Linguine with Clam Sauce

• 12 ounces linguine
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 cup dry white wine
• 1 can (8 ounces) clam juice
• 1 pound fresh clams, scrubbed
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon red pepper flakes (optional)
• Salt and black pepper to taste
• Grated Parmesan cheese for serving

Steps

1. 1 Cook linguine according to package instructions until al dente; drain and set aside.
2. 2 Heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute.
3. 3 Pour in white wine and clam juice, bring to a simmer.
4. 4 Add clams to the skillet, cover, and cook until clams open, about 5-7 minutes. Discard any unopened clams.
5. 5 Stir in parsley and red pepper flakes, if using. Season with salt and pepper to taste.
6. 6 Toss cooked linguine in the sauce. Serve immediately with grated Parmesan cheese.

Nutrition

Tips

• For extra flavor, sauté diced bacon with the garlic.
• Substitute Manila clams if fresh clams are unavailable.
• Ensure clams reach an internal temperature of 145°F for safety.
• Add a splash of pasta water to loosen the sauce if needed.
• Toast breadcrumbs in olive oil for a crunchy topping.

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 broth.

Serving Suggestions

• Pair with a crisp Chardonnay for a delightful meal.
• Serve with a side of garlic bread for soaking up sauce.
• Add a fresh green salad with lemon vinaigrette.
• Sprinkle with additional parsley for garnish.

FAQ