linguini with clams

The simplest Linguini with Clams that makes for an incredible meal that feels restaurant quality from the comfort of your own home!

Linguini with Clams

linguini

butter unsalted butter

extra virgin olive oil

garlic (finely chopped)

calabrian chili paste

white wine (Sauv Blanc)

black pepper

manila clams (scrubbed)

parsley

chives

lemons

Cook the pasta until al dente. Reserve 1/4 cup of the pasta water, then drain the pasta and return it to the cooking pot.

Meanwhile, in a large skillet, heat the butter and olive oil over medium heat. Once melted, add the garlic and calabrian chili paste and cook until the garlic is fragrant about 60 seconds. Add the wine and pepper, increase the heat slightly, and cook until bubbling, about 2 minutes. Add the clams, increase the heat, cover, and cook just until the clams open, about 3 minutes.

If any clams don’t open, discard them and transfer the opened clams to the pasta pot. Taste the sauce and adjust salt and pepper as needed.

Warm through over medium heat, adding the reserved pasta water as needed to help make it extra saucy. Toss in the parsley, chives, lemon zest and lemon juice. Garnish with extra herbs and serve as needed.

A classic Italian dish, linguini with clams is simple yet delicious. A garlicky lemon butter sauce pairs perfectly with the clams in this famous pasta dish.

Linguini With Clams

Littleneck Clams

Linguini Pasta (or Spaghetti)

Garlic

Lemon (fresh, since we'll

Shallot (chopped)

200 ml Dry White Wine

tbsp Butter

Parsley (roughly chopped)

Salt and Pepper (to taste)

As this dish is fairly quick, start boiling a pot of heavily salted water first. The linguini takes just 7 minutes for al dente so you can toss the noodles in as soon as the water reaches a rolling boil.

In a saucepan on medium high add the olive oil and chopped shallots. When translucent add the minced garlic and cook for about 15 seconds. Then add the white wine.

Add all the littleneck clams to the saucepan, and at the same time the pot of water should be boiling. Add the linguini now. Add the juice of 1/2 a lemon and put a lid on the sauce pan. Turn the heat to medium and let cook without touching it for 5-7 minutes, about when all the clams will open.

Add the butter, parsley, lemon zest, salt and pepper to taste to the saucepan, as well as three tablespoons of the pasta water the noodles are cooking in. Then drain the noodles and toss them all in the saucepan. Toss to mix. Garnish with a lemon wedge and some more parsley leaves.

This recipe for Linguine Alle Vongole, aka pasta with clam sauce, is an easy and delicious classic Italian seafood dinner that uses mostly pantry ingredients and only takes 30 minutes to make.

Linguine alle Vongole - Pasta with Clam Sauce

salt

red chili flakes

olive oil

dry white wine

clams,

6.5 ounce can chopped clams

clam juice

lb linguine (bronze die cut if possible)

lemon, juiced

cold, unsalted butter,

parsley, divided

Bring a large pot of water up to a boil and season with a generous pinch of salt. 

In a medium saucepan, sauté the garlic and chili flakes in olive oil for about 2 minutes. 

Add the wine, then the clams, cover and cook until they just start to open, about 5 minutes. 

Use a slotted spoon or tongs to remove the clams to a bowl, then cover and set aside somewhere to keep warm.

Drain the liquid from the canned clams and add that to the pan along with the bottled clam juice. Simmer over medium high heat until the liquid is reduced by roughly two thirds, about 5 minutes. 

While the sauce is reducing, drop the linguini into the boiling water, stir, and cook until al dente as per package directions, about 8-10 minutes. 

When the pasta is 2-3 minutes away from being done, reduce the heat of the pan to low, then add the canned clams and lemon juice. 

Add the butter a few pieces at a time, while stirring, until fully incorporated. Taste for seasoning, and add more salt only if needed, then stir in half of the chopped parsley.

Drain the pasta and add it to the pot, then toss around for a few minutes to allow it to absorb all the flavors. 

Transfer to serving bowls and arrange the reserved clams around the outside. Sprinkle with the remaining chopped parsley and serve immediately.

Absolutely delicious! This is our go-to Christmas Eve meal!

So much butter but omg so good. I used canned clams and it came out great

This was as good as I've had in a restaurant

My family loved it.  I did not have the canned clams— just the clam juice and whole clams- but it still tasted delicious.  Will be making again.

https://content.jwplatform.com/videos/L4PoaEkD.mp4

This recipe for Linguini Alle Vongole, aka pasta with clam sauce, is an easy and delicious classic Italian seafood dinner that uses mostly pantry ingredients and only takes 30 minutes to make.

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Top 3 linguini with clams recipes from across the web

The most viewed linguini with clams recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Linguini with Clams

Linguini With Clams

Linguine alle Vongole - Pasta with ...

The most viewed linguini with clams recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine