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Linguine with Clam Sauce

Linguine with Clam Sauce
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Linguine with Clam Sauce is a classic Italian seafood pasta dish featuring tender linguine noodles tossed in a garlicky, white wine clam sauce. This quick and elegant recipe balances fresh clams, fragrant garlic, olive oil, and herbs to create a flavorful and satisfying meal perfect for both weeknight dinners and special occasions.

Ingredients

Scale

Pasta

  • 12 oz linguine pasta (dried or fresh)

Clams and Sauce

  • 2 lbs fresh little neck or cherrystone clams, rinsed
  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 1/4 tsp red pepper flakes (optional)
  • 1/2 cup dry white wine (or substitute seafood broth or lemon juice)
  • 1/2 cup clam juice or clam broth
  • Salt and black pepper, to taste

Finishing

  • 1/4 cup fresh parsley, chopped
  • Lemon wedges, for garnish (optional)
  • Extra olive oil for drizzling (optional)

Instructions

  1. Prepare the clams: Rinse fresh clams under cold water to remove any sand or grit. Discard any open clams that do not close when tapped. Set aside while cooking pasta.
  2. Cook the linguine: Bring a large pot of salted water to a boil. Cook linguine until just al dente, about 8 to 10 minutes. Reserve 1 cup of pasta water, then drain the pasta.
  3. Make the clam sauce: In a large skillet, heat olive oil over medium-low heat. Sauté minced garlic gently until fragrant but not browned. Add red pepper flakes if using. Pour in the white wine and let it reduce slightly. Add clams and clam juice or broth. Cover and steam until clams open, about 5 to 7 minutes, discarding any that remain closed.
  4. Combine pasta and sauce: Add drained linguine to the skillet with the clam sauce. Toss gently to coat the pasta, adding reserved pasta water as needed to create a silky texture. Stir in chopped fresh parsley and season with salt and pepper to taste.
  5. Serve immediately: Plate the pasta on warmed dishes. Drizzle with extra olive oil if desired and garnish with lemon wedges for a bright, citrusy note.

Notes

  • Use fresh clams with tightly closed shells that smell like the ocean for best quality.
  • Cook linguine to al dente to ensure ideal texture with the sauce.
  • Reserve pasta water—it helps the sauce cling to the noodles.
  • Cook garlic gently to avoid bitterness.
  • Serve the dish immediately for maximum flavor and texture.

Nutrition

Keywords: seafood pasta, linguine clam sauce, Italian seafood, easy dinner, clam pasta

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