Linguine with Clam Sauce
Clam sauce over linguine — white clam sauce, squid ink linguine and clams, vongole with canned baby clams, fresh picked clams — for a fast weeknight dinner.
★ lunch
lunchLinguine with White Clam Sauce
This pasta dish is light enough for even a summer evening. The Lemon Zest and Fresh Parsley really brighten it up! Pair it with a nice White Wine for a romantic dinner or have a wonderful family meal!
Brandy BurpeeIngredients
- 12 oz Dry or Fresh Linguine
- 1/4 cup Extra Virgin Olive Oil
- 4 Cloves minced Garlic
- 3-8 oz drained, reserve juice Canned Clams
- 1 cup Dry White Wine
- 1 tsp Sea Salt
- 1/2 cup Chopped Fresh Parsley
- 1/2 tsp Crushed Red Pepper
- From 1 Lemon Lemon Zest
- 1 Lemon Sliced or Wedges
- 2 tbsp Butter
Instructions
- 1Cook pasta in very salty water, according to package directions, until Al dente.
- 2In a large skillet, over medium-high heat, warm olive oil until it starts to shimmer. Add garlic and red pepper flakes. Sauté until just fragrant.
- 3Add in reserved clam juice, white wine, salt and butter. Stir well and bring to a boil. Reduce heat to medium and cook (uncovered) for 10 minutes or liquid is reduced by half.
- 4Add in Clams and Parsley. Warm through. Reduce heat to low.
- 5Add cooked Linguine and toss with sauce over low heat until SOME of the sauce is absorbed.
- 6Plate and garnish with Fresh Parsley and Lemon Zest. Add Lemon Slices or Wedges and serve immediately. ENJOY!
- 7Side note *** Zoodles can be used in place of Linguine for a low carb option. Leave them uncooked and add to the recipe where you would add cooked Linguine. (Step 5).
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Open in Pepper →Clams And Pasta Make A Fast Dinner
A can of clams and a box of linguine sit in the pantry until you need them, and then they turn into supper in about the time it takes the water to boil. Garlic, olive oil, a splash of wine, and you're done.
Cooks on Pepper reach for this one on nights when the fridge is bare and nobody wants to run to the store, or when company shows up and dinner needs to look like more effort than it took.
Every recipe here is built on clams and noodles: Linguine with White Clam Sauce, a straightforward Linguine with Clam Sauce, Vongole made with canned baby clams and white wine, fresh picked clams with homemade clam sauce over angel hair, and Squid Ink Linguine and Clams if you want to make the pasta yourself.
Quick Tips
- 1
Save the pasta water
Scoop out 1 cup of the starchy cooking water before draining and add it a splash at a time to loosen the sauce and help it cling.
- 2
Cook garlic gently
Warm the minced garlic in olive oil over medium-low for 1 to 2 minutes, just until fragrant. Browned garlic turns bitter fast.
- 3
Add clam juice too
Pour the juice from the canned clams into the pan and simmer 3 to 5 minutes to concentrate it, then stir the clams in at the very end.
- 4
Pull the pasta early
Drain the linguine 1 to 2 minutes short of the box time and finish it in the sauce so it soaks up the flavor instead of sitting on top.
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