Meet Emeril’s favorite recipe for linguine with clams—a dish that exemplifies simplicity. A quick sauce made with pancetta, clams, parsley, onions, garlic, white wine, and red pepper flakes are all it takes to turn a box of linguine into an easy-to-make dish that is bursting with flavor and nothing short of spectacular.
CLASSIC CLAM LINGUINE
SERVES 4 TO 6
Coarse salt
1 pound linguine, or spaghettini
2 tablespoons olive oil
3 ounces pancetta, diced
1/2 cup finely chopped yellow onions
3 tablespoons thinly sliced garlic
2 teaspoons chopped fresh oregano
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
3/4 cup dry white wine
1/2 cup clam juice
2 pound littleneck, Manila, or cockle clams, scrubbed, and purged in water
Freshly ground black pepper, to taste
1 tablespoon extra-virgin olive oil
½ cup finely chopped fresh parsley leaves, plus additional for serving
1/2 cup finely grated Parmesan, for serving (optional)
Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, 8 to 9 minutes. Drain pasta in a colander, reserving 1/2 cup cooking liquid. Return pasta to the pot and toss with the cooking liquid. Cover and set aside.
In a large, heavy saute pan or medium pot, heat oil over medium heat. Add pancetta and cook, stirring, for 2 minutes. Add onions and cook, stirring, until soft, 3 minutes. Add the garlic, parsley, ½ teaspoon salt, and red pepper flakes, and cook, stirring, for 1 minute. Add wine and clam juice and cook for 1 minute. Add clams, cover, and cook, shaking pan occasionally until clams open, about 5 minutes. Discard any unopened clams. Add the cooked pasta and toss to coat. Season with salt and pepper. Add the extra-virgin olive oil and parsley, and toss to coat. Divide among serving bowls and top each portion with cheese, if desired. Serve immediately.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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31 Comments
YouTubers : "Emeril is the best chef ever!"
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2020 🙂
I miss Emeril Lagasse.
No need to add extra salt if you salted the water correctly.
Also, one can drain the pasta water too much. There’s starch in that water that adds flavor and can thicken a sauce if want it thickened.
Tried it with red onion and regular onion but the best was using shallots because of their soft onion undercurrent and pop of sharp acidity. A squeeze of lemon too.
I really like the way he talks to the pasta🤣❤️👏🏻
I miss watching his live show, but I always HATED when the audience would cheer and clap whenever he used garlic. Seriously, who cheers for garlic? I like the stuff but I don't go apeshit when someone cooks with it.
Adding olive oil while cooking pasta does nothing but waste good oil
Scusi chef….ma hai sbagliato tuttooooooo😪😪😪
Know this is old, but I was looking for clam linguine recipes. But really, Emeril. Reheated pasta? Oil in water? Discredited decades ago, and I am not even Italian.
Salt in the water also heats the water and makes the water hotter than boil. FYI Keep in mind that salt from the early part of video will make the dish very salty. Add no salt and top it with a Asiago parm. to flavor. Clams with pork. False advertisement
There’s a hundred ways to do it right!
Probably ocean Clams are sweeter than mediterranean ones due to the different salt concentrations in the seas, here we don't put any salt in the clams. Btw I have seen the use of pancetta or Guanciale (cured pork jaw) with clams (we use manila clams, mostly) even here, but , very much often , I saw just opened clams in olive oil and garlic (or onion, sometimes scallion) . Wine is sometimes used too. Normally we cook pasta while the clams are opening, then we drain it 2 or 3 minutes before the recommended time and we finish them in the clams water. PArley is just added fresh. In NEaples is traditional , btw, the use of a mirepoix of tomatoes with the clams. Finally, wine is an optional, very much used in Spain with shells and seafood than in Italy.
Oil in the pasta water: No
Overcooking the pasta, why doesn't he know to finish the pasta in with the clams and sauce?
Not a good technique here.
Don't do this at home?
Man I miss Emril he has so much style
Do you remove the shells?
I miss his show too I would watch his show for hours.
Emeril is The King!
Outstanding. I like the pancetta touch.
I grew a tail after I ate this.
Pinot Grigio
BAM!!!!
Who doesn’t know about fresh and dry pasta
You lost me at oregano. I haven't seen one other linguine with clam sauce recipe that has oregano in it.
OMG Emeril! I made this for my family tonight minus the Italian bacon which I forgot! (which would have made it so much better but put shrimps in instead) and it was a damn hit I tell ya! My hubby never goes for seconds and he did tonight! Thank you so much for sharing your talent! Love you! BAM! 😉🥰
Don’t oil your pasta water !!
You use oil in the pasta water 😮it’s not Italian
https://youtu.be/fprjR9A6c0s
Where have you gone Joe DiMaggio?
Bam your still the best and I miss your show I used to tune in every night god bless