Creamy Clams & Linguine
Creamy Clams & Linguine. You already know every Saturday is for Clam Daddy’s clams and pasta !! So yesterday we made a creamy clams and linguine that was extra decadent summery and delicious. Simple but so addicting !!
I think you guys already know by now that Saturday mornings at the beach are for trips to the farmers market. We always get alllll the fresh fish and of course clams to make clams and pasta. But since we make it every weekend, this week we are changing things up. We’re turning the classic recipe into a creamy one…and I mean cream makes everything better, am I right?!
The clams at the farmers market are so fresh so we know that the pasta will never disappoint. And this creamy sauce is addicting. There’s lots of parsley and basil making it super herby. There’s garlic and cream and some canned clams with the clam juice in there too. But the fresh clams are of course what make this dish so delicious !!
This weekend has been another beautiful one. And today finally isn’t as hot as it usually is, so it’s the perfect weather for a creamy, decadent, summery, and delicious clam pasta. Make sure you guys try our classic clams and pasta recipe, but also make sure you try this one !!
Ingredients
1/3 cup olive oil
2 garlic cloves; chopped
1/2 teaspoon red pepper flakes
4 (6.5 ounce) cans chopped clams in their juice
1/2 cup chopped fresh basil
1/2 cup chopped fresh parsley
50 littleneck clams
1 cup heavy cream
1 1/2 pounds linguine
Directions
In a large skillet, heat the olive oil. Add the garlic cloves. When the garlic sizzles, add the red pepper flakes, chopped clams, basil, and parsley. Stir to combine. Cook for 2 - 3 minutes.
Add the fresh clams and cover. Cook until the clams have opened. Add the heavy cream. Let cook for another 3 - 4 minutes. Stir to combine.
Cook the pasta. Drain and add the pasta to the sauce. Serve topped with additional red pepper flakes.
