As a food contributor for Southern Soil magazine, I have the awesome privilege of receiving local farm bags from area farms in Southeast Georgia who source and harvest sustainable food. Today’s recipe comes from my recent Billy’s Botanical’s farm bag delivery, featuring Frali Gourmet pasta and Sapelo Sea Farms Littleneck Clams.
Linguine with clams in a garlicky white wine sauce is a classic Italian dish. Easy and elegant, it comes together in minutes and only requires a few ingredients. When I found these ingredients in my farm bag, it didn’t take me long to figure out what to make for dinner. Bright orange tomatoes, green zucchini and a variety of lettuces, fresh herbs and sprouts were also in the bag and made for a nice side salad to round out the meal.
Now unlike dried pasta, fresh pasta only takes 3 – 4 minutes to boil, and it’s ready. Also, if you’ve never worked with clams, just remember to set them in a bowl of cold water for about 10 minutes or so to extract any sand from the shells before cooking.
Fresh Pasta with Clams
- Kosher salt
- 1 pound linguine or angel hair pasta
- Extra-virgin olive oil
- 1/2 cup finely chopped onion
- 6 cloves garlic, minced
- 1 cup dry white wine, such as Sauvignon Blanc
- 1/2 teaspoon red pepper flakes
- 2 pounds Littleneck clams (40 to 45), scrubbed
- ½ cup fresh flat-leaf parsley, chopped
- 3 tablespoons unsalted butter
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
In a large pot over high heat, bring heavily salted water to a boil. Add the fresh pasta and cook for three minutes, until almost al dente (the pasta should still be firm to the bite, as it will continue cooking in the sauce).
Meanwhile, in a very large sauté pan over medium-high heat, heat the olive oil until hot but not smoking. Add the onions and garlic and sauté just until golden, about 30 seconds. Add the wine, red pepper flakes, 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.
Reserve a 1/2 cup of the cooking water. Using a slotted spoon, transfer the pasta into the saute pan with the clams, adding in reserved water. Increase the heat to medium and cook the pasta with the clams, tossing occasionally, until the pasta absorbs most of the sauce and is just tender, 1 to 2 minutes. Remove the pan from the heat.
Add the butter, lemon zest, juice, and the remaining 2 tablespoons of parsley; toss to coat. Taste and adjust the seasoning with more salt, lemon zest or juice, as needed. Enjoy!
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Georgia native Rebekah Faulk Lingenfelser is a professionally trained private chef, culinary TV personality and author of the best-selling memoir, Some Kinda Good: Good Food and Good Company, That’s What It’s All About. Featured on Forbes, Food Network Star, ABC’s The Taste and The VeryVera Show, she is the longtime Statesboro Herald food columnist and contributing food writer for multiple Southeast Georgia magazines. Lingenfelser earned a Bachelor of Science degree in public relations from Georgia Southern University, Statesboro. She also attended Savannah Technical College’s Culinary Institute of Savannah. To learn more, connect with Some Kinda Good on social media, visit RebekahLingenfelser.com or email SKGFoodBlog@gmail.com.