Linguine with Kalamata Clam Sauce is a little bit of surf and a little bit of turf. The Kalamata gives this classic dish a delicious punch.
Ah, Fridays!
It’s the last day of the work week, and the day in our house where we usually have no meat, and instead have food from the sea. We’re practicing Catholics, yes, but the reason we eat fish on Fridays is for health reasons. Eating fish and shellfish at least once a week is quite beneficial. In addition, by Friday, all the meaty leftovers are gone. There are so many different kinds of seafood that we rarely have the same kind of seafood twice in one year.
Kalamata Olives
Kalamata olive hails from the Peloponnese region of Greece. These olives are celebrated for their meaty texture and robust, briny flavor, making them a perfect addition to pasta dishes.
Kalamata olives bring a host of health benefits to the table. Packed with monounsaturated fats, they promote heart health by reducing bad cholesterol levels. These olives also boast antioxidants, which play a crucial role in neutralizing harmful free radicals in the body. Additionally, Kalamata olives provide a dose of vitamin E, iron, and fiber, contributing to overall well-being while enhancing the flavor profile of our Linguine with Kalamata Clam Sauce.
In this recipe, I am using Kalamata olive paste. If you cannot find that, you can get kalamata olives, remove the pits if present, and either crush them or put them in a food processor to make the paste. You can also substitute a good olive tapenade.
Canned Clams
While fresh clams are truly wonderful, they are not always available because of seasonal changes. Canned clams are available year-round. Canned clams offer a quick and easy way to infuse your pasta with the essence of the sea without the hassle of shucking and cleaning. They come packed in their flavorful juice, adding depth and richness to the sauce.
Beyond their convenience, canned clams provide essential nutrients. They are an excellent source of protein, offering a satisfying and nourishing element to our Linguine with Kalamata Clam Sauce. Canned clams are also rich in vitamins and minerals, including B vitamins, iron, and zinc, contributing to energy production, oxygen transport, and immune function.
Linguini
Linguine is a type of Italian pasta similar to fettuccine, but elliptical in section rather than flat. The name linguine means ‘little tongues’ in Italian, where it is a plural of the feminine linguina. A thinner version of linguine is called linguettine. Linguine originated in Italy. In the United States, National Linguine Day occurs on September 15 every year.
What to Serve with Linguini with Kalamata Clam Sauce
Serve the pasta with a light, fresh green salad and garlic bread.
Email Me the Recipe
Linguine with Kalamata Clam Sauce
Equipment
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Ingredients
Pasta
- 2 quarts water
- ½ pound Linguine Pasta
Sauce
- 2 tablespoon Extra virgin olive oil
- ½ cup Onion, chopped
- ½ cup Bell pepper, thinly sliced
- 3 cloves Garlic, sliced
- 8 oz Chopped clams, canned with juice
- 2 tablespoon Kalamata Olive Paste
- 1 teaspoon unsalted butter
- 1 teaspoon Anchovy paste
- 1 tablespoon Tomato paste
- 2 tablespoon Cream
Garnish
- 2 tablespoons Parmesan, grated
- ½ teaspoon Black pepper, freshly ground
- 1 tablespoon Italian parsley, leaves only
Instructions
Pasta
- 2 quarts water, 1/2 pound Linguine PastaBring 2 quarts of water to a boil. Pour the water into the pasta pot. Put the pasta in the insert. Let the pasta boil for 2 minutes then put the cover on it and remove it from the heat. Let it sit to 10 minutes to cook.
Sauce
- 2 tablespoon Extra virgin olive oil, 1/2 cup Onion, 1/2 cup Bell pepper, 3 cloves GarlicHeat a skillet and put in the olive oil. Add the onions and pepper amd sauté until the onion is translucent. Add the garlic. Turn the heat to low. Cook for 5 minutes, stirring occasionally. By this time the vegetables should be nicely translucent.
- 8 oz Chopped clams, 2 tablespoon Kalamata Olive Paste, 1 teaspoon unsalted butter, 1 teaspoon Anchovy paste, 1 tablespoon Tomato paste, 2 tablespoon CreamOpen the can of clams, being sure not to lose any of the liquid. You might want to consider opening it just a little and draining it into the pan before completely opening it. Add the clams to the pan. Turn the heat down to very low, cover and cook for another 5 minutes. Remove the cover from the sauce, and add the butter, tomato paste, anchovy paste, and whisk all together. Add the cream and mix that in as well.
- 2 tablespoons Parmesan, 1/2 teaspoon Black pepper, 1 tablespoon Italian parsleyDrain the pasta and put it into a large pasta bowl. Pour the sauce over the pasta. Add freshly cracked pepper and grated Parmesan. Garnish with Italian parsley.
- Toss and plate into pasta bowls.
- Serve with extra Parmesan and pepper.
Hmmmm. I’ve been making a similar recipe every Christmas Eve. Learned it from my wife’s Italian father. I check the web periodically to see if this recipe has made it out there.
Here is the real deal…..
MAKING THE SAUCE: heat olive oil add a tin of anchovies. or a tin of Anchovies with capers (my favorite) Over medium heat liquify the anchovies. (keep squishing them). You can add a dash of red pepper flakes here as well. Add 3 minced garlic cloves (cook till translucent) Add 1 bottle clam juice , with juice from 2 cans of minced clams. reduce (roughly half) and a splash of white wine (I prefer Dolins white vermouth if you have it) add a dash of red wine vinegar ( you can add a little more at the end) this will brighten up the dish. Add the clams cover and lower heat.
THE PASTA: Cook up a pound of fresh linguine. In a serving bowl big enough to hold the pasta, beat 2 eggs, add 1 cup of FRESH grated parmesan cheese. mix together and pepper to taste (hold off on the salt, cheese has salt, so wait) When pasta is al dente add to the bowl with the cheese and egg. Mix to rapidly to avoid the cheese clumping. Add pasta water to adjust.
Add the Kalamata olives to the sauce / roughly 1/2 pound (buy the pitted ones). give them a minute or two to heat up.
Add the sauce to the pasta and mix.
Garnish with some fresh paisley,
Mangia!!
Thanks for the tips. Merry Christmas to you and yours!
I didn’t think I would like this, but after reading the other positive reviews, I decided to give it a whirl. Wow! It was delicious. I served it with a crisp green salad, and garlic bread. It was a real hit.
Linda, I’m so glad you enjoyed it, and thanks for telling us.
I really enjoyed the pasta. Much thanks again. Really Cool.
Cassy, I’m glad you liked it so much. We liked it with a nice crisp salad.
Goodness that was just delicious! I’ve been wanting to do something different, too. I also put cherry tomatoes in mine, and had it with a glass of Two Buck Chuck.