Linguine with Clam Sauce

Name: Linguine with Clam Sauce
Prep time: 35 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 3 tbsp. unsalted butter; 4 cloves garlic, chopped; 1/4 c. chopped fresh flat-leaf parsley, plus more for garnish; Pinch red pepper flakes (optional); 40 littleneck clams (about 4 pounds), scrubbed; 3/4 c. dry white wine; 1 lb. linguine; 1 1/2 tbsp. fresh lemon juice; Kosher salt and freshly ground pepper

This elegant pasta is a seafood lover's dream!

By Christopher MichelPublished: Jan 27, 2024

Be the first to review!

Jump to recipe

linguine with clams in a pot with two bowls also filled with it and there's wine

Becky Luigart-Stayner

Yields:

4 serving(s)

Prep Time:

35 mins

Total Time:

35 mins

This classic Italian seafood dish is made with fresh clams, cooked in wine and garlic, which open and release their juices to create the sauce. Though you can make a version with canned clams, it's not really the same.

If you love seafood but have been reluctant to cook it at home, this is a great starter dish. It makes an excellent date-night meal, and the cooking will infuse your kitchen with an alluring ocean-like scent! Be sure to use the freshest clams you can find, and clean them well before cooking.

Advertisement - Continue Reading Below

Ingredients

3 Tbsp. unsalted butter
4 cloves garlic, chopped
1/4 cup chopped fresh flat-leaf parsley, plus more for garnish
Pinch red pepper flakes (optional)
40 littleneck clams (about 4 pounds), scrubbed
3/4 cup dry white wine
1 lb. linguine
1 1/2 Tbsp. fresh lemon juice
Kosher salt and freshly ground pepper

Directions

1. Step 1Melt butter in a large Dutch oven or pot over medium heat. Add garlic, parsley, and red pepper, if using. Cook, stirring, until fragrant, about 1 minute. Add clams and wine. Cover pot and cook until clam shells fully open, 10 to 12 minutes. Remove from heat and discard any unopened clams. Allow clams to cool slightly, then pull meat from all but about 12 to 16 shells. Roughly chop and return to pot.
2. Step 2Bring a second large pot of salted water to a boil. Cook pasta until al dente according to package directions. Drain, reserving 1/2 cup cooking liquid. Add pasta, lemon juice, and 3 tablespoons cooking water to pot with clams. Cook over medium-high heat, tossing frequently, until sauce is glossy and dish is warmed through, 1 to 2 minutes. Season with salt and pepper. Serve immediately, garnished with parsley and 3 to 4 clams in shells per bowl.

Tip: To remove sand from the clams, you can purge them. Place clams in cold, well-salted water (use 7 tablespoons salt per 8 cups water) and change the water every 20 to 30 minutes until sand no longer appears in the water.

Advertisement - Continue Reading Below