Description
Linguine with Clams is a classic Italian seafood pasta dish featuring tender littleneck clams simmered in a savory white wine, garlic, and shallot sauce, tossed with perfectly cooked linguine and finished with fresh parsley, lemon zest, and butter for a bright and rich flavor.
Ingredients
Scale
Pasta
- 1 pound linguine
- 4 quarts water (for boiling)
- 2 tablespoons kosher salt (for pasta water)
Sauce and 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
- ¾ teaspoon kosher salt
- 2 pounds littleneck clams (40 to 45), scrubbed
- ¼ cup 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
- Additional 2 tablespoons fresh flat-leaf parsley, finely chopped (for garnish)
Instructions
- Prepare the pasta: In a large pot over high heat, bring 4 quarts of water and 2 tablespoons of kosher salt to a boil. Add the linguine and cook according to package directions until just shy of al dente. The pasta should remain firm to the bite as it will cook further in the sauce. Drain the pasta in a colander without rinsing it, reserving ½ cup of the pasta cooking water for later use.
- Sauté aromatics: Meanwhile, heat 6 tablespoons of extra-virgin olive oil in a very large sauté pan over medium-high heat until hot but not smoking. Add the finely chopped shallots and coarsely chopped garlic and sauté just until golden, about 30 seconds, being careful not to burn them.
- Cook clams in wine sauce: Add 1 cup dry white wine, ½ teaspoon red pepper flakes, ¾ teaspoon kosher salt, the scrubbed littleneck clams, and ¼ cup of chopped parsley to the sauté pan. Bring the mixture to a simmer, cover the pan, and cook until the clams open, approximately 6 to 8 minutes. Discard any clams that remain closed after cooking.
- Toss pasta with clams: Add the drained linguine to the sauté pan with the clams. If the pan is too small, transfer clams to a plate and keep warm, then combine later. Increase heat to medium and toss pasta and clams together, cooking for 1 to 2 minutes until pasta absorbs most of the sauce and becomes tender. If the mixture seems dry, add reserved pasta cooking water, a little at a time, to maintain moisture.
- Finish and season: Remove the pan from heat. Stir in 3 tablespoons unsalted butter, 1 teaspoon lemon zest, 1 tablespoon lemon juice, and the remaining 2 tablespoons of finely chopped parsley. Toss to combine and coat the pasta evenly. Taste and adjust seasoning with additional salt, lemon zest, or lemon juice as desired.
- Serve: Transfer the linguine with clams to serving dishes or bowls and serve immediately while hot.
Notes
- Select a dry white wine that is affordable yet good enough to drink, such as Pinot Grigio, Chardonnay, or Sauvignon Blanc. Avoid cooking wines which tend to be salty and contain additives.
- Scrub clams thoroughly to remove sand and grit before cooking.
- Reserve some pasta cooking water to adjust the sauce consistency if needed.
- Do not rinse cooked pasta after draining to preserve starch that helps sauce cling to the noodles.
Nutrition
- Serving Size: 1 serving (about 1/5th of the recipe)
- Calories: 450
- Sugar: 2g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 45mg
