Description
Quick Linguine with Clam Sauce is a vibrant, easy-to-make Italian seafood pasta dish combining tender linguine with a garlicky, white wine-infused clam sauce. Ready in under 30 minutes, it offers a perfect balance of fresh ocean flavors, zest, and texture, making it ideal for busy weeknights or casual entertaining.
Ingredients
Scale
Pasta
- 8 oz linguine pasta
Seafood
- 2 lbs fresh clams, rinsed and scrubbed
Sauce
- 3 tbsp extra virgin olive oil
- 4 garlic cloves, finely chopped
- 1/4 tsp red pepper flakes (optional)
- 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh lemon juice
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the Clams: Rinse fresh clams thoroughly under cold water to remove sand and grit. If using frozen or canned clams, drain and set aside to ensure a clean, fresh-tasting sauce.
- Cook the Linguine: Bring a large pot of salted water to a boil. Add linguine and cook according to package instructions until al dente, about 9-11 minutes. Reserve one cup of pasta water then drain the pasta.
- Sauté Garlic and Red Pepper: Heat olive oil in a large skillet over medium heat. Add finely chopped garlic and red pepper flakes. Cook for 1-2 minutes until fragrant and slightly golden, taking care not to burn the garlic.
- Add White Wine and Clams: Pour in the white wine and increase heat to medium-high. Let it simmer and reduce slightly for 2-3 minutes. Add clams, cover the skillet, and cook for 5-7 minutes until clams open. Discard any clams that remain closed.
- Finish the Clam Sauce: Stir in fresh parsley, lemon juice, salt, and black pepper. If the sauce is too thick, add reserved pasta water gradually until the desired consistency is achieved.
- Combine Pasta and Sauce: Transfer the cooked linguine into the skillet with the clam sauce. Toss gently to coat all the pasta with the garlicky, wine-infused clam sauce. Serve immediately for best flavor and texture.
Notes
- Use fresh clams when possible for the best flavor; canned or frozen clams can be substituted but adjust seasoning as needed.
- Do not overcook the pasta; aim for al dente to maintain texture when combined with sauce.
- Reserve some pasta water to help emulsify and loosen the sauce if needed without adding fat.
- Watch the garlic closely to avoid burning which causes bitterness.
- Discard any clams that do not open during cooking to avoid unpleasant taste or texture.
- Add fresh parsley at the end to brighten and freshen the dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 70 mg