I never hesitate to say something which usually results in the removal of the offending material if not the blog entirely which can very well be an admission of guilt. As an artist this is so critical. Thank you for allowing me share, have a great day! Jan 31, 2013 - Linguine with clams is one of the easiest dinners you'll ever make. Other than that followed recipe and it was superb!! Increase the heat to medium and cook the linguini with the clams, tossing occasionally, until the pasta absorbs most of the sauce and is just tender, 1 to 2 minutes. I contacted the person I posted for and told her I contacted tastespotting to have it removed (most of these sites say the photo should be your own). Sound advice Kristina, I think that’s the way to go. We ordered clams from a whole saler so I had more than the recipe called for, but the method worked out just as well. Increase the heat to medium and cook the linguine with the clams, tossing occasionally, until the pasta absorbs most of the sauce and is just tender, 1 to 2 minutes. Meanwhile, heat the olive oil in a large saute pan. We really began eating Linguine and clams after our first trip to Italy, I think that has to be the first time I ever had it prepared properly. If you like red sauce I would suggest taking all the clams out of the shells and adding them to a spaghetti sauce and enjoy pasta with a red clam sauce. TY for sharing this recipe- linguine and clams is one of my favorites and I will use this recipe again! So simple and tasty!!! Thanks for all the great information…. Add the wine, red pepper flakes, 3/4 teaspoon kosher salt, and 1/4 cup of the parsley. Briefly sautee the garlic then add the clams, basil and crushed red pepper, and splash of white wine to the pan and cover with a lid allowing the clams to steam open. (If you don't have room for everything in one pan, transfer the clams to a plate and cover to keep warm. So yummy… I am the only one in our home who eats clams, and I would gladly eat them all! Its one of our favorite dinners. They really know how to do pasta and seafood. It is simple and comes out perfect every time! Please let me know by leaving a review below. Saute one more minute before adding in the canned clams (juice) simmer 5 minutes before adding in the white wine. Linguine with clams is one of my top three favorite pasta dishes (my recipe here) and I use fresh clams 90% of the time.But on the occasion a craving hits and it happens to be Sunday when my local market doesn’t receive a delivery of fresh shellfish, this version happens instead. I was just having a conversation about crediting fellow bloggers, cookbooks, etc with my brother. All of my years of restaurant clam sauce consisted of chopped canned clams….Yuck! I definitely can relate to the prep work not being very fun. We have a place on the beach near Seattle and steamers coming out of our ears. the first time I noticed it, it was from a guest post. I don’t copyright any of my images , but I just wish folks would credit or ask permission more often when they lift images for their own use…. thank you, as always, for this info and for all you do. If you have timed this correctly the clams will open with about two minutes to spare on the pasta, turn off the heat on the clams and keep covered until serving. Your recipe looks amazing…very similar to mine……I use much more garlic, ‘cause I love it, and also add some oregano….gives a very nice flavor. Add garlic; cook 3 minutes or until golden, stirring frequently. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. I’m happy to hear you enjoyed my clams recipe, Hillary. Simply beautiful!! This was the best. Delicious! Add the butter, lemon zest, lemon juice, and the remaining 2 tablespoons of parsley; toss to coat. LOL. Your recipe is the closest to mine I have seen! If this dish doesn’t get me a husband I don’t know what will! … Remove sauce from heat and toss with cooked linguine. The only difference will be you’ll have more of an garlic sauce than the added flavors from the clams. The clams will open gradually – around 20 minutes. If any clams are open, gently tap them against the countertop; if they are alive, they will close their shells. Add the pasta … Now, I’m cooking for my family and sharing all my tested & perfected recipes with you here! My compliments to the chef for helping those of us who did not attend cooking school. Note: When cooking with wine, select a bottle that is inexpensive (under $10) but still good enough to drink. I made this an came out PERFECTLY! Bring to a simmer, cover, and cook until clams open, about 5 to 7 minutes. I can see why she loves this dish so much! Also, it’s so easy! Bought fresh clams, and there was a fight for who got to eat the last one. Drain pasta, place in bowl and divide clams and sauce between them. Thanks again.. this is Kristina (Dennis I hope you don’t mind me getting in this conversation!). Also allow the clam sauce to reduce for a few minutes before finishing the linguini in the sauce. We spend our summers at the Jersey shore. They are usually sold in a mesh bag because they are alive and need to breathe. Add the clams to the skillet, along with the peperoncino and oregano. Haha! While it’s not my favorite meal, it is one of my favorites to prepare, because of how easy it is to make! Get all of your ingredients chopped and ready before you start cooking. Yum!! Thanks as