Linguine and Clams | Canned Clams and White Sauce | Italian Family Recipe

This is an authentic Italian Linguine and Clams recipe that’s been passed down through the generations. No need to use shelled clams, canned clams is the winner in this dish! It’s a perfect dinner for any night of the week because it only takes 20 minutes to put together. This is simple Italian; easy to make and requires few ingredients!

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❓ Eat Color with Claudia Cooking channel is about cooking healthy and colorful meals! I'll also show you how to cook authentic Italian dishes, make things from scratch and adjust ingredients to keep dishes low in preservatives!

Ingredients:

8 ounces linguine
1 10 ounce can baby clams or 2 6-ounce cans of minced clams
3 garlic cloves, sliced
¼ cup chopped fresh flat leaf parsley
Extra virgin olive oil
Salt and pepper to taste

Recipe:

Separate the clams from the clam juice and reserve both.

Bring a large pot of water to boiling.

In a separate medium size skillet, warm the skillet on medium – medium high for 3 minutes.

Add in enough olive oil to cover the bottom of the pan.

Drop in the sliced garlic and saute until golden. Be sure to not burn the garlic!

As soon as the garlic is done, add in the clam juice. Bring to a boil, then lower the heat to simmer.

Once pot of water boils, add 2 tablespoons of salt.

Add in the linguine. Stir for one minute to keep pasta from sticking. Then, allow the pasta to cook in the boiling water for 8-9 minutes.

When the linguine has been cooking for 7 minutes, raise the temperature on the clam juice and add in 1 to 2 ladles of pasta water. Stir and then add in the clams. Stir again.

Let clams simmer in the sauce for 2 minutes and then transfer the pasta from the boiling water to the clam sauce.

Stir quickly so the clam sauce thickens. Add more pasta water if the clam sauce is not juicy.

Once the pasta is cooked to al dente, remove the pasta and clam sauce from the heat.

Add in chopped parsley and mix until blended.

Serve and Enjoy!

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