Linguine with Clam Sauce Recipe

Rating 5.0

| 1

Linguine with clam sauce is a great alternative when fresh clams are unavailable. Canned clams are cooked with crisp white wine, savory garlic, citrusy lemon and peppery parsley for a dish that’s perfect for weeknight dinners.

Dinner

Italian

ingredients

steps

minutes

Ingredients

Servings:

1 lb

linguine

2 tblsp

extra-virgin olive oil

garlic cloves, minced

3/4 tsp

red pepper flakes

1/2 cup(s)

dry white wine

15 oz

jarred baby clams, drained and chopped with the juice reserved

2 tblsp

unsalted butter

1 tblsp

lemon juice

1/4 cup(s)

chopped fresh parsley, plus more for garnish

freshly grated Parmesan cheese, optional

lemon wedges, for serving

salt and pepper, to taste

Directions 6 steps | 30 Minutes

Step 1

Bring a large pot of salted water to a boil. While the water is coming to boil, make the clam sauce. In a large skillet over medium heat, add the olive oil, garlic and red pepper. Cook until the garlic is fragrant.

Step 2

Add the white wine and the reserved clam juice and bring the sauce to a simmer. Cook until the clam sauce has been reduced by half. Set aside.

Step 3

Cook the pasta until al dente and reserve ½ cup of the pasta water. Drain the pasta and set it aside.

Step 4

Heat the clam sauce again and whisk in the butter.

Step 5

Once the clam sauce is heated through, add the pasta, the chopped clams, lemon juice and parsley. Cook until the clams are heated through. If the sauce is too thick, add a few tablespoons of pasta water to loosen the sauce. Season with salt and pepper.