Geoffrey shares the secret to getting evenly cooked clams for this Italian summer pasta!
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Linguine with Clams
RECIPE COURTESY OF GEOFFREY ZAKARIAN
Level: Easy
Total: 1 hr 35 min
Active: 40 min
Yield: 4 to 6 servings
Ingredients
2 pounds small clams, such as cockles or manila clams
Kosher salt
1 pound dried linguine
1/4 cup extra-virgin olive oil, plus additional for drizzling
3 cloves garlic, thinly sliced
2 shallots, minced
1 to 2 large anchovy fillets in olive oil, drained and chopped
1/2 teaspoon crushed red pepper flakes
1/2 cup chopped fresh parsley
1 cup dry white wine
Directions
Soak the clams in cool water for about 30 minutes to expel the sand. Gently scrub the shells to remove any debris.
Bring a large pot of heavily salted water (it should taste like the sea) to a boil. Add the pasta to the water and cook until slightly less than al dente.
In a large braiser or sauté pan, heat the oil over medium-high heat. Add the garlic, shallots, anchovies and red pepper flakes. Cook, stirring, until the shallots are soft, about 3 minutes.
Add the clams in a single layer, along with a sprinkle of the parsley and the wine. Cover the pan with a lid and steam, shaking the pan occasionally, until the clams open up, 4 to 5 minutes. Discard any clams that remain closed. Transfer the clams to a bowl and set aside.
Strain or transfer the pasta and add it directly to the pan with the clam sauce along with a drizzle of olive oil, tossing to combine. Let the pasta finish cooking with the sauce until the sauce thickens, 3 to 4 minutes.
Add the remaining parsley to the pan and toss, then top with the clams and another drizzle of oil. Serve.
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Geoffrey Zakarian’s Linguini with Clams | The Kitchen | Food Network
37 Comments
OMG, my all time favorite dish!!! ❤️❤️❤️❤️❤️
They need to stop talking over him.
Looks delicious
🤓👌👍🖖✌😎🤓👌👍🖖✌😎
Where's Sunny's bowl?
why are you using a strong black woman your assistant?
Geoffrey is the man! He's such a true chef and he has style, style and swag!!
YUMMMMM YESSSSSSSSS PLEASE LOOKS SOOOOOOOO DELISH, LOOOOOOOVE THIS VERSION JEFFREY
Karla Rutter
Didn’t know pepperoncini and crushed red peeper were the same thing
anyone else think that is a lot of olive oil?
Michelle Holt
Only need bread
🤤
Good tip about the shallow pan
🤪😜👍👌❤
I love when GZ cooks 😊
Pretty sure Geoffrey hates Jeff
Here let me serve my self-centered self and start eating !!! Unbelievable
Interesting. So basically it is like making an Alio e Olio, only adding clams and using linguini. Take the clams out when done, finish with the pasta, then the clams go back in.
Thank you. Will be trying this soon.
Certified Gold!!!!!
Allen Trice.
Follow my cooking bloghttps://chef8.home.blog.
One of my favorite dishes and Jeffrey you did it so great.
It looks delicious! clams pasta is one of my favorites!
Fantastic dish. My mom ate this for dinner on the night I was born, so she loves to make it on my birthday.
It's not supposed to be massively garlicky. Sigh.
Yeah the guests are interrupting the flow.
Fullpower 🙃
Oh very goods
😋
Alex doesn't look impressed.
Thank you very very beautiful
Looks delicious 🤤🤤
Every time he says “I like to….” And then makes an obvious statement about something that is no different than what every other chef who prepares this does, i wince. Recipe is fine, but take away the loud mouth and red shirt and this is a big nothing.
And who are these talentless idiots who are seated.
it's linguine not linguini. Why do people make that mistake?
The clams looked burnt.