Wd Linguine with Clams Parsley
Elevate your pasta night with this irresistible recipe for Linguine with Clams and Parsley, a seafood lover's dream that combines fresh clams, fragrant garlic, and zesty parsley in a delicate white wine sauce. Perfectly cooked al dente linguine is tossed in a buttery, aromatic mixture infused with a touch of red chili flakes for subtle heat, bringing out the brininess of the clams. Finished with a sprinkle of fresh parsley and a squeeze of bright lemon juice, this dish is light, flavorful, and effortlessly elegant. Ready in just 35 minutes, it’s the epitome of a quick yet luxurious weeknight dinner or a show-stopping choice for entertaining. Serve with crusty bread to soak up the delectable sauce, and enjoy an authentic taste of Italy in every bite.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 400 grams linguine
- 1 kilogram fresh clams
- 4 tablespoons extra virgin olive oil
- 4 garlic cloves, minced
- 0.5 teaspoons red chili flakes
- 200 milliliters dry white wine
- 3 tablespoons fresh parsley, chopped
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 lemon, cut into wedges
Instructions
Rinse the clams thoroughly under cold water and discard any that are open and do not close when tapped.
Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
While the pasta cooks, heat the olive oil in a large, deep skillet over medium heat.
Add the minced garlic and red chili flakes, sautéing for about 1 minute until fragrant, but not browned.
Increase the heat to medium-high, then add the clams and pour in the white wine. Cover the skillet with a lid and cook for 5-7 minutes, shaking the skillet occasionally, until the clams have opened. Discard any clams that remain closed.
Reduce the heat to low, stir in the butter, and season with salt and black pepper to taste.
Add the cooked linguine to the skillet along with the reserved pasta water, tossing everything together to coat the pasta in the sauce.
Sprinkle in the chopped parsley and toss again to combine.
Serve immediately with lemon wedges on the side, allowing everyone to squeeze fresh lemon juice over their portions if desired.
Nutrition Facts
Calories |
581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.7 g | 29% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 664 mg | 29% | |
| Total Carbohydrate | 45.9 g | 17% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 1.7 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 259 mg | 20% | |
| Iron | 42.9 mg | 238% | |
| Potassium | 1074 mg | 23% | |
*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.
