Description

Linguine with clams in a garlicky white wine sauce is a simple yet elegant Italian pasta dish that combines tender linguine, fresh Littleneck clams, and a fragrant sauce of olive oil, garlic, shallots, and herbs, finished with a bright touch of lemon zest and juice.

Ingredients

Scale

Pasta

1 pound linguine
Kosher salt

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
2 pounds Littleneck clams (40 to 45), scrubbed
¼ cup plus 2 tablespoons 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

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Instructions

Cook the linguine: In a large pot over high heat, bring 4 quarts of water and 2 tablespoons kosher salt to a boil. Add the linguine and cook according to package directions until just shy of al dente, ensuring the pasta is still firm as it will finish cooking in the sauce. Drain the pasta in a colander without rinsing, reserving ½ cup of the cooking water for later use.
Prepare the clam sauce: Meanwhile, heat olive oil in a very large sauté pan over medium-high heat until hot but not smoking. Add the shallots and garlic, sautéing until just golden, about 30 seconds. Add the white wine, red pepper flakes, ¾ teaspoon kosher salt, clams, and ¼ cup parsley. Bring the mixture to a simmer, cover, and cook until the clams open, about 6 to 8 minutes. Discard any unopened clams.
Combine pasta and clams: Add the cooked linguine to the sauté pan with the clams. If pan space is limited, remove the clams to a plate and keep warm, then add them back when serving. Increase heat to medium and toss the linguine and clams together, cooking for 1 to 2 minutes until the pasta absorbs most of the sauce and becomes just tender. Add reserved pasta cooking water if needed to maintain moisture.
Finish the dish: Remove the pan from heat. Stir in the butter, lemon zest, lemon juice, and remaining 2 tablespoons parsley, tossing to coat evenly. Taste and adjust seasoning with additional salt, lemon zest, or lemon juice as desired.
Serve: Transfer the linguine with clams to a serving dish or individual bowls and serve immediately for a fresh, flavorful meal.

Notes

Choose an inexpensive but drinkable dry white wine for the sauce; avoid cooking wines which tend to be salty and have additives.
The pasta should be cooked just shy of al dente because it finishes cooking in the sauce, absorbing flavors and achieving perfect tenderness.
Discard any clams that remain unopened after cooking to ensure food safety.
Adding reserved pasta cooking water helps adjust the sauce consistency and keeps the pasta moist.
This dish works well for an easy yet impressive Italian dinner suitable for family or guests.

Nutrition

Serving Size: 1 serving (about 1/5th of recipe)
Calories: 627
Sugar: 4 g
Sodium: 920 mg
Fat: 22 g
Saturated Fat: 6 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 67 g
Fiber: 3 g
Protein: 33 g
Cholesterol: 61 mg