Ingredients for making Clam Linguine
1 lb (450g) linguine pasta
3 tablespoons olive oil
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes (optional)
1 cup dry white wine
2 lbs (900g) fresh clams, cleaned
1/4 cup fresh parsley, chopped
2 tablespoons unsalted butter
Salt and pepper, to taste
Lemon wedges, for serving
Instructions for making Clam Linguine:
Cook the Pasta: Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
Saute Garlic: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes, and sauté until the garlic is fragrant and golden, about 2 minutes.
Cook the Clams: Pour in the white wine, increase the heat to medium-high, and bring to a simmer. Add the cleaned clams, cover the skillet, and cook for 5-7 minutes, or until the clams open. Discard any clams that do not open.
Combine Ingredients: Reduce the heat to low and add the cooked linguine to the skillet. Toss the pasta in the clam sauce, adding reserved pasta water as needed to achieve a silky consistency. Stir in the chopped parsley and butter, and season with salt and pepper to taste.
Serve: Divide the clam linguine among bowls, garnish with extra parsley, and serve with lemon wedges on the side for a bright, fresh finish.
Enjoy your delicious Clam Linguine! This dish is perfect for a quick yet elegant dinner, bringing the flavors of the sea to your table.
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