Description
Linguine with Clams is a classic Italian pasta dish featuring fresh littleneck clams simmered in a fragrant garlicky white wine sauce with shallots, red pepper flakes, lemon, and parsley. This elegant yet easy-to-make meal combines perfectly cooked linguine with tender clams and a buttery, citrusy sauce. Ideal for a special dinner or an impressive weeknight meal.
Ingredients
Scale
Pasta and Seasoning
- Kosher salt, as needed
- 1 pound linguine
Sauce and Clams
- 6 tablespoons extra-virgin olive oil
- ½ cup finely chopped shallots (from 2 shallots)
- 6 cloves garlic, coarsely chopped
- 1 cup dry white wine (such as Pinot Grigio, Chardonnay or Sauvignon Blanc)
- ½ teaspoon red pepper flakes
- 2 pounds littleneck clams (40 to 45), scrubbed
- ¼ cup plus 2 tablespoons fresh flat-leaf parsley, finely chopped
- 3 tablespoons unsalted butter
- 1 teaspoon lemon zest (from 1 lemon), plus more to taste
- 1 tablespoon lemon juice (from 1 lemon), plus more to taste
Instructions
- Cook the Linguine: In a large pot over high heat, bring 4 quarts of water and 2 tablespoons kosher salt to a boil. Add the linguine and cook according to package directions until just shy of al dente, when the pasta is still firm to the bite. Drain the pasta in a colander without rinsing, reserving ½ cup of the cooking water for later use in the sauce.
- Sauté Aromatics and Clams: While the pasta is cooking, heat the olive oil in a very large sauté pan over medium-high heat until hot but not smoking. Add the shallots and garlic, sautéing until just golden, about 30 seconds. Pour in the white wine, add red pepper flakes, ¾ teaspoon kosher salt, clams, and ¼ cup of the chopped parsley. Bring the mixture to a simmer, cover, and cook until the clams open, about 6 to 8 minutes. Discard any unopened clams.
- Combine Pasta and Clams: Add the drained linguine directly to the sauté pan with the clams. If the pan is too small, transfer clams to a plate, cover to keep warm, and add them back just before serving. Increase heat to medium and cook, tossing occasionally, until the pasta absorbs most of the sauce and is tender, about 1 to 2 minutes. If needed, add some reserved pasta cooking water to keep it moist.
- Finish the Dish: Remove the pan from heat. Stir in the butter, lemon zest, lemon juice, and the remaining 2 tablespoons of parsley. Toss everything well to coat the pasta and clams evenly. Taste and adjust seasoning with additional salt, lemon zest, or lemon juice if necessary.
- Serve: Transfer the linguine and clams to a serving dish or individual bowls and serve immediately for a delicious Italian-inspired meal.
Notes
- Linguine with clams in a garlicky white wine sauce makes an easy and elegant Italian pasta dinner.
- Choose an inexpensive but drinkable dry white wine such as Pinot Grigio, Chardonnay, or Sauvignon Blanc. Avoid cooking wines as they tend to be salty and have additives.
- Be sure not to overcook the linguine initially since it will finish cooking in the sauce.
- Discard any clams that do not open after cooking to ensure food safety.
Nutrition
- Serving Size: 1 serving
- Calories: 627
- Sugar: 4 g
- Sodium: 920 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 67 g
- Fiber: 3 g
- Protein: 33 g
- Cholesterol: 61 mg
