Linguine with Littleneck Clams in White Wine Sauce

Linguine with Littleneck Clams in White Wine Sauce


Ingredients:

  • 400g linguine
  • 1 kg littleneck clams, scrubbed and rinsed
  • 4 tablespoons olive oil
  • 4 cloves garlic, thinly sliced
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 cup dry white wine
  • 1/2 cup vegetable or chicken stock
  • 2 tablespoons unsalted butter
  • 1/4 cup fresh parsley, finely chopped
  • Salt and freshly ground black pepper, to taste
  • Lemon wedges, for serving

Instructions:

  1. Cook the Linguine:
    • Bring a large pot of salted water to a boil.
    • Add the linguine and cook according to the package instructions until al dente.
    • Reserve 1/2 cup of pasta water, then drain the linguine and set aside.
  2. Prepare the Clams:
    • In a large, deep skillet or pot, heat the olive oil over medium heat.
    • Add the garlic and red pepper flakes (if using) and sauté until the garlic is fragrant but not browned, about 1-2 minutes.
  3. Cook the Clams:
    • Pour in the white wine and stock, and bring the mixture to a simmer.
    • Add the clams, cover the skillet, and cook until the clams open, about 5-7 minutes. Discard any clams that do not open.
    • Remove the clams with a slotted spoon and set them aside.
  4. Make the Sauce:
    • Stir in the butter and half of the chopped parsley into the skillet. Allow the sauce to simmer for another 2-3 minutes until it slightly reduces.
    • Season the sauce with salt and freshly ground black pepper to taste.
  5. Combine and Serve:
    • Add the drained linguine to the skillet and toss to coat the pasta in the sauce. If the sauce seems too thick, add a splash of the reserved pasta water.
    • Return the clams to the skillet, gently tossing them with the pasta.
    • Serve the linguine in bowls, garnished with the remaining parsley and lemon wedges on the side.
Back to blog