Mom’s Clam Linguini, Quarantine Edition

Clam Linguini with frozen shrimp swapped in for fresh clams. I steamed the shrimp in their shells while the pasta and sauce finished cooking together, but to make it easier to eat, peeling and cooking the shrimp separately is the way to go (details below).

Clam linguini has a special place in my heart. It’s been my favorite food since I was 7 years old. My mom likes to regale my friends about the time we took a family trip to my parents’ old stomping grounds of St. Louis, which led us to dine in The Hill, a neighborhood famous for its Italian cuisine.

It was the kind of place with white linen tablecloths and multiple wait staff per table. I ordered the clam linguini. The waiters couldn’t believe the audacious choice of their youngest diner, so they brought it out and watched me like a hawk to see if I would eat it. They spotted me eagerly slurping up noodles and clams with glee but were horrified by my technique. The waiter came rushing over to show me how to wind the linguini with a big spoon. I still eat pasta like that even though it’s controversial. 

Clam Linguini is the ultimate comfort food, at least to me. But if you’re grocery shopping every few weeks, it doesn’t make sense to buy fresh clams like you normally would to make it. Besides being out-of-budget these days, they also need to be eaten right away. So, I’ve been swapping in frozen shrimp in lieu of fresh clams. 

Here I’m sharing my mom’s recipe with some quarantine swaps and substitutions I’ve been employing. Make yourself a comforting bowl tonight. I recommend serving it with Stanley Tucci’s Negroni. 

I have a whole folder of mom recipes on Pinterest that she’s texted me over the years.

Ingredients 

2	pounds fresh clams*

	Kosher salt

1	Tablespoon olive oil 

5	garlic cloves, chopped

2	Tablespoons fresh parsley, finely chopped plus more for serving**

1	plum tomato, chopped***

1	teaspoon crushed red pepper

1	jalapeño, de-seeded and chopped****

3/4	cup dry white wine*****

1 	10-oz can clams 

1	package linguini******

1/4	cup Parmesan cheese, grated plus more for serving 

Optional: up to 3 Tablespoons of unsalted butter 

Preparation

Wash clams and set aside. If using frozen shrimp, put them in water to thaw. 

Fill a large stock pot nearly to the brim with water and add a healthy sprinkling of Kosher salt (enough to make the water taste like the ocean). Turn the stove on high and let the water come to a boil. Start making the sauce while you wait for the water to boil. 

Add the olive oil to a Dutch Oven or large lidded saucepan, ideally with a clear lid if you’re using fresh clams. When the oil is heated enough so it slides nicely around the pan, add the chopped garlic and stir over medium-low heat until fragrant and softened but not browned (about 2 minutes).

Add the parsley, tomatoes, crushed red pepper, and jalapeño and cook for another 2 minutes. Pour in the wine and turn the heat up slightly, bringing it to a simmer before adding the entire can of clams and its juices (2 cans if you’re forgoing any additional seafood). Let the sauce simmer together for another 5-7 minutes while you wait for the water to come to a boil.

Once the water is ready, cook the pasta about two minutes less than the package directions for al dente. You may want to turn your sauce down to low or even off while you wait for the pasta to cook. When pasta is ready, reserve two cups of the pasta water (you might not use it all but better to be safe than sorry) and drain. Add the cooked pasta to the clam sauce and bring back to a simmer, stirring the sauce to coat the noodles. Add about a half a cup of the pasta water and give it another good stir. 

At this point, you may feel that your pasta needs more sauce or you wish it was a little bit thicker. Add your grated Parmesan cheese and stir again. Add another half cup of pasta water if you think it needs it. I might also add some butter to the pan, 1 Tablespoon at a time until you’ve achieved the desired texture and taste. Note: my mom doesn’t do this, but I do because YOLO. 

Add the fresh clams and cover the pot, simmering until the clams open. This would also be the time to add the sliced cooked shrimp. 

Ok, you’ve achieved the sauce consistency you like, your seafood is ready, and it’s time to serve. Scoop pasta and seafood into shallow bowls, sprinkle with more Parmesan and parsley, if desired, and serve. 

*Can substitute 15 medium frozen shrimp, thawed and peeled. Just give them a quick cook (about 2 minutes on each side) over medium heat with a drop of olive oil before cutting into three pieces each and tossing them in with the finished pasta and sauce mixture. If you don’t have frozen shrimp either, add a second can of clams. 

**The same amount of dry parsley works, too, but you may want to toss in a handful of fresh or frozen spinach to improve the overall texture of the dish. 

***Can substitute about 1/2 cup of any type of fresh tomato or even diced canned tomatoes, drained (be sure to freeze the rest for future use). 

****Any type of fresh chili will do. If you don’t have fresh, use more crushed red pepper—at least a Tablespoon.

*****Can substitute dry vermouth. 

******Any type of long pasta will do.