Description
Linguine with clams in a flavorful garlicky white wine sauce is a classic Italian pasta dish that is both easy to prepare and elegant. Tender linguine is combined with briny littleneck clams, sautéed shallots, garlic, and fresh parsley, all brought together with a splash of dry white wine, lemon juice, and a touch of butter to create a bright, savory meal perfect for any occasion.
Ingredients
Scale
Pasta
- 1 pound linguine
- Kosher salt, for pasta water
Sauce & Clams
- 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
- ¾ teaspoon kosher salt, plus more to taste
Instructions
- Cook the linguine: In a large pot over high heat, bring 4 quarts of water and 2 tablespoons kosher salt to a boil. Add the linguine and cook according to package directions until just shy of al dente—firm to the bite as it will finish cooking in the sauce. Drain in a colander without rinsing and reserve ½ cup of pasta cooking water.
- Sauté shallots and garlic: Meanwhile, 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; sauté until just golden, about 30 seconds, being careful not to burn the garlic.
- Cook the clams: Add the white wine, red pepper flakes, ¾ teaspoon kosher salt, scrubbed clams, and ¼ cup of chopped parsley to the pan. Bring to a simmer and cover. Cook until the clams open, about 6 to 8 minutes. Discard any clams that remain tightly closed.
- Combine pasta and clams: Add the partially cooked linguine to the sauté pan with the clams. If your pan isn’t large enough, transfer the clams to a plate and cover to keep warm, then mix linguine and sauce in the pan. Increase heat to medium and toss the pasta with clams and sauce occasionally, allowing the pasta to absorb most of the sauce and become tender, 1 to 2 minutes. Add reserved pasta water as needed to keep moist.
- Finish the dish: Remove the pan from heat. Stir in the unsalted butter, lemon zest, lemon juice, and remaining 2 tablespoons of parsley. Toss well to coat the pasta and clams evenly. Taste and adjust seasoning with additional kosher salt, lemon zest, and lemon juice if needed.
- Serve: Transfer the linguine with clams to a serving dish or individual bowls and serve immediately while hot and fragrant.
Notes
- Use a dry white wine that you enjoy drinking and avoid cooking wines with salt and additives, as the flavor affects the final dish.
- Reserve some pasta water to adjust the sauce consistency and help the sauce cling to the pasta.
- Do not rinse the pasta after cooking to preserve the starch that helps bind the sauce.
- Discard any clams that do not open during cooking to ensure safety.
- Serve this dish immediately to enjoy the fresh flavors and tender clams at their best.
Nutrition
- Serving Size: 1 serving
- Calories: 627
- Sugar: 4 g
- Sodium: 920 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 67 g
- Fiber: 3 g
- Protein: 33 g
- Cholesterol: 61 mg