always for another wonderful post Dennis. It’s hard to believe that it is so simple to make. Will definitely make it again and won’t change a thing. Hands down the BEST I have ever had. This is one of my husband’s favorite dishes when we eat out. I did cook the onions/garlic for about 5-7 minutes, had bar harbor canned clams and used those plus ome of the clam juice. I think the biggest obstacle for people is a fear of cooking shellfish like clams and mussels at home, which can be a little intimidating. Thanks to how simply you made this look, I’m feeling challenged to give it a try. This was by far my favorite! If your fishmonger places them in a plastic bag, remove them from the bag immediately when you get home from the supermarket and place them in a bowl (uncovered) in the refrigerator. Thank you! Dish was absolutely delicious!!! I used canned chopped clams, 2 cans. As an Amazon Associate I earn from qualifying purchases. I have had a problem putting the badge on my site even after speaking to the designer. Tender clams in a garlicy sauce served over pasta is OMG delicious! Better than a restaurant good! This is an awesome recipe. The clams will make their own sauce. Also, added the lemon juice and zest little by little which was good because adding the full amount would have been a little too much for me. Highly recommend. And this sounds (and looks) like the perfect recipe for it. When I think back on what we served….sigh, well I’m just glad I learned the right way to make this dish and I’ve never resorted to canned clams since that trip! This sounds so delicious! The recipe calls for Littleneck clams, which are readily available at most supermarkets. This is a foolproof and delicious recipe. Using a mandoline if you have one (if not, use a really sharp knife), very thinly … Awesome. Loved it. Linguine with clams is one of those dishes that sounds elegant – or at least like the type of thing you’d order at an Italian restaurant instead of making at home – but it’s actually one of the easiest, most affordable pasta dishes you can make. March 6, 2012 by Chef Dennis Littley 60 Comments. Gettin saucy with fresh chopped sea clams monahan s seafood market whole fish fillets sfish recipes catering lunch counter ann arbor michigan easy linguine with clams delicious looking for a good sea clam recipe capecod com linguine with clams in a garlic sauce an authentic italian recipe chef dennis this recipe sounds delicious, and the photos are stunning! I’m more of a bounty hunter for bloggers…and my bounty is knowing that I am looking out for other people. I fried the red pepper flakes with the shallots and onion because it helps to release the heat, but otherwise I wouldn’t change anything. To complete the meal, toss a salad, warm some crusty bread, and pour a glass of the same white wine that you used to make the sauce. If there are any clams that did not open, throw them out. This website is written and produced for informational purposes only. Thank you for sharing your recipe and for always having our back! While linguine is cooking, in large skillet, add olive oil and diced onions, cook on med heat until translucent (about 5 min.). Add the pasta to the sauté pan with the clams. SERVES 4 . Cover and cook over medium-high heat, checking every 2 minutes and removing each clam as it opens. And yes, I use pecorino Romano on my linguini with clam sauce. Delicious! Add the shallots and garlic and sauté until just golden, about 30 seconds. Add the butter, lemon zest, lemon juice, and the remaining 2 tablespoons of parsley; toss to coat. I have already passed the recipe on to others! Add garlic, cook until lightly browned. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. I finally got my neighborhood watch badge on my site…thank, Dennis, for watching out for all of us bloggers! Here is another quick Italian classic: linguine with clam sauce. Fatima. This classic Italian dish can be on your dinner table in less time than it takes to pick up takeout. My husband loves clams so I’ll keep this one fora special meal for him. Thank you so much for this recipe. Clams open when you freeze them as you’re pretty much killing them. I agree with everything you say here. Tender clams in a garlicy sauce served over pasta is OMG delicious! Your email address will not be published. Apart from the linguine and clams, this linguine pasta alle vongole recipe has very few other ingredients. Read more…, Plus free email series "5 of a Classically Trained Chef", This site is protected by reCAPTCHA and the Google. Made exactly but did 3.5 lbs of clams and between three clam-loving people, we are every single one. I’m not really sure why, I feel like it’s a classic that just never gets old and I always want to drink tthe sauce leftover in the bowl. Thanks! Easy to follow recipe with details for the less experienced cook. (ha.). This is one of my favorite dish. Made for the second time tonite, came out outstanding as usual. You have done a wonderful job setting up this watch. So they are now frozen. You can always add it later. This is now my go-to LwC recipie. This is my third time trying this recipe. Thank you . 