Clam Linguine

• 12 oz linguine
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 cup dry white wine
• 1 28-oz can whole clams with juice
• 1/2 cup clam juice
• 1/4 tsp red pepper flakes
• 2 tbsp fresh parsley, chopped
• Salt to taste
• Freshly ground black pepper to taste
• Grated Parmesan cheese for serving (optional)

Steps

1. 1 Cook linguine in salted boiling water until al dente, reserving 1/2 cup pasta water.
2. 2 While pasta cooks, heat olive oil in a large skillet over medium heat.
3. 3 Add minced garlic and sauté until fragrant, about 1 minute.
4. 4 Pour in white wine and let it reduce by half.
5. 5 Add clams with their juice and additional clam juice to the skillet.
6. 6 Simmer for 5 minutes to heat through.
7. 7 Toss in cooked linguine, adding pasta water as needed to create a silky sauce.
8. 8 Season with red pepper flakes, salt, and pepper to taste.
9. 9 Garnish with fresh parsley before serving.
10. 10 Serve with grated Parmesan cheese if desired.

Nutrition

Tips

• Use linguine for its traditional shape that scoops up sauce beautifully.
• If clams are not available, substitute with mussels for a similar taste profile.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop with a splash of water or wine to loosen the sauce.

Serving Suggestions

• Pair with a crisp Chardonnay and a simple arugula salad.
• Add crusty bread to soak up every last drop of sauce.

FAQ