John Washington
Linguini with Clam Sauce
Linguini with Clam Sauce is an elegant yet simple Italian seafood pasta dish. Featuring tender linguini pasta and fresh clams cooked to perfection in a garlicky white wine and parsley sauce, this recipe is perfect for a special occasion or a refined weeknight meal.
Ingredients
– 1 lb linguini pasta
– 2 lbs small clams, scrubbed and rinsed
– 4 tablespoons olive oil
– 4 cloves garlic, minced
– 1 cup dry white wine
– 1/2 teaspoon red pepper flakes (optional)
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– Lemon wedges, for serving
Instructions
1. Prepare the Pasta: In a large pot of salted boiling water, cook the linguini according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
2. Sauté the Garlic: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for about 1-2 minutes until fragrant, being careful not to let the garlic burn.
3. Add the Clams and Wine: Increase the heat to medium-high and add the clams and white wine to the skillet. Cover the skillet and cook for 6-8 minutes, or until the clams have opened. Discard any clams that do not open.
4. Create the Sauce: Once the clams have opened, remove them from the skillet with a slotted spoon and set aside. Increase the heat to high and let the wine and clam juices reduce for 2-3 minutes. Add a bit of the reserved pasta water if needed to achieve a desired sauce consistency.
5. Toss the Pasta: Add the drained linguini to the skillet and toss to coat in the sauce. Return the clams to the skillet and sprinkle with chopped parsley. Toss again to mix everything well. Season with salt and pepper to taste.
6. Serve: Serve the linguini and clam sauce in bowls with lemon wedges on the side for squeezing over the pasta. Garnish with additional parsley if desired.
Enjoy your beautifully flavorful Linguini with Clam Sauce!
