Description
A classic Italian seafood pasta dish featuring tender linguine tossed with fresh Littleneck clams in a flavorful garlic, white wine, and herb sauce, finished with butter and bright lemon zest for a perfectly balanced meal.
Ingredients
Scale
For the Pasta
- 4 quarts water
- 2 tablespoons kosher salt (for pasta water)
- 1 pound linguine
For the Sauce and Clams
- 6 tablespoons extra-virgin olive oil
- ½ cup finely chopped shallots (from 2 shallots)
- 6 cloves garlic, coarsely chopped
- 1 cup dry white wine (such as Pinot Grigio, Chardonnay, or Sauvignon Blanc)
- ½ teaspoon red pepper flakes
- ¾ teaspoon kosher salt (for sauce)
- 2 pounds Littleneck clams (40 to 45), scrubbed
- ¼ cup plus 2 tablespoons fresh flat-leaf parsley, finely chopped
- 3 tablespoons unsalted butter
- 1 teaspoon lemon zest (from 1 lemon), plus more to taste
- 1 tablespoon lemon juice (from 1 lemon), plus more to taste
Instructions
- Boil the Pasta: In a large pot over high heat, bring 4 quarts of water and 2 tablespoons of kosher salt to a boil. Add the linguine and cook according to package directions until just shy of al dente, where the pasta remains firm to the bite. Drain the pasta in a colander without rinsing it, reserving ½ cup of the pasta cooking water for later use.
- Sauté Aromatics and Cook Clams: While the pasta cooks, heat 6 tablespoons of extra-virgin olive oil in a very large sauté pan over medium-high heat until hot but not smoking. Add the finely chopped shallots and coarsely chopped garlic and sauté until just golden, about 30 seconds. Pour in 1 cup of dry white wine, add ½ teaspoon red pepper flakes, ¾ teaspoon kosher salt, the scrubbed clams, and ¼ cup of the finely chopped parsley. Bring the mixture to a simmer, cover the pan, and cook until the clams open, about 6 to 8 minutes. Discard any clams that remain closed after cooking.
- Toss Pasta with Clams: Add the drained linguine to the sauté pan with the clams. If your pan is not large enough, remove the clams to a plate and keep warm, then combine later. Increase the heat to medium and toss the pasta and clams together, allowing the linguine to absorb most of the flavorful sauce and become tender, 1 to 2 minutes. Add reserved pasta water as needed to maintain moisture.
- Finish the Dish: Remove the pan from heat. Stir in 3 tablespoons of unsalted butter, 1 teaspoon of lemon zest, 1 tablespoon of lemon juice, and the remaining 2 tablespoons of chopped parsley. Toss well to coat everything evenly. Taste the dish and adjust seasoning with additional salt, lemon zest, or lemon juice if desired. Transfer to serving dishes and serve immediately.
Notes
- Use an affordable but drinkable dry white wine such as Pinot Grigio, Chardonnay, or Sauvignon Blanc. Avoid cooking wines that contain salt and additives.
- Do not rinse the cooked pasta to retain the starch that helps the sauce cling better.
- Discard any clams that do not open during cooking as they may be unsafe to eat.
- Reserve some pasta cooking water to adjust sauce consistency.
Nutrition
- Serving Size: 1 serving (approx. 1 cup)
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 50 mg
