why make this recipe

Linguine with clams is a delicious and quick dish that showcases the delightful taste of fresh seafood. It is perfect for a weeknight dinner or a special meal with friends. The pasta cooked al dente, combined with briny clams and a hint of lemon, offers a comforting yet elegant option that is sure to impress everyone at the table.

how to make Linguine with Clams

Ingredients

Kosher salt (for seasoning pasta water and the sauce)
1 pound linguine (or other pasta shape of your choice, for a hearty base)
6 tablespoons extra-virgin olive oil (for sautéing the shallots and garlic)
½ cup finely chopped shallots (about 2 shallots, adds sweetness)
6 cloves garlic (coarsely chopped, for aromatic depth)
1 cup dry white wine (Pinot Grigio, Chardonnay, or Sauvignon Blanc, adds acidity and flavor depth)
½ teaspoon red pepper flakes (optional, for a gentle spicy kick)
2 pounds Littleneck clams (about 40 to 45 clams, scrubbed well)
¼ cup plus 2 tablespoons fresh flat-leaf parsley (finely chopped, for fresh herby flavor)
3 tablespoons unsalted butter (for richness and smoothness in the sauce)
1 teaspoon lemon zest (from 1 lemon, plus extra for garnish)
1 tablespoon lemon juice (from 1 lemon, for tanginess)

Directions

In a large pot, bring 4 quarts of water to a boil with 2 tablespoons of kosher salt. Add the linguine and cook until just shy of al dente, about 10–12 minutes. Reserve ½ cup of pasta cooking water, then drain the pasta.
While the pasta is cooking, heat olive oil in a large sauté pan over medium-high heat. Add the shallots and garlic, sautéing until golden and fragrant, about 30 seconds.
Add the white wine, red pepper flakes, salt, clams, and ¼ cup parsley. Bring to a simmer, then cover and cook for 6–8 minutes, or until the clams open. Discard any unopened clams.
Add the pasta to the pan with the clams (you may need to transfer the clams to a plate if the pan is too small). Pour in the reserved pasta water, tossing everything together. Cook for another 1–2 minutes until the pasta absorbs some of the sauce.
Remove from heat, then stir in butter, lemon zest, and lemon juice. Toss to coat the pasta with the sauce, and add the remaining parsley.
Serve immediately, garnishing with extra lemon zest and grated Parmesan if desired.

how to serve Linguine with Clams

Serve the linguine with clams in large bowls or plates, making sure to include plenty of the savory sauce. Garnish with extra lemon zest and freshly grated Parmesan cheese for added flavor. Pair it with a crisp white wine that you used in the cooking for a delightful dining experience.

how to store Linguine with Clams

If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a bit of water or olive oil to help loosen the pasta and sauce.

tips to make Linguine with Clams

Always scrub the clams well to remove any sand or grit.
Feel free to adjust the amount of red pepper flakes based on your spice preference.
Use high-quality olive oil for the best flavor.
If clams are unavailable, this dish can be made with shrimp or another type of seafood.

variation

You could add different vegetables like spinach or cherry tomatoes for added color and nutrition. Additionally, for a creamier sauce, you might stir in a splash of heavy cream at the end.

FAQs

Q: Can I use canned clams instead of fresh ones?
A: Yes, you can use canned clams, but the dish will not have the same freshness and briny flavor as using fresh clams.

Q: How do I know when the clams are cooked?
A: Clams are done when they open up. Discard any clams that remain closed after cooking.

Q: Can I use whole wheat pasta for this recipe?
A: Yes, whole wheat pasta can be used as a healthier alternative, but cooking times may vary. Adjust as needed to ensure it’s al dente.