Serves 4 generously or 6 smaller portions
This dish is a long-time family favorite that has been made for decades. Each member of my family knows this dish, and my mother taught me how to make it before I went off for a summer in New York City to live on my own. I’ve been making it for at least 15 years now. While quite simple, it never disappoints. This is a variation of Linguine and Clam Sauce or Linguine alle Vongole with a little bit of my own spin on things to make it just the way I enjoy it. If you are a pasta and seafood lover, this recipe is for you! In this dish, we have baby clams, chopped clams, langostinos, and broccoli in a white sauce over fresh gluten-free spaghetti.
Equipment
Large sauté simmer pan
Large pot
Chef’s knife
Cutting board
Tongs
Colander
Ingredients
1/4 cup of olive oil
1 to 5 garlic cloves (depending on your preference), minced or processed through a garlic press
1 tablespoon of red pepper flakes (optional)
1 can of baby clams
2 cans of chopped clams
1/2 to 1 cup of langostinos
1 to 2 broccoli crowns cut or broken into florets
Gluten-free pasta (We love this fresh pasta from Taste Republic. We also love this linguine and this spaghetti from Rummo if using dry pasta.)
To Serve
Fresh parsley
Method
- Prepare all your seafood.
- Get your pasta pot filled with water and review your pasta cooking instructions to determine when you should bring your water to a boil, and then drop your pasta to time its finish with the rest of the dish.
If using our favorite fresh linguine pasta from Taste Republic, the cooking time is just three minutes. If using our favorite dry pasta from Rummo, the cooking time is about nine to ten minutes. - Add your olive oil, garlic, and red pepper flakes (if using) to the sauté simmer pan. Turn the heat on low.
- When the garlic in the sauté simmer pan becomes translucent and aromatic, add your canned clams, juice included, along with your langostinos and broccoli florets, and turn up your heat to medium. (I like to put my broccoli flower side down so that it soaks up the sauce as it begins to cook. I’ll then turn/toss/rotate the broccoli throughout the cooking process so that it’s evenly saturated and cooked throughout to become dark green.)
Give everything a good stir now and then. All your protein is already cooked, so you are really only warming things through and cooking your broccoli to your desired level of doneness. - Plate your pasta, top with your langostino and clam sauce, and finish with fresh parsley.
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Related: What is Gluten? What is Gluten Free?
