Linguine with Canned Clams - Cheap, Easy, Delicious

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.

Prepare breadcrumbs by crushing toasted bread in a ziplock bag.

Add about 1/2 teaspoon of salt to the breadcrumbs.

If desired, add a little bit of olive oil to the breadcrumbs to moisten them.

Preheat the oven to 250°F to dry out bread if not already hard.

Broil the breadcrumbs for a short time, watching closely to prevent burning.

Open 3 cans of baby clams, reserving the clam juice.

Crush 4 anchovy fillets and set aside.

Heat a 14-inch stainless steel skillet over medium-low heat for about 3 minutes.

Add about 5 tablespoons of extra virgin olive oil to the skillet.

Add the crushed anchovies and sliced garlic to the skillet, cooking until the garlic is lightly golden.

Add red pepper flakes to taste, cooking for about 20 seconds.

Pour in white wine and clam juice, bringing the mixture to a simmer for about 3 minutes to concentrate flavors.

Boil water in a large pot and add 2 tablespoons of kosher salt per gallon of water.

Cook linguine for about 10 minutes until al dente, stirring to prevent sticking.

When the pasta is about 3 minutes from being done, add the clams to the skillet.

Add a ladle of pasta water to the skillet to help create the sauce.

Stir the mixture to combine and let the pasta absorb the clam sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens