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linguine and clams in pot

Easy Linguine with Clams

Traditionally made with fresh clams, this version uses canned ones.  Anchovies are key for adding more fresh ocean flavor to the sauce. 

Course Main Course
Cuisine Italian
Keyword canned clam recipe, easy pasta recipes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • 1 lb linguine pasta gluten free
  • 1/4 c olive oil
  • 1 Tb minced garlic
  • 4 ea salted anchovy fillets
  • 2 cans clams 6.5 oz each
  • 1 ea lemon, cut into wedges for juice
  • 1/4 c chopped parsley
  • 1 bottle white wine of your choice to drink

Instructions

  1. Cook linguine according to package directions.  Don't forget to generously salt the water.  Reserve 1 cup of the cooking water before draining linguine into a colander.   

  2. Return cooking pot to burner.  Set on medium high heat.  Add olive oil to the pan.  Add chopped garlic and anchovy fillets.   Stir over medium heat for 1-2 minutes and watch the anchovies melt in.  Try not to brown the garlic.  (It changes the taste of the garlic). 

  3. Add the canned clams to the sauce.  It should bubble and cook for about 2 minutes more.  Squeeze the lemon wedges into the sauce.  Avoid seeds. 

  4. Add the cooked linguine back to the pot.  Sprinkle over the chopped parsley.  Stir until the pasta is heated through about 2-3 minutes.  If the pasta gets dry or hard to stir, gradually add some of the reserved cooking water to loosen. 

  5. Add salt to taste if needed.  However, the salted anchovies and seasoned pasta water should be enough salt for the dish. 

  6. Serve in the pot on the table and twist a tongful onto a plate.  Twirl with a fork and into your mouth.  Swirl with a swig of white wine.  Let the love begin.  

Recipe Notes

  1. Gluten free pasta tends to be gummy and overcooks quickly.  Cook according to package directions, and not a minute longer. 
  2. A nonstick pan is helpful, but a regular stainless steel pan works too.  The pasta will not stick if you keep it moving. 
  3. Fresh parsley is really key to keeping this dish fresh. However, you could use dried, if you really don't have any. 
  4. This recipe uses 1 lb of pasta.  That is enough for 2 very hungry people or 4 people in smaller servings.  
  5. Cut the recipe in half, if you don't want so much pasta. 

Dish count = cutting board, knife, cooking pot, colander, spatula