Clam Pasta
Treat yourself to a delicious camp dinner: fresh clam linguine. This filling meal combines clams, white wine, and plenty of garlic and green onion, ensuring each bite is full of flavor. Best for groups and families, it's a simple option that will have everyone asking for seconds. We enjoyed sharing this meal during a stay at the Long Beach Campfield, and highly recommend sourcing your clams directly from the coast if possible!
- Salt for seasoning the pasta water, and the sauce as needed
- 5 cloves of garlic finely minced
- 1 bunch of green onions, finely chopped
- pinch of red chili flakes
- 2 tablespoons olive oil
- 1/2 cup dry white wine
- 2 lbs of fresh clams
- 1 cup water
- ½ lb linguine
- 1 lemon juiced
- 8 tablespoons cold unsalted butter, cut into cubes
- ¼ cup finely chopped fresh parsley divided
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Bring a large pot of water up to a boil and season with a generous pinch of salt. In a medium saucepan, sauté the garlic, green onions (white parts only), and red pepper flakes in olive oil over medium heat for about 2 minutes. Add the wine, water, and then the whole clams, cover, and cook until they start to open, about 5 minutes. Use a slotted spoon or tongs to move the clams to a bowl, then cover and set aside somewhere to keep warm. Next, drop the linguini into a pot of boiling salted water. Stir and cook until al dente as per package directions, about 8-10 minutes. When the pasta is 2-3 minutes away from being done, reduce the heat of the pan to low, then add the clams back along with some lemon juice. Add the butter, a few pieces at a time, while stirring, until fully incorporated. Season with black pepper, then taste and add more salt only if needed, then stir in half of the chopped green onion tips. Drain the noodles and add them to the pot, then toss for a few minutes to allow it to combine and absorb all the flavors. Transfer to serving bowls and arrange the whole clams around the outside. Sprinkle with the remaining chopped green onion tops and serve immediately. |
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Serves
4 people
COOK TIME
35 minutes
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Bring a large pot of water up to a boil and season with a generous pinch of salt.
In a medium saucepan, sauté the garlic, green onions (white parts only), and red pepper flakes in olive oil over medium heat for about 2 minutes.
Add the wine, water, and then the whole clams, cover, and cook until they start to open, about 5 minutes.
Use a slotted spoon or tongs to move the clams to a bowl, then cover and set aside somewhere to keep warm.
Next, drop the linguini into a pot of boiling salted water. Stir and cook until al dente as per package directions, about 8-10 minutes.
When the pasta is 2-3 minutes away from being done, reduce the heat of the pan to low, then add the clams back along with some lemon juice.
Add the butter, a few pieces at a time, while stirring, until fully incorporated. Season with black pepper, then taste and add more salt only if needed, then stir in half of the chopped green onion tips.
Drain the noodles and add them to the pot, then toss for a few minutes to allow it to combine and absorb all the flavors.
Transfer to serving bowls and arrange the whole clams around the outside. Sprinkle with the remaining chopped green onion tops and serve immediately.
