Clams & Linguine
Clams & Linguine. It’s just not summer until you’ve had clams and linguine at the beach. This is one of our all time favorite dishes served with crispy bread for dunking in all that white wine sauce and paired with a white wine for sipping. One of those summer dishes that never gets old. Happy Saturday guys !!
Today’s weather is not the greatest…sadly because there are very limited summer Saturday’s left and you know how I feel about my summer Saturday’s !! But that’s ok because we still made the best of it and did lots of cooking. And we are having this very decadent summer dinner !!
In the morning my mom and I went to the farmers market to pick up all our favorites. We got clams to make this pasta and we got extra to throw on the grill for appetizers. We also picked up some fluke, mahi mahi, scallops, and shrimp. A seafood dinner for Saturday is always a must when we’re at the beach. When we got home I made mango salsa to pair with the fish and then I of course made margs. Because what’s a Saturday night without margs?!
Later I am having my friend over for this decked out summer spread and then we are going to go to the bars. I love my summer Saturday’s even the ones that aren’t as great of weather. I have seriously just been having the best summer and I am totally savoring every minute of it.
Now time to get ready and get excited about eating this pasta dish. Clams & linguine is definitely one of our favorite summer dishes. We have been making it pretty much every weekend on repeat. And I am definitely not complaining about it !! We have had guests the past couple weekends as well and let’s just say this one is ALWAYS a crowd pleaser !! Cheers to summer Saturday's !!
Ingredients
1/2 cup olive oil
2 garlic cloves; chopped
1/4 cup chopped flat leaf parsley
1 + 1/4 cup dry white wine
1/2 teaspoon red pepper flakes
50 - 75 little neck clams
1/4 cup butter
1 pound linguine
Directions:
Soak the clams in several changes of cold water until the sand has been removed.
In a large skillet over medium-high heat, add the olive oil, garlic, parsley, wine, and red pepper flakes. Bring to a boil and cook for 10 - 15 minutes until sauce is reduced and flavorful. Add the clams and cover the pot. Cook until clams have opened. Add the butter, stirring occasionally until melted.
Cook the pasta and drain. Add the pasta to a serving bowl. Add the clams and the sauce. Toss well to combine (if you need more sauce to coat the pasta, add 1 - 2 cans of chopped clams with the juice).
