Hangry in Maine

There are certain recipes you only pull out for special occasions; the ones that sometimes carry more meaning than flavor. For me, that is this clam linguine. I’m not a big clam girl…they’re kind of squishy, salty, gritty, chewy, ocean boogers. I like them in cake form (surprise…I love ALL the cakes) with a disgusting amount of tartar sauce dripping off of them, but that’s the only time I willingly eat clams. But, I do bust this dish out once a year for my dad’s birthday.

This year, my dad turned 63. He has been sick for the past 4 years, and honestly, every birthday we get to celebrate with him at this point, is a gift. So if cooking up a mountain of pasta with little chewy mollusks in it makes him happy, then I will suck it up and eat it, too. Because here’s the thing: this man hardly has an appetite anymore, but when I make this linguine? He devours it plate after plate. He even refers to it as “above restaurant quality,” which, coming from him, is equivalent of a Michelin star.

Before you start picturing me sweating over a stove for hours, let me set the record straight about this recipe. This dish is fancy AF in appearance, but stupidly easy in execution. Minimal effort & maximum payoff…the best type of recipe. The complex flavor comes from the addition of wine and fresh herbs; the fresh clams just make it look expensive. You don’t even need the fresh clams, just add a few extra cans of the chopped ones, just hold the 1/4 cup of water; this can easily become a weeknight pantry staple meal this way, as I usually have all of these ingredients on hand at all times, except the fresh clams.

Now, touching back on an older post, I usually throw this recipe (and many others) together without measuring a damn thing; toss, pour, and pray! But this year I slowed down, took notes, and wrote it all out, so that I could share it with all of you. Partly so you can make it, and partly so that there’s a little piece of my dad (hi Bill!), that’ll keep living on, long after he’s gone.

Sorry for the mushy shit–you’re here for the sarcasm and the sass, not my emotional therapy session. My Lexapro has been Lexaproing, so there shouldn’t be too many of these emo blog posts. But hey, food is emotional, and sometimes a bowl of pasta is more than just carbs & clams. It’s memories and birthdays…and another year with my dad. And if writing it down means this recipe keeps bringing people together, then it’s well worth measuring the damn garlic and chewing on sandy sea boogers for one night.

So, here it is, Bill’s Birthday Clam Linguine. Make it for someone you love…or at least someone you love enough to cook clams for.

What You’ll Need

Essential Tools:

• A pasta pot
• A Strainer
• A large sauce pan

Ingredients:

• 1 lb linguine
• 1 to 2 lbs fresh little neck clams (cleaned and soaked to remove grit)
• 2 TBSP olive oil (divided)
• 1 shallot, diced
• 4 cloves garlic, minced
• Pinch or two red pepper flakes (optional)
• ½ cup dry white wine (I used pinot gregio)
• 2 – 6.5 ounce cans of chopped clams (with juices)
• ¼ cup water
• 1 tsp Better Than Bouillon Italian Herb (or similar)
• ½ tsp Old Bay seasoning
• ¾ cup shredded Parmesan cheese (divided)
• 2 TBSP butter
• 1 Large Lemon; Juice + zest of ½ lemon (plus ½ lemon, sliced, for garnish)
• Fresh cracked black pepper
• Fresh parsley, chopped, for garnish

Directions

1. Cook the pasta water:
   Fill a large pot with water, salt generously, and bring to a boil.
2. Make the clam sauce:
   While the pasta water comes to a boil, warm 1 TBSP olive oil in a large pan over medium heat.
   • Add shallots and sauté about 5 minutes, until tender and translucent. Add garlic (and red pepper flakes, if using). Cook 30 seconds, until fragrant.
   • Stir in wine and let cook off for 1-2 minutes. Add canned clams with their juices, ¼ cup water, Italian herb base, Old Bay, and ½ cup Parmesan. Stir to combine. Simmer uncovered for 15 minutes to reduce.
3. Prepare the fresh clams:
   • Discard any that are already open before cooking. I like to soak them in clean water and lightly scrub them, to help wash off any extra sand and grit. Add cleaned clams to the simmering sauce. Cover and steam until they open, 8–10 minutes. Remove from heat once done.
4. Cook the pasta:
   • Meanwhile, while the clams are steaming, cook linguine to al dente according to package directions. Drain and return pasta to the pot.
5. Finish the pasta:
   • While still hot, toss linguine with 2 TBSP butter, lemon juice and zest, and cracked black pepper until butter melts and pasta is coated.
6. Bring it all together:
   • Gently toss pasta with clam sauce, being careful not to break the whole clams.
7. Serve:
   • Transfer to a platter. Garnish with parsley, sliced lemon, and the remaining ¼ cup Parmesan. Serve with salad and plenty of fresh bread for soaking up the sauce.

Final Thoughts

So, there it is…Bill’s Birthday Clam Linguine, AKA the only clam linguine recipe you will ever need in your life, because it is the best. Equal parts love, garlic, white wine, and carbs. Make it for your dad, your husband, your girlfriend, your neighbor, your mailman…hell, make it for yourself and drink the rest of the bottle of wine and call it “self-care”, because life is too short to pretend that you don’t deserve “above restaurant quality” pasta at home. Just know that behind this “fancy” pasta is the simplest truth: food isn’t just food. It’s connections, comfort, memories, and sometimes it’s the only thing that can make a tough moment feel a little bit lighter.