How To Make Linguine With Clam Sauce

clams

💰Cheaper: canned clams

Canned clams are more accessible and less expensive than fresh clams.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Chicken broth adds flavor without the cost of wine.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a more economical option for cooking.

parsley

💰Cheaper: dried parsley

Dried parsley is a cost-effective substitute.

Introduce the dish and the clams, mentioning they are little neck clams.

Explain how to store clams properly with ice and a container to drain water.

Demonstrate rinsing clams under cold water to clean them.

Add a couple of tablespoons of salt to a bowl of water to help the clams purge sand and dirt, and place them in the refrigerator for 1-2 hours.

Show the clams after purging, indicating the dirty water they released.

Chop three cloves of garlic thinly for the sauce.

Heat extra virgin olive oil in a pan to brown the garlic.

Add half a tablespoon of red pepper flakes to the oil.

Brown the garlic and red pepper flakes, being careful not to burn the garlic.

Add the cleaned clams to the pan along with clam juice and white wine, then cover the pot to let the clams open.

Chop fresh basil and Italian parsley for the sauce, about two tablespoons each.

Mention the option to add squash for extra vegetables, showing how to prepare it with a mandolin.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens