best linguine with white clam sauce recipe

Written ByJenny Smyth Posted on
best linguine with white clam sauce recipe
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The Best best linguine with white clam sauce recipe

I’m so excited to share with you my favorite linguine with white clam sauce recipe, a classic Italian dish that never fails to impress. I first fell in love with this recipe on a trip to Italy, where I had the pleasure of savoring it at a cozy trattoria in Rome.

The combination of tender linguine, succulent clams, and a rich, creamy sauce is truly unbeatable. As soon as I returned home, I set out to recreate this dish for my family and friends, and it quickly became a staple in our household.

My kids adore helping me prepare the ingredients, and we always have a blast cooking together as a family. This recipe is perfect for any occasion – whether you’re looking for a romantic dinner for two or a hearty meal to feed a crowd.

Plus, it’s incredibly easy to make and can be ready in just 20 minutes! So, let’s get started and dive into the world of linguine with white clam sauce.

Best Linguine with White Clam Sauce

Best Linguine with White Clam Sauce

4.6 from 1046 votes

This classic Italian-American dish features tender linguine tossed in a light, garlicky white wine sauce with fresh clams. The briny sweetness of the clams pairs perfectly with the subtle heat from red pepper flakes and the brightness of fresh parsley.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Pasta

1 pound linguine
2 tablespoons salt for pasta water

For the Clam Sauce

3 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
1/2 cup dry white wine
2 (6.5-ounce) cans chopped clams, drained, juice reserved
1 cup reserved clam juice plus additional if needed
2 tablespoons unsalted butter
1/4 cup fresh parsley, finely chopped
Freshly ground black pepper to taste

👨‍🍳Directions

1Bring a large pot of water to a rolling boil over high heat.
2Add 2 tablespoons of salt, then add the linguine and cook until al dente, about 8 to 10 minutes.
3Reserve 1 cup of pasta water before draining, then drain the linguine in a colander.
4While the pasta cooks, heat the olive oil in a large skillet over medium heat until shimmering.
5Add the sliced garlic and red pepper flakes and sauté for 1 to 2 minutes until the garlic is fragrant and just golden, but not browned.
6Pour in the white wine and the reserved clam juice, then increase the heat to medium-high.
7Let the liquid simmer vigorously for 3 to 4 minutes until it reduces by about one-third and the alcohol cooks off.
8Add the drained clams and butter to the skillet, stirring gently.
9Cook for 2 to 3 minutes until the clams are heated through and the butter is fully melted, forming a light, creamy sauce.
10Season with black pepper to taste.
11Add the drained linguine directly to the skillet with the clam sauce.
12Toss everything together with tongs over medium heat for 1 to 2 minutes, adding a splash of reserved pasta water if the sauce seems too thick.
13The pasta should be well coated and glossy.
14Remove the skillet from the heat and stir in the chopped parsley.
15Serve immediately in warm bowls, with extra red pepper flakes or grated Parmesan on the side if desired.

🔧Equipment

Large pot for pasta
Large skillet or sauté pan
Colander
Chef’s knife
Cutting board
Measuring cups and spoons
Tongs

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 14g💛Saturated Fat: 5g❤️Cholesterol: 45mg🧂Sodium: 720mg🌾Total Carbs: 55g🥦Dietary Fiber: 3g🍬Sugars: 2g🥩Protein: 18g

📝Notes

For the best flavor, use high-quality canned clams packed in their own juice. Reserve the clam juice separately to control the saltiness. If you prefer a stronger clam taste, add a second can of clams. Do not overcook the garlic or it will become bitter.

Watch Video Of How Best Linguine with White Clam Sauce Works

This linguine with white clam sauce recipe is always a hit at our family gatherings.

It’s easy to make ahead of time, reheats beautifully in the microwave or oven, and can be served as an elegant main course or casual weeknight meal.

My kids love helping me prepare the ingredients and cooking the pasta together – they’re always excited to see what delicious combination we’ll come up with next.

❓ Frequently Asked Questions About Linguine with White Clam Sauce

Q: What type of clams should I use for this recipe?

For the best results, use fresh or frozen cherrystone or littleneck clams. You can find them at most seafood markets or well-stocked grocery stores.

Q: Can I substitute the heavy cream with a dairy-free alternative?

Yes, you can use almond milk or another non-dairy milk as a substitute for heavy cream. However, keep in mind that the flavor and texture may vary slightly.

Q: How do I prevent the sauce from becoming too thick?

Make sure to stir the sauce frequently while it’s cooking, and add a little more white wine or chicken broth if it starts to thicken too much.

Q: Can I make this recipe ahead of time?

You can cook the linguine and prepare the sauce up to a day in advance. Simply refrigerate them separately until ready to assemble and serve.

Q: What’s the ideal serving size for this recipe?

Serve 2-3 tablespoons of sauce per person, depending on serving size and individual appetites.

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