Linguini in White Clam Sauce
Indulge in the fresh, coastal flavors of Linguini in White Clam Sauce, a classic Italian pasta dish that's both elegant and easy to prepare. Featuring tender linguini tossed in a garlicky white wine and clam broth, this recipe highlights the natural brininess of fresh littleneck clams, balanced with a hint of heat from red pepper flakes and brightness from freshly squeezed lemon juice. Sautéed in a blend of olive oil and butter, the sauce is infused with aromatic garlic and finished with a sprinkle of vibrant parsley for a pop of color and freshness. Perfect for weeknight dinners or special occasions, this quick 35-minute recipe serves up a restaurant-quality meal at home. Serve with crusty bread to soak up every last bite of the rich and savory sauce! Keywords: linguini in white clam sauce, Italian pasta dish, easy seafood recipes, garlic and white wine sauce, fresh clam recipes.
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Recipe Information
Ingredients
- 12 oz linguini pasta
- 3 tbsp olive oil
- 2 tbsp butter
- 4 pieces garlic cloves, minced
- 0.5 tsp red pepper flakes
- 2 lbs fresh littleneck clams, scrubbed
- 1 cup dry white wine
- 0.5 cup chicken or seafood stock
- 3 tbsp fresh parsley, chopped
- 2 tbsp lemon juice
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
Bring a large pot of salted water to a boil and cook the linguini pasta according to the package directions until al dente. Reserve 1 cup of pasta water, then drain and set the pasta aside.
While the pasta cooks, heat the olive oil and butter in a large, deep skillet or sauté pan over medium heat.
Once the butter has melted, add the minced garlic and red pepper flakes. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
Add the fresh clams to the skillet, followed by the white wine and chicken or seafood stock. Stir gently to combine.
Cover the skillet with a lid and allow the clams to steam for 6-8 minutes, or until all of the clams have opened. Discard any clams that remain closed after cooking.
Remove the lid and reduce the heat to low. Stir in the lemon juice, salt, and black pepper. Taste the sauce and adjust seasoning if needed.
Add the cooked linguini to the skillet with the clam sauce. Toss gently to coat, cooking for 1-2 minutes to allow the pasta to absorb the flavors of the sauce. If the sauce is too thick, add reserved pasta water a tablespoon at a time until the desired consistency is reached.
Sprinkle the chopped fresh parsley over the pasta and give it one final toss.
Serve the Linguini in White Clam Sauce immediately, garnished with additional parsley if desired. Enjoy!
Nutrition Facts
Calories |
521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.5 g | 25% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 748 mg | 33% | |
| Total Carbohydrate | 35.6 g | 13% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 1.7 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 132 mg | 10% | |
| Iron | 39.1 mg | 217% | |
| Potassium | 691 mg | 15% | |
*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.
