Linguine With White Clam Sauce (Herrman)

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Servings: 4 Difficulty: Intermediate
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A classic Italian-American pasta dish featuring tender clams in a rich, garlic-infused butter and white wine sauce.
Linguine With White Clam Sauce (Herrman recipe image
Linguine With White Clam Sauce (Herrman recipe image
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Linguine With White Clam Sauce (Herrman)

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 223.0

Description

This classic Linguine with White Clam Sauce is a beloved Italian-American staple that brings the flavors of the coast to your dinner table. The dish features tender clams simmered in a luxurious sauce made from melted butter, minced garlic, fresh herbs, and a splash of white wine. The result is a savory, briny, and aromatic experience that coats the pasta perfectly. It is an elegant yet approachable meal, ideal for a romantic dinner or a special weeknight treat. The combination of fresh parsley and lemon thyme adds a bright, herbal note that cuts through the richness of the butter. Simple to prepare with high-quality ingredients, this recipe captures the essence of traditional seafood pasta, offering a comforting and sophisticated dining experience that guests will love.

Ingredients

Directions

  1. Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
  2. While pasta cooks, drain the clams, reserving the clam juice. Separate the clams from the juice.
  3. In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant, being careful not to brown it.
  4. If using flour, sprinkle it over the melted butter and garlic and stir continuously for 1 minute to cook out the raw flour taste.
  5. Pour in the reserved clam juice and the white wine. Bring the mixture to a gentle simmer.
  6. Add the chopped clams to the skillet. Simmer gently for 3-5 minutes to heat through and allow flavors to meld. Do not boil vigorously, or the clams will become tough.
  7. Add the cooked linguine to the skillet with the clam sauce. Toss gently to coat the pasta evenly. If the sauce is too thick, add reserved pasta water a tablespoon at a time.
  8. Remove from heat. Stir in the fresh parsley, lemon thyme, and grated Parmesan cheese. Season with freshly ground black pepper to taste.
  9. Serve immediately, garnished with additional Parmesan cheese and parsley if desired.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 223.0kcal
% Daily Value *
Total Fat 24.3g38%
Saturated Fat 15.3g77%
Cholesterol 64.5mg22%
Sodium 193.0mg9%
Total Carbohydrate 1.8g1%
Dietary Fiber 0.2g1%
Sugars 0.1g
Protein 0.5g1%

* 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

For a richer sauce, you can add a splash of heavy cream at the end of cooking.

Fresh clams (such as littlenecks or cherrystones) can be used instead of canned. If using fresh, steam them in the wine and butter until they open, then remove meat from shells.

Do not overcook the clams, as they will become rubbery. The residual heat from the pasta will continue to warm them after removing from the stove.

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 to loosen the sauce.

Keywords: clam sauce, linguine, italian pasta, seafood, white wine, garlic, butter, clams, pasta dinner, easy seafood, classic italian, briny, herbs, parsley, thyme, weeknight meal, comfort food, restaurant style
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