Description
A classic Italian seafood pasta dish featuring tender linguine tossed with fresh littleneck clams in a fragrant white wine, garlic, and red pepper flake sauce, finished with butter, lemon zest, and parsley for a bright, flavorful meal perfect for seafood lovers.
Ingredients
Pasta
- 1 pound linguine
- Kosher salt (for boiling water)
Clam Sauce
- 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
- 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
- Cook the linguine: In a large pot over high heat, bring 4 quarts of water and 2 tablespoons kosher salt to a boil. Add the linguine and cook according to package directions until just shy of al dente, ensuring the pasta is still firm as it will finish cooking in the sauce. Drain the pasta in a colander without rinsing, reserving ½ cup of the cooking water for later use.
- Prepare the clam sauce: Meanwhile, heat olive oil in a very large sauté pan over medium-high heat until hot but not smoking. Add the shallots and garlic, sautéing until just golden, about 30 seconds. Add the white wine, red pepper flakes, ¾ teaspoon kosher salt, clams, and ¼ cup parsley. Bring the mixture to a simmer, cover, and cook until the clams open, about 6 to 8 minutes. Discard any unopened clams.
- Combine pasta and clams: Add the cooked linguine to the sauté pan with the clams. If pan space is limited, remove the clams to a plate and keep warm, then add them back when serving. Increase heat to medium and toss the linguine and clams together, cooking for 1 to 2 minutes until the pasta absorbs most of the sauce and becomes just tender. Add reserved pasta cooking water if needed to maintain moisture.
- Finish the dish: Remove the pan from heat. Stir in the butter, lemon zest, lemon juice, and remaining 2 tablespoons parsley, tossing to coat evenly. Taste and adjust seasoning with additional salt, lemon zest, or lemon juice as desired.
- Serve: Transfer the linguine with clams to a serving dish or individual bowls and serve immediately for a fresh, flavorful meal.
Notes
- Use fresh, live littleneck clams for best flavor and safety.
- Be sure to discard any clams that do not open during cooking.
- Reserve pasta cooking water to adjust sauce consistency if needed.
- Adjust lemon zest and juice to your taste for brightness.
- This dish pairs well with a crisp white wine similar to the one used in cooking.
