Lighten Up Linguine with Clams
Elevate your weeknight dinner with this flavorful and lightened-up linguine with clams, a seafood pasta dish that's as elegant as it is easy to make! Featuring tender linguine tossed in a fragrant, garlicky broth made with dry white wine, chicken or vegetable stock, and a zesty splash of fresh lemon, this recipe perfectly balances indulgence and freshness. Packed with protein-rich littleneck or Manila clams, a sprinkle of red pepper flakes for subtle heat, and a vibrant finish of chopped parsley, this dish comes together in just 40 minutes. Whether you're serving a family meal or impressing guests, this light yet satisfying pasta is the perfect pairing of coastal charm and Italian inspiration.
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Recipe Information
Ingredients
- 12 oz linguine pasta
- 2 lbs fresh clams (littleneck or Manila)
- 3 tbsp olive oil
- 4 cloves garlic, finely minced
- 1 medium shallot, finely chopped
- 1 cup dry white wine
- 1 cup chicken or vegetable stock
- 0.5 tsp red pepper flakes
- 1 large lemon, juice and zest
- 0.25 cup fresh parsley, chopped
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set the pasta aside.
While the pasta is cooking, scrub and rinse the clams under cold water to remove any grit. Discard any clams that are cracked or do not close when tapped.
In a large, deep skillet or sauté pan, heat 3 tablespoons of olive oil over medium heat. Add the minced garlic and chopped shallot, cooking for 2-3 minutes until fragrant and translucent.
Stir in the red pepper flakes and cook for an additional 30 seconds.
Add the white wine and chicken or vegetable stock to the skillet. Bring to a simmer and cook for 3 minutes to reduce slightly.
Turn the heat to medium-high and add the clams. Cover the skillet with a lid and cook for 6-8 minutes, or until the clams open. Discard any clams that do not open.
Reduce the heat to low and stir in the lemon juice and zest. Add the cooked linguine to the skillet, tossing gently to coat the pasta in the sauce. If the mixture seems dry, add some of the reserved pasta water a little at a time until the desired consistency is achieved.
Season the dish with salt and black pepper to taste. Sprinkle chopped parsley over the top and toss once more.
Serve immediately, garnished with additional parsley and a drizzle of olive oil if desired.
Nutrition Facts
Calories |
2457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.1 g | 78% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 543 mg | 181% | |
| Sodium | 5123 mg | 223% | |
| Total Carbohydrate | 234.4 g | 85% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 16.6 g | ||
| Protein | 179.0 g | 358% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 651 mg | 50% | |
| Iron | 44.0 mg | 244% | |
| Potassium | 2931 mg | 62% | |
*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.
