Description
This classic Linguine with Clam Sauce recipe features tender clams simmered in a flavorful garlic, white wine, and butter sauce, perfectly tossed with al dente linguine. The dish balances bright lemon zest and fresh parsley with a subtle kick from red pepper flakes, offering a delightful seafood pasta experience ideal for a quick yet sophisticated meal.
Ingredients
Scale
Clam Sauce
- 3 (6.5 ounces each) cans chopped clams (juice reserved)
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1 rib celery, finely diced
- 4 cloves garlic, coarsely chopped
- ½ teaspoon dried basil
- ½ teaspoon red pepper flakes (optional)
- ½ cup dry white wine
- 2 tablespoons salted butter
- 1 teaspoon lemon zest
- 1 tablespoon chopped fresh parsley (or 1½ teaspoons dried parsley)
- Salt and black pepper, to taste
Pasta
- 16 ounces linguine (or other long pasta)
Instructions
- Drain clams and reserve juice: Open the canned clams and drain them, carefully reserving the clam juice in a bowl for later use. Set the clams aside.
- Sauté vegetables: Heat olive oil in a large skillet over medium heat. Add finely chopped onion and diced celery, cooking for about 4 minutes until softened but not browned.
- Add aromatics: Stir in coarsely chopped garlic, dried basil, and red pepper flakes if using. Cook for 1 minute until the garlic is fragrant.
- Deglaze and reduce: Pour in the dry white wine, simmering for 3 minutes. Then add the reserved clam juice and continue to cook uncovered for about 8 minutes until the liquid reduces slightly.
- Cook pasta: While the sauce simmers, bring a large pot of salted water to a boil. Add linguine and cook until al dente following package instructions. Drain, reserving ¾ cup of pasta cooking water.
- Finish clam sauce: Whisk the salted butter and lemon zest into the reduced sauce until smooth. Stir in the drained clams and cook gently for 2 to 3 minutes until heated through.
- Combine and season: Remove the skillet from heat. Stir in chopped fresh parsley and adjust seasoning with salt and black pepper to taste. Toss the clam sauce with the cooked linguine, adding reserved pasta water as needed to achieve desired sauce consistency.
Notes
- For a spicier kick, increase the red pepper flakes to 1 teaspoon or add fresh chili for heat.
- Use fresh parsley for a brighter flavor, but dried parsley works well if fresh is unavailable.
- Reserve pasta water to help the sauce adhere smoothly to the linguine.
- Substitute spaghetti or fettuccine if linguine is not available.
- Use low-sodium canned clams to control saltiness.
