Linguine With Clams

Photo Credit: Liren Baker, The Kitchen Confidante

As much as I love to cook and there seems to be an unending supply of inspiration, I hit a rut in the kitchen once in a while. I find myself buying the same ingredients and run out of ideas for the age old question, "What's for dinner?" Thank goodness for family. Sometimes all it takes is my husband spearheading a trip to the grocery store. He usually finds all kinds of interesting goodies to bring home, and it's like an episode of Chopped, right in our own home.

Photo Credit: Liren baker, The Kitchen Confidante

Lately, I've been finding that the kids are also helpful. A few weeks ago, I had them plan our menu. Italian dishes reigned supreme that week, with my daughter requesting lasagna,and my son begging for linguine with clams.

Photo Credit: Liren Baker, The Kitchen Confidante

Actually, in truth, he begged for lobster. But lobster wasn't in the budget so we negotiated. Dungeness crab? He asked. How about clams, I bargained. Done.

Photo Credit: Liren Baker, The Kitchen Confidante

Photo Credit:  Liren Baker, The Kitchen Confidante

We revisited this old favorite and it reminded me that I really do need to add this to the rotation. Linguine with Clams is so quick, and so satisfying, it's the perfect weeknight meal. The best part? It's a dish the whole family loves.

LINGUINE WITH CLAMS

Serves 4-6

INGREDIENTS:

• 1 lb linguine
• 1 tablespoon olive oil
• 3 cloves garlic, finely minced
• 1/4 teaspoon Kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3/4 cup white wine
• 1 cup clam stock
• 1/4 teaspoon red chili flakes or red chile paste (add more if you really like kick)
• 3-4 lbs (depending on how much you love clams!) Littleneck or Manila clams
• 2 tablespoons butter
• 1/2 cup Italian flat-leaf parsley, chopped

METHOD:

• Bring a large pot of water to a boil.
• Season with Kosher salt and cook linguine until justal dente.
• Drain and set aside.
• In a large sauce pan, heat olive oil over medium-low heat.
• Add the garlic, salt and pepper, and sauce for about 1 to 2 minutes, or until the garlic starts to turn golden.
• Add wine, clam stock, and chili flakes/paste and allow the liquid to reduce for about three minutes.
• Add clams to the pan, cover and let cook for about 8-10 minutes, or until the clams open up.
• Discard any unopened clams.
• Stir in the butter and parsley.
• Add linguine to the pan and toss.