Linguine with clams is a classic Italian pasta dish that features linguine pasta served with a flavorful clam sauce. Here’s a basic recipe to make linguine with clams:
Ingredients:
- 12 ounces (about 340g) linguine pasta
- 2 pounds (about 900g) fresh clams (such as littleneck or Manila clams), scrubbed and cleaned
- 3 cloves garlic, minced
- 1/2 cup dry white wine
- 1/4 cup extra-virgin olive oil
- 1/4 teaspoon red pepper flakes (adjust to your spice preference)
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
- 1 lemon, zested and juiced
Instructions:
- Start by cooking the linguine according to the package instructions until it’s al dente. Drain and set aside.
- In a large skillet or a wide saucepan, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes. Sauté for about a minute or until the garlic becomes fragrant but not browned.
- Add the white wine to the skillet and bring it to a simmer. Allow it to cook for a couple of minutes to reduce slightly.
- Add the cleaned clams to the skillet and cover it with a lid. Cook for 5-7 minutes, or until the clams open. Discard any clams that do not open.
- Stir in the lemon zest and juice, and season with salt and black pepper to taste. If you want the sauce to be a bit more flavorful, you can also add some of the fresh parsley at this stage.
- Once the clams are cooked, add the cooked linguine to the skillet. Toss everything together so the pasta gets coated with the delicious clam sauce. You can also add more fresh parsley for garnish at this point.
- Serve the linguine with clams immediately, with a drizzle of extra-virgin olive oil and additional red pepper flakes or grated Parmesan cheese if desired.
Linguine with clams is a simple and elegant dish that’s perfect for seafood lovers. Enjoy your meal!
