Description
A classic Italian seafood pasta dish featuring tender linguine tossed with fresh Littleneck clams in a bright and flavorful white wine, garlic, and lemon sauce. This quick and elegant recipe balances the briny sweetness of clams with aromatic shallots, parsley, and a hint of heat from red pepper flakes, perfect for a delicious weeknight dinner or special occasion.
Ingredients
Scale
Pasta
- 1 pound linguine
- Kosher salt (for pasta water)
Clam Sauce
- 6 tablespoons extra-virgin olive oil
- ½ cup finely chopped shallots (from 2 shallots)
- 6 cloves garlic, coarsely chopped
- 1 cup dry white wine (such as Pinot Grigio, Chardonnay or Sauvignon Blanc)
- ½ teaspoon red pepper flakes
- 2 pounds Littleneck clams (40 to 45), scrubbed
- ¼ cup plus 2 tablespoons fresh flat-leaf parsley, finely chopped
- 3 tablespoons unsalted butter
- 1 teaspoon lemon zest (from 1 lemon), plus more to taste
- 1 tablespoon lemon juice (from 1 lemon), plus more to taste
Instructions
- Cook the linguine: In a large pot over high heat, bring 4 quarts of water and 2 tablespoons kosher salt to a boil. Add the linguine and cook according to the package directions until just shy of al dente, ensuring the pasta remains firm as it will finish cooking in the sauce. Drain the pasta in a colander without rinsing, reserving ½ cup of the cooking water for later use.
- Prepare the clam sauce: Meanwhile, heat olive oil in a very large sauté pan over medium-high heat until hot but not smoking. Add the finely chopped shallots and coarsely chopped garlic, sautéing until just golden, about 30 seconds. Stir in the white wine, red pepper flakes, ¾ teaspoon kosher salt, the scrubbed clams, and ¼ cup of parsley. Bring to a simmer, cover, and cook until the clams open, about 6 to 8 minutes. Discard any unopened clams.
- Combine pasta and clams: Add the cooked linguine to the sauté pan with the clams. If pan space is limited, remove the clams to a plate and keep warm, then add them back when serving. Increase heat to medium and toss the linguine and clams together, cooking for 1 to 2 minutes until the pasta absorbs most of the sauce and becomes just tender. Add reserved pasta cooking water as needed to keep the mixture moist.
- Finish the dish: Remove the pan from heat. Stir in the unsalted butter, lemon zest, lemon juice, and the remaining 2 tablespoons of parsley, tossing to coat evenly. Taste and adjust seasoning with additional salt, lemon zest, or lemon juice as desired.
- Serve: Transfer the linguine with clams to a serving dish or individual bowls and serve immediately for a fresh, flavorful meal.
Notes
- Ensure clams are fresh and thoroughly scrubbed to remove sand and grit.
- Do not overcook the pasta; finishing it in the sauce helps absorb the flavors perfectly.
- Reserve some pasta cooking water to loosen the sauce if needed.
- Discard any clams that do not open during cooking to avoid food safety issues.
- Use a dry white wine for the best flavor; avoid sweet wines.
- For a spicier dish, increase red pepper flakes according to taste.
- Serve immediately to enjoy the best texture and flavor.
