Linguine with Clams from Harry Caray's features tender linguine pasta tossed with fresh, juicy clams, garlic, white wine, and a hint of parsley, served in a flavorful, savory broth that perfectly blends briny and aromatic notes.
Equipments
- Large pot
- Large sauté pan or skillet
- Colander
- Tongs
- Ladle
- Chef's knife
- Cutting board
- Measuring cups
- Measuring spoons
- Serving bowl
Ingredients
- 1 lb (450g) linguine pasta
- 2 lbs (900g) fresh clams
- 4 tablespoons olive oil
- 4 cloves garlic
- 1 cup dry white wine
- 1/4 cup fresh parsley
- Salt
- Freshly ground black pepper
- Red pepper flakes (optional)
- 1 lemon
Fresh clams should be thoroughly cleaned and debearded to remove sand and grit, ensuring a smooth texture in your dish. Use dry white wine to enhance the broth's depth without overpowering the delicate clam flavor. Freshly minced garlic and parsley bring essential aroma and color, so avoid using dried substitutes. Measure the olive oil carefully to maintain the right balance between richness and lightness. Your Linguine with Clams from Harry Caray's copycat menu relies on these high-quality, fresh ingredients for an authentic, flavorful experience.
Instructions
- Instructions:
- Scrub and clean the clams under cold water, discarding any that are open and do not close when tapped.
- Peel and finely mince the garlic.
- Roughly chop the fresh parsley.
- Bring a large pot of salted water to a boil.
- Add the linguine pasta and cook until al dente according to package instructions.
- While the pasta cooks, heat olive oil in a large sauté pan over medium heat.
- Add the minced garlic to the pan and sauté until fragrant, about 1 minute.
- Add the clams to the pan.
- Pour in the white wine.
- Increase the heat to medium-high and cover the pan with a lid.
- Cook the clams until they open, about 5–7 minutes, discarding any clams that do not open.
- Remove the clams with tongs and set aside.
- Let the wine and clam juices simmer for 2–3 more minutes to reduce slightly.
- Drain the linguine pasta using a colander.
- Add the cooked pasta to the pan with the broth.
- Toss the linguine in the broth to absorb the flavors.
- Return the clams to the pan.
- Add the chopped parsley, salt, black pepper, and red pepper flakes (if using).
- Toss everything gently to combine.
- Squeeze fresh lemon juice over top.
- Transfer to a serving bowl and serve immediately.
Substitution
Linguine with Clams from Harry Caray's copycat menu can be adapted if fresh clams are unavailable by using canned clams or a mix of clams and mussels, which still impart a similar briny flavor. You can substitute dry white wine with chicken broth or seafood stock if you prefer a non-alcoholic option. Olive oil can be replaced with butter for a richer sauce, and fresh parsley may be swapped with dried parsley but reduce the amount to avoid overpowering the dish. Use a large saute pan for even cooking and stir gently with tongs to avoid breaking the pasta. Adjust salt carefully depending on the saltiness of your clams and broth to suit your taste.
Tips
Make sure to thoroughly clean the fresh clams under cold running water, discarding any that remain open after tapping to avoid unpleasant flavors or food safety issues. Cooking linguine until al dente ensures the pasta retains a slight firmness, which will hold up well when tossed with the clam broth. Use tongs carefully when removing the opened clams to prevent breaking their delicate shells and losing the juices that contribute to the savory broth. You should add the chopped parsley and lemon juice last to preserve their fresh flavors and brighten the overall dish.
Nutritions
Linguine with Clams provides a balanced source of protein from 2 lbs of fresh clams, which are also rich in iron, vitamin B12, and omega-3 fatty acids essential for heart health. The 1 lb of linguine pasta delivers complex carbohydrates that fuel your body and support sustained energy levels. Olive oil adds healthy monounsaturated fats while garlic and parsley contribute antioxidants and anti-inflammatory compounds. This dish is naturally low in saturated fat and can be flavored with lemon for a boost of vitamin C, enhancing your nutrient absorption.
Storage
Store leftover Linguine with Clams in an airtight container in the refrigerator for up to 2 days to maintain freshness and prevent clams from drying out. Ensure the broth is included with the pasta and clams to preserve flavor and moisture. When reheating, gently warm on the stovetop or in the microwave to avoid overcooking the clams and maintain the dish's delicate texture.
Variation or Alternatives
Substitute fresh clams with canned clams when fresh ones are unavailable; just reduce the cooking time and add the canned clam juice to enrich the broth. Use spaghetti or fettuccine instead of linguine for a slightly different texture and presentation. For a creamier sauce, stir in a splash of heavy cream or grated Parmesan cheese after the clams are removed to simmer. Enhance the garlic flavor by roasting the garlic cloves before mincing or add chopped shallots to the saute pan for extra depth.
Allergies
Linguine with Clams from Harry Caray's contains shellfish, which is a common allergen that can cause severe reactions in sensitive individuals. The dish also includes ingredients like garlic and white wine, which may trigger allergies or intolerances in some people. Your allergen awareness is crucial when ordering or preparing this dish to avoid exposure to these potential allergens.
Why this recipe?
Linguine with Clams from Harry Caray's restaurant stands out for its perfect blend of fresh clams, al dente linguine, and a savory garlic-white wine sauce that enhances every bite. This iconic dish balances delicate seafood flavors with a hint of spice, creating a memorable dining experience that seafood lovers crave. Trying to make a copycat version at home allows you to enjoy restaurant-quality pasta while customizing ingredients to suit Your taste. Recreating this classic ensures you capture the authentic taste and ambiance of Harry Caray's renowned menu.