Description
Linguine with Clam Sauce is a classic Italian seafood pasta dish combining tender linguine with a flavorful clam sauce made from garlic, white wine, and fresh parsley. This quick and delicious recipe highlights the briny sweetness of clams and is perfect for a satisfying weeknight meal or elegant dinner.
Ingredients
Scale
Pasta
- 12 ounces linguine
Sauce
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup dry white wine
- 2 (6.5-ounce) cans chopped clams in juice (do not drain)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons unsalted butter
- 1/4 cup chopped fresh parsley
- Juice of half a lemon
For Serving
- Freshly grated Parmesan cheese (optional)
Instructions
- Cook the Linguine: Bring a large pot of salted water to a boil. Add the linguine and cook until al dente according to package instructions. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set it aside.
- Prepare the Sauce Base: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes if using, and sauté for 1–2 minutes until the garlic is fragrant but not browned.
- Deglaze with Wine: Pour in the dry white wine and cook for 2–3 minutes to reduce slightly, enhancing the sauce’s depth of flavor.
- Add Clams and Season: Stir in the canned chopped clams with their juice, salt, and black pepper. Let the mixture simmer gently for 3–4 minutes to blend the flavors together.
- Finish the Sauce: Stir in the unsalted butter until it melts completely, creating a silky texture to the sauce.
- Toss Pasta with Sauce: Add the cooked linguine to the skillet and toss thoroughly to coat the pasta in the clam sauce. Use the reserved pasta water as needed to loosen and adjust the sauce consistency.
- Add Freshness: Stir in the chopped fresh parsley and lemon juice, giving a bright, fresh flavor to the dish.
- Serve: Plate the linguine with clam sauce warm, garnished with extra parsley and freshly grated Parmesan cheese if desired.
Notes
- For extra depth of flavor, add a splash of clam juice or a small amount of anchovy paste to the sauce while cooking.
- Fresh clams can be substituted for canned; steam them separately and add with their cooking juices.
- Avoid overcooking the clams to keep them tender and juicy.
