Hello there! My name is Caitlin, and I am a food scientist, chef-in-training, recipe developer, & food connoisseur. I am passionate about all things cooking, from restaurants, to recipes, to ingredients, to my gear. I love shopping, curating, & sharing my tips and tricks with you, so that you can do your very best work.

INGREDIENTS

  • 3 lbs littleneck clams

  • 1/2 lb linguini

  • 1/2 C clam juice

  • 1/3 C white wine (dry)

  • 1 lemon (zest + juice)

  • 2 tbsp butter

  • 3 minced garlic cloves

  • 3-4 tbsp evoo

  • 1 tbsp flat leaf parsley

  • crushed red to taste

  • salt & pepper to taste

  • optional: pinch of dried herbs (marjoram, basil, Turkish oregano)

INSTRUCTIONS

  1. Soak clams in salty water for at least 30 minutes (refrigerated)

  2. In a large sauté pan, add butter and 1/2 evoo and cook garlic, crushed red, salt & pepper, and optionally the pinch of fresh herbs over medium heat until you can smell the garlic aroma

  3. Add clam juice, white wine, and clams to the pan and cover. Cook until clams are open (about 10 minutes)

  4. Drop linguini in boiling salty water and cook until al dente (about 6 minutes depending on box instructions)

  5. Uncover pan and discard any clams that do not open

  6. Add the pasta to the pan along with the lemon zest and juice, toss together and cook for 3 more minutes to incorporate

  7. Serve with parsley as garnish

Learning how to cook this recipe is a New Jersey Italian-American right of passage. This is something my mom would make us for dinner frequently when she wanted something low-fuss but still substantial enough to show her effort. I’ve eaten this dish in some way or another countless times, in countless places- it is a must try. The best way to ensure this comes out as delicious as possible is to chose your clams wisely. Talk with your fishmonger at your local grocery store. Ask them where the clams came from, ask them if they are all opening (if they don’t respond to touch then they’re likely dead and inedible). Use white wine that you would actually drink and don’t be afraid to enjoy some while you’re cooking- you’re not going to let that bottle go to waste right? Most importantly, have fun and enjoy!