Linguine with Clam Sauce
A classic Italian-American favorite, this dish features tender linguine tossed in a savory white wine and garlic sauce with briny clams. It's an elegant yet surprisingly simple meal, perfect for a weeknight dinner or special occasion.
For 4 servings
7 steps. 20 minutes total.
- 1
Step 1
- a.Cook the linguine in a large pot of generously salted boiling water according to package directions until al dente (about 8-10 minutes). Before draining, reserve at least 1 cup of the starchy pasta water.
- 2
While the pasta is cooking, begin the sauce
- a.In a large skillet or Dutch oven over medium heat, warm the olive oil. Add the sliced garlic and red pepper flakes. Cook, stirring constantly, for 1-2 minutes until the garlic is fragrant and just beginning to turn a pale golden color. Be careful not to let it brown or it will become bitter.
- 3
Carefully pour the white wine into the skillet to deglaze the pan
- a.Increase the heat to medium-high and bring to a simmer. Cook for 2-3 minutes, scraping up any browned bits from the bottom of the pan, until the wine has reduced by about half.
- 4
Stir in the reserved clam juice
- a.Bring the sauce back to a gentle simmer and let it cook for 5 minutes to allow the flavors to meld and the sauce to reduce slightly.
- 5
Reduce the heat to low
- a.Stir in the drained chopped clams, most of the fresh parsley, and the optional butter. Cook for only 1 minute, just until the clams are heated through. Overcooking will make them tough.
- 6
Add the drained linguine directly to the skillet with the sauce
- a.Toss vigorously for about 1-2 minutes to combine. If the sauce looks dry, add a splash of the reserved pasta water at a time until it reaches a silky, coating consistency. The starch in the water helps emulsify the sauce.
- 7
Taste and adjust seasoning with salt and freshly ground black pepper as needed
- a.Serve immediately, garnished with the remaining fresh parsley.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Do not overcook the clams; they only need a minute to heat through. They will become rubbery if cooked for too long.
- 2Reserving the starchy pasta water is crucial. It helps to emulsify the sauce, making it silky and helping it cling to the pasta.
- 3Use a good quality dry white wine that you would drink, such as Pinot Grigio or Sauvignon Blanc. Avoid 'cooking wine' as it can be salty.
- 4Be very careful not to burn the garlic. If it browns too much, it will make the entire sauce bitter.
- 5For a brighter flavor, add a squeeze of fresh lemon juice at the very end before serving.
- 6This dish is best enjoyed immediately, as the pasta will continue to absorb the sauce as it sits.
Adapt it for your goals.
Use Fresh Clams
Substitute canned clams with 2 pounds of fresh littleneck or Manila clams. After reducing the wine, add the scrubbed clams to the skillet, cover, and steam for 5-8 minutes until they open. Discard any that don't open. Remove clams from shells (if desired) and proceed with the recipe.
Creamy Clam SauceCreamy Clam Sauce
For a richer, creamier sauce, stir in 1/4 cup of heavy cream along with the butter at the end. This is a popular variation in some Italian-American restaurants.
Spicier VersionSpicier Version
Increase the red pepper flakes to 1 teaspoon or add a finely chopped fresh chili pepper along with the garlic for more heat.
Herbaceous FlavorHerbaceous Flavor
Add a sprig of fresh thyme or a teaspoon of dried oregano to the sauce when you add the clam juice. Remove the thyme sprig before serving for a more complex herb flavor.
Why this is on our healthy list.
Excellent Source of Lean Protein
Clams are packed with high-quality, lean protein, which is essential for building and repairing tissues, supporting muscle mass, and keeping you feeling full and satisfied.
Rich in Iron
This dish is a great source of heme iron from the clams, a type of iron that is easily absorbed by the body. Iron is crucial for producing red blood cells and preventing anemia.
Provides Vitamin B12
Clams are one of the best natural sources of Vitamin B12, which is vital for nerve function and the formation of DNA and red blood cells.
Contains Healthy Fats
The use of extra virgin olive oil provides monounsaturated fats, which are known to be heart-healthy and can help reduce bad cholesterol levels.
Frequently asked questions
A typical serving of this Linguine with Clam Sauce contains approximately 650-700 calories, depending on the exact ingredients used, such as the amount of olive oil and the inclusion of butter.