Description
Classic Linguine with White Clam Sauce is a light yet flavorful Italian pasta dish made with tender clams, garlic, olive oil, broth, and fresh lemon. It’s quick enough for weeknights yet elegant enough for entertaining.
Ingredients
- 1 pound linguine
- Salt, for pasta water
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/2 cup chicken broth
- 1/2 cup clam juice
- 2 cans (6.5 oz each) chopped clams, drained (reserve juice)
- 2 tablespoons butter
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/4 cup fresh parsley, chopped
- Freshly ground black pepper, to taste
Instructions
- Bring a large pot of salted water to a rolling boil. Cook the linguine according to package directions until just shy of al dente. Reserve 1/2 cup of pasta water, then drain.
- While the pasta cooks, heat olive oil in a large skillet over medium-low heat. Add minced garlic and cook until fragrant, about 1 minute, without browning.
- Stir in red pepper flakes and cook for 30 seconds.
- Pour in chicken broth and clam juice. Simmer for 3–5 minutes to reduce slightly and blend flavors.
- Add the reserved clam liquid and simmer briefly.
- Add drained clams and cook just until heated through.
- Stir in butter, lemon juice, and lemon zest until combined.
- Add drained pasta to the skillet and toss well to coat, adding reserved pasta water as needed to loosen the sauce.
- Sprinkle with fresh parsley and black pepper. Toss again and serve immediately.
Notes
- For fresher flavor, substitute canned clams with fresh littleneck or Manila clams, steamed until opened.
- Add finely chopped shallots with the garlic for extra depth.
- For a richer sauce, stir in a splash of heavy cream at the end.
- A light sprinkle of Parmesan can be added, though traditionally cheese is not used.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently on the stovetop with a splash of broth or water to prevent overcooking the clams.
- Freezing is not recommended as clams may become rubbery.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 45mg
