Linguini with Clam Sauce White
Indulge in the ultimate taste of coastal Italy with this luxurious Linguini with White Clam Sauce. This elegant yet surprisingly easy dish combines tender linguini with a savory, briny sauce made from fresh clams, dry white wine, and a touch of rich clam juice. Aromatic garlic and shallots infuse the silky sauce with depth, while a hint of red pepper flakes adds a subtle kick of heat. Tossed together with butter and finished with fresh parsley, this seafood pasta is a restaurant-quality meal you can create at home in just 40 minutes. Perfect for a special dinner or a quick weeknight treat, serve alongside crusty bread to soak up every last drop of this irresistible sauce.
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Recipe Information
Ingredients
- 12 oz Linguini
- 2 lbs Clams (fresh, in shells)
- 4 tbsp Olive oil
- 4 cloves Garlic (minced)
- 1 small Shallot (finely chopped)
- 1 cup Dry white wine
- 1 cup Clam juice
- 2 tbsp Unsalted butter
- 2 tbsp Parsley (fresh, chopped)
- 0.25 tsp Crushed red pepper flakes (optional)
- 0.5 tsp Salt
- 0.25 tsp Black pepper (freshly ground)
- 1 wedge Lemon (for garnish, optional)
Instructions
Bring a large pot of salted water to a boil. Cook the linguini until al dente according to package instructions. Drain and set aside, reserving 1/2 cup of the pasta water.
Meanwhile, scrub the clams under cold running water to remove any sand or debris. Discard any clams that remain open after tapping on their shells.
In a large, deep skillet or saucepan, heat the olive oil over medium heat.
Add the minced garlic and chopped shallot. Cook until fragrant and softened, about 2-3 minutes, being careful not to burn the garlic.
Pour in the white wine and bring to a simmer. Let it cook for about 2 minutes to reduce slightly.
Add the clam juice and clams to the skillet. Cover with a lid and cook for 6-8 minutes, or until the clams open. Discard any clams that do not open.
Reduce the heat to low and stir in the unsalted butter, parsley, red pepper flakes (if using), salt, and black pepper. Taste and adjust seasonings as needed.
Add the cooked linguini to the skillet and toss to coat in the sauce. If the sauce appears too thick, add a bit of the reserved pasta water to loosen it.
Serve immediately, garnished with additional parsley and lemon wedges, if desired.
Nutrition Facts
Calories |
2835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.0 g | 131% | |
| Saturated Fat | 26.8 g | 134% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 3308 mg | 144% | |
| Total Carbohydrate | 165.2 g | 60% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 5.0 g | ||
| Protein | 257.4 g | 515% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 972 mg | 75% | |
| Iron | 135.9 mg | 755% | |
| Potassium | 6357 mg | 135% | |
*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.
