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Linguine with Clam Sauce

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Linguine with Clam Sauce is a classic Italian pasta dish that beautifully blends the flavors of fresh clams, garlic, white wine, and herbs. This recipe offers a delightful combination of tender linguine noodles coated in a savory sauce that highlights the natural sweetness of the clams. Perfect for a cozy dinner or a special occasion, Linguine with Clam Sauce is both elegant and comforting.


Ingredients:

For the Linguine with Clam Sauce:

  • 1 pound linguine pasta
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • 1 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
  • 2 pounds fresh clams (such as littleneck or Manila), scrubbed and cleaned
  • 1/2 cup chopped fresh parsley
  • Salt and freshly ground black pepper to taste
  • Lemon wedges, for serving

For Garnish:

  • Additional chopped fresh parsley
  • Grated Parmesan cheese (optional)

Instructions:

1. Prepare the Linguine:

  1. Cook the linguine pasta according to package instructions in a large pot of salted boiling water until al dente. Reserve about 1 cup of pasta cooking water before draining.

2. Cook the Clam Sauce:

  1. In a large skillet or Dutch oven, heat olive oil over medium heat.
  2. Add minced garlic and red pepper flakes. Sauté for about 1 minute until fragrant.
  3. Pour in the white wine and bring to a simmer. Cook for 2-3 minutes to reduce slightly.
  4. Add the cleaned clams to the skillet. Cover with a lid and cook for 5-7 minutes, or until the clams have opened. Discard any clams that do not open.
  5. Remove the cooked clams from the skillet and set aside. Remove most of the clam shells, leaving a few for presentation if desired.
  6. Stir in chopped parsley and season with salt and freshly ground black pepper to taste.

3. Combine the Pasta and Sauce:

  1. Add the cooked linguine to the skillet with the clam sauce. Toss gently to coat the pasta evenly with the sauce. If the sauce seems too dry, add some of the reserved pasta cooking water gradually until desired consistency is reached.

4. Serve:

  1. Divide the Linguine with Clam Sauce among serving plates.
  2. Arrange the cooked clams on top of each portion.
  3. Garnish with additional chopped parsley and grated Parmesan cheese if desired.
  4. Serve immediately with lemon wedges on the side for squeezing over the pasta.

5. Optional Serving Suggestions:

  • Pair with a crisp white wine, such as Pinot Grigio or Chardonnay, to complement the flavors of the dish.
  • Serve with a side of garlic bread or a fresh green salad for a complete meal.

Conclusion: Linguine with Clam Sauce is a delightful pasta dish that celebrates the flavors of the sea with tender clams and a flavorful white wine sauce. This recipe is perfect for both weeknight dinners and special occasions, offering a taste of Italian cuisine that is sure to impress. Enjoy the combination of savory clams, aromatic garlic, and fresh herbs with this easy-to-follow recipe for Linguine with Clam Sauce.

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Written by Robert Zelesky

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