Linguine with Clam Sauce Recipe

Introduction

Linguine with clam sauce is a classic Italian seafood dish that combines tender pasta with a rich, flavorful sauce. This recipe features fresh garlic, white wine, and a touch of cream to create a decadent yet approachable meal perfect for any occasion.

Ingredients

• Kosher salt, to taste
• 1 lb. linguine
• 1 tbsp. olive oil
• 2 tbsp. salted butter
• 2 (10-ounce) cans chopped clams, drained and juice reserved
• 4 garlic cloves, minced
• 3/4 c. white wine
• Juice of 1/2 lemon, plus lemon wedges for serving
• 3/4 c. heavy cream
• 2 tbsp. fresh flat-leaf parsley, chopped, plus more for serving
• 1/2 tsp. black pepper
• Freshly grated parmesan cheese, for serving

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add the linguine and cook according to the package directions until al dente. Reserve 1 cup of the pasta water, drain the pasta, and keep it warm.
2. Step 2: In a large skillet over medium-high heat, warm the olive oil and 1 tablespoon of butter. Add the clams and minced garlic, stirring together. Cook until the mixture is fragrant and just beginning to brown, about 3 minutes.
3. Step 3: Pour in the white wine, scraping the bottom of the skillet to loosen any browned bits. Cook until the sauce reduces and becomes less watery, around 2 to 3 minutes.
4. Step 4: Add 1/2 cup of the reserved clam juice and the remaining tablespoon of butter to the skillet. Stir until the butter melts. Reduce heat to medium-low, squeeze in the lemon juice, then pour in the heavy cream and sprinkle in the chopped parsley.
5. Step 5: Season with black pepper and taste to adjust salt as needed. Let the sauce simmer gently, stirring occasionally, until heated through, about 3 more minutes.
6. Step 6: Add the cooked linguine directly into the skillet along with 1/4 cup of the reserved pasta water. Toss the pasta in the sauce until it is glossy and well coated. Add extra pasta water if needed to achieve the desired consistency.
7. Step 7: Serve topped with freshly grated parmesan cheese, additional parsley, and lemon wedges on the side for squeezing.

Tips & Variations

• For a lighter version, omit the heavy cream and add extra clam juice or pasta water for moisture.
• Use fresh clams instead of canned if available, cooking them until they open before adding the other ingredients.
• Add a pinch of red pepper flakes with the garlic for a subtle spicy kick.
• Swap linguine for spaghetti or fettuccine based on your preference.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water or cream to loosen the sauce as it warms. Avoid microwave reheating if possible to maintain the sauce’s texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh clams instead of canned?

Yes, fresh clams can be used for a more authentic and vibrant flavor. Make sure to scrub and rinse them well, then cook until they open before proceeding with the recipe.

Is it necessary to use heavy cream in the sauce?

The heavy cream adds a rich, creamy texture, but you can omit it for a lighter clam sauce. Simply increase the amount of clam juice or pasta water to keep the sauce moist.