Description
Linguine with clam sauce is a classic Italian seafood pasta dish that combines tender linguine with fresh clams, garlic, olive oil, white wine, and fresh herbs. This quick and elegant meal offers bright, fresh flavors with a light but satisfying seafood base, perfect for both weeknight dinners and special occasions.
Ingredients
Scale
Main Ingredients
- 1 lb fresh littleneck or manila clams, cleaned
- 12 oz linguine pasta
- 4 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 1/4 cup fresh parsley, chopped
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon lemon juice
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Clams: Scrub the clams thoroughly under cold running water to remove any sand or grit. Discard any clams that are open and do not close when tapped to ensure freshness and safety.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the linguine and cook until just al dente according to the package instructions. Reserve one cup of the pasta cooking water, then drain the pasta.
- Sauté Garlic and Red Pepper Flakes: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes (if using), and sauté until fragrant, about 1-2 minutes, being careful not to brown the garlic.
- Add the Clams and White Wine: Pour in the white wine and bring to a simmer. Add the clams, cover the skillet with a lid, and cook until the clams open, approximately 5-7 minutes. Discard any clams that remain closed after cooking.
- Combine Pasta and Sauce: Add the cooked linguine to the skillet with the clams and sauce. Toss gently to coat the pasta, adding reserved pasta water as needed to loosen the sauce for a silky consistency.
- Finish with Parsley and Lemon: Remove the skillet from heat. Stir in the chopped fresh parsley and a squeeze of lemon juice. Season with salt and black pepper to taste. Serve immediately.
Notes
- Choose fresh, live clams from a reputable source for the best flavor and texture.
- Cook pasta al dente to prevent sogginess when tossed with the sauce.
- Reserve pasta water to help bind the sauce and pasta together for a smooth finish.
- Cook garlic gently over medium heat to avoid bitterness from burning.
- Adjust red pepper flakes gradually to suit your preferred spice level.
- Leftovers can be stored in an airtight container in the refrigerator for up to two days without additional lemon juice.
- Freezing is not recommended but if necessary, use a freezer-safe container and consume within one month.
- Reheat gently on low heat with a splash of olive oil or reserved pasta water to maintain sauce creaminess.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 40mg