Description
This Easy Linguine with Clam Sauce recipe is a classic Italian-American seafood pasta dish that combines tender linguine with a savory clam sauce made from garlic, olive oil, white wine, and fresh parsley. Perfect for a quick and flavorful weeknight dinner, it delivers a delightful balance of bright lemon juice and subtle heat from red pepper flakes, topped optionally with Parmesan cheese and lemon zest for added richness.
Ingredients
Scale
Pasta
- 12 oz linguine pasta
Sauce
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 2 cans (6.5 oz each) chopped clams in juice, undrained
- 1/2 cup dry white wine or chicken broth
- 2 tablespoons lemon juice
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
Optional Garnishes
- Grated Parmesan cheese
- Lemon zest
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add linguine and cook according to package directions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside.
- Prepare the Sauce: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and optional red pepper flakes, sauté for about 1 minute until fragrant but not browned.
- Add Clams and Liquids: Stir in the chopped clams with their juice, white wine (or chicken broth), and lemon juice. Allow the mixture to simmer gently for 4 to 5 minutes to slightly reduce and develop flavor.
- Toss Pasta with Sauce: Add the cooked linguine directly to the skillet. Toss well to coat the pasta with the clam sauce. If the sauce appears dry, add reserved pasta water little by little to loosen it up.
- Season and Finish: Season the pasta and sauce with salt and black pepper to taste. Remove from heat and stir in freshly chopped parsley for brightness.
- Serve: Serve the linguine hot, optionally topped with grated Parmesan cheese and a sprinkle of lemon zest for extra zestiness.
Notes
- For a richer sauce, stir in 1 tablespoon of butter at the end of cooking.
- This dish pairs perfectly with crusty bread to soak up the sauce and a crisp green salad for balance.
- If you prefer less spice, omit the red pepper flakes.
- White wine can be substituted with chicken broth to keep it alcohol-free.
