Linguine with clam and white wine sauce is a classic Italian-inspired dish that highlights fresh seafood in a light broth.
This recipe is quick and easy, using fresh clams simmered in a garlic and white wine sauce, complemented by parsley and linguine pasta.
It's a perfect meal for those who want a fresh alternative to heavy tomato or cream-based pasta sauces.
Why You’ll Love This Recipe
- Fresh clams add a natural briny sweetness that infuses the pasta with delicious flavor.
- White wine contributes acidity that balances the richness of butter and olive oil in the sauce.
- Simple ingredients like garlic, parsley, and lemon juice enhance without overpowering the delicate clam flavor.
- Cooking the clams properly ensures safety and tenderness, making the dish both flavorful and safe to eat.
Linguine with Clam and White Wine Sauce
This linguine with clam and white wine sauce combines fresh clams and garlic in a light, flavorful broth perfect for a quick seafood pasta meal.
- Prep time
- 15 minutes
- Cook time
- 20 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 1 pound linguine pasta (450 g)
- 3 pounds fresh clams (such as littleneck or manila), scrubbed and rinsed
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup dry white wine (240 ml)
- 3 tablespoons unsalted butter
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh lemon juice
- Salt and freshly ground black pepper, to taste
Instructions
- Cook the linguine Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- Prepare the clam sauce In a large skillet or sauté pan, heat olive oil over medium heat. Add minced garlic and red pepper flakes, if using, and cook until fragrant, about 1 minute.
- Cook the clams Add the fresh clams and white wine to the pan. Cover and cook for 5 to 7 minutes, stirring occasionally, until all clams open. Discard any clams that do not open.
- Finish the sauce Remove clams with a slotted spoon and set aside. Increase heat to medium-high and add butter to the pan. Allow to melt and combine with the clam broth. Add lemon juice and parsley, season with salt and pepper. If sauce seems dry, add reserved pasta water, a little at a time.
- Combine pasta and sauce Add the cooked linguine and clams to the skillet. Toss gently to combine and warm through, about 1-2 minutes.
Helpful Tips
- Ensure your clams are fresh and alive before cooking; discard any open clams that do not close when tapped.
- Do not overcook the clams; once they open, they are done and should be removed immediately to avoid toughness.
- Reserve some pasta cooking water to adjust sauce consistency as needed.
- This recipe contains shellfish, a common allergen. Use caution if serving guests with shellfish allergies.
Storage and Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a pan over low heat to avoid overcooking clams.
Do not freeze this dish as the texture of the clams and pasta will degrade.
Frequently Asked Questions
Can I use bottled clams or canned clams for this recipe?
Fresh clams are preferred for best flavor and texture, but bottled or canned clams can be used in a pinch. Adjust cooking times accordingly since they are already cooked.
How do I know if my clams are fresh and safe to eat?
Fresh clams should be tightly closed or close when tapped. Avoid any with cracked shells or that remain open. Store them in a cool place and cook within 24 hours of purchase.
Can I substitute white wine in this recipe?
Yes, you can use low-sodium chicken or vegetable broth, but white wine adds acidity and depth of flavor that enhances the dish.
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