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Cedar Key Clam Linguine

For a special occasion, try this well-loved family recipe. It uses a combination of fresh and canned clams. If you can’t get Cedar Key “sweets,” ask for littleneck clams from your local seafood market.
By | September 01, 2013

Ingredients

  • 3 tablespoons olive oil
  • 1 medium sweet onion, finely diced
  • 1 red bell pepper, finely diced
  • 6 cloves garlic, minced
  • 1 tablespoon lemon pepper
  • 1 tablespoon dried oregano
  • 3 tablespoons chopped fresh parsley, divided
  • ½ cup dry white wine
  • 4 (6.5-ounce) cans minced clams, juice reserved
  • 3 dozen fresh clams
  • 1 pound dry linguine
  • Hot red pepper flakes, to taste
  • Coarse salt, to taste
  • Grated Parmesan cheese, for serving

Instructions

1 Heat oil in a large sauté pan with a lid over medium heat. Add onion and pepper, cooking until softened, about 10 minutes. Add garlic and sauté just until garlic is golden, 1 to 2 minutes.
 
2 Add lemon pepper, oregano and 2 tablespoons parsley, stirring to combine. Add wine; simmer uncovered 5 to 10 minutes until wine is reduced. Add canned clams and their juice.

3 Bring mixture to a boil, then lower heat
to medium. Simmer uncovered until mixture is reduced by half, about 30 minutes.

4 Add fresh clams to pan. Cover pan and simmer until clams are open and cooked through, about 20 minutes. Throw away any clams that do not open.

5 Meanwhile, bring a large pot of water to a boil and cook linguine. Drain and keep warm.

6 Add remaining 1 tablespoon parsley to clam mixture. Add red pepper flakes and salt to taste.

7 Divide cooked pasta among 4 serving plates. Top each serving with clam sauce, evenly dividing fresh clams among each serving. Serve with Parmesan on the side.

 

Ingredients

  • 3 tablespoons olive oil
  • 1 medium sweet onion, finely diced
  • 1 red bell pepper, finely diced
  • 6 cloves garlic, minced
  • 1 tablespoon lemon pepper
  • 1 tablespoon dried oregano
  • 3 tablespoons chopped fresh parsley, divided
  • ½ cup dry white wine
  • 4 (6.5-ounce) cans minced clams, juice reserved
  • 3 dozen fresh clams
  • 1 pound dry linguine
  • Hot red pepper flakes, to taste
  • Coarse salt, to taste
  • Grated Parmesan cheese, for serving
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