Description
This Linguine with White Clam Sauce recipe is a quick and flavorful seafood pasta dish combining tender linguine with a garlicky white wine and clam sauce. The sauce is infused with fresh lemon juice and zest, red pepper flakes for a gentle kick, and finished with chopped parsley for a fresh, aromatic touch. Perfect for a comforting yet elegant meal, it serves six and is ready in just 30 minutes.
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 salted water to a boil. Add the dried fettuccine or linguine and cook according to package directions until just al dente, usually a couple of minutes less than your preferred doneness since it will finish cooking in the sauce.
- Prepare the Garlic Oil: While the pasta cooks, heat the extra-virgin 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 softens and turns a very light golden color without browning. Stir in 1/4 teaspoon red pepper flakes and season with kosher salt and freshly ground black pepper to taste.
- Deglaze and Simmer: Increase the skillet heat to medium-high and add the dry white wine. Allow it to simmer for about 3 minutes to reduce slightly. Then stir in the chicken broth and clam juice, bringing the mixture to a simmer. Let it cook for approximately 5 minutes to slightly reduce and concentrate flavors.
- Combine Pasta and Sauce: Drain the pasta once just al dente and return it to the pot. Add the warm broth and clam juice mixture, drained chopped clams, and freshly squeezed lemon juice. Toss gently to combine and cook together for about 2 minutes until the pasta is tender, clams are heated through, and the sauce is slightly absorbed.
- Garnish and Serve: Transfer the finished pasta to a serving bowl. Sprinkle with additional red pepper flakes, chopped fresh parsley, and lemon zest. Serve immediately while hot and enjoy your delicious linguine with white clam sauce.
Notes
- Do not let the garlic brown during cooking to avoid bitterness.
- Use a rich chicken broth or stock for added depth of flavor.
- If preferred, substitute fresh clams for canned for a fresher taste.
- Adjust red pepper flakes to your desired spice level.
- Reserve some pasta water if you want to loosen the sauce consistency.
