Linguine with Clams

Madeleine and I have been going to the beach every chance we get (which is usually several times a week). The beach has always been my happy place and it seems she feels the exact same way. This year in particular, it’s been easier to occupy M on the sand—she happily plays with sand toys and buckets of water while I sit and watch (which is such a change from previous years when she’d just try to crawl…and later run… away from me the whole time!). She LOVES the ocean more than anything and gleefully splashes in the surf and floats over the waves with her hand firmly tucked into mine. These beach days are my favorite kind of days to spend with her, and we both come home exhausted, ready for naps! And because I never want beach days to end, I’ve been cooking as much seafood as possible for dinner—which always feels like we’re bringing the ocean vibes home with us.

My recipe for Linguine with Clams is really easy to make and comes together quickly. Don’t be intimidated by the thought of cleaning or cooking clams—it’s super simple! They basically soak in a water bath right before cooking and then steam for just a few minutes. Plus, the spiciness of the garlic in this dish marries perfectly with the brininess of the clams, and a little squeeze of lemon right before serving brightens the whole thing. If I were drinking (but hi, I’m seven months pregnant, so I’m not), I’d serve this meal with a crisp white wine, which would make any old weeknight feel like a vacation at the beach.

X

Linguine with Clams

Recipe by Sea Salt and Honey

• Serves: 4-6

• Prep Time: 20 minutes

• Cook Time: 12-15 minutes

Ingredients:

• 1 lb. linguine

• 2 lbs. littleneck clams (about 24 clams)

• 6 tbsp. butter

• 8 cloves garlic, minced

• 1 large shallot, chopped

• 1/2 tsp. crushed red pepper

• 1 cup white wine

• 1 - 1 1/2 cups starchy pasta water

• 1/2 cup parsley, chopped

• 1/2 tsp. salt

• 1 lemon, quartered

How to clean clams:

Soak fresh clams in a large bowl of cold water for about 20 minutes—this allows the clams to expel any gritty sand. Discard any clams that have cracked shells, or any that do not close within a minute or two of gently tapping them. Remove clams from the water bath and scrub the shells with a brush (I use an old bottle brush to do this!). Now they’re ready to cook!

Directions:

Bring water to a boil, add a generous amount of salt, then cook linguine according to package instructions. Reserve starchy pasta water.

Meanwhile, melt 4 tbsp butter in a deep pot over medium heat. Add shallot and cook until softened, about 2 minutes. Add garlic and cook just until golden, about 1 minute. Add crushed red pepper and cook another minute. Immediately add white wine and bring to a boil. Add clams and cover the pot, allowing clams to steam 5-7 minutes.

Remove clams from the pot, discarding any that have not opened. Add cooked linguine, 1 cup pasta water, 2 tbsp butter, 1/2 of the parsley, 1/2 tsp salt, and swirl to combine. Add clams back to pot (I like to take 1/3 of the clams out of the shells and chop them up first), then pour everything into a large serving bowl. Top with remaining parsley, black pepper, and fresh lemon juice. Serve with crusty bread!