Linguine with Clams
A classic Italian seafood pasta dish featuring tender linguine and flavorful clams in a light, garlic-infused sauce.
Nutrition
Calories: 540cal
Carbohydrate: 68g
Protein: 27g
Fat: 17g
Cholesterol: – -mg
Sodium: 720mg
Difficulty Level: easy
10 min Prep
20 min Cook
30 min Total
4 Servings
Ingredients
- 1 pound linguine pasta
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1 cup dry white wine
- 3 pounds fresh clams (like littleneck or Manila), scrubbed clean
- 2 tablespoons unsalted butter
- 1/4 cup fresh parsley, chopped
- Salt to taste
- Black pepper to taste
- Lemon wedges for serving
Instructions
- Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until just al dente. Reserve 1 cup of pasta cooking water, then drain the linguine and set aside.
- While the pasta is cooking, heat the olive oil in a large, deep skillet or pot over medium heat. Add the minced garlic and red pepper flakes, and sauté for about 1 minute until fragrant, being careful not to burn the garlic.
- Pour in the white wine and bring to a simmer. Cook for 2-3 minutes to slightly reduce the wine.
- Add the cleaned clams to the skillet, cover with a lid, and allow them to steam. Cook for 5-7 minutes, or until the clams have opened. Discard any clams that do not open.
- Remove the clams from the skillet using tongs and set aside, leaving the sauce in the skillet. Stir in the butter and chopped parsley, and season the sauce to taste with salt and black pepper.
- Return the linguine to the skillet, along with the reserved pasta water. Toss thoroughly to coat the pasta with the sauce.
- Add the clams back to the skillet, gently tossing to combine with the pasta. Serve immediately with lemon wedges on the side.
- For the best result, ensure clams are thoroughly cleaned by soaking them in cold water for 20 minutes before cooking.
