There’s something truly special about a simple yet elegant seafood pasta dish. Clams with linguine is a coastal classic, packed with briny goodness and the perfect balance of garlic, wine, and fresh herbs. It’s quick to make, bursting with flavor, and perfect for a cozy dinner or a gathering with friends.
Katie Hinton, of Bellingham Pasta Co., dishes up a mouthwatering clam linguine featuring food found locally at Bellingham Pasta Co., Taylor Shellfish and the Lummi Seafood Market.
• Olive oil
• 3 shallots, chopped
• Salt and pepper to taste
• 2 cloves garlic, sliced
• 1.5-2 pounds of small clams, cleaned and rinsed (discard any open ones)
• 1 cup white wine
• Juice of 1 lemon
• Pinch or more of red chili flakes to taste
• 1 bunch Italian parsley, chopped
• Linguine
• Pasta water
Bring a large pot of well-salted water to a boil.
In a large saucepan, heat a good drizzle of olive oil over medium heat. Add chopped shallots and season with salt and pepper. Sauté until tender.
Stir in sliced garlic and cook for another minute until fragrant. Add your cleaned clams to the pan.
Increase the heat, cover and cook for 3-5 minutes, just until the clams begin to open.
Drop your linguine into the boiling water and cook for about 3 minutes or until al dente.
Using a slotted spoon, transfer the opened clams to a bowl and set aside.
Add white wine into the saucepan and simmer for one minute.
Add lemon juice, red chili flakes and chopped parsley.
Using tongs, transfer the cooked pasta directly into the sauce pan, tossing everything together on a low simmer to absorb the flavors.
Return the clams and their juices to the pan and turn off the heat.
Take a few ladles of hot pasta water and swirl it around your serving bowl or platter to warm it up.
Drain the water, then add the linguine, clams and sauce to the dish.
Sprinkle with extra parsley for a fresh, bright finish.
Serve family-style and enjoy with crusty bread and a glass of white wine.
If any clams remain closed after cooking, discard them.
The cooking video for Katie Hinton’s clam linguine recipe for Bellingham SeaFeast Keep It Simple Seafood (KISS) cooking demonstration can be viewed at bit.ly/4hZchRj. KISS is a seafood cooking workshop in partnership with Bellingham SeaFeast and Bellingham Dockside Market.
