📝 About This Recipe
Inspired by the bustling markets of coastal Tuscany, this dish is a masterclass in extracting deep oceanic flavor from humble ingredients. Succulent Veraci clams are steamed in a fragrant bath of dry white wine, garlic, and chili, creating a silky 'mare' sauce that coats every strand of al dente linguine. It is a bright, briny, and sophisticated celebration of the sea that brings the Italian riviera straight to your dining table.
🥗 Ingredients
The Seafood
- 2 pounds Manila or Veraci Clams (scrubbed and soaked in salted water to purge sand)
The Pasta
- 1 pound Linguine (high-quality bronze-die extruded preferred)
- 2 tablespoons Kosher Salt (for the pasta water)
The Aromatics and Sauce
- 1/2 cup Extra Virgin Olive Oil (high quality, cold-pressed)
- 5 cloves Garlic (3 thinly sliced, 2 smashed)
- 1/2 teaspoon Dried Red Chili Flakes (adjust for heat preference)
- 3/4 cup Dry White Wine (such as Vermentino or Pinot Grigio)
- 1/2 cup Fresh Flat-Leaf Parsley (finely chopped, stems reserved)
- 1 piece Lemon (zested and halved)
- 2 tablespoons Unsalted Butter (cold, cubed)
- 1 tablespoon Bottarga (optional, for grating over the top)
👨🍳 Instructions
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1
Purge the clams by placing them in a bowl of cold, salted water for at least 20 minutes. This encourages them to spit out any internal grit or sand. Drain and rinse thoroughly under cold running water.
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2
Bring a large pot of water (about 6 quarts) to a rolling boil. Add the 2 tablespoons of kosher salt. It should taste like the sea.
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3
In a wide, deep skillet or sauté pan, add 1/4 cup of the olive oil over medium-low heat. Add the smashed garlic cloves and the parsley stems. Sauté gently for 3-4 minutes until the garlic is golden but not burnt; this infuses the oil.
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4
Remove the smashed garlic and parsley stems from the oil and discard them. Increase the heat to medium and add the sliced garlic and chili flakes. Sauté for 1 minute until fragrant.
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5
Add the cleaned clams to the skillet and immediately pour in the white wine. Increase heat to high and cover the pan with a tight-fitting lid.
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6
Steam the clams for 4-6 minutes. As they open, use tongs to transfer them to a side bowl to prevent them from becoming rubbery. Discard any clams that remain tightly closed after 8 minutes.
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7
While the clams are steaming, drop the linguine into the boiling water. Cook for 2 minutes less than the package directions for 'al dente'—the pasta will finish cooking in the sauce.
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8
Once all clams are removed from the skillet, let the clam liquor (the liquid in the pan) simmer and reduce by about one-third. This concentrates the flavor.
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9
Using tongs, transfer the undercooked linguine directly from the boiling water into the skillet with the clam liquor. Do not drain the pasta water yet.
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10
Add 1/2 cup of starchy pasta water to the skillet. Toss the pasta vigorously over medium-high heat. The starch from the pasta will emulsify with the oil and clam juice to create a creamy sauce.
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11
Add the cold butter and the remaining 1/4 cup of olive oil. Continue tossing or stirring rapidly for 1-2 minutes until the sauce thickens and clings to the noodles.
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12
Return the clams (and any juices they released in the bowl) back to the skillet. Add the chopped parsley and lemon zest.
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13
Give everything a final toss to heat through. Squeeze the juice of half a lemon over the dish and check for seasoning—you likely won't need extra salt due to the clams.
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14
Plate immediately in warmed bowls, ensuring each portion gets plenty of clams and a generous drizzle of the pan sauce.
💡 Chef's Tips
Always purge your clams in salted water; nothing ruins this dish faster than a mouthful of sand. Never overcook the pasta in the water; the 'mantecatura' (the tossing in the pan) is where the pasta absorbs all the flavor. Use a wine you would actually drink; a cheap cooking wine will leave a metallic aftertaste. If you want a truly 'Vettovole' experience, remove the meat from half the clams and discard the shells before tossing, leaving the rest in-shell for presentation. Avoid adding cheese; in traditional Italian seafood pasta, the saltiness comes from the clams and optional Bottarga, not parmesan.
🍽️ Serving Suggestions
Pair with a chilled glass of Vermentino or a crisp Sauvignon Blanc. Serve with thick slices of toasted sourdough to mop up the extra garlic-clam sauce. A simple side salad of bitter greens like arugula with a light lemon vinaigrette cuts through the richness. For an extra touch of luxury, grate dried Bottarga (cured fish roe) over the top just before serving.