Old Fashioned Linguine with White Clam Sauce
Indulge in the timeless elegance of Old Fashioned Linguine with White Clam Sauce, a classic Italian-American dish that brings coastal flavors straight to your table. This recipe combines tender linguine with a rich, savory sauce made from fresh littleneck or Manila clams, canned clams with their briny juices, and a splash of dry white wine for depth. Minced garlic, a hint of red pepper flakes, and buttery olive oil create a luxurious base, while fresh parsley and a squeeze of lemon juice brighten every bite. Ready in just 40 minutes, this dish is perfect for weeknight dinners or special gatherings. Serve it with crusty bread to soak up the flavorful sauce or garnish with Parmesan for an extra touch of indulgence. Experience the simplicity and sophistication of this seaside favorite today!
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Recipe Information
Ingredients
- 12 oz Linguine
- 2 lbs Fresh clams (littleneck or Manila, scrubbed clean)
- 8 oz Canned clams (with juice)
- 0.25 cup Olive oil
- 2 tbsp Unsalted butter
- 4 cloves Garlic, minced
- 0.5 cup Dry white wine
- 0.25 tsp Red pepper flakes
- 0.25 cup Fresh parsley, chopped
- 2 tbsp Lemon juice
- 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 the package instructions. Reserve 1/2 cup of the 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.
Add the minced garlic and sauté for 1-2 minutes, or until fragrant but not browned.
Stir in the red pepper flakes and cook for an additional 30 seconds.
Pour in the white wine and bring to a simmer. Allow it to reduce by half, about 2-3 minutes.
Add both the fresh clams and canned clams (with their juice) to the skillet. Cover and cook over medium heat for 5-7 minutes, or until the fresh clams open. Discard any clams that do not open.
Stir in the reserved pasta water, fresh parsley, and lemon juice. Season with salt and black pepper to taste.
Reduce the heat to low and add the cooked linguine to the skillet. Toss the pasta gently to coat it evenly in the sauce.
Remove from heat and garnish with additional parsley, if desired. Serve immediately with crusty bread or a sprinkle of grated Parmesan, if preferred.
Nutrition Facts
Calories |
2194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.2 g | 122% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 424 mg | 141% | |
| Sodium | 1892 mg | 82% | |
| Total Carbohydrate | 146.8 g | 53% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 4.9 g | ||
| Protein | 160.2 g | 320% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1141 mg | 88% | |
| Iron | 170.6 mg | 948% | |
| Potassium | 2674 mg | 57% | |
*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.
