Linguine with Clams
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PT10M
PT18M
Prep Time
10 minsCook Time
18-19 minsFree Time
to plan a beachside picnic
Our Founder Steph Chen raves about this recipe — she was shell shocked that it worked so well! Not only does her version save time by cooking the pasta in the microwave, but it also allows you to keep all the delicious clam liqueur that often gets boiled off on the stove. Plus, with the added benefit of fewer dishes to clean, you'll have more time to enjoy your meal (and maybe even crack open a cold one with the clams).
All of Anyday’s recipes are tested (and retested!) in many different microwaves and home kitchens to make sure they work — and work well.
What You’ll Need
What You’ll Need
The Medium Deep Dish
The best dish for 1-2 portions of grains, veggies, mac and cheese, ramen, and more.
The Anyhand Mitts
Handle hot Anyday dishes with care with these microwave mitts that double as trivets!
Ingredients
- 6 oz linguini pasta
- 1½ cups water
- ½ teaspoon salt
- ¾ lbs fresh clams
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- ¼ teaspoon red pepper flakes
- ½ cup (120ml) dry white wine
- ⅛ teaspoon kosher salt
- Fresh chopped parsley, for garnish (optional)
Preparation
- Cook the linguini: Break linguine in half and add to an Anyday Deep Dish with water and salt. Cook in the microwave uncovered for 13-14 minutes, or until pasta is al dente. Drain any excess water, cover with lid, and set aside.
- While the pasta is cooking, clean the clams. Do not skip this step! Soak clams in cold water for 10 minutes, allowing any dirt and sand to settle to the bottom. Use a slotted spoon, transfer the clams to an Anyday Shallow Dish, avoiding any residue.
- Add olive oil, garlic, chili flakes, and white wine to the clams. Cook for 5-6 minutes, or until the clams open. Discard any closed clams.
- Add pasta to clams and sauce and stir until the pasta is well coated. Finish with a handful of parsley, a drizzle of extra-virgin olive oil, and flaky sea salt.
Serving suggestions & tips
- Add crumbled bacon or pancetta for a smoky twist.
- For added color and aroma, add saffron when cooking the clams.
- If fresh clams are not available, you can use fresh mussels.
Recipe notes
- Fresh clams can hold a lot of sand and dirt, so it’s important to clean them before cooking. Soak clams in cold water for at least 10 minutes, allowing any dirt and sand to settle to the bottom.
- Fresh clams should be purchased live with hard shells tightly closed. If you are unsure, gently poke the muscle in the neck of the clam and it should retreat slightly. Any clams that remain unopened after cooking should be discarded.
- Rather use canned clams? For Step 3, cook olive oil, garlic, chili flakes, and white wine with clam juices from the can. Cook for 2-3 minutes, or until the sauce is reduced. Stir in chopped canned clams and toss with pasta.
- Microwave ovens vary, even with the same wattages. Adjust cooking times as needed.
