Linguine with Red Clam Sauce

Dive into the coastal flavors of Italy with this Linguine with Red Clam Sauce, a dish that marries the briny sweetness of fresh littleneck clams with the richness of a garlicky tomato and white wine sauce. Perfectly cooked al dente linguine is tossed in this savory sauce, infused with a touch of heat from crushed red pepper flakes and finished with a sprinkling of fresh parsley for a burst of herbaceous brightness. With its simple preparation and gourmet flair, this seafood pasta recipe is ideal for a quick weeknight dinner or an elegant meal to impress guests. Don't forget to garnish with grated Parmesan cheese for an optional creamy kick! Ready in under 45 minutes, this restaurant-worthy dish brings bold, authentic flavors straight to your table.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 12 ounces linguine
• 3 tablespoons extra-virgin olive oil
• 4 garlic cloves, minced
• 0.5 teaspoons crushed red pepper flakes
• 28 ounces canned whole peeled tomatoes (with juices)
• 0.5 cups dry white wine
• 2 pounds fresh littleneck clams, scrubbed clean
• 0.25 cups fresh parsley, chopped
• 0 to taste salt
• 0 to taste black pepper
• 0 for serving grated Parmesan cheese (optional)

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.

Step 2

In a large, deep skillet or Dutch oven, heat the olive oil over medium heat.

Step 3

Add the minced garlic and crushed red pepper flakes, sautéing until the garlic is fragrant but not browned, about 1 minute.

Step 4

Crush the canned tomatoes with your hands or a fork, then add them, along with their juices, to the skillet. Stir well, bring to a simmer, and cook for 10 minutes, allowing the sauce to thicken slightly.

Step 5

Pour in the white wine and stir to combine. Simmer for 2–3 minutes to cook off the alcohol.

Step 6

Add the cleaned clams to the skillet, cover with a lid, and cook for 5–7 minutes, or until the clams have opened. Discard any clams that do not open.

Step 7

Season the sauce with salt and black pepper to taste.

Step 8

Add the cooked linguine to the skillet, tossing to coat the pasta in the sauce. If the sauce seems too thick, stir in a bit of the reserved pasta water until it reaches your desired consistency.

Step 9

Sprinkle the dish with chopped parsley and toss again to combine.

Step 10

Serve immediately with a sprinkle of grated Parmesan cheese, if desired.

Nutrition Facts

Serving size	(2285.5g)

Amount per serving	% Daily Value*
Calories	2003.5

Total Fat 58.0g	0%
Saturated Fat 9.4g	0%
Polyunsaturated Fat g
Cholesterol 324.2mg	0%
Sodium 4862.8mg	0%
Total Carbohydrate 182.0g	0%
Dietary Fiber 19.1g	0%
Total Sugars 33.7g
Protein 159.5g	0%

Vitamin D 0IU	0%
Calcium 813.7mg	0%
Iron 163.6mg	0%
Potassium 4329.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.6%

Protein: 33.8%

Carbs: 38.6%