Linguine with white clam sauce is a classic Italian pasta dish that brings the taste of the sea to your table with minimal effort. Briny clams are simmered in a rich garlic and white wine sauce, then tossed with al dente linguine for a perfectly balanced and flavorful meal. The dish is brightened with a touch of lemon and a sprinkle of fresh parsley, making it a simple yet elegant option for any seafood lover. Whether you¡¯re preparing it for a special occasion or a quick weeknight dinner, this recipe is sure to impress.
INGREDIENTS:
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? 1 lb linguine
? 3 tbsp olive oil
? 4 cloves garlic, minced
? 1/2 tsp red pepper flakes (optional)
? 1 cup dry white wine
? 2 cans (10 oz each) whole baby clams, drained, reserving the liquid
? 1/2 cup fresh parsley, chopped
? Juice of 1 lemon
? Salt and freshly ground black pepper to taste
? Parmesan cheese for serving (optional)
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INSTRUCTIONS:
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1. Cook the pasta: Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Drain and set
aside, reserving 1/2 cup of the pasta water.
2. Prepare the sauce: While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes (if
using) and saut¨¦ until fragrant, about 1-2 minutes. Be careful not to burn the garlic.
3. Simmer with wine: Add the white wine and reserved clam juice to the skillet. Bring to a boil and let it simmer for about 5 minutes, allowing the alcohol
to cook off and the flavors to meld.
4. Add the clams: Stir in the drained clams and cook for another 2-3 minutes, just until the clams are heated through. Season with salt, pepper, and lemon
juice to taste.
5. Combine with pasta: Add the cooked linguine to the skillet and toss everything together. If the sauce is too dry, add some of the reserved pasta water
until you reach your desired consistency.
6. Serve: Garnish with fresh parsley and a squeeze of extra lemon juice if desired. Sprinkle with Parmesan cheese if you like. Serve immediately and enjoy!
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