Chopped Clam and Linguine in Wine Sauce

This quick and easy Chopped Clam and Linguine in Wine Sauce is a 20-minute meal. The sauce is flavored with white wine, clam juice, and butter. Keep this in mind the next time dinner needs to get on the table quickly.

I used to eat whole belly clams when I was young. One of my parents’ friends had a huge backyard clambake every summer, and every year we would attend. I wholeheartedly participated in the consumption of freshly steamed clams dipped in hot melted butter. The little bivalves were tender, buttery, and tasted like the sea. Those were the good old days when I was oblivious to the world of biology.

Enter freshman year of high school.

I discovered that I loved science when I took Biology. There was so much to learn: cell division, microorganisms, plant life cycle, animal classification, cell structure, anatomy,  DNA, RNA, the circulatory system…the whole shebang.  I was fascinated. I was intrigued. I was mesmerized.

My newfound love of science was not without its pitfalls. Along with it came the development of my germaphobic tendencies. It started with more frequent hand washing and avoidance of doorknobs. Throughout the years, it blossomed into other Howie Mandel-esque inclinations, which I will not bore you with today.

Freshman year was also the beginning of the end of my whole clam and mussel-eating days. Up to that point, I never gave a thought to what I was eating when I ate a whole clam. The reality of it grossed me out. I’ll stop there and spare you the details.

I will, however, eat them in their non-whole-bodied forms. Fried clam strips, clam cakes, and stuffed quahogs are still on my list of loves.  As long as there is no “belly” involved, it is okay. I also enjoy pasta with clam sauce, which brings us to today’s feature.

The recipe starts with a quick sauté of olive oil, shallot, garlic, red pepper flakes, and anchovy paste. I like to use anchovies in the base of my seafood recipes, as it adds a depth of flavor. The white wine sauce in this linguine pasta dish contains not only wine, but also clam juice, butter, and a squeeze of lemon juice. 

I tested this recipe with both frozen uncooked clams and canned clams. To be honest, I prefer the canned ones. If you prefer fresh, make sure you rinse the clams off prior to adding them to the sauce, and be sure to cook them a couple of minutes longer.  Even though the ones I used indicated that they were washed, I found they can be gritty. I don’t have that problem with chopped clams from a can.

To sum up, this Chopped Clam and Linguine in Wine Sauce is a quick and simple meal that is great for a weeknight dinner when you have little time. It’s a light and healthy dish you can feel good about. Use high-fiber pasta or veggie pasta to bump up the nutrition. Enjoy!

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)

• Large skillet—this is a 12-inch stainless steel skillet and comes with a lid.
• Kitchen tongs—for incorporating the pasta into the sauce. These have silicone tips and are great for nonstick surfaces.
• Teak spatula—This has high moisture resistance and is great for non-stick surfaces.

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Chopped Clam and Linguine in Wine Sauce

Author: Thao | In Good Flavor Cooking Method:Stovetop Cooked Cuisine:American Courses:Main Dish Recipe Keys: C Carbohydrate P Pescatarian 3 30-Minute Meals

Difficulty:BeginnerPrep time: 8 minutesCook time: 12 minutesTotal time: 20 minutesServings:4 Servings

Description

This quick and easy Chopped Clam and Linguine in Wine Sauce is a 20-minute meal. The sauce is flavored with white wine, clam juice, and butter. Keep this in mind the next time dinner needs to get on the table quickly.

Ingredients

• 25 grape tomatoes
• 8 oz. uncooked linguine
• 2 tbsp. extra virgin olive oil
• 3 tbsp. chopped shallot
• 2 tbsp. minced garlic
• 1 tsp. red pepper flakes
• 1 rounded tsp. anchovy paste or 2 anchovy fillets
• 1 cup white wine
• 3 (6.5 oz.) cans chopped clams, drained with 3/4 cup juice reserved or
• 1 lb. tub of fresh clams (rinsed, optional) + 3/4 cup bottled clam juice  
• 1 tsp. salt
• 1/2 tsp. black pepper
• 2 tbsp. fresh lemon juice
• 3 tbsp. butter, cut into 3 chunks
• 1 tbsp. chopped parsley

Instructions

1. Cook linguine in generously salted boiling water according to package directions until al dente.
2. Burst tomatoes slightly open by lightly smashing them with an unopened can of clams. Set tomatoes aside
3. While linguine cooks, make sauce: Preheat a 12-inch skillet on medium heat. Add oil. Add shallot, garlic, red pepper flakes, and anchovy paste. Cook, stirring occasionally for 1-2 minutes, until the shallot is translucent. Stir in wine. Allow to boil for 30 seconds. Add clam juice, salt, black pepper, and tomatoes. Allow to come to a boil. Cover and reduce heat.
4. If using chopped canned clams, add them after the tomatoes have simmered for 4 minutes. Simmer clams covered for one minute.
5. If using fresh whole and shelled clams, add them after the tomatoes have simmered for 3 minutes. Simmer clams covered for 2-3 minutes.
6. Add lemon juice, then butter, stirring to incorporate. Add cooked linguine to the sauce. Stir to combine. Adjust seasoning and lemon juice to taste. Serve with a garnish of chopped parsley.  Makes 2 to 4 servings.

Keywords:Clams and Linguine, weeknight dinner, Light and Healthy

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