Linguini, Chickpeas, & Clams
Clams and bivalves in general can be intimidating but - spoiler alert - they’re actually very easy to cook! Don’t be scared, they won’t bite. Also, compared to other fish and especially to other animal foods, they’re a much more sustainable protein option and, bonus, they’re also a good source of omega-3s. Many are looking to so-called “blue foods” as a key way to improve global health. You can dress them up or down, but I find that simple is usually best (pairing with pasta never hurts) and they’re ready in minutes. Just make sure to buy them from a reputable source and only eat the clams that open when you cook them.
In this recipe, I added a cup of chickpeas that had been sautéed in olive oil/salt. I like adding chickpeas to give the dish more plant-forward fiber and variety, but you can stick with the classic version and leave them out.
Serves 4.
1-2lb fresh clams (we purchased ours from Flying Fish PDX - I believe they’re sustainably farmed)
1 cup cooked chickpeas (optional, see below for cooking recommendation)
1-3 tablespoons olive oil, separated
1 tablespoon butter (can do another tablespoon olive oil, but butter provides great flavor)
1-3 garlic cloves (depending on your love of garlic), chopped
1/2 cup of dry white wine
1-1.5lb fresh pasta, such as linguine (or 8-12oz dried)
Black pepper and sea salt
Fresh parsley, chopped
Freshly grated parmesan (optional)
To Prepare:
Heat a big pot of salted pasta water to a boil. Rinse clams, set aside.
If you’re adding chickpeas, now’s a good time to sauté them in ~1 tablespoon olive oil on medium-high for 5-7 minutes and sprinkle with salt. I like to use the pan that I’m going to cook the clams in then set the chickpeas to the side so I don’t dirty another pan. You can also roast them on a baking sheet - just toss with olive oil/salt and roast on 400 for 20-30 minutes.
In a large sauté pan big enough for all of your clams and some liquid, heat garlic in 1-2 tablespoons olive oil and butter (or just olive oil) on medium until softened, about 3 minutes.
Once garlic has softened, add clams, increase heat to medium-high, add wine, and toss clams until coated and sizzling.
Cook on medium-high until clams pop open. Do not eat any clams that do not open.
Once cook water is boiling, cook pasta (generally, 1 minute for fresh pasta or as directed for dry). DO NOT OVERCOOK because you’ll be adding this pasta to the hot clams before serving.
Once pasta has cooked, drain (save a few tablespoons of pasta water) and toss with olive oil in a large bowl.
Add pasta water to the clams. Serve over pasta and top with coarse ground black pepper, salt, parmesan, and parmesan (if desired).
