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+ servings

Linguine with Mussels and Clams

Prep Time30 mins
Time to soak mussels and clams30 mins
Total Time1 hr
Course: Main Course
Cuisine: Italian, Mediterranean
Keyword: clams, Mussels, Pasta
Servings: 4 people
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