Linguine with Clam Sauce
Savor this Italian classic: linguine with briny clams, aromatic garlic, and a rich white wine sauce. It’s a simple yet refined dish perfect for any seafood lover.
Equipment
- Large pot for boiling pasta
- Large skillet or sauté pan with a lid
- Colander for draining pasta
- Tongs or pasta fork for tossing pasta with sauce
- Small bowl for holding opened clams
Ingredients
- 12 oz Linguine Pasta preferably made with semolina flour
- 2 lbs Fresh Clams such as littleneck or manila
- 4 Garlic cloves, minced
- 2 tablespoons Olive Oil
- 1 cup Dry White Wine Chardonnay or Sauvignon Blanc
- 1 cup Chicken or Vegetable Broth
- 1/4 teaspoon Red Pepper Flakes optional
- 1/4 cup Fresh Parsley chopped
- 2 tablespoons Butter
- Salt and Pepper To taste
- Lemon Wedges For serving
- Chopped Fresh Basil Optional
- Grated Parmesan Cheese Optional
Instructions
- Prepare the Pasta: Boil a large pot of salted water. Add linguine and cook for 8-10 minutes or until al dente. Drain, reserving 1 cup of pasta water, and set aside.
- Prepare the Clams: Rinse clams under cold water, scrubbing shells to remove any grit. Discard broken or open clams that don’t close when tapped.
- Make the Sauce: - In a large skillet, heat olive oil over medium heat. Sauté garlic until fragrant, about 2-3 minutes.- Add clams, white wine, and broth to the skillet. Cover and let clams steam until they open, 5-7 minutes. Remove opened clams and set aside.
- Finish the Sauce: Reduce the liquid in the skillet slightly. Stir in butter, parsley, salt, and pepper. Toss in linguine, adding reserved pasta water as needed for a creamy texture.
- Serve: Arrange linguine in bowls, topping with clams. Garnish with lemon wedges, fresh parsley, and a sprinkle of Parmesan if desired.
Notes
Tips & Variations:
Storage & Reheating:
- Use Fresh Clams: Always use fresh, live clams for the best flavor. Littleneck or Manila clams are ideal for their tender texture.
- Add Heat: For a spicy kick, add a pinch of red pepper flakes to the sauce.
- Substitute Ingredients:
- Vegetarian Option: Replace clams with sautéed mushrooms (shiitake or cremini work best), chickpeas, or lentils for a hearty vegetarian version.
- Vegan Option: Opt for plant-based proteins like tofu or mushrooms as a clam substitute.
- Gluten-Free Option: Choose gluten-free pasta like rice or quinoa pasta to make this dish accessible for those with dietary restrictions.
- Adjust Wine Selection: Use a dry white wine like Chardonnay or Sauvignon Blanc to complement the briny clams and enhance the sauce’s richness.
- Add Lemon Zest: A zest of lemon sprinkled over the dish before serving adds a fresh, zesty note that balances the richness of the sauce.
Storage & Reheating:
- Storage: Leftover linguine with clam sauce can be stored in an airtight container in the fridge for up to 2 days. Make sure the clams are fully cooked before storing, as they don’t store well raw.
- Reheating: Reheat gently on the stovetop over low heat. Add a splash of white wine or broth to loosen the sauce, ensuring it doesn’t dry out. Avoid microwaving as it can toughen the clams.
- Freezing: This dish is best enjoyed fresh, as the texture of the pasta and clams may change after freezing. However, you can freeze the clam sauce separately (without the pasta) for up to 1 month. When reheating, cook fresh pasta and combine with the thawed sauce.