Description
A classic Italian pasta dish featuring tender linguine tossed in a flavorful clam sauce made with garlic, white wine, and fresh parsley, perfect for a quick and elegant seafood dinner.
Ingredients
Scale
Pasta
- 12 ounces linguine pasta
Sauce
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- ¼ teaspoon red pepper flakes (optional)
- 1 cup dry white wine
- 2 (6.5-ounce) cans chopped clams in juice, undrained
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter
- ¼ cup chopped fresh parsley
- Salt and black pepper to taste
To Serve
- Freshly grated Parmesan cheese, for serving (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the linguine according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta.
- Sauté Garlic and Pepper Flakes: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes and sauté for about 1 minute until fragrant, being careful not to burn the garlic.
- Add White Wine: Pour in the dry white wine and bring to a simmer. Cook for 3 to 4 minutes until the wine is slightly reduced, concentrating the flavors.
- Add Clams: Stir in the chopped clams along with their juice and simmer for another 3 minutes to heat through and meld the flavors.
- Finish the Sauce: Add lemon juice and unsalted butter to the skillet. Stir until the butter melts and blends into the sauce. Season with salt and black pepper to taste.
- Toss Pasta with Sauce: Add the cooked linguine to the skillet and toss gently to combine and coat the pasta with the sauce. If the sauce is too thick, add some reserved pasta water a little at a time to loosen it.
- Serve: Remove from heat. Sprinkle chopped fresh parsley over the pasta, and serve immediately. Add freshly grated Parmesan cheese on top if desired.
Notes
- For a stronger seafood flavor, use bottled clam juice along with the canned clams.
- Fresh clams can be used instead of canned—steam them separately and add them at the end.
- Avoid overcooking the sauce to keep the clams tender and prevent toughness.
- Adjust red pepper flakes according to spice preference or omit for a milder sauce.
- White wine can be substituted with clam juice or vegetable broth for a non-alcoholic version.
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 2g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 35mg
