Did anyone watch the finale of “Homeland” last night? Crazy right? I’m sort of depressed it has come to an end already. And I’m a little in shock that Christmas is less than a week away! I think because we celebrated so much while Q was here that I’ve sort of lost the excitement that usually comes with Christmas (I’m sure a couple of presents under the tree will change that right around).
Something I am excited about? Sharing this dish with you. An easy favorite that is perfect for a rainy night at home or for a small dinner party.
This is one of those dishes that I always order in Italian restaurants, but have never tried at home. When I saw these fresh clams at the Farmers’ Market yesterday, I couldn’t resist attempting to make it home with my mom. Honestly I was shocked at how easily it all came together. I think this is a great dish to serve while having guests over to dinner because of the easy preparation as well as the beautiful presentation (open, steaming clams over fresh pasta).
Linguine and Clams in a White Wine Sauce
- 1/2 cup extra virgin olive oil
- 8 garlic gloves, minced
- 3 pounds fresh small clams (such as Manila or littleneck clams), scrubbed
- 1/4 cup plus 2 tablespoons chopped fresh Italian parsley
- 1/2 cup dry white wine
- 1 tablespoon lemon juice
- 1 pound linguine
- Heat oil in a heavy large pot over medium-high heat. Add garlic and saute until light brown, about 1 minute. Add clams and 1/4 cup parsley; stir 2 minutes. Add wine; simmer 2 minutes. Add lemon juice. Cover and simmer until clams open, about 6 minutes (discard any clams that do not open.)
- Meanwhile, cook pasta in another large pot of boiling, salted water until tender, but still firm to bite, stirring occasionally. Drain. Add pasta to clam mixture and toss to coat. Season to taste with salt and pepper. Transfer to a large bowl and sprinkle with remaining 2 tablespoons of parsley.
Recipe from The Bon Appetit Cookbook