Linguine and Clams
Transport your taste buds to the Italian coast with this classic Linguine and Clams recipe, a perfect harmony of briny seafood and perfectly al dente pasta. Featuring tender littleneck or Manila clams steamed in a fragrant broth of garlic, shallots, dry white wine, and a hint of red pepper flakes, this dish is as elegant as it is easy to prepare. Fresh parsley and a splash of zesty lemon juice bring balance and brightness to every bite, while the optional addition of Parmesan cheese adds a layer of indulgent richness. Ready in just 30 minutes, this seafood pasta is ideal for a weeknight dinner or a special occasion. Serve it with crusty bread to soak up the flavorful sauce, and watch this heavenly dish become a family favorite! Keywords: linguine and clams recipe, seafood pasta, Italian linguine, easy clam pasta recipe.
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Recipe Information
Ingredients
- 12 ounces linguine pasta
- 2 pounds fresh clams (such as littleneck or manila)
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 garlic cloves, minced
- 1 shallot, finely chopped
- 1 cup dry white wine
- 0.5 teaspoons red pepper flakes
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh lemon juice
- to taste salt
- to taste black pepper
- for serving grated Parmesan cheese (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
Rinse the clams under cold running water, discarding any that are cracked or that do not close when tapped. Set them aside.
In a large skillet or sauté pan over medium heat, warm the olive oil and melt the butter together.
Add the minced garlic and chopped shallot to the skillet. Sauté for 1-2 minutes until fragrant and translucent, but do not let them brown.
Deglaze the pan with the white wine and bring it to a simmer. Add the red pepper flakes and season lightly with salt and black pepper.
Add the clams to the skillet, cover the pan with a lid, and cook for about 5-7 minutes, or until the clams have opened. Discard any clams that remain closed.
Add the cooked linguine to the skillet, tossing it in the sauce to coat evenly. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
Stir in the fresh parsley and lemon juice, then taste and adjust seasoning with additional salt and black pepper as needed.
Serve the linguine and clams warm, optionally garnished with grated Parmesan cheese and an extra drizzle of olive oil.
Nutrition Facts
Calories |
2506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.0 g | 108% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 554 mg | 185% | |
| Sodium | 4249 mg | 185% | |
| Total Carbohydrate | 217.7 g | 79% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 11.6 g | ||
| Protein | 156.2 g | 312% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1034 mg | 80% | |
| Iron | 141.2 mg | 784% | |
| Potassium | 2439 mg | 52% | |
*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.
