Print

Linguine with Clam Sauce

Linguine with Clam Sauce
Print Recipe

A quick and flavorful Italian seafood pasta featuring tender linguine tossed in a briny clam sauce with aromatic garlic, fresh herbs, and a touch of white wine. Perfect for weeknights or special occasions, this dish offers a light yet satisfying meal that can be easily customized.

Ingredients

Scale

Pasta

  • 8 ounces linguine pasta

Seafood

  • 2 pounds fresh littleneck or manila clams

Aromatics & Herbs

  • 4 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon red pepper flakes (optional)

Liquids & Oils

  • 1/4 cup extra virgin olive oil
  • 1/2 cup dry white wine

Seasonings

  • Salt, to taste
  • Black pepper, to taste
  • Juice of 1 fresh lemon (about 2 tablespoons)

Instructions

  1. Prepare the Clams: Rinse the clams under cold water, scrubbing any grit off their shells. Discard clams that remain open when tapped to ensure freshness and safety.
  2. Cook the Linguine: Bring a large pot of salted water to a boil. Cook the linguine until al dente, about 8 to 10 minutes. Reserve 1 cup of pasta water, then drain the pasta.
  3. Make the Sauce Base: Heat the olive oil in a large pan over medium heat. Add the minced garlic and sauté for 1 to 2 minutes until fragrant but not browned. Stir in red pepper flakes if using.
  4. Steam the Clams with Wine: Pour in the white wine and bring to a gentle simmer. Add the clams and cover the pan. Cook for 5 to 7 minutes until the clams open. Discard any clams that do not open.
  5. Finish the Sauce: Remove the clams with a slotted spoon and set aside. Stir chopped parsley, lemon juice, and a splash of reserved pasta water into the clam broth. Season with salt and pepper to taste.
  6. Combine Pasta and Clam Sauce: Toss the cooked linguine into the sauce, coating every strand well. Return the clams to the pan, gently mixing to combine. Serve immediately.

Notes

  • Select fresh clams from a trusted source for best flavor and safety.
  • Do not overcook the pasta; al dente texture is ideal.
  • Reserve pasta water to adjust sauce consistency as needed.
  • Adjust red pepper flakes to control heat level.
  • Add lemon juice last to maintain its fresh citrus flavor.
  • Leftover clam sauce can be frozen; avoid freezing pasta to preserve texture.
  • Reheat gently with added water or broth to loosen the sauce.

Nutrition

Keywords: linguine, clam sauce, seafood pasta, Italian, quick dinner, white wine sauce, easy pasta

Find it online: https://marybaking.com/linguine-with-clam-sauce/