Recently, I decided I need some more pasta in my life. HAHA. I felt like I was depriving myself of one of my favorite things in life. My mom is Italian and it’s just something I can’t live without… so I have to find a balance of eating it a little more to keep me happy! Yes, I live a very clean, grain-free life, but in this Linguine with Clams I used Brown Rice Pasta to keep it gluten-free.
One of my favorite pasta dishes is linguine with clams. It’s so fresh and flavorful and I just love the clam sauce so so much. Plus, with the fresh steamed clams served right over the top, it’s just a gorgeous dish to serve when you have guests over!
If you and your family might be doing the Feast of the Seven Fishes (an Italian-American celebration of Christmas Eve with meals of fish and other seafood), this Linguine with Clams is a great, and simple addition to the menu! YUM.
- 12 oz. dried linguine
- salt, to taste
- 2 tbsp. extra virgin olive oil
- 1 stick of butter (preferably grass fed)
- 6 cloves garlic, chopped finely
- 1/2 tsp. crushed red pepper flakes (optional for spicy)
- 12 oz can chopped clams (do not drain)
- 1/2 cup white wine
- 1/4 tsp. dried oregano
- kosher salt, to taste
- black pepper, to taste
- 2 lbs. little neck clams, debearded and scrubbed
- Fresh chopped flat-leaf parsley, for garnish
- freshly grated parmesan cheese, for serving
- Bring a large pot of water to boil for cooking the pasta.
- Meanwhile, Heat a large skillet over medium-heat. Add olive oil and butter, let melt.
- Add crushed red pepper and garlic and saute for about 1-2 minutes, but being very careful not to burn the garlic.
- Add the white wine and chopped clams, oregano, and stir to combine. Season with salt and pepper, to taste.
- Add your clams (*see note below regarding cleaning*) to the skillet and toss to coat. Cover and cook for about 1 minute, or until clams begin to open up.
- Cook the pasta according to package instructions, drain, and toss pasta in the skillet with the clam sauce.
- Garnish with freshly chopped parsley.
- Serve with grated parmesan on top, and enjoy!
- *be sure to de-sand your clams. I usually just soak mine in cool water for about 10 minutes until sand is removed, drain and rinse.