Linguini with clam sauce is a classic Italian-American dish that beautifully balances simplicity with bold flavors. Briny clams, fragrant garlic, and fresh herbs come together in a savory white wine sauce that’s light yet rich. This dish is perfect for a quick weeknight dinner or a special occasion. The linguini is tossed in the sauce, absorbing all the delicious flavors of the sea, while a sprinkle of fresh parsley and a squeeze of lemon brighten every bite. It’s a satisfying, elegant meal that can be made in less than 30 minutes.
Ingredients:
- 1 lb linguini
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1/4 tsp red pepper flakes (optional)
- 1 cup dry white wine
- 2 dozen littleneck clams, scrubbed
- 1/2 cup clam juice (bottled or from steamed clams)
- 2 tbsp unsalted butter
- 1/4 cup fresh parsley, chopped
- Salt and black pepper, to taste
- Lemon wedges, for serving
Instructions:
- Cook the linguini: In a large pot, bring salted water to a boil. Add the linguini and cook according to package instructions until al dente. Drain and set aside.
- Prepare the clam sauce: While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes (if using) and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
- Add the wine and clams: Pour in the white wine and bring to a simmer. Add the clams, cover, and cook for 5-7 minutes, or until the clams open. Discard any clams that do not open.
- Finish the sauce: Once the clams have opened, add the clam juice and butter to the pan. Stir until the butter is melted and the sauce is combined. Season with salt and black pepper to taste.
- Combine the pasta and sauce: Add the cooked linguini to the skillet, tossing to coat the pasta evenly in the sauce. Allow the pasta to absorb some of the sauce for about 2 minutes.
- Serve: Remove from heat and stir in the chopped parsley. Serve immediately with lemon wedges on the side for squeezing over the pasta.
Enjoy your delicious Linguini with Clam Sauce!
