Craving a restaurant-quality meal at home? This classic clams and linguine recipe is fast, easy, and absolutely packed with flavor! 🍝 Learn how to make the perfect garlic white wine sauce with butter and fresh lemon zest. Your al dente pasta will absorb every drop of this savory, seafood broth, making every single bite taste just like the sea. Perfect for a quick weeknight dinner or an impressive date night meal!
READ ALL THESE FOOD SAFETY WARNINGS
SAFETY BEFORE COOKING
If any raw clams are open and won’t close when tapping or squeezing them you must discard them. The are dead and can make you sick!!!
SAFETY AFTER COOKING
Additionally, after the clams cook if any don’t open, throw them away too. They could also be dead and are harmful. You are going to lose some clams on your pre-cook check and some on your post-cook check. That’s the way it is. But, if you bought fresh clams the waste should be small on a percent basis.
SAFETY FOR LEFTOVERS
Refrigerate excess cooked clams and linguine immediately at 40 degrees. Once cooled cover in an air tight container, then put back in the refrigerator. For best flavor eat within 1-2 days. Discard after 3-4 days.
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1 Comment
If you make this delicious classic, which white wine will you use to steam the clams?