Description
This classic Linguine with Clams recipe features tender littleneck clams sautéed with garlic, shallots, white wine, and red pepper flakes, tossed with perfectly cooked linguine and finished with fresh parsley, butter, and lemon for a bright, savory seafood pasta dish that’s perfect for a special dinner or gathering.
Ingredients
Scale
Pasta
- 1 pound linguine
- Kosher salt (for pasta water)
Clam Sauce
- 6 tablespoons extra-virgin olive oil
- ½ cup finely chopped shallots (from 2 shallots)
- 6 cloves garlic, coarsely chopped
- 1 cup dry white wine (such as Pinot Grigio, Chardonnay, or Sauvignon Blanc)
- ½ teaspoon red pepper flakes
- 2 pounds Littleneck clams (40 to 45), scrubbed
- ¼ cup plus 2 tablespoons fresh flat-leaf parsley, finely chopped
- 3 tablespoons unsalted butter
- 1 teaspoon lemon zest (from 1 lemon), plus more to taste
- 1 tablespoon lemon juice (from 1 lemon), plus more to taste
Instructions
- Prepare the pasta: In a large pot over high heat, bring 4 quarts of water and 2 tablespoons of kosher salt to a boil. Add the linguine and cook according to package directions until just shy of al dente. Drain the pasta in a colander without rinsing and reserve ½ cup of the pasta cooking water for the sauce.
- Sauté shallots and garlic: Meanwhile, heat 6 tablespoons of extra-virgin olive oil in a very large sauté pan over medium-high heat until hot but not smoking. Add the finely chopped shallots and coarsely chopped garlic; sauté until just golden, about 30 seconds.
- Cook clams with wine and seasonings: Add 1 cup of dry white wine, ½ teaspoon red pepper flakes, ¾ teaspoon kosher salt, 2 pounds of scrubbed littleneck clams, and ¼ cup of chopped parsley to the pan. Bring the mixture to a simmer, cover, and cook until the clams open, about 6 to 8 minutes. Discard any unopened clams.
- Toss linguine with clams and sauce: Add the drained linguine directly to the clams in the pan. If the pan is too small, transfer clams to a plate, cover to keep warm, and then combine with the pasta on a serving platter later. Increase heat to medium and cook, tossing occasionally, until the pasta absorbs most of the sauce and is just tender, about 1 to 2 minutes. Add reserved pasta cooking water as needed to keep the dish moist.
- Finish with butter, lemon, and parsley: Remove the pan from heat and stir in 3 tablespoons of unsalted butter, 1 teaspoon lemon zest, 1 tablespoon lemon juice, and the remaining 2 tablespoons chopped parsley. Toss everything to coat evenly. Taste and adjust seasoning with additional salt, lemon zest, or lemon juice if desired.
- Serve: Transfer the linguine with clams to a serving dish or individual bowls and serve immediately.
Notes
- Choose an inexpensive but drinkable dry white wine under $10; avoid cooking wines with additives and salt.
- Do not rinse the pasta after cooking to allow the sauce to cling better.
- If your pan is too small for the pasta and clams together, keep clams warm separately and combine before serving.
- Discard any clams that do not open after cooking, as they may not be safe to eat.
- You can adjust the spiciness by increasing or reducing red pepper flakes.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 520
- Sugar: 2g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 65mg
