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Linguine with Clam Sauce

A classic pasta dish featuring linguine tossed in a light, garlicky white wine sauce with minced clams and fresh parsley.

25 minEasyServes 4510 cal/serving

Italian-AmericanDinnerStovetopPescatarianMediterraneanHigh ProteinDairy-FreeNut-FreeSoy-FreeEgg-FreeSesame-FreePork-FreeCorn-Free

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Ingredients

  • 16 oz linguine pasta
  • 1/4 cup extra virgin olive oil
  • 6 garlic cloves, minced
  • 1/2 tsp red pepper flakes
  • 1/2 cup dry white wine
  • 2 cans canned minced clams with juice
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 1/4 tsp freshly ground black pepper

Instructions

  1. 1

    Boil salted water and cook 16 oz linguine pasta according to package instructions until al dente. Reserve half a cup of pasta water and drain.

  2. 2

    Heat 1/4 cup extra virgin olive oil in a large skillet over medium heat.

  3. 3

    Add 6 minced garlic cloves and 1/2 tsp red pepper flakes, cooking for 1 minute until fragrant.

  4. 4

    Pour in 1/2 cup dry white wine and simmer for 3 minutes until reduced by half.

  5. 5

    Stir in 2 cans canned minced clams with juice with their liquid and simmer for 2 minutes until hot.

  6. 6

    Toss drained linguine pasta, 1/4 cup chopped fresh flat-leaf parsley, and 1/4 tsp freshly ground black pepper into the skillet, stirring until coated.

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Questions

How do I know when Linguine with Clam Sauce is done?

Go by the cues in the method rather than the clock. Step 4: cook until reduced by half.

Why save the pasta water for Linguine with Clam Sauce?

Step 1 reads: "Reserve half a cup of pasta water and drain." The water is full of starch. Added back as step 1 directs, it emulsifies the sauce so it clings to the pasta instead of pooling in the bowl.

Is there a substitute for white wine in Linguine with Clam Sauce?

The entry for Linguine with Clam Sauce calls for 1/2 cup dry white wine. In its place: Use chicken or vegetable stock with a teaspoon of white wine vinegar or lemon juice per half cup for the acidity.

Can I make Linguine with Clam Sauce less spicy?

Yes. The heat in Linguine with Clam Sauce comes from 1/2 tsp red pepper flakes. For a milder plate, halve the red pepper flakes; nothing else in the method changes.

Does Linguine with Clam Sauce contain shellfish?

Yes: 2 cans canned minced clams with juice. The full allergen list for this entry is gluten and shellfish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How do I store and reheat Linguine with Clam Sauce?

Refrigerate what is left of Linguine with Clam Sauce within two hours and eat it within two days (seafood turns fast). Reheat gently on the stovetop. The pasta keeps drinking the sauce as it sits; loosen it with a splash of water or stock.

Serve it with

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