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Clam Pasta

Seafood pastas seem like the most intimidating and fancy dishes to make but they really are the simplest. Another date night favorite of mine.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Servings: 4

Ingredients

  • 1 lb linguine
  • 2 tablespoons unsalted butter
  • 1/2 cup olive oil
  • 6 cloves garlic, minced
  • 1/2 cup white wine
  • 2 lbs littleneck clams
  • 2 tablespoons fresh Italian parsley, chopped
  • kosher salt
  • black pepper, freshly ground
  • 1/3 cup heavy cream
  • parmesan cheese, (optional, for topping)

Instructions

  • Fill a 9 x 13 inch baking dish with cold water. Let the clams sit in the water for 20 minutes. This releases the sand from them.
  • Meanwhile, cook the pasta according to package instructions in a pot of salted water. Drain the pasta and set aside.
  • Scrub the clams to remove any remaining sand. If there are any clams that have opened their mouths, tap them gently. If they don't close up, throw them away.
  • In a large saute pan or pot, heat the butter and olive oil on medium-medium-low heat. Add the garlic and saute for 1 minute. Pour in the wine and simmer for 2 minutes. Add the clams and cover with parsley. Cover with lid. Simmer for 5 minutes or until the clams have opened their mouths. Sprinkle salt and freshly ground pepper over the clams. Remove any open clams from the pan and set aside. Keep checking every minute for more opened clams. Discard any clams that haven't opened after 8 minutes.
  • Turn off heat and add the heavy cream. Add the pasta and toss to combine with sauce. Place pasta on plate with clams on top. Sprinkle remaining parsley and parmesan cheese.