| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 1 hr |
| Yield: | 4 to 6 servings |
Ingredients
- 1 cup white wine
- 3 dozen littleneck clams, scrubbed well
- 1 dozen mussels, scrubbed well
- 1/4 cup olive oil
- 2 anchovy fillets, chopped
- 1/4 cup breadcrumbs
- Kosher salt and freshly ground black pepper
- 1 pound dried linguine
- Kosher salt
- 2 tablespoons olive oil
- 4 cloves garlic, finely chopped to a paste
- Pinch red chile flakes
- 2 tablespoons cold unsalted butter, cut into pieces
- 2 tablespoons creme fraiche
- 2 tablespoons finely chopped fresh basil
- 2 tablespoons finely chopped fresh flat-leaf parsley, plus parsley leaves for garnish
- 1 teaspoon finely chopped fresh oregano
- 1 teaspoon finely grated lemon zest
- Freshly ground black pepper
Instructions
- For the broth: Bring the wine and 1 cup water to a boil in a stockpot over high heat. Add the clams and cook until opened, about 5 minutes. Remove clams with a slotted spoon to a bowl. Discard any clams that do not open. When cool enough to handle, remove the clams from the shell and coarsely chop.
- Bring the broth back to a boil, add the mussels and cook until the mussels open, discarding any that do not open. These mussels are added just to flavor the stock. After you remove them, eat them or reserve for another use (remove from the shell, store in a container with a tight fitting lid and refrigerate for up to 1 day).
- Strain the cooking liquid through a mesh strainer lined with cheesecloth into a bowl. You should have 2 cups of liquid.
- For the breadcrumbs: Heat the oil in a medium saute pan over medium heat until it begins to shimmer, add the anchovies and cook until melted into the oil. Add the breadcrumbs and cook, stirring constantly, until lightly golden brown, and then season with salt and pepper.
- For the pasta: Bring a large pot of salted water to a boil. Cook the linguine to al dente according to package instructions. Reserve 1 cup of the pasta water and then drain the pasta well.
- Heat the oil in a large saute pan over medium heat. Add the garlic and chile flakes, and cook until soft, 1 minute. Add the clam broth and cook until reduced by half.
- Whisk in the butter, creme fraiche and chopped clams, and cook until thickened. Add the basil, parsley, oregano and zest, and season with salt and pepper. Add the pasta and cook, tossing constantly, until the pasta is coated. If the mixture is too dry, add some of the reserved pasta water.
- Divide the pasta among the bowls, and top with some of the breadcrumbs. Garnish with parsley leaves.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 605 |
| Total Fat | 21 g |
| Saturated Fat | 5 g |
| Carbohydrates | 67 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 28 g |
| Cholesterol | 48 mg |
| Sodium | 702 mg |
Reviews
Great recipe and super easy. I use less less clams just enough to garnish a couple on each plate but then substitute clam meat in a can. Works great. I would highly recommend panko breadcrumbs.
This recipe elevates the flavor of linguine con vongole. Loved this version. I used more anchovy than noted.
This recipe was fairly easy. I used fresh frozen clams and fresh clam juice. The breadcrumb ratio of oil to crumbs seemed off, unless it was meant to be panko breadcrumbs. Breadcrumbs were tasty but I think panko would be better. Family loved it.
Very good. I through in some sausage, mushrooms, and a few peas. I didn’t have any breadcrumbs so I used crackers. Very tasty!
I looked at a lot of versions of this recipe and picked this one which was the winner. Excellent recipe! I used 2 cans of baby whole clams in addition to the fresh ones. The lemon zest adds so much to this dish and don’t skimp on the Anchovy Breadcrumbs. Every bite of this pasta was like eating Clams Oregano.