Linguine with White Clam Sauce
A healthy, flavorful, and irresistible linguine with white clam sauce recipe. Perfect for a quick gourmet meal at home.
Equipment
- 1 Large pot (for boiling pasta)
- 1 Large skillet or sauté pan
- 1 Wooden spoon or spatula
- 1 Knife and cutting board (for garlic, parsley, and lemon)
- 1 Colander (for draining pasta)
- 1 Tongs (optional, for tossing pasta)
Ingredients
- 12 oz linguine pasta
- 2 tbsp olive oil
- 4 cloves garlic minced
- 1/4 tsp red pepper flakes
- 2 lbs fresh clams cleaned
- 1/2 cup dry white wine
- 1/2 cup low-sodium chicken broth
- Salt and pepper to taste
- 1/4 cup fresh parsley chopped
- 1 lemon cut into wedges
Instructions
- Cook linguine according to package directions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes; sauté for 1-2 minutes until fragrant.
- Add clams, white wine, and chicken broth. Cover and cook until clams open, about 5-7 minutes. Discard any unopened clams.
- Add cooked linguine to the skillet and toss to coat with the sauce. Season with salt and pepper.
- Garnish with fresh parsley and serve with lemon wedges.
Notes
- Use fresh clams for the best flavor.
- Frozen clams can be used but thaw completely before cooking.
- Add a splash of pasta water if the sauce is too thick.