Recipe of the week: Linguine and clams

A classic Italian American staple, linguine and clams is always a crowd pleaser, offering a lighter take on the traditionally heavier Italian meals. Satisfying cravings without sacrificing flavor with a delectable white sauce that perfectly complements the clams, this linguine and clams recipe is bursting with fresh and authentic Italian flavors that are sure to delight. This traditional dish is easy for the at-home chef to recreate featuring just a handful of simple steps that can be easily followed for a delectable meal.

Linguine and clams

In addition to fresh clams, the recipe calls for mostly simple ingredients, many of which are pantry staples, such as extra virgin olive oil, chili flakes, parsley, oregano, fresh garlic, and natural juices. For optimal results, use fresh ingredients, top-quality products and don’t drain the pasta, just throw it in the pan with the sauce. Originated as a family recipe, this delicious dish never goes out of style.

Ingredients

25 little neck clams (washed under water)
4 tablespoon extra virgin olive oil
4 large garlic cloves smashed
1 pinch Tutto Calabria red pepper flakes
1 pinch Tutto Calabria dried oregano
2 teaspoons coarse Italian parsley
¼ cup dry white pinot grigio wine
5 ounces Gentile linguine

Directions

In a medium sized sauté pan, heat oil with the smashed garlic and red pepper flakes. Cook ingredients until the garlic is golden brown in color but not burnt. Add the 25 little neck clams along with the coarse chopped parsley and oregano. Add in the wine and cover the pan. When it begins to bubble, put on medium heat for 5-6 minutes, shake the pan with the lid on. At this point, the shell of the clam should open. If not, disregard the clams with an unopened shell.

Meanwhile, in salted boiling water cook the linguine until al dente (firm). When done remove from the water and toss the macaroni in with the little neck clams and natural clam sauce.

Finally, plate into a bowl and garnish with a touch of extra virgin olive oil, red pepper flakes and fresh parsley.

Thank you to Steve Martorano from Cafe Martorano for the recipe.

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