Description
Enjoy a delightful Italian classic with this Linguine with Clams recipe, featuring fresh clams cooked in a savory garlic and white wine sauce, tossed with al dente linguine. Perfect for a cozy dinner or impressing guests!
Ingredients
Scale
- 12 ounces linguine pasta
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 cup dry white wine
- 2 pounds fresh clams, scrubbed and rinsed
- 1/4 cup fresh parsley, chopped
- 1 lemon, zested and juiced
- Salt and pepper to taste
- Grated Parmesan cheese (optional, for serving)
Instructions
- Bring a large pot of salted water to a boil (about 1 tablespoon of salt for every 4 quarts of water).
- Add the linguine pasta and cook according to package instructions until al dente (8-10 minutes). Stir occasionally to prevent sticking.
- Reserve about 1 cup of pasta water, then drain the linguine in a colander. Set aside without rinsing.
- Soak the clams in cold water for about 20 minutes, then scrub the shells under running water to remove any dirt.
- In a large skillet or wide pot, heat olive oil over medium heat. Add minced garlic and red pepper flakes, sauté for 1-2 minutes until fragrant (do not brown the garlic).
- Pour in the dry white wine and bring to a simmer for 2-3 minutes.
- Add the cleaned clams, cover with a lid, and cook for 5-7 minutes until the clams open. Discard any that remain closed.
- Use a slotted spoon to transfer the clams to a bowl, leaving the liquid in the skillet.
- Add the drained linguine to the skillet with the clam cooking liquid. Toss gently to coat the pasta.
- If the pasta seems dry, add reserved pasta water a few tablespoons at a time until desired consistency is reached.
- Return the cooked clams to the skillet, add chopped parsley, lemon zest, and lemon juice. Toss gently to combine. Season with salt and pepper to taste.
- Plate the linguine and clams in shallow bowls. Optionally, sprinkle with extra parsley and drizzle with olive oil.
- Serve with grated Parmesan cheese on the side and crusty bread to soak up the broth.
Notes
- For added depth, consider including diced tomatoes or a splash of cream for a richer sauce.
- Toss in baby spinach or arugula just before serving for a fresh touch.
- Canned clams can be used as a substitute; add them at the end to warm through.
- Prep Time: 15 minutes
- Cook Time: 20 minutes