What's the best way to store linguine with clams?

In the refrigerator for up to 1 day, well sealed. It is best to reheat gently with a little extra liquid.

Can I freeze the linguine with clams?

You should preferably not freeze the linguini with clams, as the sauce and shells will lose their texture.

What if I can't find wild garlic?

If you can't find wild garlic, use spinach and a little extra garlic as an alternative.

Can I use a different pasta?

Yes, spaghetti or tagliatelle work perfectly.

How do I make the creamy sauce spicier?

Add a pinch of chili or some chili oil to the sauce.

Creamy linguini with clams and wild garlic sauce

Name: Creamy linguini with clams and wild garlic sauce
Cook time: 30 min
Total time: 30 min
Yield: 2P
Ingredients: 250g linguine; 500g clams; 250ml cream; 1 good handful of wild garlic; 1 glass of white wine; 4 cloves of garlic; Salt and pepper; 1 cup panko; 5 anchovy fillets; 2 to 3 tbsp olive oil

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30min

•

Easy

This is my easy creamy twist on the classic pasta vongole. Since wild garlic season is in full swing and I'm absolutely crazy about it, I've made a soft, green sauce with a little cream and fresh wild garlic. What truly completes this dish? Those crispy breadcrumbs with anchovies, in Italy they call it“Pangrattato or, poor man's Parmesan”. So simple, so flavorful... and just pure enjoyment!

This is my easy creamy twist on the classic pasta vongole. Since wild garlic season is in full swing and I'm absolutely crazy about it, I've made a soft, green sauce with a little cream and fr ...

Ingredients

What do you need?

Quantity: 2P

For the pasta
250g linguine
500g clams
250ml cream
1 good handful of wild garlic
1 glass of white wine
4 cloves of garlic
Salt and pepper

For the breadcrumbs (pangrattato)
1 cup panko
5 anchovy fillets
2 to 3 tbsp olive oil

250g linguine
500g clams
250ml cream
1 good handful of wild garlic
1 glass of white wine
4 cloves of garlic
Salt and pepper

1 cup panko
5 anchovy fillets
2 to 3 tbsp olive oil

Make it veggie!

Replace the cockles with sautéed oyster mushrooms or champignons for a similar texture. Omit the anchovies and add extra salt or a pinch of miso for umami.

Preparation method

How do you make this?

Start with the breadcrumbs. Heat the olive oil in a pan and let the anchovy fillets melt in it. Add the panko and fry until golden brown and crispy. Set aside.

Rinse the clams thoroughly under cold water.

Finely chop 3 cloves of garlic. Heat a splash of olive oil in a large pan and sauté the garlic until lightly translucent.

Add the clams and deglaze with the white wine. Let it cook briefly until the shells open.

Remove the shells from the pan. Take the meat out of the shells and set aside.

Let the cooking liquid in the pan reduce by half for an intense flavor.

Put the cream, the wild garlic, and the reduced cooking liquid in a measuring cup and blend smooth with an immersion blender.

Meanwhile, cook the linguine according to the package instructions.

Drain the pasta and add it to the pan. Pour in the sauce and mix for 2 to 3 minutes until creamy pasta. Season with pepper and salt.

Finish off with the clam meat and the crispy breadcrumbs.

Tips

Always discard any shells that do not open.
Use pasta water if your sauce is too thick.
Serve immediately for the best texture.
Storage
In the refrigerator: max. 1 day, airtight
In the freezer: not recommended (cream and shells lose texture)
Reheating: gently in a pan with a splash of water or cream