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Linguine with Clam Sauce

Linguine with Clam Sauce
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Linguine with Clam Sauce is a classic Italian dish that perfectly balances the briny freshness of tender clams with al dente linguine pasta, aromatic garlic, a hint of white wine, and fresh herbs. It’s a quick, elegant, and flavorful seafood pasta that’s both light and satisfying, ideal for weeknight meals or special occasions.

Ingredients

Scale

Seafood

  • 1 lb fresh littleneck or cherrystone clams, scrubbed and cleaned

Pasta

  • 12 oz linguine pasta

Sauce & Aromatics

  • 3 tbsp olive oil or butter
  • 4 cloves garlic, finely minced
  • 1/4 tsp red pepper flakes (optional)
  • 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh lemon juice
  • Salt and black pepper, to taste

Instructions

  1. Preparing the Clams: Begin by scrubbing the clams thoroughly under cold running water to remove sand and grit. Discard any clams that are open and do not close when tapped, as they may be unsafe to consume.
  2. Cooking the Pasta: Bring a large pot of salted water to a boil. Cook the linguine until just al dente, usually about 8 to 9 minutes. Reserve 1 cup of pasta water, then drain the pasta.
  3. Sautéing Garlic and Aromatics: Heat olive oil or butter in a large skillet over medium heat. Add finely minced garlic and red pepper flakes; sauté until fragrant, about 1 to 2 minutes, taking care not to brown the garlic.
  4. Steaming the Clams: Add clams and white wine to the skillet, then cover with a lid. Steam for about 5 minutes until clams open. Discard any that remain closed.
  5. Combining Pasta and Sauce: Add the drained linguine to the skillet with the clams and their juices. Toss gently to combine, adding reserved pasta water as needed to loosen the sauce.
  6. Finishing Touches: Remove from heat, then stir in fresh parsley and a squeeze of lemon juice. Season with salt and black pepper to taste. Serve immediately.

Notes

  • Use the freshest clams possible to ensure optimal flavor and texture.
  • Cook linguine al dente to prevent it from becoming mushy when tossed in the sauce.
  • Reserve some pasta water to help achieve a silky texture in the sauce.
  • Sauté garlic just until fragrant to avoid bitterness from burning.
  • Use a wide skillet to allow even steaming of clams and easier tossing of pasta.

Nutrition

Keywords: Linguine, Clam Sauce, Italian, Seafood Pasta, Easy Dinner, Fresh Clams, Garlic, White Wine Sauce

Find it online: https://mealsbylina.com/linguine-with-clam-sauce/