Italian Baked Clams with Linguini
Course:
Dinner, Main Dish
Cuisine:
Italian
INGREDIENTS:
- 12 large quahog clams
- 1 bottle of dry white wine
- 6 cloves garlic, sliced
- 3 shallots chopped
- 1/2 cup butter
- 2 teaspoons dried parsley
- 1 clove garlic, minced
- 1 cup Pecorino Romano
- 1 stalk celery diced
- 1 tbsp. lemon juice
- 1 1/2 cup bread crumbs
- 2-3 Tbsp, reserved, clam juice
- Paprika
- 8 oz. cooked linguini noodles
- 2 garlic cloves, sliced (OPTIONAL)
- 4 tablespoons unsalted butter, cut into small cubes
- Salt and freshly ground pepper to taste
- 2 tbsp. chopped parsley plus more for garnish
DIRECTIONS:
- Fill a large pot with 2-3 inches of white wine and the sliced garlic. Bring to a simmer.
- Add the clams to the simmering wine and steam until the shells open. About 6-10 minutes.
- Remove clams from the pot and let cool enough to handle. Reserve the steaming liquid and clam juice.
- Discard any clams that have not opened (If they don’t open, they may be dead don’t eat them).
- Remove the clams from the shells and chop.
- Break apart the clamshells.
- Pick about 12 of the nicest shells and clean them, getting them ready for the stuffing.
- Preheat oven to 350°F.
- In a fry pan, melt the butter on medium heat and add the shallots and celery.
- Once the onions and celery have softened about 2-3 minutes, add the minced garlic.
- Cook garlic for 1 minute, then add the cheese, parsley, breadcrumbs, chopped clams, lemon juice, and reserved clam juice. Stir until the stuffing mixture is completely moistened.
- If too dry, add a little more clam juice; if too wet, add a little more breadcrumbs.
- Fill the cleaned clamshells and place them on a baking dish.
- Scoop a little stuffing mixture onto each clamshell.
- Sprinkle with Paprika.
- Bake for approximately 20-25 minutes.
- Strain 2 cups of the steaming liquid in a deep pan and bring to a simmer for 2 minutes.
- Add in the additional 2 cloves of sliced garlic (OPTIONAL).
- Remove the liquid from the heat and whisk in the butter until incorporated and then stir in 2 tbsp. of chopped parsley.
- Toss the linguini into the sauce to coat and serve alongside the stuffed clams.