Linguine With Clam Sauce

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Servings: 4 Difficulty: Advanced
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A classic Italian-American pasta dish featuring tender clams in a garlicky white wine broth
Linguine With Clam Sauce recipe image
Linguine With Clam Sauce recipe image
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Linguine With Clam Sauce

Author: chefs-mate Cooking Method: , Cuisine: , Courses:
Difficulty: Advanced
Servings: 4 Calories: 6.0

Description

This Linguine with Clam Sauce is a timeless favorite that brings the bright, briny flavors of the sea straight to your dinner table. The dish features plump, fresh steamer clams gently opened in a fragrant broth of white wine, garlic, and herbs. The resulting sauce is rich yet light, coating the al dente linguine perfectly. Its an elegant yet simple meal that feels special enough for a date night but is quick enough for a busy weeknight. The combination of savory garlic, herbal notes from thyme and parsley, and the natural sweetness of the clams creates a harmonious flavor profile that is both comforting and sophisticated. Serve it with a crusty piece of bread to soak up every last drop of the delicious clam juice.

Ingredients

Directions

  1. Bring a large pot of salted water to a boil. Cook the linguine according to package directions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.
  2. In a large, deep skillet or Dutch oven with a tight-fitting lid, combine the chopped onion, shallots, bay leaves, parsley stems, dried thyme, peppercorns, and white wine.
  3. Place the skillet over medium-high heat and bring the liquid to a rolling boil.
  4. Add the scrubbed clams to the skillet, cover tightly with the lid, and steam for 4 to 5 minutes, or until the clams have opened.
  5. Remove the clams from the skillet using a slotted spoon. Discard any clams that have not opened. Set the opened clams aside to cool slightly, then remove the meat from the shells and chop coarsely.
  6. Strain the remaining liquid from the skillet through a fine-mesh sieve into a bowl to remove shells and solids. Reserve this flavorful clam juice.
  7. Wipe out the skillet and return it to medium heat. Add the olive oil and 1 tablespoon of the reserved clam juice.
  8. Add the minced garlic and dry mustard to the skillet. Saut for about 1 minute until fragrant, being careful not to burn the garlic.
  9. Stir in the chopped fresh parsley and red pepper flakes. Cook for 1 to 2 minutes until the parsley is wilted.
  10. Pour in 1 cup of the reserved clam juice. Simmer the sauce for 5 minutes, or until it reduces by half and becomes slightly thicker.
  11. Add the chopped clams back into the skillet. Cook for 1 to 2 minutes just to heat the clams through.
  12. Add the cooked linguine to the skillet. Toss vigorously with tongs to coat the pasta evenly in the sauce. Add a splash of pasta water if the sauce is too thick.
  13. Serve immediately, garnished with lemon wedges and additional fresh parsley if desired.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 6.0kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.6mg1%
Total Carbohydrate 1.4g1%
Dietary Fiber 0.3g2%
Sugars 0.6g
Protein 0.2g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: linguine, clams, clamd, clam sauce, pasta, seafood, italian, garlic, white wine, thyme, parsley, steamer clams, easy dinner, weeknight meal, briny, garlicky, comfort food, classic recipe
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