My favorite meal (and what I know consider my signature dish) to this day is my dad’s linguine with clam sauce. He says it’s a generations old family recipe that we have perfected over time. And whether or not the family recipe thing is true (I’ve never really known), we have perfected it for sure. Everytime I make this dish, I swear it’s restaurant worthy.
I have so many great memories making this with my dad. He made me feel like such an important sous chef– he orchestrated it all, but let me do a lot of the cooking. I was in charge of chopping the garlic, and always got to be the one to add the final clams in. We always stood over the saucepan and wafted the smells into our nose– like we were high class chefs who knew the recipe was getting made correctly just off of the aroma. Sometimes we would experiment and add a little something different, like tomato sauce or red wine instead of white. We always agreed, though, that classic just can’t be beat.
Linguine with clam sauce always felt like a special occasion dish, but it’s made for weeknight cooking. It’s a no fuss recipe with simple ingredients and takes less than 30 minutes to pull together. It’s delicious served with a fresh, green salad or a side of garlicky steamed broccoli.
This is really why Little Bit of Lemon started. I wanted to share some of the recipes that made me fall in love with cooking in the first place. It’s about sharing my memories through delicious meals. So, Dad, this one’s for you. Thanks for letting me be your sous chef so many years ago. To many more years of eating the best linguine with clam sauce with you!
Dad’s Linguine with Clam Sauce
Ingredients
- 3 tbsp olive oil
- 2 cloves garlic
- 1 ½ tsp dried oregano
- 1 tsp dried basil
- ¼ tsp crushed red chili flakes
- 1 c white wine *
- 2 6.5 oz cans chopped clams in clam juice
- 8-12 oz dried linguine pasta depending on how many you're serving**
- 2 tbsp grated parmesan cheese
- 1 tbsp butter
- ¼ lemon juice only
- parsley for garnish
Instructions
- Bring water to a boil in a large stock pot for pasta. Once boiling, add a generous pinch (a few teaspoons worth) of salt to water, and add pasta. Cook according to package instructions.
- Finely mince garlic while waiting for pasta water to boil. Set aside.
- Heat oil in a large skillet over medium heat.
- When oil is hot, add oregano, basil, red chili flakes, and garlic, stirring frequently until fragrant and garlic is slightly toasted. About one minute. DO NOT burn your garlic.
- Pull skillet off of heat and add white wine (it will splatter if you add over direct heat). Simmer on medium heat for about 5 minutes or until reduced by about half and alcohol is cooked out.
- Pour canned clam juice into skillet, leaving behind the clams for now. Reduce heat and simmer on low for 6-8 minutes.
- Once pasta is cooked al dente, drain, leaving behind ¼ c reserved pasta water. Transfer cooked pasta and reserved pasta water to the skillet with your clam sauce. Stir in butter and parmesan cheese. Cook for an additional 3-4 minutes, or until sauce has thickened.
- Squeeze over lemon juice, and top with chopped parsley.
- Buon appetito!
