Linguini with Clams

Enjoying a night with friends, or simply, a night without the kids? Cook up something fancy, yet quick, like this restaurant-style linguine with clams! This easy Italian dinner features a garlicky sauce made with fresh Littleneck clams, butter, white pea beans, and parsley. Serve with a side of warm, crusty bread and a glass of Chardonnay for a peaceful adults-only meal!

Partner: Sea Farmers

The Aquaculture Association of Nova Scotia (AANS) was established in 1977 to act as the primary voice for the aquaculture industry in the province. Aquaculture is a significant and essential economic driver that supports the livelihoods of many rural, coastal, and Indigenous communities in Nova Scotia. The species that are farmed in Nova Scotia include: finfish (salmon, trout and striped bass), shellfish (oysters, mussels, clams, quahogs and scallops), and sea plants (Irish moss, sugar kelp). The industry directly supports close to 900 jobs and contributes more than $100 million dollars to the provincial economy.

Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Yield:
Serves: 4

Ingredients

Kosher salt
1 pound linguine
6 tablespoons extra-virgin olive oil
1/2 cup finely chopped shallots, from 2 shallots
6 cloves garlic, coarsely chopped
1 cup dry white wine, such as Pinot Grigio, Chardonnay or Sauvignon Blanc
1/2 teaspoon red pepper flakes
2 pounds Littleneck clams (40 to 45), scrubbed
1 cup cooked white pea beans (navy beans)
1/4 cup plus 2 tablespoons fresh flat-leaf parsley, finely chopped
3 tablespoons unsalted butter
1 teaspoon lemon zest, from 1 lemon, plus more to taste
1 tablespoon lemon juice, from 1 lemon, plus more to taste

Instructions

  1. In large pot over high heat, bring 4 quarts of water and 2 tablespoons of kosher salt to a boil.
  2. Add the linguine and cook according to the package directions until just shy of al dente (the pasta should still be firm to the bite since it will cook another minute or two in the sauce).
  3. Meanwhile, in a very large sauté pan over medium-high heat, heat the olive oil until hot but not smoking.
  4. Add the shallots and garlic and sauté until just golden, about 30 seconds.
  5. Add the wine, red pepper flakes, 3/4 teaspoon kosher salt, clams, and 1/4 cup of the parsley; bring to a simmer and cook, covered, until the clams open, 6 to 8 minutes. Discard any unopened clams. Transfer clams to a plate and cover to keep warm. When ready to serve, add them back to the pasta on a serving platter
  6. Reserving 1/2 cup of the cooking water, drain the linguine in a colander; do not rinse.
  7. Add the pasta and cooked white pea beans to the sauté pan and lightly toss. Increase the heat to medium and cook the linguini, tossing occasionally, until the pasta absorbs most of the sauce and beans are heated through, 1 to 2 minutes. If necessary, add some of reserved cooking water to keep moist.
  8. Remove the pan from the heat. Add the butter, lemon zest, lemon juice, and the remaining 2 tablespoons of parsley; toss to coat.
  9. Taste and adjust the seasoning with more salt, lemon zest and/or lemon juice, if necessary.
  10. Transfer to a serving dish or bowls and serve hot.

Notes

Nutrition

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