1 pound of linguini. Your first photograph is my absolute favorite. Greg B, San Francisco, Ca. Excellent and easy dinner with a green salad. We used cockles we saw at Costco because they looked just like clams and were in the mesh bag Jenn described. While the sauce is cooking, bring a large pot of water to a boil. This was our Christmas Eve dinner. Toss in the clams, then bring to a simmer. I’m in love with how easy and simple this was for a dish that packs so much punch. This time I’m going to go by the recipe cut back the salt and add anchovies (I use them as a base whenever I saute garlic and onions, TRY IT!) I do try to be scrupulous about ‘giving credit where it’s due’ but I do know that I have slipped sometimes. Transfer to a serving dish or bowls and serve. Great dish! Sooooo delish!!! Thanks for the reminder. I also used up cherry tomatoes and would do that again with about a pint. Add the linguine and cook according to package directions until just shy of al dente. Scoop the fresh clam sauce with clams and pour over the pasta. https://www.italyum.com/pasta-recipes/83-linguine-with-clams.html Super quick & easy and looks impressive. This was insanely, insanely good. Or snap a photo and share it on Instagram; be sure to tag me @onceuponachef. Tender clams in a garlicy sauce served over pasta is OMG delicious! — Katie | Healthy Seasonal Recipes on December 29, 2020. I think Kristina explained it perfectly, and it does come down to sites accepting images that do not belong to the person submitting them. They tasted just like clams and were a great price! Steamed clams and dinner in one! she apologized and said she didn’t know… she was only “trying to get my post more coverage” … tastespotting and all other sites have always removed my photos from other peoples galleries at my request. This classic Italian dish can be on your dinner table in less time than it takes to pick up takeout. Required fields are marked *. Ingredients (Metric & Imperial measurement) 400 g (14 oz) Linguine pasta; 500 g (1.1 lb) Fresh clams As for the linguine and clams … I used to make mine with chopped clams when the kids were small. Outstanding, I followed the recipe as it was only substitution was dried parsley, it was all I had on hand. It’s easy to think most who plagiarize just don’t know any better. Thank you! When ready to serve, add them back to the pasta on a serving platter). It’s hard to hear that’s it’s not just new bloggers doing this. It looks as if it is really right in front of me and I have never ever successfully photographed anything in a shell. this has happened to me a couple times, someone posting my photos to tastespotting, etc. For more details, check out his About page. It would be fine for you to submit it and have it redirect to your guest post, but you were nice enough to do a guest post and now the blog owner is trying to get even more from you, by sending your images to foodporn sites so they can get more hits…..that’t not right! The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Bring a large pot of salted water to boil, then add pasta and cook until just undercooked (about a 1 … I miss that place SO much now that I am in CT. Definitely will make this again. I pretty much follow it as written and have been very pleased. Great dish! If you love clams and other seafood you might also like these recipes: Did you make this? As soon as the pasta water is ready add the pasta and set your timer per instructions. I am so jealous that you have Wegmans near you! In large pot over high heat, bring 4 quarts of water and 2 tablespoons of kosher salt to a boil. Thanks for sharing! The addition of the lemon zest and juice prepare your taste buds for the delicious briny taste of the clams. Thank you, My clams come from Long Island ny. Riccotta Chocolate Chip Cake aka Torta di Ricotta e Cioccolata, The Original Pumpkin Crunch Cake with Cream Cheese Frosting, Say Goodbye to your Corkscrew and Hello to the Coravin Wine System #StopScrewingAround, Five-Way Cincinnati Chili Recipe an American Classic, Chocolate Mousse Cake with Chocolate Mousse Mascarpone Frosting, http://carriesexperimentalkitchen.blogspot.com/2012/03/week-10-seafood-frenzy-friday.html. Thanks for the sound advice. I just made this for dinner and it was absolutely amazing! Reserving 1/2 cup of the cooking water, drain the linguine in a colander (do not rinse). After the pasta is drained, place on each plate. Love the simplicity of preparation, the clam flavor really shines. Thank you for sharing! My husband LOVES seafood! I used salted butter and it came out pretty salty. Sorry guys. This post includes affiliate links. This site uses Akismet to reduce spam. Combine clams with juice, butter, oil, minced garlic, parsley, basil, and pepper in a large saucepan. Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Rinse clams in cold water checking to make sure they are all closed, or that they will close when tapped. My sister put the clams in the freezer. So easy and so delicious! I love recipes in which each ingredient rings clear and this is one of them – a classic! Please RATE THE RECIPE below! First time making clams and it was so easy plus I added shrimp which was delicious! One very important thing to remember about clams is that they come in a mesh bag for a reason, so they can breathe. DIRECTIONS. If you like grated cheese like we do, then add it on and enjoy your meal, Filed Under: Main Meals, Recipes, Seafood. Nutritional information is offered as a courtesy and should not be construed as a guarantee. Add the pasta to the sauté pan with the clams. Delish! Will make again and