Linguini and Clams
Indulge in the classic coastal flavors of Linguini and Clams, a quintessential Italian seafood dish that's as elegant as it is easy to prepare. Featuring tender linguini tossed in a light, garlicky white wine sauce infused with the briny sweetness of fresh littleneck or manila clams, this recipe is a true celebration of simple, high-quality ingredients. A touch of red pepper flakes adds a gentle kick, while a splash of lemon juice and fresh parsley brighten the dish to perfection. Ready in just 35 minutes, this restaurant-worthy dinner is perfect for weeknights or special occasions alike. Serve it with crusty bread to soak up the flavorful broth and a glass of crisp white wine for the ultimate dining experience.
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Recipe Information
Ingredients
- 12 ounces Linguini pasta
- 2 pounds Fresh clams (littleneck or manila)
- 3 tablespoons Olive oil
- 6 units Garlic cloves, minced
- 1 cup Dry white wine
- 3 tablespoons Unsalted butter
- 0.5 teaspoons Red pepper flakes
- 0.25 cup Fresh parsley, chopped
- 1 unit Lemon, juiced
- to taste Salt
- to taste Black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the linguini according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
Meanwhile, clean the clams by scrubbing the shells under cold running water. Discard any clams that are cracked or do not close when tapped.
In a large, deep skillet or Dutch oven, heat the olive oil over medium heat.
Add the minced garlic and red pepper flakes, and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
Pour in the white wine and bring to a simmer. Add the clams to the pan, cover with a lid, and cook for 5-7 minutes, or until the clams have opened. Discard any clams that remain closed.
Reduce the heat to low and stir in the butter until melted. Season the sauce with salt and black pepper to taste.
Add the cooked linguini to the skillet and toss gently to coat the pasta in the sauce. If the sauce seems too thick, add reserved pasta water a little at a time until the desired consistency is reached.
Stir in the chopped parsley and lemon juice, and toss to combine.
Plate the linguini and clams, ensuring an even distribution of clams. Garnish with additional parsley if desired, and serve immediately.
Nutrition Facts
Calories |
2235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.4 g | 118% | |
| Saturated Fat | 30.5 g | 152% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 456 mg | 152% | |
| Sodium | 2983 mg | 130% | |
| Total Carbohydrate | 142.8 g | 52% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 6.8 g | ||
| Protein | 159.5 g | 319% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 575 mg | 44% | |
| Iron | 33.6 mg | 187% | |
| Potassium | 2340 mg | 50% | |
*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.
