Linguine with Clams: A Classic Italian Seafood Dish Recipe
Linguine with Clams is a classic Italian seafood pasta dish featuring tender littleneck clams sautéed in garlic, olive oil, and white wine, then tossed with perfectly cooked linguine and finished with fresh parsley and butter. This flavorful meal is a celebration of simple, fresh ingredients and coastal flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
Pasta
- 1 pound dried linguine
Sauce and Clams
- 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
- Cook the linguine: 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 package instructions. Reserve 1 1/2 cups of the pasta water, then drain the pasta.
- Prepare the clam sauce: Return the pot to medium heat and add olive oil. Heat until shimmering, then add the sliced garlic and red pepper flakes. Sauté for about 1 minute until fragrant but not browned.
- Steam the clams: Add the dry white wine and the clams to the pot. Increase the heat to high, cover, and cook, occasionally shaking the pan, until the clams have opened, about 3 to 6 minutes. Use tongs to transfer opened clams to a bowl, discarding any that remain closed.
- Finish the pasta in the sauce: Add 1 cup of reserved pasta water to the pot and bring to a boil. Add the linguine and cook, tossing constantly and adding more pasta water as needed, until pasta is al dente, the sauce thickens, and coats the pasta, about 2 minutes.
- Combine and serve: Remove the pot from heat. Add the clams along with any accumulated juices, then stir in the butter and chopped parsley until the butter is melted and evenly coats the pasta. Divide among 6 bowls, distributing the clams evenly. Serve immediately.
Notes
- Make sure to discard any clams that do not open after cooking.
- Reserve pasta water to adjust sauce consistency and help it cling to the pasta.
- You can substitute different types of clams if littleneck clams are unavailable.
- Serve with crusty bread to soak up the flavorful sauce.
- Adjust red pepper flakes to taste for desired heat level.
Keywords: Linguine, Clams, Italian Pasta, Seafood Pasta, Garlic, White Wine Sauce
