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

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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 breadcrumb topping. Heat the olive oil in a pan and let the anchovy fillets melt into it. Add the panko and fry until golden brown and crispy. Set aside.

Rinse the cockles thoroughly under cold water.

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

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

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

Let the cooking liquid reduce by half for a more intense flavor.

Add the cream, the wild garlic, and the reduced cooking liquid to a measuring jug and blend until 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 toss for 2–3 minutes until creamy. Season with salt and pepper.

Finish with the cockle meat and the crispy breadcrumb topping.

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