Linguine with Clam Sauce
Dive into the elegance of coastal Italian cuisine with this Linguine with Clam Sauce recipe, a dish that effortlessly marries simplicity and sophistication. Perfectly tender linguine is tossed in a briny, garlicky white wine sauce, enriched with butter and punctuated by the subtle heat of red pepper flakes. Fresh littleneck clams are the undeniable stars of this dish, offering a taste of the ocean in every bite. Finished with a sprinkle of fresh parsley and a squeeze of lemon, this restaurant-quality meal comes together in just 30 minutes, making it ideal for weeknight dinners or entertaining guests. Serve with crusty bread to soak up the flavorful sauce, and enjoy an authentic taste of the Mediterranean right at home! Keywords: linguine with clam sauce, seafood pasta, easy Italian recipes, littleneck clams, quick pasta dishes.
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Recipe Information
Ingredients
- 12 oz linguine
- 3 tbsp extra-virgin olive oil
- 4 units garlic cloves, thinly sliced
- 0.5 tsp crushed red pepper flakes
- 1 cup dry white wine
- 2 lbs fresh littleneck clams, scrubbed
- 2 tbsp unsalted butter
- 3 tbsp fresh parsley, chopped
- 1 unit lemon, sliced into wedges for serving
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Add linguine and cook until just shy of al dente according to package instructions (about 1 minute less than recommended). Reserve 1 cup of pasta water and drain the pasta.
In a large, deep skillet or sauté pan, heat the olive oil over medium heat. Add the sliced garlic and cook, stirring frequently, until fragrant and just golden, about 1-2 minutes. Be careful not to burn the garlic.
Add the crushed red pepper flakes and cook for an additional 30 seconds.
Pour in the white wine and bring to a simmer. Let the wine reduce by about half, approximately 2-3 minutes.
Add the clams to the pan and cover with a lid. Cook, shaking the pan occasionally, until the clams open, about 5-8 minutes. Discard any clams that do not open.
Reduce the heat to low and stir in the butter until melted and combined. Season the sauce with salt and pepper to taste.
Add the drained linguine to the skillet and toss to coat in the sauce. If the mixture seems dry, add a few tablespoons of the reserved pasta water until it reaches your desired consistency.
Sprinkle the chopped parsley over the pasta and toss gently to combine.
Serve immediately with lemon wedges on the side for squeezing over the dish. Enjoy!
Nutrition Facts
Calories |
2073 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.7 g | 101% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 3780 mg | 164% | |
| Total Carbohydrate | 141.8 g | 52% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 5.8 g | ||
| Protein | 149.9 g | 300% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 543 mg | 42% | |
| Iron | 156.2 mg | 868% | |
| Potassium | 2721 mg | 58% | |
*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.