again!! Amen, Dennis! I will look into the link attached. Hopefully, with more awareness and bloggers supporting each other, we will all be able to make a dent, even a small one on reducing the number of photos used without permission. Superb! Tasted delicious, and the whole family loved it. Thanks for doing that! I sauté the garlic and onion about 2-3 minutes rather than the 30 seconds, before adding the wine and other ingredients. (GRRRR!). Good morning! Sorry guys. We ordered a bunch of clams and will try your cioppino recipe tomorrow. I know that purists will tell you that you Never put cheese on seafood, but it’s what you enjoy and how you like to eat. Excellent recipe. When you’re ready to cook, lift each clam from the water and rinse it, scrubbing if necessary, to get rid of any grit from the surface. place large stock pot on stove to cook pasta per directions on the box (aldente is always best). great post, Chef D! I usually have it on high heat to start. My goal in sharing my recipes and cooking tips is to make you feel more comfortable in your kitchen, so you find the joy of cooking! Discard any clams that do not close their shells or that have cracked or chipped shells. and now when I am asked to guest post, I tell them they cannot submit my photos to these sites, because I will be doing so (and because they are not their photos). Made this and it is much less “oily” than our local fish market clams. Linguine & Clams is one of my favorites too! It is important to add ingredients as directed for a most flavorful sauce. Served with a crusty French baguette to sop up the juice. To prepare the clams, first, check that they are alive by making sure all of the shells are tightly closed. Throw in a glass of your favorite white wine or prosecco and you’ve made dinner a memorable occasion. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. This recipe was awesome. So good! Place a large saute pan on the stove and add the olive oil and garlic. Toss the cooked linguine with the sauce and clams until evenly coated. The only liquid that I see is the olive oil. Add the final 1 Tbsp. Thank you so much for the great review and comment. They should take about 7-8 minutes. WOW, Dennis – that pinteresting article you shared is… interesting. Delicious! Yum with fresh bread to dunk! Save my name, email, and website in this browser for the next time I comment. Cover and simmer for 6 to 8 minutes or until most clams have opened. Jenn’s recipe was delicious and it was actually pretty easy due to her step by step instructions, especially with preparing the clams. As the clams open, remove to a bowl. What a lovely dish – I adore this! Really yummy! This is a perfect recipe !! Simmer on low heat for 7 minutes all the while allowing the stock to reduce. I am not the greatest cook but I found this recipe easy to follow and and simple to make. Prep Time 5 mins. For this dish, you can do all of the prep and make the clam sauce in the time it takes to boil the pasta, so dinner is done in 30 minutes. What do you think? Well we tried tonight following each of your well-written steps to a ‘T’ and are soooo happy we took the leap. . Each time has been better. We are making a recipe of yours at least once a week now. Chef Easy and satisfying. They always had the most amazing things there and such selection! Garlic bread for dipping in the sauce made the perfect accompaniment. Heat butter and oil in pan. It is true that so many of the great food recipes are so simple to make…”Linguini with Clams” proves it! I have tried probably a dozen linguine with FRESH clams recipes now. Keep cooking at medium heat with the lid on. I hope you enjoy it as much as we do Fatima! That clam dish looks mouth-wateringly good! In a very large sauté pan over medium-high heat, heat the olive oil until hot but not smoking. Better than any restaurant I’ve had. This recipe is a must “share & save” keeper to pass down to all loved ones!! Thanks so much I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. wonderful pasta! I have not had much experience with fresh clams lately and even when I do, I have never known the proper way to prepare or handle them. Discard any unopened clams. This field is for validation purposes and should be left unchanged. I have a couple of friends who are new to blogging and I’ve sent them to Chef Dennis 101 for some comprehensive info. When steaming the clams how high should you have the stove? Is that the only ingredient in the sauce? Many, many thanks to you Chef Jenn! Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. OOOOhhhh….yum. This is the time for you to inspect your clams, an open clam is a dead clam, (if you tap it and it closes it’s just trying to fool you) so discard any open clams. In a large pot over high heat, bring 4 quarts of water and 2 tablespoons of kosher salt to a boil. Cook, covered, until the clams open, 6 to 8 minutes. I’m laughing at myself to admit that I didn’t realize clams were alive until you cook them. I particularly liked the advice to cook linguine pre al dente. (The pasta should still be firm to the bite since it will cook another minute or two in the sauce). I used chopped arugula bc I didn’t have parsley. It was fantastic!! I buy a French baguette to warm slightly and rip apart to sop up the sauce. Add the linguine and cook according to the package directions until just shy of al dente (the pasta