LINGUINI AND CLAMS for NYE?!
So good with or without the Clams :)!
Linguini and Clams (Vongole)
Happy Almost New Year, everyone! A hearty thank you to all for your support this past year. I’m so pleased to see you enjoying all of the tips and tricks over the year. The goal here is to inspire you and help you find your way into the kitchen, whether through new recipes or simply the act of cooking itself.
Linguini and Clams, or Vongole, is one of my all-time favorite dishes to make. I have a genuine fondness for this dish, and I think you will too. Maybe it’s the extra love involved in finding and cleaning the clams, or perhaps it’s that winey, briny, garlicky sauce that always pleases a crowd. You might even recall Tony Soprano’s fondness for them—this dish has truly earned its place as a classic.
This recipe has been tested and tasted by some of my dearest friends and family, and I wholeheartedly recommend it. And if clams aren’t your thing, rest assured that this tomato, shallot, garlic, and white balsamic sauce is incredible when paired with linguini all on its own.
Now, speaking of clams, I grew up eating at places that used canned versions, and I turned out just fine. However, this recipe is made with fresh littleneck clams. When I was in the Midwest, they were always easy to find—try your local Whole Foods or a nearby fishmonger if accessible. If you can’t find littlenecks, cherry clams or Manila clams will work just as well. I used two pounds in this recipe, which was plenty for four people. This sauce is also delicious if you decide to omit the pasta and serve it with toasted sourdough rubbed with garlic.
Cleaning Clams
It’s crucial to ensure you don’t end up with a briny AND sandy sauce. Cleaning clams properly is an essential part of this process. I start by rinsing them under cold water while gently scrubbing their outer shells with a green scour pad to remove any stubborn sand.
Check for Life: Lightly knock near the opening of each clam with an edge. They should remain closed or close immediately. If they don’t, toss it away. Purchase your clams 1-2 days before using them. Keep them in your refrigerator in a bowl uncovered until you are ready to clean and use.
Examine the Shell: If there are any large cracks in the shell exposing the clam, that one needs to go too.
Scrub the Shell: Use your scour pad to gently rub the shell and remove any remaining sand.
Soak in Cold Water and SALTED water: Place the cleaned clams in a container large enough for them to be submerged in water and refrigerate for about 1 to 2 hours. I add 2 tbls of salt - about 1 tbls of salt per pound! I learned this technique from one of my favorite chefs, Grace Bush-Vineberg, and it has completely changed my clam-cleaning game.
We are going step - by - step to make the yummiest end-of-the-year clams ! After they are cleaned, the rest is easy. Here we go!
RECIPE