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Linguine with Clam Sauce

Linguine with Clam Sauce
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Linguine with Clam Sauce is a classic Italian pasta dish combining tender linguine noodles with a luscious, garlicky clam sauce that brings fresh ocean flavors and a touch of creaminess. Perfect for quick weeknight dinners or special occasions, this recipe balances taste, texture, and aroma for a comforting yet elegant meal.

Ingredients

Scale

Pasta

  • 400g quality linguine pasta

Seafood

  • 2 lbs fresh clams (or 2 cans of clams, drained)

Sauce Base

  • 4 cloves garlic, minced
  • 4 tablespoons extra virgin olive oil
  • 1/2 cup dry white wine
  • 2 tablespoons unsalted butter or 1/4 cup cream (optional for creamy version)
  • 1/4 teaspoon red pepper flakes (adjust to taste)
  • Salt and freshly ground black pepper, to taste

Finishing Ingredients

  • 1/4 cup fresh parsley, chopped
  • 1 tablespoon fresh lemon juice (optional)

Instructions

  1. Prepare the Clams: If using fresh clams, rinse them thoroughly under cold water to remove sand and grit. Discard any open clams that do not close when tapped. Steam the clams with a splash of white wine until they open, reserving the flavorful broth for the sauce.
  2. Cook the Linguine: Bring a large pot of salted water to a boil and cook the linguine until just al dente, firm yet tender. Reserve about 1 cup of pasta water before draining the pasta.
  3. Make the Sauce Base: In a large skillet, heat the extra virgin olive oil over medium-low heat. Gently sauté the minced garlic and red pepper flakes until fragrant but not browned. If making a creamy version, add butter or cream now and warm gently to create a smooth base.
  4. Combine Clam Broth and Wine: Pour the steamed clam broth and white wine into the skillet. Bring the mixture to a simmer to meld the flavors. Season with salt and black pepper to taste.
  5. Add Clams and Pasta: Stir the steamed clams and cooked linguine into the sauce, tossing gently to coat. Use reserved pasta water as needed to loosen the sauce and help it cling evenly to the noodles.
  6. Finish with Fresh Parsley and Lemon: Remove the skillet from heat and sprinkle chopped fresh parsley over the dish. Add a squeeze of fresh lemon juice before serving to brighten the flavors.

Notes

  • Use fresh clams whenever possible for the best ocean-fresh flavor.
  • Do not overcook the linguine; al dente texture is ideal.
  • Reserve pasta water to create a silky, cohesive sauce.
  • Cook garlic gently on low heat to avoid bitterness.
  • Add red pepper flakes gradually to control the level of spice.
  • Serve immediately for the best taste and texture.

Nutrition

Keywords: linguine, clam sauce, Italian pasta, seafood pasta, quick dinner, creamy clam sauce, garlic pasta, comfort food

Find it online: https://marysplate.com/linguine-with-clam-sauce/