Linguine with White Clam Sauce
Dive into the comforting elegance of Linguine with White Clam Sauce, a classic Italian seafood pasta dish that's brimming with flavor and simplicity. Tender linguine is coated in a velvety sauce made from olive oil, butter, and a splash of dry white wine, infused with the bold aroma of garlic and a hint of red pepper flakes. Fresh littleneck clams take center stage, steaming open in the skillet to release their briny essence, while a touch of clam juice and fresh lemon juice add depth and brightness. Finished with a sprinkle of fresh parsley and a dusting of Parmesan cheese, this quick and easy recipe comes together in just 30 minutes, making it perfect for weeknight dinners or special occasions. Whether you're looking to impress guests or savor a cozy meal at home, this linguine with clam sauce is an irresistible blend of simplicity and gourmet flair.
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Recipe Information
Ingredients
- 12 ounces linguine
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 garlic cloves, minced
- 0.5 teaspoons red pepper flakes
- 0.5 cups dry white wine
- 2 pounds fresh littleneck clams, scrubbed
- 0.5 cups clam juice
- 2 tablespoons fresh lemon juice
- to taste salt
- to taste black pepper
- 3 tablespoons fresh parsley, chopped
- to taste freshly grated Parmesan cheese (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the linguine and set aside.
In a large, deep skillet or sauté pan, heat the olive oil and butter over medium heat until the butter is melted.
Add the minced garlic and red pepper flakes to the pan. Sauté for 1–2 minutes, stirring constantly, until the garlic is fragrant but not browned.
Pour in the white wine and increase the heat to medium-high. Allow the wine to simmer for about 2 minutes to reduce slightly.
Add the clams and clam juice to the pan. Cover with a tight-fitting lid and cook for 5–7 minutes, shaking the pan occasionally, until the clams open. Discard any clams that do not open.
Reduce the heat to medium-low and stir in the lemon juice. Season with salt and black pepper to taste.
Add the cooked linguine to the pan, along with the reserved pasta water if the sauce needs thinning. Toss to coat the pasta evenly with the sauce.
Sprinkle the chopped parsley over the linguine and toss gently to combine.
Serve immediately, garnished with freshly grated Parmesan cheese if desired.
Nutrition Facts
Calories |
2036 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.0 g | 105% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 391 mg | 130% | |
| Sodium | 4347 mg | 189% | |
| Total Carbohydrate | 139.5 g | 51% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 4.1 g | ||
| Protein | 154.2 g | 308% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 599 mg | 46% | |
| Iron | 156.9 mg | 872% | |
| Potassium | 2712 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.
