Homemade Linguine Pasta with Clam Sauce
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Homemade Linguine Pasta with White Clam Sauce Recipe

Learn how to make homemade linguine pasta and toss it in a delicious white wine white clam sauce in this recipe!
Course Main
Cuisine American, Italian
Prep Time 1 hour 30 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes
Servings 8
Calories 562kcal
Author Chef Billy Parisi

Ingredients

For the Homemade Pasta:

  • 2 ½ cups of all-purpose flour
  • 2 ½ cups of semolina flour
  • 7 eggs
  • pinch of sea salt
  • cold water

For the White Clam Sauce:

  • 8 tablespoons of unsalted butter
  • 3 finely minced cloves of garlic
  • ½ peeled and small diced shallot
  • 1 cup of dry white wine
  • 8 ounces of chopped clams in juice
  • 8 ounces of whole clams in juice
  • 3/4 cup of grated parmesan cheese
  • 12 cooked fresh clams
  • 2 tablespoons of chopped fresh parsley
  • 1 teaspoon of red pepper flakes for garnish
  • sea salt and cracked pepper to taste

Instructions

  • Sift together the flours onto a clean surface and then form a well with it.
  • Add the eggs and salt to the center of the well and whisk with a fork until combined and then slowly begin to add in the flour from the edges.
  • Once the egg and flour are combined used a pastry knife to scrape the surface to bring it all together to form a dough.
  • Knead for 12 to 15 minutes before wrapping in plastic and chilling in the refrigerator for 30 minutes.
  • Remove the plastic from the dough and cut it into ¼’s.
  • Lightly flour ¼ of the dough and lightly roll it out. Run it through the hand crank pasta maker on the 0 setting and run it through 3 times.
  • Turn the crank to 2 and run it through 3 times. Repeat the same process on setting 4 than setting 6. Dust with flour and rest the dough on a clean surface for 10-15 minutes
  • Cut the dough ever 15”-18” inches long, dust it with flour on both sides and then run it through the linguine attachment. Dust again with flour and form it into a small ball and place it on a sheet tray lined with parchment paper and rest it for 15 more minutes so that it dries out.
  • Boil in a large pot of boiling salted water and strain. Set aside.
  • Clam Sauce: Heat a large skillet over medium heat with 2 tablespoons of butter and cook the garlic and shallots for 3 to 4 minutes or until lightly browned.
  • Deglaze with white wine and cook until there is a bout ¼ cup of wine left. Add in the clams and cook for 3 to 4 minutes before finishing with the remaining butter and ½ cup of parmesan cheese.
  • Add in the noodles, season with salt and pepper and serve with fresh clams, parsley and red pepper flakes in an oversized bowl. Enjoy!

Nutrition

Calories: 562kcal | Carbohydrates: 71g | Protein: 21g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 183mg | Sodium: 383mg | Potassium: 243mg | Fiber: 3g | Sugar: 1g | Vitamin A: 824IU | Vitamin C: 2mg | Calcium: 160mg | Iron: 5mg