Linguine with Lemon Clam Sauce
Elevate your seafood pasta night with this vibrant Linguine with Lemon Clam Sauce, a dish that balances zesty citrus flavors with briny, tender clams for a true taste of coastal Italy. Fresh clams are steamed in a fragrant mix of garlic, olive oil, and dry white wine, while a touch of red pepper flakes adds a subtle kick. Brightened with fresh lemon juice and zest, the silky sauce perfectly coats tender linguine, making each bite a symphony of flavors. Garnished with freshly chopped parsley, this 35-minute recipe is as elegant as it is simple—a perfect choice for entertaining or a quick yet luxurious weeknight dinner. Serve with crusty bread to soak up every last drop of the irresistible sauce.
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Recipe Information
Ingredients
- 12 ounces linguine pasta
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 garlic cloves
- 0.5 teaspoons red pepper flakes
- 2 pounds fresh clams (in shells, scrubbed clean)
- 0.75 cups dry white wine
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley, chopped
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Add the linguine and cook until al dente according to package instructions. Reserve 1 cup of pasta water, then drain the linguine and set aside.
While the pasta cooks, heat the olive oil and butter in a large, deep skillet over medium heat.
Mince the garlic cloves and add them to the skillet. Sauté for 1-2 minutes until fragrant but not browned.
Add the red pepper flakes and stir for 30 seconds to release their aroma.
Increase heat to medium-high and add the clams to the skillet. Pour in the white wine and cover the skillet with a lid. Cook for 5-7 minutes, shaking the pan occasionally, until the clams open. Discard any clams that do not open.
Reduce the heat to low. Add the lemon juice and lemon zest, stirring gently to combine.
Return the drained linguine to the skillet, tossing it with the clam sauce to coat evenly. Add a splash of reserved pasta water if the sauce seems too dry.
Season with salt and black pepper to taste. Sprinkle the chopped parsley over the pasta and toss gently.
Divide the linguine and clams among serving plates. Garnish with additional parsley or lemon zest, if desired. Serve immediately.
Nutrition Facts
Calories |
2436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.6 g | 106% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 550 mg | 184% | |
| Sodium | 4170 mg | 181% | |
| Total Carbohydrate | 216.1 g | 79% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 10.7 g | ||
| Protein | 154.2 g | 308% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 979 mg | 75% | |
| Iron | 141.0 mg | 783% | |
| Potassium | 2393 mg | 51% | |
*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.
