I share all my tips on perfecting your Linguine with Clams or Linguine alle Vongole, including what clams to use and how to prevent that pesky sand from getting onto your plate. You will have trattoria status by following my detailed instructions. :
FULL RECIPE BELOW
Linguine with Clams – Linguine alle Vongole

1/3 cup extra virgin olive oil (80 ml)
4-5 cloves garlic, peeled and finely sliced
¼ tsp. finely minced chile ( or dried flakes)
1 Tbsp. capers(15 ml)
1 1/2 cups dry white wine (375 ml)
Reserved clam stock (125 ml)
grated zest of 1 lemon
juice of ½ lemon - 1 lemon

2.5 lbs clams (preferably small pasta variety), well scrubbed and washed
½ cup freshly chopped parsley(125 ml)
¼ cup fresh chopped chives(60 ml),optional
salt and cracked black pepper to taste

1 lb good quality linguine (450 gm)

Wash clams thoroughly and cover in cold water, while preparing remaining ingredients. Drain and repeat until water runs clear. Do not store clams in the fridge overnight in water. Cover with a wet paper towel.
As an insurance policy against sandy clams ( my pet peeve) I offer this technique. Put your very well washed and scrubbed clams into a deep saute pan. Drizzle with some olive oil and set over medium high heat. Once hot, pour over 1 cup of dry white wine and cover. Simmer until wine boils and clams begin to open, about 3-4minutes ( for Manila clams ). Remove them once they open and transfer onto a platter . Strain clam stock through a paper towel or coffee filter to remove any sand. Set aside .

Rinse the pan, removing any sand. Dry and drizzle with the olive oil and heat over medium setting. Add the garlic and chile and continue to cook over medium low heat, stirring frequently until garlic starts to turn golden(note: garlic will go bitter if cooked beyond this stage ). Deglaze with the remaining ½ cup wine and add the capers, clam stock, lemon zest and juice and bring back to heat. Continue to cook sauce until reduced by 1/3 third. Adjust seasoning .

Meanwhile bring a large pot of water to boil over high heat and season with salt . Cook the linguine until al dente - minus 1 minute (about 7-8 minutes). Using tongs, lift up pasta and add to clam sauce, adding a couple of spoons of the cooking water. Toss over medium heat for a minute and add back the clams and toss for another minute until the pasta absorbs some of the sauce. Add the parsley and chives. Serve immediately.

Note: If clam sauce has cooled by the time pasta is cooked, just bring to a boil before tossing in pasta.
Serves 4

#linguine #clams