Name: Linguine with Clams: A Classic Italian Seafood Dish Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 pound dried linguine; 1/4 cup olive oil; 6 cloves garlic, thinly sliced; 1/2 teaspoon red pepper flakes; 1/2 cup dry white wine; 3 pounds littleneck clams (about 3 dozen); 2 tablespoons unsalted butter; 1/3 cup chopped fresh parsley leaves

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Introduction

Linguine with clams is a beloved Italian classic that combines tender pasta with fresh, briny clams in a garlicky, wine-infused sauce. It’s a simple yet elegant dish perfect for any seafood lover looking to bring a taste of the coast to their dinner table.

The image shows a white bowl filled with a seafood pasta dish. The bottom layer is light yellow spaghetti noodles, tangled and soft, covering the base of the bowl. Scattered on top and throughout the pasta are open clams in their shells, with a pale beige and slightly translucent texture. Chopped green herbs and small bits of red chili flakes are sprinkled evenly over the dish, adding pops of green and red color. A silver fork is placed inside the bowl, leaning on the right side, with its tines partially buried in the pasta. The bowl sits on a white marbled surface with soft natural light shining from above, creating a fresh and clean look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound dried linguine
1/4 cup olive oil
6 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
1/2 cup dry white wine
3 pounds littleneck clams (about 3 dozen)
2 tablespoons unsalted butter
1/3 cup chopped fresh parsley leaves

Instructions

Step 1: Bring a large pot of lightly salted water to a boil over high heat. Add the linguine and cook until 2 minutes before al dente, about 8 minutes or according to the package instructions. Reserve 1 1/2 cups of the pasta water, then drain the pasta.
Step 2: Return the pot to the stove over medium heat, add the olive oil, and heat until shimmering. Add the garlic and red pepper flakes and sauté until fragrant but not browned, about 1 minute.
Step 3: Add the white wine and clams, then increase the heat to high. Cover the pot and cook, shaking the pan occasionally by its handle, until the clams have opened, 3 to 6 minutes. Use tongs to transfer the opened clams to a bowl as they open.
Step 4: When all the clams have opened, add 1 cup of the reserved pasta water to the pot and bring to a boil. Add the pasta and cook, tossing constantly and adding more pasta water as needed, until the pasta is al dente and coated with a thickened sauce, about 2 minutes.
Step 5: Remove the pot from the heat. Add the clams and any accumulated juices back into the pot. Stir in the butter and parsley, tossing until the butter is melted and the pasta is evenly coated.
Step 6: Divide the pasta and clams among 6 bowls and serve immediately.

Tips & Variations

Use fresh littleneck clams and soak them in cold water to purge any sand before cooking.
For a milder spice, reduce or omit the red pepper flakes.
Substitute spaghetti or fettuccine if linguine isn’t available.
Add a squeeze of fresh lemon juice just before serving for brightness.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat with a splash of water or white wine to loosen the sauce. Avoid reheating in the microwave to keep the clams tender.

How to Serve

A large white pot with dark blue handles holds a dish made of two main layers: the bottom layer is light yellow cooked spaghetti pasta that looks soft and slightly glossy, and the top layer consists of open clam shells with pale grayish-white exteriors and peachy-beige clam meat inside, scattered evenly over the pasta. Bright green chopped parsley is sprinkled over the whole dish, adding small pops of color, and a small white bowl with more chopped parsley sits nearby on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

How do I know if the clams are fresh and safe to eat?

Fresh clams should smell like the sea—clean and briny, not fishy or off. Their shells should be tightly closed or close when tapped. Discard any clams that remain open or have broken shells before cooking.

Can I make this dish without wine?

Yes, if you prefer not to use wine, substitute with an equal amount of low-sodium chicken or vegetable broth. It will still add flavor without alcohol.