Linguine with Mussels and Clams
Servings: 4 people
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Ingredients
- Kosher salt
- 1 pound linguine
- 3 TBS extra-virgin olive oil plus more for drizzling
- 1/2 cup red onion chopped
- 2 cloves garlic coarsely chopped
- 1 cup dry white wine (e.g. Sauvignon Blanc or Pinot Grigio)
- Littleneck clams - about 6 per person soaked and cleaned
- Mussels - about 6 per person soaked and cleaned
- 3 TBS fresh flat-leaf parsley finely chopped, plus more for garnish
- 2 TBS unsalted butter
Instructions
- In large pot over high heat, bring 4 quarts of water and 3 tablespoons of kosher salt to a boil
- Add the linguine and cook according to the package directions until just shy of al dente
- While water is heating/pasta is cooking, heat a very large sauté pan over medium-high heat
- Add the olive oil until hot but not smoking.
- Add the garlic and onions and sauté until just golden, about 30 seconds.
- Add mussels and clams directly to the pan with the garlic and onions
- Immediately add the wine, 1 teaspoon kosher salt, andparsley;
- Bring to a boil, reduce the heat to a simmer and cover.
- Cook, covered, until the clams open, 6 to 8 minutes. Discard any unopened mussels or clams.
- Using a glass measureing cup, take for the pasta pot a 1/2 cup of the cooking water and set aside
- Drain the linguine using a colander
- Add the pasta to the sauté pan with the clams along with about half of the reserved pasta water
- If necessary, increase the heat so the liquids in the pan simmer.
- Toss the pasta and shellfish to fully coat the pasta with the sauce you are creating.
- Some of the liquid will be absorbed into the pasta to finish the cooking process.
- The rest of the sauce will thicken slightly and coat the linguine, about two to three minutes.
- If you think it is cooking too fast and drying out, add some more of the reserved pasta water.
- Remove the pan from the heat.
- Add another swirl of extra virgin olive oil (or a tablespoon of butter) to finish the sauce.
- Give the sauce a quick taste, and add some kosher salt or fresh ground black pepper to taste.
- If you’d like, you can also add some lemon juice at this point.
- Divide the pasta, clams and mussels among your plates.
- Top with the remaining parsley for garnish and serve