Description
This Linguine with Canned Clams recipe combines tender linguine pasta with a savory clam sauce made from canned baby clams, garlic, anchovies, and white wine. The dish is topped with crispy, golden-seasoned breadcrumbs that add a delightful texture contrast. Ready in just 30 minutes, it's a perfect quick seafood pasta for a delicious and satisfying meal.
Ingredients
For the Seasoned Breadcrumbs
- 5 slices day old bread (crust removed) or 1 cup store-bought plain breadcrumbs
- 1/2 teaspoon salt
- 3 tablespoons (45g) olive oil
- 1/2 clove garlic, minced
- 3 tablespoons minced flat-leaf Italian parsley
For the Linguine with Clam Sauce
- 1 pound (454g) linguine
- 5 tablespoons (75g) extra virgin olive oil
- 7 cloves garlic, sliced
- 5 anchovy fillets
- 1/4 teaspoon crushed hot red pepper flakes
- 1/2 cup (120g) dry white wine
- 3 10-ounce cans baby clams, separated from juice (reserve juice)
- 1/4 cup minced flat-leaf Italian parsley
- 2 tablespoons (28g) butter, cubed
- 2 cups (480g) reserved pasta water (may not need all)
Instructions
- Prepare the seasoned breadcrumbs: Pulse the bread slices in a food processor along with minced garlic, parsley, salt, and olive oil until coarse crumbs form. Heat a large pan over medium heat, add the breadcrumb mixture, and cook while stirring frequently until golden and crisp, about 5-7 minutes.
- Boil pasta water: Bring a large pot of salted water to a boil for cooking the linguine.
- Separate clams and juice: Drain the canned clams from their juice, reserving both separately to use in the sauce.
- Start the clam sauce: Heat a large pan over medium-low, add extra virgin olive oil, sliced garlic, and anchovy fillets. Cook until the garlic turns golden and anchovies dissolve, about 3 minutes.
- Cook linguine: Begin cooking the linguine in the boiling water until 1 minute shy of al dente.
- Add spice and wine: Add crushed red pepper flakes to the pan with garlic and anchovies, cook for 30 seconds, then pour in white wine. Increase heat to medium-high and let the wine reduce slightly for 2-3 minutes.
- Add clam juice and clams: Pour in the reserved clam juice, reduce heat to medium-low, then add the baby clams, stirring to combine.
- Toss linguine with sauce: Drain linguine and add it to the pan. Toss with tongs to emulsify the sauce. Cook together for about 1 minute until pasta is just al dente. Add reserved pasta water a little at a time as needed to achieve plenty of sauce.
- Finish with butter and parsley: Turn off the heat and stir in cubed butter and minced parsley to enrich and brighten the sauce. Season with salt and pepper to taste.
- Serve: Plate the pasta in bowls and serve alongside the golden seasoned breadcrumbs for a crunchy topping. Enjoy immediately.
Notes
- Using day-old bread for the breadcrumbs creates a better texture, but store-bought plain breadcrumbs work as a substitute.
- Reserve pasta water is key to adjusting sauce consistency for a silky finish.
- If you prefer, fresh clams can be used but canned clams provide convenience and consistent flavor.
- Anchovies melt into the sauce adding an umami depth without a fishy taste.
- White wine helps deglaze the pan and infuses a bright acidity to balance richness.
- Adjust the amount of red pepper flakes based on your preferred level of spiciness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
