Recipes, Guides, Lifestyles by GRATSI

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EAT

UNCLE FRANK'S

Linguine with Clams

Treat yourself to Frank Occhino's linguine with Clams recipe. Featuring tender clams, aromatic garlic, and a splash of Gratsi White, it's a dish that brings the flavors of summer to your table.

By Frank Occhino

 |  

April 01, 2024

Ingredients

  • 1

    lb 8 oz linguine

  • 6

    tbsp salt

  • 9

    tbsp extra virgin olive oil

  • 8

    cloves garlic, thinly sliced

  • 1

    tsp chili flakes

  • 2

    cans baby clams

  • 1

    lb fresh baby clams

  • 1/2

    cup reserved pasta water

  • 1/2

    tsp black pepper

  • Handful of fresh Italian parsley, chopped

Instructions

TOTAL TIME

30 minutes

5-6 servings

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Step 1

Boil Linguine:
Begin by bringing a large 7-quart pot of water to a boil. Once boiling, add 6 tablespoons of salt to the water. Add the linguine to the boiling water and cook according to package instructions until al dente, typically around 8-10 minutes. Stir occasionally to prevent sticking. Reserve 1/2 cup of pasta water before draining.

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Step 2

Prepare Clam Sauce:
In a preheated large skillet, add 9 tablespoons of extra virgin olive oil. Stir in the thinly sliced garlic and chili flakes. Once the garlic turns translucent, add the 1 pound of fresh clams. Pour in the Gratsi White Wine and cover with a lid. Allow to steam for 3-4 minutes.

Remove the lid and add in 2 cans of baby clams (drain the clam juice from the cans and reserve 1 can of clam juice for the sauce) add in some parsley and cover with lid steam for another 3-4 minutes.

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Step 3

Finish Clam Sauce:
After 3-4 minutes, remove the lid and discard any clams that haven't opened. Add in the rest of chopped Italian parsley and 1/2 teaspoon of black pepper to the sauce. Remove the fresh clams from the skillet and place them in a separate bowl.

Step 4

Combine Pasta and Sauce:
Add the al dente linguine to the skillet with the clam sauce. Stir everything together until the linguine is well coated in the sauce.

Step 5

Serve:
Transfer the linguine with clam sauce to a serving bowl. Garnish with the reserved fresh clams on top and add additional chopped parsley. Serve immediately and enjoy!

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Notes

• For a richer sauce, you can add a pat of butter to the skillet before combining the linguine with the clam sauce.
• Adjust the amount of chili flakes according to your spice preference.
• Serve with crusty bread and a glass of Gratsi White Wine for a complete meal experience.

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