Description

Linguine with Clams is a classic, flavorful seafood dish that combines tender pasta with the briny goodness of fresh clams. The combination of garlic, shallots, white wine, and a touch of lemon creates a perfectly balanced sauce that complements the delicate sweetness of the clams.

Ingredients

Kosher salt

1 pound linguine

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

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Instructions

In a large pot, bring 4 quarts of water and 2 tablespoons of kosher salt to a boil. Add the linguine and cook according to the package directions until just shy of al dente. The pasta should still be firm to the bite as it will continue cooking in the sauce. Drain the pasta, reserving ½ cup of the cooking water for the sauce. Do not rinse the pasta.
While the pasta is cooking, heat the olive oil in a very large sauté pan over medium-high heat until hot but not smoking. Add the chopped shallots and garlic, sautéing until just golden, about 30 seconds.
Add the white wine, red pepper flakes, ¾ teaspoon kosher salt, clams, and ¼ cup of the chopped parsley to the pan. Bring the mixture to a simmer and cover. Cook until the clams open, about 6-8 minutes. Discard any unopened clams.
Add the drained linguine to the sauté pan with the clams. If the pan is too small, transfer the clams to a plate and cover to keep warm. Increase the heat to medium and cook the pasta, tossing occasionally, until it absorbs most of the sauce and is just tender, about 1-2 minutes. If necessary, add some of the reserved cooking water to keep the pasta moist.
Remove the pan from the heat and stir in the butter, lemon zest, lemon juice, and remaining 2 tablespoons of parsley. Toss everything together to coat the pasta and clams with the sauce. Taste and adjust the seasoning with additional salt, lemon zest, and/or lemon juice as needed.
Transfer the pasta and clams to a serving dish or individual bowls and serve immediately.

Notes

Add spinach, cherry tomatoes, or arugula to the pan when cooking the clams for extra color and flavor.
Increase the amount of red pepper flakes for a spicier kick.
Replace the white wine with vegetable or chicken broth for a non-alcoholic version.
Sprinkle grated Parmesan cheese on top for an added layer of flavor, though it’s not traditional.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Sautéing, Boiling
Cuisine: Italian

Nutrition

Serving Size: 1/4 of recipe
Calories: 420 kcal
Sugar: 3 g
Sodium: 820 mg
Fat: 18 g
Saturated Fat: 3 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 41 g
Fiber: 3 g
Protein: 22 g
Cholesterol: 25 mg