How to avoid tough, rubbery clams?

They become rubbery and tough when they are over cooked. The key to tender, perfectly cooked clams is to remove them from the pan as soon as they open, then add them back to the dish right before serving. For the canned variety, since they are already cooked, simply add them right at the end of cooking to avoid them getting tough.

How to store fresh clams?

They can keep in the refrigerator for several days (sometimes up to a week) if you store them properly. Store them in a colander or perforated bowl set over top of another bowl in the refrigerator with ice over top. Do not cover. Drain the water out of the bowl and replace the ice every day for optimal results. If any are open, give them a firm tap - if they close, they are still alive, but if not, it means they are dead. Discard any dead ones before cooking.

What is bronze die cut pasta and why is it better?

Bronze die or bronze cut pasta refers to pasta that has been extruded through a bronze die, as opposed to a teflon coated die that is typically used for mass produced pastas. It's the more traditional way to make pasta in Italy, but the teflon coated dies are now more commonly used because they are less expensive. Bronze die cut pasta is considered better because it has a slightly rougher, more porous texture that sauces can more easily cling to.

Why is there no grated cheese in the recipe?

Italians have a general rule about not combining cheese with seafood because it masks the delicate flavors of the sea. For linguini alle vongole, the salty shellfish and butter give plenty of flavor so cheese really isn't necessary. That said, I don't believe in following strict food rules - if you want to add a little parmesan on top, be my guest.

Should you drain canned clams?

No! The juice in the can is exactly the same as bottled juice. Add it to the simmering liquid along with the juice for best results.

Linguine alle Vongole: Pasta with Clam Sauce

Name: Linguine alle Vongole - Pasta with Clam Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: salt for seasoning the pasta water and the sauce, as needed; 5 cloves of garlic, finely minced; pinch of red chili flakes; 2 tablespoons olive oil; 1/4 cup dry white wine; 20 littleneck clams, purged and scrubbed clean *see note to replace with canned clams; 1 6.5 ounce can chopped clams; 1 cup bottled clam juice; 1/2 lb linguine (bronze die cut if possible); 1 lemon, juiced; 8 tablespoons cold, unsalted butter, cut into cubes; 1/4 cup finely chopped fresh parsley, divided

Linguine alle Vongole - Pasta with Clam Sauce

overhead shot of a bowl of pasta with clam sauce

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This recipe for Linguine Alle Vongole, aka pasta with clam sauce, is an easy and delicious classic Italian seafood dinner that uses mostly pantry ingredients and only takes 30 minutes to make.

Author: Nicole Gaffney (ColeyCooks.com)
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 2 servings
Category: pasta
Method: stovetop
Cuisine: Italian

Ingredients

salt for seasoning the pasta water and the sauce, as needed
5 cloves of garlic, finely minced
pinch of red chili flakes
2 tablespoons olive oil
1/4 cup dry white wine
20 littleneck clams, purged and scrubbed clean *see note to replace with canned clams
1 6.5 ounce can chopped clams
1 cup bottled clam juice
1/2 lb linguine (bronze die cut if possible)
1 lemon, juiced
8 tablespoons cold, unsalted butter, cut into cubes
1/4 cup finely chopped fresh parsley, divided

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Instructions

Bring a large pot of water up to a boil and season with a generous pinch of salt.
In a medium saucepan, sauté the garlic and chili flakes in olive oil for about 2 minutes.
Add the wine, then the clams, cover and cook until they just start to open, about 5 minutes.
Use a slotted spoon or tongs to remove the clams to a bowl, then cover and set aside somewhere to keep warm.
Drain the liquid from the canned clams and add that to the pan along with the bottled clam juice. Simmer over medium high heat until the liquid is reduced by roughly two thirds, about 5 minutes.
While the sauce is reducing, drop the linguini into the boiling water, stir, and cook until al dente as per package directions, about 8-10 minutes.
When the pasta is 2-3 minutes away from being done, reduce the heat of the pan to low, then add the canned clams and lemon juice.
Add the butter a few pieces at a time, while stirring, until fully incorporated. Taste for seasoning, and add more salt only if needed, then stir in half of the chopped parsley.
Drain the pasta and add it to the pot, then toss around for a few minutes to allow it to absorb all the flavors.
Transfer to serving bowls and arrange the reserved clams around the outside. Sprinkle with the remaining chopped parsley and serve immediately.

Notes

*If fresh clams are not available to you, simply replace them with an additional can of clams and proceed with the recipe, ignoring any prompts for the fresh clams.
Use more or less garlic to taste - I love to use a lot, but adjust it to your liking.
It's important to salt the pasta water but avoid adding too much or it can result in an overly salty dish because clams tend to be very salty. A few big pinches will do.
All brands of pasta cook up a little differently, so always reference the package directions before cooking.
It's important to use cold, unsalted butter to avoid the sauce separating or becoming overly salty.

Nutrition

Serving Size:
Calories: 1266
Sugar: 7.9 g
Sodium: 1100.4 mg
Fat: 64.7 g
Carbohydrates: 112.5 g
Protein: 52.4 g
Cholesterol: 195.2 mg

Find it online: https://coleycooks.com/linguini-alla-vongole-aka-pasta-with-clams-video/