Linguine with Clam Sauce Recipe

Rating 5.0
| 0
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
12
ingredients
6
steps
30
minutes
Giselle is a recipe developer and content creator that loves all things sweet and savory. She runs her own food blog, The Busy Spatula, and her work has been featured on Yahoo!, Marvel Studios and the Kitchn.

Ingredients

Servings:
6
1 lb
linguine
2 tblsp
extra-virgin olive oil
4
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.

Step 6

Serve garnished with parsley, lemon wedges and topped with Parmesan cheese, if desired. Enjoy!

Nutrition Per Serving
View All
CALORIES
438
FAT
10.2 g
PROTEIN
20.6 g
CARBS
61 g

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