How To Make Linguine with Clams. In a large pot over high heat, bring 4 quarts of water and 2 tablespoons of kosher salt to a boil. Add the linguine and cook according to package directions until just shy of al dente. (The pasta should still be firm to the bite since it will cook another minute or two in the sauce).
Linguine is a thin ribbon of pasta traditionally served with a seafood sauce of shrimp or clams. The name linguine is Italian and translates to “little tongues”. It is sometimes referred to as “ flat spaghetti”.
Store the clams in the refrigerator for up to three days. Place the clams in an airtight container or freezer bag. Pour the broth over the clams to keep them from becoming dry. Store them in the freezer for up to three months for best results. Store them in the refrigerator for three days.