The Recipes

Homemade Linguine with Clams

Merry Christmas to me!  When I decided that I wanted to make linguine with clam sauce for my Christmas Eve dinner, I decided to treat myself to the pasta roller attachment for my stand mixer.  Yup.  As much as I would like to shun the idea of "functional" and "domestic" gifts, I do heart anything related to the kitchen.  Especially since I bought it for myself, well, the only expectation that goes along with it is that I will put it to good use for myself!

You can make pasta with a manual pasta roller, or even use good ol' elbow grease and roll out the dough.  For an everyday meal, don't feel guilty about buying pasta.  But... for a special occasion, fresh is the way to go.

Homemade Linguine with Clams


- 1 egg
- 1 c. flour
- 12 littleneck clams
- 2 cloves garlic, smashed
- 1/4 c. white wine
- 1 T. butter
- chives, chopped for garnish
- freshly grated Parmiagano Reggiano
- salt
- pepper
- olive oil

In a mixer (or by hand), knead together the flour and egg with a pinch of salt.  As the dough comes together, add a tablespoon of water if you need to to incorporate all of the flour.  Set the dough aside for at least 20 minutes.  Dust the dough with flour, then start to feed through the pasta roller.  If you have the mixer attachment, start with the 2 setting, then work your way down, feeding the dough through the attachment.  The same applies for a hand-cranked pasta roller.  I didn't pop for the cutting attachment as well, so I rustically cut the noodles by hand.

Wash and scrub the clams, making sure that they are all closed.  In a large sautee pan, heat the wine, butter, and a drizzle of oil.  Set a large pot of water to boil.  Add the garlic cloves and cook them until they are golden brown.  Add the clams, cover, and steam until they all open.  Remove the clams and remove them from their shells.  Discard the garlic cloves.

Salt the pasta water and drop in the fresh pasta.  Cook for 2 minutes, or until tender.  This happens very quickly!  Drain the pasta and transfer it to the cooking liquid from the clams, adding back in the clams themselves.  Quickly toss, then transfer it to a  serving plate using tongs.  Garnish with the chives and cheese.  Sinful.  Yum.