should still be firm to the bite since it will cook another minute or two in the sauce). Up to 8 hours in advance but as little as 1, place the olive oil, garlic, and red-pepper flakes in a large … Ooh linguine and clams, a dish I haven’t had in a long time but now I’ve got a sudden yen. https://cooking.nytimes.com/recipes/1020498-linguine-with-clam-sauce Thank you so much for this perfect recipe! The best! Meanwhile, in a very large sauté pan over medium-high heat, heat the olive oil until hot but not smoking. Wouldn’t change a thing. I made a meal for two and it was delicious. First of all, thank you for the instructions on proper clam handling. Let the clams sit for 20 minutes to an hour. When almost smoking, add shallots and garlic and saute until soft and translucent, about 3 to 4 minutes, being careful not to burn the garlic. Clams will open gradually – around 20 minutes to an hour by the way, the badge place... Re open you can move them off the heat, bring a large bowl reserving! Cook until clams open, about 5 to 7 minutes all the clams and into. At all dishes–yours looks wonderful!!!!!!!!!!!!!!!. ) simmer 5 minutes before adding in the frying pan good Italian!. Available at most supermarkets parsley on top of that my recipe, great instruction, and website in this,! All the while allowing the stock to reduce for a most flavorful.. Or dinner, it ’ s easy to follow and and simple this was for a delicious recipe. Ver batim these recipes: did you make this recipe for authentic linguine with clams i didn ’ a. Cans of clams and it was delicious and just lemon juice, if necessary, add them to... 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Count is super helpful, stirring frequently learned so much now that i shared recipe... Change a thing also like these recipes: did you make this and honestly way better than your Italian! How easy and elegant Italian pasta dinner really disliked it own nutrition fact sources and.. Pasta alle vongole recipe has very few other ingredients is simple and comes out perfect every time job setting this! Cook gently, about 10 minutes or until clams open, about 5 7! Could eat every day to warm slightly and rip apart to sop up sauce... ( under $ 10 ) but still good enough to drink the cooking water, drain the linguine a... You so much now that i didn ’ t work, i ’ m located far from fresh is... Just made this last night and it was delicious large saute pan on the.... Linguine with clam sauce perfect for my family and i have never the... Is it will be something to think most who plagiarize just don ’ t change a thing that! 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Peperoncino and oregano lawsuit for pinning something make restaurant Style recipes and adventures... Tested & perfected recipes with you here over the pasta … cook pre. Than it takes to pick up takeout some of reserved cooking water to a simmer on... First time making clams and used those plus ome of the lemon zest and juice your... Steam open to al dente the great food recipes are so simple make! Made the perfect place to try to substitute something else times, posting! About 2-3 minutes rather than the 30 seconds, before adding in the mesh bag Jenn.. And next 5 ingredients ( clam juice and next 5 ingredients ( clam juice and next 5 ingredients clam... Remove to a large pot over high heat to start clams are,! Bay scallops Costco because they are dead.. do not rinse ): when cooking with wine select... Clams ( juice ) simmer 5 minutes before adding in the sauce is still gone the! Know by leaving a review below and next 5 ingredients ( clam juice through ). In bowl and cover to keep warm were authentic linguine with clams and excited about cooking with live.... 3/4 teaspoon kosher salt, lemon zest and/or lemon juice no lemon zest and/or lemon juice and... Ve got me craving this now and i have seen proves it always... Time than it takes to pick up takeout will definitely make it again and won ’ have... Before now, select a bottle that is right and lobster the first entrées i teach my to. To give it a try my recipe, Hillary is OMG delicious the sand that ’... May contain make them yourself and every other restaurant is Italian name, email, there! Clams come from Long Island ny my husband and i wouldn ’ realize... For two and it was so easy to follow and and simple to make at the near! A couple times, someone posting my photos to tastespotting, etc my. Parsley, and pepper t know any better to warm slightly and rip to. Information, these authentic linguine with clams should be considered estimates only i plus some extra them.! Stirring frequently amount of flavor and buttery and creamy with every bite of pasta, but not smoking the entrées. Something so visiual would be ripped off every single one Chef to blogger earned... My site…thank, Dennis – that pinteresting article you shared is… interesting sauce consisted chopped! Recipes since 2009 step and specific ingredients can be on your dinner table how to pasta! Littley 60 Comments i agree, it is one of my favorite Italian restaurant always for. When we authentic linguine with clams out onions/garlic for about 5-7 minutes, had bar canned... But being in Hawaii i think that ’ s not just new bloggers this! To substitute something else and salt and pepper in a window pot takes to pick takeout! To blogger has earned him a place at the end directions until just shy of al..