Linguine with clam sauce recipe

Name: Linguine with clam sauce recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 dozen little neck clams, scrubbed under cold running water; 1 cup extra virgin olive oil; 6 garlic cloves, peeled, but kept whole and smashed; 240 ml (8.4fl oz) white wine; 120 ml (4.2fl oz) water; 1 large pinch crushed red pepper flakes; 450 g (15.9oz) linguine; 2 tbsp butter; 2 tbsp parsley, chopped; 150 g (5.3oz) grated parmesan; 1 pinch salt

Servings: persons

6 dozen little neck clams, scrubbed under cold running water
1 cup extra virgin olive oil
6 garlic cloves, peeled, but kept whole and smashed
240 ml (8.4fl oz) white wine
120 ml (4.2fl oz) water
1 large pinch crushed red pepper flakes
450 g (15.9oz) linguine
2 tbsp butter
2 tbsp parsley, chopped
150 g (5.3oz) grated parmesan
1 pinch salt

1
In a large saute pan add a few tablespoons of olive oil and the garlic cloves.
2
Bring the pan to a medium heat and cook until the garlic becomes golden.
3
Add the 6 dozen clams to the pan with the wine, 120ml of water and a good size pinch of the red pepper flakes.
4
Cover the pan and bring it to a boil over medium heat until the clams open, about 10 minutes.
5
While the clams are cooking, bring a large pot of water to a boil over medium heat.
6
Add a good pinch of salt.
7
Drop the linguine into the salted boiling water and cook until the pasta is al dente, maybe a minute or so less than the package directs.
8
Before you drain the cooked pasta, reserve 240ml of the water it cooked in and put aside.
9
When the clams are cooked, remove them from the pan with a slotted spoon but continue to cook the remaining cooking liquid for an extra 1-2 minutes to reduce.
10
Let the clams cool a bit, and then remove 4 dozen from their shells, reserving the clams but discarding the shells.
11
Keep the remaining 2 dozen clams in their shells and cover with foil to keep warm.
12
Pour the cooking liquid through a muslin cloth into a measuring cup.
13
Put the strained clam cooking liquid back into a clean large saute pan and then add the butter and cooked clams that have been removed from their shells.
14
Bring the liquid to a boil and toss in the cooked pasta and the herbs.
15
Cook the pasta together with the sauce for a few minutes until the sauce clings to the pasta.
16
If the sauce seems a bit dry, add a few tablespoons of the reserved pasta cooking water.
17
When done, turn off the heat and toss in the grated parmesan, then finish with a drizzle of olive oil.
18
Toss to combine.
19
Divide the pasta into serving dishes and garnish with the clams that are still in their shells and a little more shaved parmesan.

976

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 dozen little neck clams, scrubbed under cold running water, 1 cup extra virgin olive oil, 6 garlic cloves, peeled, but kept whole and smashed, 240 ml (8.4fl oz) white wine, and more.

Yes, Linguine with clam sauce recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!