Here's a classic linguine and clam sauce recipe that you'll want to make again and again. The combination of the creamy sauce, the salty clams, and the soft pasta packs a lot of wow factor.
Pasta 6 20 minutes 25 minutes 800
Linguine with Clam Sauce- A Seafood Favorite
If you are using canned clam sauce with this recipe, add some extra clam broth to give the sauce a stronger clam taste.
Spice it up a bit by adding bits of chopped cooked bacon, chopped onion, and minced garlic.
Your clam linguine will be just as delicious, and even faster to make!
Spaghetti noodles are thin and round, whereas linguine noodles are flat.
Linguine is better for recipes that have thinner sauces because the shape of the noodle makes it easier for each bite to be coated in tasty goodness!
The word linguine in Italian literally means 'little tongue'. It's one of the only types of Italian pasta whose name describes its shape. It comes in whole wheat and white flour versions.
You can also use vermouth or vegetable stock for linguine with clams. Other alternatives are white grape juice (a bit sweeter) and apple cider vinegar (very tart), so if using either of these, you may want to eliminate the lemon juice.
Yes, you can. To thaw frozen, whole clams, put them under cool running water, and then use them immediately. You can add them to this recipe and cook for 6-8 min. You'll know the clams are done when they open.
Yes, and there's no need to thaw it first. Just increase the cooking time by 50%. For this recipe, once you add your frozen seafood mix to the wok along with the seasonings, let everything simmer for twice the amount of time: 10 min rather than 5.
Never defrost frozen seafood at room temperature. It's best to plan ahead and defrost your seafood in the refrigerator the night before making your recipe.
To thicken your sauce, simply add a tbsp cornstarch into a small amount of the liquid and whisk well before adding it back to your linguine with clams.
If you want to make your own clam sauce to have on hand, simply follow steps 2 to 6 in the "Directions" section, without adding any mushrooms.
You can then let your sauce cool and freeze it in airtight containers to have on hand at a minute's notice.
Yes, you can. In fact, you can get away with using half the amount of oil and butter, if you wish.
The best wine to use for recipes is a wine that you would drink yourself. Cooking wine tends to be more acidic, higher in salt, and with additional additives that don't do you or your guests any favors.
Absolutely. Not only can you use gluten-free pasta, but you can use spiralized zucchini. If you do use zucchini, just know that there is no need to boil it: you skip Step 1 in the above "Directions" and add the spiralized zucchini to your mixture for a few minutes. The zucchini noodles will soften nicely as they heat up.
You can use any noodles that you enjoy: ramen noodles work well too.
Leftovers will be ok in the refrigerator for 3-4 days. If you want to freeze them, freeze everything mixed in with the pasta in airtight containers, for up to 3 months.
If you are looking for a quick and delicious meal, this is the perfect recipe. Don't be afraid to add your own twists to it according to your likes, this is a very universal recipe and is bound to turn out great!
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