Italian-American Free recipe

Linguine with Clams

Linguine with Clams is red-sauce done right -- linguine tossed with fresh clams in a garlicky white wine broth. A gentle simmer -- not a hard boil -- is what keeps everything tender instead of tough.

Prep: 10 min Cook: 20 min Total: 30 min

30Minutes

4Servings

4.8Rating

MediumLevel

Why you'll love this recipe

Ready in about 30 minutes from start to finish.
The components can be made ahead and reheated without losing quality.
Leftovers hold up well for lunch the next day.

Ingredients

Makes 4 servings

1 lb linguine
3 lbs fresh clams, scrubbed
4 tbsp olive oil
6 cloves garlic minced
1/2 tsp red pepper flakes
1 cup white wine
3 tbsp butter
1/3 cup chopped parsley
salt and pepper

Estimated Nutrition (per serving)

365Calories

24gFat

32gCarbs

6gProtein

Estimated from the ingredients above; actual values vary by brand and exact measurements.

Method

Step 1
Bring a large pot of salted water to a boil and cook the linguine to al dente. Reserve 1 cup pasta water, then drain.
Step 2
Rinse the clams well and discard any that are cracked or stay open when tapped.
Step 3
Heat the olive oil in a large deep skillet over medium. Add the garlic and red pepper flakes and cook 1 minute.
Step 4
Pour in the wine, bring to a simmer, then add the clams. Cover and cook 5 to 7 minutes until the shells open. Discard any that stay shut.
Step 5
Stir in the butter and parsley, then add the linguine and toss with a splash of pasta water until coated.
Step 6
Season lightly and serve in bowls with the clams on top and broth spooned over.

Cook's tips

Store leftovers in an airtight container in the fridge for up to 4 days.
Taste and adjust the seasoning right before serving -- salt levels vary a lot between brands of broth, sauce, and canned goods.
Prep all the ingredients before you start cooking; this one moves quickly once it is on the heat.

Keep cooking