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Linguine with Clam Sauce

Linguine with Clam Sauce

A classic Italian dish featuring linguine pasta tossed in a savory clam sauce with garlic and olive oil.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 1 serving
Calories 400 kcal

Equipment

  • Large pot
  • medium saucepan
  • slotted spoon

Ingredients
  

For the Pasta

  • 0.5 lb linguine Opt for bronze die-cut for better sauce adherence.
  • salt Essential for boiling pasta and enhancing overall flavor.

For the Sauce

  • 5 cloves garlic Finely minced for a fragrant base that elevates the dish.
  • 1 pinch red chili flakes Adds a subtle heat to balance the richness of the clams.
  • 2 tablespoons olive oil Used for sautéing, imparting a lovely depth of flavor.
  • 0.25 cup dry white wine Choose a wine you’d drink, as it greatly enhances the sauce.
  • 20 count littleneck clams Fresh, purged, and scrubbed clean for that briny goodness.
  • 6.5 ounces canned chopped clams A convenient alternative for additional seafood flavor.
  • 1 cup bottled clam juice Infuses the sauce with oceanic essence, ideal for this Linguine with Clam Sauce.
  • 1 count lemon Juice brightens the dish with a zesty freshness.
  • 8 tablespoons unsalted butter Cold and cut into cubes, it adds a creamy finish.
  • 0.25 cup fresh parsley Finely chopped for a touch of color and herbal freshness.

Instructions
 

How to Make Linguine with Clam Sauce

  • Boil the water: Bring a large pot of water to a rolling boil. Generously season with salt.
  • Sauté the aromatics: Heat the olive oil over medium heat. Add minced garlic and red chili flakes, sautéing for about 2 minutes.
  • Cook the fresh clams: Pour in the white wine and add fresh littleneck clams. Cover and steam until the clams begin to open, about 5 minutes.
  • Set clams aside: Remove opened clams with a slotted spoon into a bowl, leaving the broth behind.
  • Mix in canned clams: Drain the liquid from the canned clams and add to the saucepan, then pour in the bottled clam juice. Stir well and let simmer.
  • Reduce the sauce: Allow the sauce to simmer until it reduces by about two-thirds, around 5 minutes.
  • Cook the linguine: Add linguine to boiling water and cook according to package instructions until al dente, about 8-10 minutes.
  • Combine and flavor: With about 2-3 minutes left on the pasta, stir in canned clams and fresh lemon juice into the sauce.
  • Finish with butter: Gradually add cold, cubed butter to the sauce, stirring until creamy and fully incorporated.
  • Add parsley: Stir in half of the chopped parsley into the sauce.
  • Toss the pasta: Drain the cooked pasta and add it directly to the saucepan, tossing to coat with sauce.
  • Serve and enjoy: Plate the linguine in bowls, arranging reserved clams around the edges, and sprinkle with remaining parsley.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 60gProtein: 20gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 40mgIron: 3mg
Keyword Clams, Italian Recipes, Linguine with Clam Sauce, Pasta, quick meals, seafood
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