Linguine in White Clam Sauce
This quick and elegant pasta dish combines garlic, olive oil, lemon, and tender clams tossed with linguine for a classic Italian seafood favorite.
- Prep Time: 6 minutes
- Cook Time: 9 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Main Dish, Pasta, Seafood
- Method: Stovetop
- Cuisine: Italian
Ingredients
8 oz linguine pasta
¼ cup extra virgin olive oil
¼ cup dry white wine (optional)
4 cloves garlic, minced
1 teaspoon lemon juice
13 oz canned minced clams in clam juice (or chopped clams)
2 tablespoons fresh parsley, chopped (optional)
Salt and pepper, to taste
Instructions
Cook the Pasta:
Bring a large pot of salted water to a boil. Add linguine and cook according to package directions, about 9 minutes for al dente. Drain and set aside.
Prepare the Clam Sauce:
In a medium saucepan, heat olive oil over medium-high heat. Add minced garlic and cook for about 30 seconds, just until fragrant — do not brown.
Add Wine and Lemon Juice:
Stir in lemon juice and white wine (if using), and let simmer for 1 minute to reduce slightly.
Add Clams:
Add the minced clams along with their juice. Cover and cook for about 5 minutes, until heated through.
Combine and Serve:
Add the drained linguine back to its pot or a large skillet. Pour the clam sauce over the pasta, add fresh parsley (if desired), and season with salt and pepper. Toss well to combine and coat evenly.
Serve Hot:
Serve immediately, topped with extra parsley and a drizzle of olive oil if desired.
Notes
Omit the wine for an alcohol-free version — the dish remains full of flavor.
Avoid overcooking the garlic to prevent bitterness.
Pair with crusty bread or a light green salad for a complete meal.
Store leftovers in the refrigerator and enjoy within 24 hours.
Find it online: https://allrecipesmade.com/linguine-in-white-clam-sauce/
