Linguine with Clams

Tuscan Butter Scallops: A Symphony of Flavor and Texture

Tuscan Butter Scallops is a culinary delight that captures the essence of Italian-inspired cuisine. This dish features tender, melt-in-your-mouth scallops, perfectly seared and bathed in a rich, buttery sauce with aromatic garlic, a touch of white wine, and a hint of bright lemon. It’s an elegant yet simple dish that’s perfect for a romantic dinner, a special occasion, or any night you want to elevate your meal.

Here’s what makes this dish so special:

Flavorful Sauce: The sauce is a harmonious blend of butter, garlic, white wine, and lemon juice, creating a rich and flavorful base that complements the delicate sweetness of the scallops.
Tender Scallops: The scallops are cooked to perfection, with a melt-in-your-mouth texture that’s both delicate and satisfying.
Aromatic Herbs: Fresh herbs like basil and oregano add a fragrant touch that enhances the overall flavor profile.
Quick and Easy: This dish is surprisingly simple to prepare, making it a great option for busy weeknights or when you want to impress guests without spending hours in the kitchen.
Elegant Presentation: The dish has a beautiful presentation that’s perfect for a special occasion or a romantic dinner.

If you’re looking for a delicious and elegant seafood dish that’s easy to make and bursting with flavor, Tuscan Butter Scallops is an excellent choice. It’s a culinary masterpiece that’s sure to impress your taste buds and leave you wanting more.

Linguine With Clams

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Course: Appetizer, Dinner, First Course, Lunch, Main Course

Cuisine: Italian

Keyword: Clams, Italian, Linguine

Prep Time: 10

Cook Time: 20

Servings: people

Calories: 479kcal

This classic Italian dish is a symphony of flavors and textures. Linguine with clams is a simple yet elegant pasta that celebrates the briny sweetness of the sea. Delicate strands of linguine are tossed with plump, juicy clams in a fragrant sauce of garlic, white wine, and herbs. The result is a dish that is both comforting and sophisticated, perfect for a weeknight dinner or a special occasion.

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Ingredients

Pinch Kosher Salt
12 Oz. Linguine
4 Tbsp. Unsalted Butter
4 Cloves Garlic finely chopped
2 Tbsp Parsley chopped
1 Pinch Red Pepper Flakes crushed
2 Dozen Littleneck Clams (about 2 lbs.) scrubbed
½ Cup White Wine dry
1 Large Lemon juice of lemon, plus wedges for serving
Pinch Ground Black Pepper freshly ground
¼ Cup Parmesan Cheese for service

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Instructions

Cook linguine in a large pot of salted boiling water according to package directions, stirring occasionally until al dente. Drain, reserving ¾ cup of the starchy cooking liquid.
12 Oz. Linguine, Pinch Kosher Salt
In a separate large pot, melt butter over medium heat. Add garlic, parsley, and red pepper flakes. Cook, stirring constantly, until fragrant, about 1 minute.
4 Tbsp. Unsalted Butter, 4 Cloves Garlic, 2 Tbsp Parsley, 1 Pinch Red Pepper Flakes
Add the clams and white wine to the pot. Cover tightly and cook over medium heat until the clams open, about 5-7 minutes. Discard any unopened clams.
2 Dozen Littleneck Clams, ½ Cup White Wine
Add the cooked linguine and lemon juice to the pot. Toss vigorously with the reserved pasta water, adjusting as needed to create a glossy sauce. Season generously with salt and black pepper.
Pinch Kosher Salt, 12 Oz. Linguine, 1 Large Lemon, Pinch Ground Black Pepper
Divide the linguine and clams evenly among bowls. Garnish each serving with fresh parsley. Serve immediately with lemon wedges on the side. Offer grated Parmesan cheese for guests to add to their liking.
1/4 Cup Parmesan Cheese, 2 Tbsp Parsley

Notes

Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package directions, stirring occasionally to prevent sticking. Drain the pasta, reserving ¾ cup of the starchy pasta cooking water.
Sauté Aromatics: In the same pot, melt butter over medium heat. Add minced garlic and cook until fragrant but not browned.
Steam the Clams: Add the clams and white wine to the pot. Cover and cook over medium heat, shaking the pot occasionally, until all the clams have opened.
Combine and Finish: Remove the clams from the pot, reserving the cooking liquid. Discard any unopened clams. Add the cooked linguine to the pot with the clam broth. Toss to coat. Stir in the lemon juice and reserved pasta water, adjusting as needed to create a creamy sauce. Season generously with salt and freshly ground black pepper.
Serve: Divide the pasta and clams among bowls. Garnish with fresh parsley and serve immediately with lemon wedges on the side. Offer grated Parmesan cheese for guests to add to their liking.

Nutrition

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List of Ingredients:

Ingredients:

Pinch of Kosher Salt
12 ounces linguine
4 tablespoons unsalted butter
4 cloves garlic, finely chopped
2 tablespoons fresh parsley, chopped
1 pinch crushed red pepper flakes
2 dozen littleneck clams (about 2 pounds), scrubbed
½ cup white wine (dry)
1 large lemon, juiced, plus wedges for serving
Pinch of freshly ground black pepper
¼ cup grated Parmesan cheese for serving

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Linguine with clams

History of Linguine with Clams

While “Tuscan Butter Scallops” might evoke images of a classic Italian dish passed down through generations, its history is actually quite modern and more closely tied to American culinary trends! Here’s a likely timeline of its evolution:

Scallops in History: Scallops have been enjoyed as a food source for centuries, appearing in cuisines around the world. Ancient Romans considered them a delicacy, and they’ve been a staple in Mediterranean diets for ages.
Tuscan Influences: The dish draws inspiration from the flavors of Tuscany, a region in Italy known for its simple, rustic cuisine. Tuscan cooking often features fresh ingredients like garlic, butter, white wine, and herbs.
American Innovation: The specific combination of these ingredients with sea scallops, and the presentation as an elegant appetizer, is more in line with modern American culinary trends, where global flavors are often combined and adapted.
No Single Origin: There’s no single chef or restaurant credited with inventing “Tuscan Butter Scallops.” It likely evolved gradually as chefs experimented with different flavor combinations.
Rise in Popularity: The dish likely gained popularity in the late 20th century, alongside the increasing popularity of scallops in American cuisine and the trend of fusion dishes that blend elements from different culinary traditions.

Key Influences:

Italian Cuisine: The use of garlic, butter, white wine, and herbs reflects the flavors of Tuscany.
American Cuisine: The presentation as an appetizer and the combination of ingredients are more in line with modern American culinary trends.

A Modern Classic:

While it may not have a long and storied history in Italy, Tuscan Butter Scallops has become a beloved dish in American restaurants and home kitchens. It’s a testament to the ongoing evolution of culinary traditions and the fusion of flavors that create new and exciting dishes.

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