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Linguine with Clam Sauce

Linguine with Clam Sauce
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Linguine with Clam Sauce is a classic Italian seafood pasta dish that combines tender linguine noodles with a buttery, garlicky clam sauce bursting with fresh and vibrant flavors. Quick to prepare and elegantly simple, this recipe brings the fresh taste of the sea to your table with a perfect balance of briny clams, aromatic garlic, and bright herbs, ideal for a satisfying weeknight meal or special seafood feast.

Ingredients

Scale

Pasta

  • 8 ounces good-quality linguine pasta

Seafood

  • 2 pounds fresh little neck or Manila clams

Sauce

  • 3 tablespoons extra-virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1/4 teaspoon red pepper flakes (adjust to taste)
  • 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
  • 2 tablespoons fresh lemon juice
  • 1/4 cup chopped fresh parsley
  • Salt and freshly ground black pepper to taste

Instructions

  1. Prepare Your Clams: Start by cleaning the clams thoroughly under running water, scrubbing the shells gently to remove any sand or grit. Discard any that are cracked or open and do not close when tapped.
  2. Cook the Pasta: Bring a large pot of salted water to a boil and cook the linguine until just al dente according to package instructions. Reserve a cup of pasta water before draining to help loosen the sauce later.
  3. Sauté Garlic and Red Pepper: Heat olive oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes, gently cooking until the garlic is golden and fragrant but not browning.
  4. Steam the Clams: Add the clams and white wine to the skillet, cover, and let the clams steam for about 5 to 7 minutes, or until all the shells open. Discard any that remain closed.
  5. Combine Pasta and Sauce: Remove the skillet from heat, add the drained linguine, fresh parsley, and a squeeze of lemon juice. Toss everything together, adding reserved pasta water gradually to achieve a silky texture.
  6. Season and Serve: Finish with salt and pepper to taste, transfer to serving plates, garnish as desired, and serve immediately for the best experience.

Notes

  • Choose fresh clams for best flavor and texture compared to canned versions.
  • Do not overcook the pasta; al dente is key as it will finish cooking in the sauce.
  • Use reserved pasta water to help thicken the sauce and make it cling to the linguine.
  • Cook garlic gently over medium heat to avoid bitterness and maintain a mellow flavor.
  • Reserve opened clam shells for presentation to add rustic charm.

Nutrition

Keywords: Linguine, Clam Sauce, Italian Pasta, Seafood Pasta, Garlic, Easy Dinner, Quick Meal

Find it online: https://homemademealz.com/linguine-with-clam-sauce/