Description
This Linguine with White Clam Sauce recipe offers a classic Italian seafood pasta dish with tender linguine tossed in a flavorful sauce of garlic, white wine, clam juice, and fresh lemon. Ready in just 30 minutes, it is perfect for a quick yet elegant meal that is both satisfying and fresh.
Ingredients
Scale
Pasta
- 1 pound dried fettuccine or linguine
Sauce
- 1/4 cup extra-virgin olive oil
- 4 teaspoons minced garlic
- 1/4 teaspoon red pepper flakes (plus more for serving)
- Kosher salt and freshly ground black pepper (to taste)
- 1 cup dry white wine
- 1 1/2 cups chicken broth or stock (the richer, the better)
- 1/2 cup clam juice
- 6 (6.5-ounce) cans chopped clams, drained
- Juice and zest of 1 large lemon
- Chopped parsley (to serve)
Instructions
- Cook the Pasta: Bring a large pot of water to a boil. Add a generous amount of salt and cook the pasta according to the package directions until just al dente. Remove and drain the pasta a couple of minutes before preferred doneness, as it will finish cooking in the sauce.
- Prepare the Garlic Oil: While the pasta cooks, heat the olive oil in a large, deep skillet over low heat. Add the minced garlic and cook, stirring frequently, for about 8 minutes until the garlic is soft and just turning a very light golden color—do not let it brown. Add 1/4 teaspoon red pepper flakes and season with salt and freshly ground black pepper to taste.
- Deglaze and Simmer: Increase heat to medium-high. Add the white wine to the skillet and simmer for 3 minutes to reduce slightly. Stir in chicken broth and clam juice, bring to a simmer, and let reduce slightly for about 5 minutes.
- Combine Pasta and Sauce: When pasta is just al dente, drain and return it to the pot. Add the broth and clam juice mixture, drained chopped clams, and lemon juice. Toss everything together gently until pasta is tender, clams are heated through, and sauce is slightly absorbed, about 2 minutes.
- Garnish and Serve: Transfer pasta to a serving bowl. Sprinkle with additional red pepper flakes, chopped parsley, and lemon zest. Serve hot and enjoy!
Notes
- To avoid overcooking the pasta, drain it a couple of minutes before it is fully cooked as it will finish cooking in the sauce.
- Do not let the garlic brown or burn while cooking; keep the heat low and stir frequently.
- Substitute vegetable broth to make the dish pescatarian-friendly.
- Use fresh clams if available for a more authentic flavor, adjusting cooking time accordingly.
- Adjust red pepper flakes to taste for desired spiciness.
