Savor the delightful flavors of clam linguine, a classic Italian pasta dish that combines tender linguine with fresh clams in a light garlic and white wine sauce. This recipe is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
- 12 ounces linguine
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup dry white wine (or vegetable broth) (find my broth recipes HERE and HERE)
- 2 pounds fresh clams (such as littlenecks), cleaned
- 1/4 cup fresh parsley, chopped
- Salt and pepper, to taste
- Lemon wedges (for serving)
Instructions:
1. Cook the linguine according to the package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.
2. In a large skillet or pot, heat the olive oil over medium heat.
3. Add the minced garlic and red pepper flakes (if using) to the skillet and sauté for about 1-2 minutes, or until fragrant, being careful not to burn the garlic.
4. Pour in the white wine and bring to a simmer. Allow it to cook for about 2-3 minutes to reduce slightly.
5. Add the cleaned clams to the skillet, cover, and cook for about 5-7 minutes, or until the clams have opened. Discard any clams that remain closed.
6. Stir in the cooked linguine, adding reserved pasta water as needed to create a light sauce. Mix gently to combine and heat through.
7. Season with salt and pepper to taste, and stir in the chopped parsley.
8. Serve the clam linguine warm, garnished with additional parsley and lemon wedges for squeezing over the top.
Enjoy this delicious and comforting clam linguine dish!
Aprile's Kitchen 