Description
Linguine with Clam Sauce is a classic Italian seafood pasta dish featuring tender clams simmered in a flavorful garlic, white wine, and butter sauce. This quick and satisfying recipe combines al dente linguine with a delicate clam sauce, fresh parsley, and a hint of lemon, perfect for a comforting yet 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
To Serve
- Freshly grated Parmesan cheese (optional)
Instructions
- Cook the Linguine: Bring a large pot of salted water to a boil and cook the linguine until al dente according to the package directions. Reserve 1/2 cup of the pasta water, then drain the pasta and set it aside.
- Sauté Garlic and Pepper Flakes: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes (if using). Sauté for 1 to 2 minutes until fragrant but not browned.
- Deglaze with White Wine: Pour in the white wine and cook for 2 to 3 minutes, allowing it to reduce slightly and concentrate the flavors.
- Add Clams and Seasoning: Stir in the canned clams with their juice, salt, and black pepper. Let the mixture simmer gently for 3 to 4 minutes to meld the flavors.
- Incorporate Butter: Stir in the unsalted butter until melted and fully incorporated into the sauce, creating a rich and smooth texture.
- Toss Pasta with Sauce: Add the cooked linguine to the skillet and toss well to coat the noodles in the clam sauce. Use the reserved pasta water as needed to loosen the sauce to your desired consistency.
- Finish with Parsley and Lemon: Stir in the chopped fresh parsley and the juice of half a lemon to brighten the flavors. Adjust seasoning if necessary.
- Serve: Serve the linguine warm, garnished with extra fresh 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 while making the sauce.
- Fresh clams can be substituted for canned clams—steam them separately and add with their cooking juices for a fresher taste.
- Avoid overcooking the clams to keep them tender and prevent them from becoming rubbery.
