Clam Linguine
Indulge in the coastal flavors of Italy with this classic Clam Linguine recipe, a seafood lover’s dream that’s both elegant and easy to prepare. Featuring tender linguine coated in a velvety garlic and white wine sauce, this dish is perfectly complemented by the briny sweetness of fresh clams, a hint of red pepper heat, and the rich aroma of olive oil and butter. Topped with fresh parsley and a squeeze of zesty lemon, this vibrant pasta captures the essence of Mediterranean dining. Ready in just 35 minutes, Clam Linguine is ideal for a sophisticated dinner party or a quick midweek treat. Serve with crusty bread to soak up every last drop of the irresistible sauce. Perfectly balanced and bursting with flavor, this recipe will transport your taste buds straight to the Italian seaside. Keywords: clam linguine, seafood pasta recipe, garlic wine sauce, Mediterranean cuisine, Italian seafood recipes.
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Recipe Information
Ingredients
- 12 ounces Linguine pasta
- 2 pounds Fresh clams (littleneck or Manila)
- 3 tablespoons Olive oil
- 4 units Garlic cloves, minced
- 1 unit Shallot, finely chopped
- 1 cup Dry white wine
- 0.5 teaspoons Red pepper flakes
- 2 tablespoons Unsalted butter
- 2 tablespoons Fresh parsley, chopped
- 0.25 teaspoons Freshly ground black pepper
- Salt
- 4 units Lemon wedges (for serving)
Instructions
Rinse the clams thoroughly under cold water, discarding any that are cracked or do not close when tapped. Set aside.
Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the linguine and set aside.
In a large skillet or sauté pan, heat olive oil over medium heat. Add the minced garlic and chopped shallot, stirring constantly until fragrant, about 1-2 minutes.
Sprinkle in the red pepper flakes and stir for another 30 seconds.
Add the clams and dry white wine to the skillet. Cover with a lid and let the clams steam until they open, about 5-7 minutes. Discard any clams that do not open.
Remove the clams with a slotted spoon and set them aside in a bowl. Increase heat to medium-high and let the liquid in the skillet reduce for 2-3 minutes.
Add the unsalted butter to the skillet, stirring until melted. Return the clams to the pan along with the cooked linguine.
Toss the linguine with the clams and sauce, adding a splash of reserved pasta water if needed to loosen the dish.
Stir in freshly chopped parsley and season with black pepper and a pinch of salt, to taste.
Serve immediately with lemon wedges on the side for squeezing over the dish.
Nutrition Facts
Calories |
559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 636 mg | 28% | |
| Total Carbohydrate | 45.7 g | 17% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 6.5 g | ||
| Protein | 40.2 g | 80% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 161 mg | 12% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 744 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
