just wanted to address that so people know they don’t have to go out and get a specific kind of salt. And if you only have regular table salt, that’s fine. Also, take a peek at this. Okay. Seeing that everything is starting to open here. See this? Yeah. See how they’re opening? the opening. And I see even the other ones are getting there, but they’re just not there yet. We’re going to let it cook a few more minutes. And you’ll see the progress. [Applause] Okay. You can see this is all come together. All the clams opened. As you see, that’s exactly what they should look like. And if you get one that doesn’t open, like I said, and you toss it, doesn’t mean you toss the whole thing. It’s not going to make the whole dish bad or anything like that. So, almost done here. I added about a tablespoon and a half of unsalted European butter. This will keep it. This will make it a little bit creamy to it, as you’ll see, just like in the picata. And it finishes really well like this. So, we’re going to let that cook a few minutes. I’m going to cook some pasta and then we’ll see the finished product. Okay, I’m making the Czechco linguini. Just one of the pastas that I love to cook with. We’ll get it together. Cook exactly the way it says on the box and you’ll be you’ll be happy you did. This is asking for 7 minutes for al dente is what exactly what I want. So, we have a few more minutes for this and then I’ll show you the finished product. All the clams are open and then whatever is left in that pan, you pour it right over the pasta. You drain your pasta. You pour it right on top. And this is what it should look like. So, if you have any seafood dishes that you you’re curious about, put them in the comments. We’ll take a look at them and we’ll see. Uh maybe we’ll make them down the road. It looks really good. Claims. And you know, you have broth in the bottom here. That’s what you should have. And when you’re doing it, if you want a little extra broth in there, you put a little extra wine, a little extra clam juice, and you’ll be you’ll be perfect. So you enjoy good wine, good food, good memories. See you soon.