Linguini with Clams
Dive into the flavors of the sea with this classic Linguini with Clams recipe, a show-stopping dish that balances simplicity and elegance. Tender linguini is swirled in a luxurious white wine and garlic sauce, infused with the briny sweetness of fresh littleneck or Manila clams. The addition of crushed red pepper flakes offers a subtle kick, while a finishing touch of parsley and a squeeze of fresh lemon brighten every bite. Ready in just 40 minutes, this recipe combines delicate seafood with pantry staples like olive oil, butter, and shallots, making it an ideal choice for both weeknight dinners and impressive entertaining. Perfectly al dente pasta, effortlessly coated in a velvety sauce, ensures you'll savor every forkful of this Italian-inspired delight.
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Ingredients
- 12 oz Linguini
- 2 lbs Fresh clams (littleneck or Manila)
- 4 tbsp Olive oil
- 4 cloves Garlic, minced
- 2 Shallots, finely chopped
- 1 cup Dry white wine
- 2 tbsp Unsalted butter
- 3 tbsp Fresh parsley, chopped
- 1 tsp Crushed red pepper flakes
- 2 tbsp Fresh lemon juice
- 0.5 tsp Salt
- 0.25 tsp Freshly ground black pepper
Directions
Step 1
Clean the clams by scrubbing their shells under cold running water. Discard any with cracked shells or that don't close when tapped.
Step 2
In a large pot, bring salted water to a boil. Cook the linguini according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the linguini and set it aside.
Step 3
In a large, deep skillet or Dutch oven, heat the olive oil over medium heat. Add the minced garlic and chopped shallots, and sauté until fragrant, about 2 minutes.
Step 4
Stir in the crushed red pepper flakes and cook for another 30 seconds.
Step 5
Pour in the white wine and bring to a simmer. Add the clams, cover the skillet, and cook for 5-7 minutes, shaking the pan occasionally, until the clams open. Discard any that remain closed.
Step 6
Reduce the heat to low, remove the clams with a slotted spoon, and set them aside in a bowl. Keep them warm by covering with foil.
Step 7
Add the butter, chopped parsley, lemon juice, salt, and black pepper to the skillet. Stir to create a smooth sauce. If the sauce is too thick, add reserved pasta water a little at a time until it reaches the desired consistency.
Step 8
Toss the cooked linguini in the skillet, coating it well with the sauce.
Step 9
Gently return the clams to the skillet, tossing to combine with the pasta.
Step 10
Serve immediately, garnished with additional parsley and a lemon wedge if desired.
Nutrition Facts
| Serving size | (1645.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2259.3 |
| Total Fat 93.1g | 0% |
| Saturated Fat 25.3g | 0% |
| Polyunsaturated Fat 5.3g | |
| Cholesterol 424.9mg | 0% |
| Sodium 1787.4mg | 0% |
| Total Carbohydrate 142.8g | 0% |
| Dietary Fiber 7.9g | 0% |
| Total Sugars 6.8g | |
| Protein 158.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 485.6mg | 0% |
| Iron 33.0mg | 0% |
| Potassium 1957.2mg | 0% |
Source of Calories