Clam Sauce with Linguine
Dive into the coastal Italian-inspired flavors of Clam Sauce with Linguine, a classic seafood pasta dish that's both elegant and effortless to make. This recipe combines tender linguine with a luscious, briny sauce made from fresh clams, fragrant garlic, finely chopped shallots, and a splash of dry white wine for added depth. Gently simmered to perfection, the clams release their juices, creating a rich broth infused with the zesty brightness of fresh lemon and the subtle heat of red pepper flakes. Finished with a sprinkle of parsley and a drizzle of olive oil, this restaurant-worthy dish is ready in just 30 minutes, making it perfect for a weeknight dinner or a special occasion. Serve your linguine with clam sauce alongside crusty bread to soak up every last drop of this irresistible sauce.
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Recipe Information
Ingredients
- 12 ounces Linguine pasta
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 4 pieces Garlic cloves, minced
- 1 piece Shallot, finely chopped
- 0.25 teaspoons Red pepper flakes
- 0.5 cups Dry white wine
- 1 cup Clam juice
- 2 pounds Fresh clams, scrubbed
- 2 tablespoons Fresh parsley, chopped
- 0.5 piece Lemon, juiced
- to taste Salt
- to taste Black pepper
Instructions
Bring a large pot of salted water to a boil and cook the linguine according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
In a large, deep skillet or pot, heat the olive oil and butter over medium heat until the butter is melted and starts to sizzle.
Add the minced garlic, chopped shallot, and red pepper flakes to the skillet. Cook for 2-3 minutes, stirring frequently, until the garlic is fragrant and the shallot is softened.
Pour in the dry white wine and cook for 2 minutes to reduce slightly.
Add the clam juice and stir to combine. Bring the mixture to a simmer.
Add the fresh clams to the skillet, cover, and cook for 5-7 minutes, or until the clams open. Discard any clams that do not open.
Reduce the heat to low, stir in the chopped parsley, and squeeze the lemon juice over the clam sauce. Season with salt and black pepper to taste.
Add the cooked linguine to the skillet, tossing to coat the pasta in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
Serve immediately in bowls, garnished with additional parsley if desired.
Nutrition Facts
Calories |
3106 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.0 g | 119% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 860 mg | 287% | |
| Sodium | 5170 mg | 225% | |
| Total Carbohydrate | 248.7 g | 90% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 12.4 g | ||
| Protein | 274.8 g | 550% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1021 mg | 79% | |
| Iron | 143.2 mg | 796% | |
| Potassium | 6762 mg | 144% | |
*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.
