Linguine With Clams
Linguine with clams is our go-to seafood dinner: quick, simple, and ready in about 30 minutes, yet it packs a rich, satisfying flavor that feels perfect for a special weeknight meal. Trust us—the wine-based sauce is absolutely irresistible.
Ingredients
- Kosher salt
- 12 oz. linguine
- 4 Tbsp. unsalted butter
- 4 cloves garlic, finely chopped
- 2 Tbsp. chopped fresh parsley
- Pinch of crushed red pepper flakes
- 2 dozen littleneck clams (about 2 lb.), scrubbed
- 1/2 cup dry white wine
- Juice of 1 lemon, plus wedges for serving
- Freshly ground black pepper
Instructions
- In a large pot of boiling salted water, cook pasta, stirring occasionally, until al dente according to package directions. Drain, reserving 3/4 cup pasta cooking liquid.
- Meanwhile, in another large pot over medium heat, melt butter. Add garlic, parsley, and red pepper and cook, stirring, until fragrant, about 1 minute.
- Add clams and wine. Cover pot with a tight-fitting lid and cook until clam shells open, 7 to 10 minutes. (Discard any unopened clams.)
- Add lemon juice, linguine, and 1/4 cup pasta water, tossing frequently and adding more pasta water if needed, until glossy and warmed through, about 2 minutes: season with salt and black pepper.
- Divide pasta among bowls. Serve with lemon wedges alongside.
Nutrition
Calories: 651kcalCarbohydrates: 72gProtein: 45gFat: 15gSaturated Fat: 8gCholesterol: 99mgSodium: 1373mgPotassium: 385mgFiber: 4gSugar: 3gCalcium: 131mgIron: 5mg
Tried this recipe?Let us know how it was!