Linguine With Tarragon & Clam Sauce

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Servings: 4 Difficulty: Intermediate
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A delicate pasta dish featuring fresh clams, bright tarragon, and garlic in a light white wine broth.
Linguine With Tarragon & Clam Sauce recipe image
Linguine With Tarragon & Clam Sauce recipe image
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Linguine With Tarragon & Clam Sauce

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 32.8

Description

This elegant yet approachable Italian main course highlights the briny sweetness of fresh steamers paired with the anise-like brightness of fresh tarragon. The sauce is light, savory, and aromatic, allowing the natural flavors of the seafood to shine through without being overwhelmed by heavy creams or cheeses. Perfect for a romantic dinner or a special weekend meal, it comes together quickly if you have fresh clams on hand. The combination of garlic-infused olive oil, dry white wine, and a hint of red pepper creates a complex flavor profile that complements the tender linguine beautifully. It is a satisfying dish that feels luxurious but remains simple enough for weeknight cooking when you want to elevate your table.

Ingredients

Directions

  1. Scrub the clams thoroughly under cold water to remove sand, discarding any that are already open or broken.
  2. Place the clams and dry white wine in a large pot and cover tightly. Cook over medium-high heat, shaking the pot occasionally, until all clams have opened, about 6 minutes.
  3. Remove the pot from heat and let the clams cool slightly. Remove clams from their shells, discarding any that did not open. If using steamers, pull off the black neck portion.
  4. Swish the clams in the cooking liquid to remove any loose sand, then strain the liquid through cheesecloth or a coffee filter into a clean bowl. Chop the clams coarsely.
  5. In a small saucepan, heat 3 tablespoons of olive oil over low heat. Add minced garlic and cook until soft and fragrant, about 3 minutes.
  6. Add chopped tarragon and red-pepper flakes to the garlic oil. Cook for 2 minutes more to release the flavors.
  7. Add the chopped clams and strained cooking liquid to the saucepan. Bring to a simmer and immediately remove from heat. Season with salt and pepper to taste.
  8. Cook the linguine in boiling salted water until tender, about 3 minutes for fresh pasta or according to package directions for dried.
  9. Drain the pasta and return it to the pot. Toss the linguine with the warm clam sauce until evenly coated.
  10. Serve immediately while hot.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 32.8kcal
% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 0.2mg1%
Total Carbohydrate 6.2g3%
Dietary Fiber 0.5g2%
Sugars 0.1g
Protein 1.2g3%

* 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

This recipe can be prepared up to the sauce stage several hours ahead. Store the sauce covered in the refrigerator. Reheat gently before tossing with cooked pasta.

If fresh tarragon is unavailable, you can use 2 teaspoons of dried tarragon, though fresh provides a brighter flavor.

Ensure you discard any clams that do not open during steaming, as they may be unsafe to eat.

For a richer sauce, you can add a splash of heavy cream or a knob of butter at the end, but this classic version relies on the natural juices of the clams and wine.

Keywords: clams, linguine, tarragon, seafood, italian, pasta, white wine, garlic, olive oil, red pepper flakes, fresh herbs, briny, dinner, easy, classic
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