Grilled Linguine and Clam Sauce
Experience the vibrant flavors of the coast with this Grilled Linguine and Clam Sauce recipe—an irresistible twist on a classic Italian favorite. Featuring tender linguine tossed in a luscious, garlicky clam sauce, this dish gets its smoky edge from fresh clams cooked directly on the grill, infusing the meal with a subtle charred depth. A splash of dry white wine, zesty lemon juice, and a hint of red pepper flakes elevate the sauce, while fresh parsley adds a fragrant, herbaceous finish. Perfect for summer evenings or any occasion that calls for a touch of sophistication, this recipe is simple to prepare yet guaranteed to impress. Ready in under an hour and ideal for seafood lovers, it’s a delicious way to bring restaurant-worthy flavor to your dining table.
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 12 oz linguine pasta
- 2 lbs fresh clams (Manila or littleneck)
- 4 tbsp extra virgin olive oil
- 2 tbsp unsalted butter
- 6 pieces garlic cloves, minced
- 1 cup dry white wine
- 0.5 tsp red pepper flakes
- 0.25 cup fresh parsley, chopped
- 1 piece lemon, juiced
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the linguine pasta according to package instructions, until al dente. Drain and set aside, reserving 1 cup of pasta water.
Preheat your grill to medium-high heat.
While the grill is heating, place the clams in a large bowl filled with cold water and let them soak for 20 minutes to remove any sand. Scrub the shells clean if needed.
In a large grill-safe skillet or cast-iron pan, heat 2 tablespoons of olive oil over medium heat on your stovetop. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
Add the white wine, red pepper flakes, and butter to the skillet. Stir and let the mixture simmer for 2-3 minutes.
Drain the clams and add them to the skillet. Cover tightly with aluminum foil and transfer the skillet to the preheated grill.
Grill the clams for 8-10 minutes, or until they open. Discard any clams that do not open.
Remove the skillet from the grill and return it to medium heat on your stove. Add the cooked linguine to the skillet, tossing the pasta with the clam sauce to coat. Add the reserved pasta water, a little at a time, if the sauce needs loosening.
Season with salt, black pepper, and the juice of one lemon. Sprinkle with freshly chopped parsley.
Drizzle the remaining 2 tablespoons of olive oil over the pasta and serve immediately with additional parsley and lemon wedges, if desired.
Nutrition Facts
Calories |
559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.3 g | 29% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 843 mg | 37% | |
| Total Carbohydrate | 37.0 g | 13% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 1.7 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 150 mg | 12% | |
| Iron | 36.6 mg | 203% | |
| Potassium | 768 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.
