Description
Linguine with Clam Sauce is a classic Italian pasta dish combining tender linguine with a fragrant, garlicky clam sauce. Ready in under 30 minutes, this recipe offers fresh, briny clams simmered in white wine and olive oil, finished with parsley and lemon juice for a bright, satisfying meal perfect for weeknight dinners or elegant gatherings.
Ingredients
Scale
Seafood
- 1 lb fresh littleneck or medium clams
Pasta
- 12 oz linguine pasta (or gluten-free linguine)
Sauce and Flavorings
- 4 cloves garlic, freshly minced
- 2 tbsp extra virgin olive oil
- 1/2 cup dry white wine (e.g., Pinot Grigio, Sauvignon Blanc)
- 1/4 tsp red pepper flakes (optional)
- 1/4 cup fresh parsley, chopped
- 1 tbsp fresh lemon juice
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the Clams: Rinse the clams thoroughly under cold water to remove any sand or grit. Soak them in salted water for about 20 minutes to help expel any remaining sand.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add linguine and cook until just shy of al dente, as it will finish cooking in the sauce. Drain the pasta, reserving about 1/2 cup of pasta water.
- Sauté Garlic and Build Flavors: In a large skillet, heat olive oil over medium heat. Gently sauté the minced garlic until fragrant and golden, about 1-2 minutes, being careful not to burn it.
- Add Wine and Clams: Pour in the white wine and simmer for 1 minute to cook off the alcohol. Add the clams, cover the skillet, and steam until the clams open, about 5-7 minutes. Discard any clams that do not open.
- Combine Pasta and Sauce: Remove the opened clams and set them aside. Add the cooked linguine to the skillet along with some reserved pasta water to loosen the sauce. Toss to coat the pasta evenly in the clam broth.
- Finish and Garnish: Return the clams to the skillet. Sprinkle with red pepper flakes and chopped parsley, then squeeze fresh lemon juice over the dish. Toss gently once more and season with salt and freshly ground black pepper to taste before serving.
Notes
- Use fresh clams for the most authentic briny flavor.
- Cook linguine al dente to best absorb the sauce and avoid mushiness.
- Reserve some pasta water to help the sauce cling better to the noodles.
- Soak and rinse clams carefully to avoid sandy bites.
- Sauté garlic lightly for optimal fragrance without bitterness.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing and boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 45mg
Keywords: linguine, clam sauce, Italian pasta, seafood pasta, quick dinner, garlic, white wine sauce
