Linguine with Canned Clams | Quick Canned Seafood Recipe
by Johnson Chang
Looking for a simple seafood dinner recipe? Want to elevate your canned seafood to a fine dining experience at home?
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Ingredients for Linguine with Canned Clams:
1 lb linguine
5 tablespoons extra virgin olive oil
8 cloves garlic
¼ teaspoon crushed red pepper flakes
½ cup dry white wine
3 10 oz Whole Baby Clams
¼ cup Italian flat-leaf parsley
2 tablespoons butter
2 cups reserved pasta water
Slice up 8 cloves of garlic and mince ¼ cup of Italian parsley.
Using 3 10 oz cans of Polar Whole Baby Clams, separate the clams from the juice and reserve both.
Bring a large pot of water to boil. Don’t forget to salt your water for the pasta. In another large pan, heat the pan up to medium-low and add 5 tablespoons for extra virgin olive oil. Add in sliced garlic and cook about 3 – 5 minutes or until garlic in golden but not burnt. Add a ¼ teaspoon of crushed red pepper flakes. In the meantime, add 1 pound of linguine to the salted boiling water and cook until 2 minute less than al dente (based on timing on the pasta box).
Add a ½ cup of dry white wine and turn the heat up to medium-high. Cook for 2 – 3 minutes until the wine cooks down to about half the amount.
Add the reserved clam juice and turn the heat down to medium-low.
Add the baby clams to the pan and mix well. Simmer the sauce while waiting for pasta.
Add the pasta into the pan of clam sauce and mix and to emulsify the sauce. (Reserve 2 cups of pasta water). Don’t worry if the sauce still has a lot of liquid. Since we cooked the pasta 2 minutes less to al dente, cooking it in the sauce will help the linguine continue to cook.
Cook the pasta in sauce for 1 – 2 minutes or until the pasta reaches al dente. If more sauce is needed, add a few ounces of the reserved pasta water till desired amount.
Removed from heat. Add 2 tablespoons of cold butter and parsley. Mix well. Add salt and pepper if needed.
I like to sprinkle on some fresh shredded parmesan cheese and a bit more of red pepper flakes before plating!
Canned clams. Canned seafood is wonderful to keep in your shelf or pantry. I typically keep a several cans of baby clams, brisling sardines, tuna, and kipper snacks for when I want a quick snack or make a simple meal.
Salt level. Clams can be saltier for some people, as is the salted pasta water. So make sure you sample a little bit of clam sauce while cooking to see if you need more salt. Remember, the pasta will also be a bit salty due to the pasta water. Always taste while cooking.
Reheat your leftover. Can’t finish dinner and want to save it for lunch tomorrow? Add 1 – 2 tablespoons of water to the leftover before reheating it in a microwave.