Linguine with Clam Sauce

My linguine with clam sauce pairs al dente pasta with savory clams in a simple yet elegant white wine garlic sauce. It’s the fanciest, easiest dish you’ll make all week. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine Italian

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 422kcal

Author Arman Liew

Ingredients

28 ounces clams in shells
10 ounces linguine uncooked
4 cloves garlic minced
2 shallots thinly sliced
2 tablespoons olive oil
2 tablespoons butter
1/4 teaspoon chili optional
1/2 cup white wine or fish broth
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper

Instructions

Clean the clams well, by soaking them in water for several minutes. Rinse them with water and wash each with a brush and set them aside, discarding the broken ones.
Fill a large pot with water and bring to a boil over high heat. Add the pasta and cook a minute less than the instruction on the package. Drain the pasta and reserve one cup of pasta water.
Heat the oil in a medium skillet and sauté shallots and garlic until translucent. Add the wine and cook shortly until the alcohol evaporates.
Add the chili, Italian seasoning, salt, and pepper, followed by clams. Cook for 6-7 minutes, discarding the clams that haven't opened up. Remove clams from the skillet and remove the meat from most of them, reserving a few shells for decoration.
Add the butter to the skillet followed by the clam meat and pasta. Mix everything together then serve immediately.

Video

Notes

TO STORE: Place leftover linguine in an airtight container and store in the fridge for up to two days.

TO FREEZE: Allow the pasta to cool completely before transferring it to a freezer bag and freeze it for up to three months.

TO REHEAT: Reheat leftovers in a skillet over medium-low heat or microwave in 30-second intervals until warm.

Nutrition