Linguine With Roasted Garlic & Clam Sauce

This elegant yet approachable dish transforms simple ingredients into a restaurant-quality meal. The key is the roasted garlic, which mellows its pungency and adds a sweet, creamy depth to the sauce. Combined with the natural brininess of fresh littleneck clams and a splash of dry white wine, the flavors are bright and sophisticated. The pasta is tossed directly in the aromatic broth, allowing the linguine to absorb every drop of savory goodness. Perfect for a romantic dinner at home or a special weekend lunch, this recipe delivers rich Mediterranean flavors without excessive effort. Serve immediately with crusty bread to soak up the remaining sauce.

Cooking Method: Baking, Roasting, Stewing

Cuisine: Mediterranean

Courses: Sauces & Condiments

Difficulty: Advanced

Servings: 2

Calories: 18.5

Description

This elegant yet approachable dish transforms simple ingredients into a restaurant-quality meal. The key is the roasted garlic, which mellows its pungency and adds a sweet, creamy depth to the sauce. Combined with the natural brininess of fresh littleneck clams and a splash of dry white wine, the flavors are bright and sophisticated. The pasta is tossed directly in the aromatic broth, allowing the linguine to absorb every drop of savory goodness. Perfect for a romantic dinner at home or a special weekend lunch, this recipe delivers rich Mediterranean flavors without excessive effort. Serve immediately with crusty bread to soak up the remaining sauce.

Ingredients

1 dozen Little neck clams --
2 TB olive oil
4 cloves garlic
1/4 ts red pepper flakes
3 TB chopped parsley
1 c white wine
12 oz fresh linguine -- cooked and drained

Directions

1
Preheat oven to 400&# 194;Â°F (200ÃÂ°C).
2
Place garlic cloves on a square of foil, drizzle with a little olive oil, and wrap tightly.
3
Roast garlic in the oven for 20 minutes, or until soft and tender.
4
Let garlic cool slightly, then peel and coarsely chop the roasted cloves.
5
While garlic roasts, bring a large pot of salted water to a boil and cook linguine according to package directions until al dente. Drain and set aside.
6
Heat olive oil in a large skillet or pot over medium heat.
7
Stir in the chopped roasted garlic and cook for 1 minute until fragrant.
8
Add red pepper flakes and parsley, stirring briefly.
9
Pour in white wine and bring to a simmer.
10
Add the clams to the pot and cover tightly with a lid.
11
Cook for about 8 minutes, or until the clams have opened.
12
Discard any clams that did not open.
13
Stir in the cooked linguine and toss gently to coat evenly in the sauce.
14
Serve immediately while hot.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 18.5kcal

% Daily Value *
Total Fat 0.4g1%
Saturated Fat 0.1g1%
Cholesterol 6.5mg3%
Sodium 187.0mg8%
Total Carbohydrate 0.7g1%
Dietary Fiber 0.0g0%
Sugars 0.1g
Protein 3.0g6%

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

Note

Ensure clams are thoroughly scrubbed under cold running water before cooking to remove sand and grit.

Use a dry white wine such as Pinot Grigio or Sauvignon Blanc for the best flavor profile.

Fresh linguine cooks much faster than dried; adjust cooking time accordingly. If using dried pasta, add about 1-2 tablespoons of pasta water to help emulsify the sauce.

For extra richness, you can add a tablespoon of butter at the very end when tossing the pasta.

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of water or wine.

Keywords: clams, linguine, garlic, roasted garlic, seafood pasta, white wine sauce, mediterranean, italian, quick dinner, shellfish, easy pasta, date night, briny, aromatic, weeknight meal, fresh pasta, little neck clams, comfort food

Read it online: https://www.chefs-mate.com/recipe/linguine-with-roasted-garlic-clam-sauce/