Clams and Pasta in White Wine Sauce
Savor the taste of the ocean with this elegant Clams and Pasta in White Wine Sauce, a restaurant-quality dish you can easily recreate at home. Tender spaghetti or linguine is tossed with fresh, succulent clams cooked in a fragrant sauce of dry white wine, garlic, and shallots, enriched with a touch of butter and extra-virgin olive oil. A hint of crushed red pepper flakes adds gentle heat, while fresh parsley and a squeeze of lemon brighten the flavors. Ready in just 40 minutes, this seafood pasta is perfect for a weeknight indulgence or a special occasion dinner. Serve with crusty bread to soak up every last drop of the luscious sauce. Keywords: clams and pasta, white wine sauce, seafood pasta recipe, easy dinner idea, fresh clams recipe.
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Recipe Information
Ingredients
- 400 g Spaghetti or Linguine
- 1 kg Fresh clams
- 3 tbsp Extra-virgin olive oil
- 2 tbsp Unsalted butter
- 3 Garlic cloves, minced
- 1 Shallot, finely chopped
- 250 ml Dry white wine
- 2 tbsp Fresh parsley, chopped
- 0.5 tsp Crushed red pepper flakes
- to taste Salt
- to taste Black pepper
- 1 Lemon wedges for serving
Instructions
Rinse the clams under cold running water and scrub the shells to remove any debris. Discard any clams that are cracked or do not close when tapped.
In a large pot, bring salted water to a boil and cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
Heat the olive oil and butter in a large, deep skillet over medium heat. Once the butter is melted, add the minced garlic and chopped shallot. Sauté for 2-3 minutes, or until fragrant and translucent.
Add the red pepper flakes and stir for about 30 seconds to release their aroma.
Pour in the white wine and bring to a simmer. Allow the wine to cook for 2-3 minutes to reduce slightly.
Add the cleaned clams to the skillet. Cover with a lid and cook for 5-7 minutes, or until the clams open. Discard any clams that remain closed after cooking.
Remove the lid and add the cooked pasta to the skillet. Toss gently to combine, adding a bit of the reserved pasta water if needed to loosen the sauce.
Season with salt and black pepper to taste. Sprinkle with chopped parsley and toss again to evenly distribute.
Serve immediately with lemon wedges on the side for a bright, zesty finish.
Nutrition Facts
Calories |
2908 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.5 g | 113% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 732 mg | 244% | |
| Sodium | 2948 mg | 128% | |
| Total Carbohydrate | 189.2 g | 69% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 6.1 g | ||
| Protein | 279.9 g | 560% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1017 mg | 78% | |
| Iron | 285.7 mg | 1587% | |
| Potassium | 6827 mg | 145% | |
*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.
