Elegant White Clam Sauce
Elevate your pasta night with this Elegant White Clam Sauce, a luxurious combination of briny Littleneck clams, aromatic garlic, and a light, flavorful sauce crafted from dry white wine, chicken broth, and a hint of red pepper flakes. Perfectly al dente linguine is tossed directly in the pan, soaking up every drop of the silky, buttery sauce for a dish that’s both comforting and refined. Fresh parsley and a squeeze of lemon brighten the flavors, while the natural sweetness of the clams shines through. Ideal for an impressive dinner party or an indulgent weeknight meal, this easy-to-follow recipe comes together in just 35 minutes for a taste of the Italian coast right at home.
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Recipe Information
Ingredients
- 2 pounds Littleneck clams
- 3 tablespoons Olive oil
- 3 tablespoons Unsalted butter
- 4 cloves Garlic cloves, minced
- 1 cup Dry white wine
- 1 cup Chicken broth
- 0.5 teaspoons Red pepper flakes
- 0.25 teaspoons Freshly ground black pepper
- 3 tablespoons Fresh parsley, chopped
- 12 ounces Linguine or spaghetti
- 1 tablespoon Lemon juice
- to taste Salt
Instructions
Rinse the clams thoroughly under cold running water, scrubbing the shells to remove any grit or debris. Discard any clams that are cracked or that do not close when tapped.
In a large pot, bring salted water to a boil. Cook the linguine or spaghetti until al dente, following package instructions. Reserve 1/2 cup of the pasta water, then drain and set the pasta aside.
In a large, deep skillet or sauté pan, heat the olive oil and butter over medium heat until the butter is melted. Add the minced garlic and sauté for 1-2 minutes, stirring frequently, until fragrant but not browned.
Pour in the white wine and chicken broth, stirring to combine. Raise the heat to medium-high and bring the mixture to a simmer.
Add the clams to the skillet and cover with a lid. Cook for 5-7 minutes, or until the clams have opened. Discard any clams that remain closed after cooking.
Reduce the heat to medium-low and stir in the red pepper flakes, black pepper, and lemon juice. Taste and adjust seasoning with salt if needed.
Add the cooked pasta to the skillet, tossing to coat in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
Sprinkle the chopped parsley over the pasta and gently toss again to incorporate.
Serve immediately in bowls, garnished with an additional drizzle of olive oil, if desired, and lemon wedges on the side.
Nutrition Facts
Calories |
548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.3 g | 29% | |
| Saturated Fat | 7.9 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 871 mg | 38% | |
| Total Carbohydrate | 38.1 g | 14% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 1.4 g | ||
| Protein | 38.1 g | 76% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 136 mg | 10% | |
| Iron | 36.2 mg | 201% | |
| Potassium | 785 mg | 17% | |
*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.
