Description
This classic Linguine with White Clam Sauce is a vibrant and flavorful Italian seafood pasta dish featuring tender linguine tossed in a garlicky, slightly spicy white wine and clam broth sauce. With fresh lemon juice and zest enhancing the briny clams, this quick and elegant recipe is perfect for a weeknight dinner or special occasion.
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
Garnish
- Chopped parsley (to serve)
Instructions
- Cook the Pasta: Bring a large pot of water to a boil. Add a generous amount of kosher salt, then add the pasta and cook according to package instructions until just al dente, typically about 8-10 minutes. Remove and drain the pasta a few minutes before your preferred doneness, as 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 is soft and only just starting to turn a very light golden color. Avoid browning the garlic to prevent bitterness. 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 heat to medium-high and add the dry white wine to the skillet. Simmer for 3 minutes, allowing the wine to reduce slightly and intensify in flavor. Stir in the chicken broth and clam juice, bring the mixture to a gentle simmer, and let it reduce slightly for about 5 minutes to concentrate the sauce’s flavors.
- Combine Pasta and Sauce: Drain the pasta when it is just al dente and return it to the pot. Add the skillet sauce mixture along with the drained chopped clams and the lemon juice. Toss everything together over low heat for about 2 minutes until the pasta is tender, the clams are heated through, and the sauce slightly thickens and absorbs into the pasta.
- Garnish and Serve: Transfer the linguine and clam sauce to a serving bowl. Sprinkle with extra red pepper flakes, chopped parsley, and the lemon zest for a fresh, bright finish. Serve hot and enjoy this flavorful seafood pasta immediately.
Notes
- Use good quality dry white wine like Sauvignon Blanc or Pinot Grigio for optimal sauce flavor.
- Do not overcook the garlic to avoid bitterness; it should be soft and lightly golden.
- Choose a rich chicken broth or stock for a deeper sauce taste.
- Drain the canned clams well to prevent the sauce from becoming watery.
- Reserve some pasta cooking water to loosen the sauce if it gets too thick.
- For a vegetarian option, omit the clams and use vegetable broth and a pinch of seaweed to mimic seafood flavor.
