Italian Style White Clam Sauce with Linguine
Transport your taste buds to the sun-kissed shores of Italy with this Italian Style White Clam Sauce with Linguine—a seafood lover's dream! Tender linguine is coated in a luscious, garlicky white wine and clam broth sauce, enriched with extra-virgin olive oil, butter, and a hint of red chili flakes for subtle heat. Fresh clams take center stage, steaming to perfection as they infuse the sauce with their briny essence. A sprinkle of fresh parsley and a squeeze of lemon add a bright, herbaceous finish to this elegant yet easy-to-make dish. Perfect for a cozy weeknight dinner or a special occasion, this recipe is a celebration of bold Mediterranean flavors done simply. Ready in just 35 minutes, it’s a must-try for pasta and seafood enthusiasts alike!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 ounces Linguine
- 2 pounds Fresh clams, scrubbed
- 4 tablespoons Extra-virgin olive oil
- 2 tablespoons Unsalted butter
- 4 cloves Garlic cloves, minced
- 1 cup Dry white wine
- 1 cup Clam juice
- 0.5 teaspoons Red chili flakes
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 4 wedges Lemon wedges, for serving
Instructions
Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
In a large, deep skillet, heat the olive oil and butter over medium heat until the butter melts and begins to bubble.
Add the minced garlic and red chili flakes to the skillet. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
Pour in the white wine and clam juice. Stir well, scraping any browned bits from the bottom of the skillet. Bring the mixture to a gentle simmer.
Add the cleaned clams to the skillet. Cover the skillet with a lid and simmer for 6-8 minutes, or until all the clams have opened. Discard any clams that do not open.
Season the sauce with salt and black pepper. Stir in the fresh parsley.
Add the cooked linguine to the skillet. Toss gently to coat the pasta in the sauce. If the sauce is too thick, add the reserved pasta water a little at a time until the desired consistency is reached.
Serve the linguine hot, garnished with additional parsley if desired. Provide lemon wedges on the side for a splash of brightness.
Nutrition Facts
Calories |
2620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.2 g | 98% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 618 mg | 206% | |
| Sodium | 3893 mg | 169% | |
| Total Carbohydrate | 171.0 g | 62% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 7.3 g | ||
| Protein | 258.0 g | 516% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 986 mg | 76% | |
| Iron | 135.1 mg | 751% | |
| Potassium | 6509 mg | 138% | |
*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.
