Linguine with Clams (30 Minutes)

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Linguine with clams is a classic Italian dish that showcases the delicate flavors of fresh clams combined with al dente pasta. The linguine is cooked until perfectly tender, and the clams are steamed in a flavorful broth, infusing the pasta with their briny essence.

The dish is then enhanced with garlic, white wine, and a hint of red pepper flakes for a touch of heat. Tossed with fresh parsley and a drizzle of olive oil, this linguine with clams recipe is a celebration of simple and delicious flavors.

Ingredients

Units Scale
  • 8 ounces linguine pasta
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • 1 cup dry white wine
  • 24 littleneck clams, scrubbed and rinsed
  • 1/4 cup chopped fresh parsley
  • Salt and pepper to taste
  • Extra virgin olive oil (for drizzling)
  • Lemon wedges (for serving)

Instructions

  1. Start by bringing a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente. Drain and set aside.
  2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, and sauté for about 1 minute until fragrant. Be careful not to burn the garlic.
  3. Increase the heat to medium-high and pour in the white wine. Let it simmer for a minute to allow the alcohol to evaporate slightly.
  4. Add the clams to the skillet and cover with a lid. Cook for about 5-7 minutes, shaking the pan occasionally, until the clams open up. Discard any clams that remain closed.
  5. Once the clams have opened, add the cooked linguine to the skillet. Toss everything together gently to coat the pasta with the flavorful juices from the clams. Cook for an additional minute to allow the pasta to absorb the flavors.
  6. Sprinkle the chopped parsley over the pasta and season with salt and pepper to taste. Give it a final toss.
  7. Divide the linguine with clams among serving plates. Drizzle a little extra virgin olive oil over each portion and serve with lemon wedges on the side.

Notes

If possible, opt for fresh, live clams for the best flavor. Ensure they are tightly closed and discard any that remain open after tapping them lightly. Rinse and scrub the clams before cooking. Don’t overcook the clams: It’s important to cook the clams just until they open.

Overcooking them can result in tough and rubbery texture. Discard any clams that do not open during cooking. Choose a good quality white wine as the wine contributes to the flavor of the dish. This dish is best enjoyed immediately. Buon appetito!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

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