This recipe is really delicious and easy to prepare, and I like to make it for special weeknight dinners or occasions when I'm entertaining but don't feel like spending all day in the kitchen. I like the flavor and texture of littleneck clams, which are bigger and meatier than many other varieties, but feel free to use the clams of your choice.
It is really important to discard any clams that are open or have cracked shells before cooking, as well as those that do not open after simmering in the liquid in step 3. These were most likely dead when purchased and could potentially make you very sick.
Serves 4 to 6
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
- 8 ounces whole wheat linguine noodles
- 3 T. olive oil
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 cup dry white wine
- 2 lbs fresh littleneck clams, rinsed in cold water and scrubbed
- 2 T. non-dairy milk
- ½ t. salt, plus more to taste
- ¼ cup fresh herbs, such as dill or parsley
- Pepper to taste
1. Bring about 6 cups of salted water to a boil in a medium-sized stock pot. Add the linguini and cook until al dente. Drain in a colander and set aside.
2. Heat the olive oil in the stock pot over medium heat. Add the onion and garlic and cook, stirring occasionally until the onions are translucent and fragrant, about 6 minutes. Add the white wine and bring to a boil. Turn down the heat to low and let the mixture simmer until the liquid is reduced by half, about 10 minutes.
3. Once the liquid is reduced, add the clams and cover the pot. Simmer for 5 minutes, or until all of the clams have completely opened, and discard any clams that have not opened.
4. Add the pasta back into the pot along with the non-dairy milk, salt and fresh herbs. Cook until desired heat and consistency, add salt and pepper to taste and serve immediately.