Description
Fresh clams and linguine tossed in a bright, white wine sauce. A simple yet elegant weeknight dinner.
Ingredients
Units
Scale
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 4-5 garlic cloves chopped finely
- 1/2 tsp red pepper flakes
- 1/2 cups (118 ml) white wine
- 6.5 oz (184 g) canned clams or 10 oz (283 g) can
- 1 lemon zested and juiced
- 2 medium sized tomatoes chopped into 1/2 inch cubes
- 1 lbs (454 g) fresh clams soaked and scrubbed
- 1/2 lbs (227 g) cooked linguini + 1/2 cups (118 ml) reserved pasta water may need it
- Salt and pepper to taste
- Chopped parsley or basil for garnish
Instructions
- In a large skillet over medium heat, drizzle olive oil and add butter, chopped garlic, and red pepper flakes. Sauté until garlic is lightly golden, about 2 minutes.
- Pour in the wine and canned clams with their juices and reduce for about 1 minute.
- Add the chopped tomatoes and toss everything together.
- Add the cleaned fresh clams, lemon zest, and juice; toss everything together again.
- Cover and cook until the clams have opened, about 3–5 minutes. Discard any clams that have not opened.
- Turn off the heat and garnish with chopped parsley. Season with salt and pepper.
- Toss with cooked linguini and 1/2 cup of reserved pasta water. Toss everything together and taste for seasoning.
- Serve immediately.
Notes
- For a richer flavor, use dry vermouth or a dry white wine like Sauvignon Blanc instead of a sweeter variety.
- If using frozen clams, thaw completely and pat them dry before adding to the sauce to prevent excess moisture.
- To make this dish vegetarian, substitute the clams with artichoke hearts and add a tablespoon of nutritional yeast for a cheesy flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 12
- Carbohydrates: 50
- Fiber: 4
- Protein: 20
- Cholesterol: 100