If you are craving a restaurant-quality seafood pasta that feels indulgent yet effortlessly achievable at home, this Linguine with Clams in White Wine Sauce Recipe is exactly what you need. Tender linguine noodles lovingly enveloped in a fragrant sauce of garlic, white wine, and fresh clams create a harmony of flavors that burst with each bite. The subtle heat of red pepper flakes, the brightness from lemon zest and juice, and the silky butter finish all come together to make this dish a timeless classic that will quickly become a family favorite.
Ingredients You’ll Need
These ingredients may look simple, but each plays an essential role in building the layers of flavor, texture, and color that make this dish unforgettable. Fresh clams bring the salty sea essence, while shallots and garlic provide aromatic depth, and a splash of quality white wine adds brightness and acidity.
- 1 pound linguine: Choose linguine for its perfect width to hold the luscious sauce without overpowering the clams.
- Kosher salt: Crucial for properly seasoning both water and sauce to enhance every ingredient’s flavor.
- 6 tablespoons extra-virgin olive oil: Adds fruity richness and helps soften the shallots and garlic evenly.
- ½ cup finely chopped shallots: Offers a mild onion flavor that gently infuses the sauce without harshness.
- 6 cloves garlic, coarsely chopped: Garlic provides that unmistakable aromatic punch that seafood dishes crave.
- 1 cup dry white wine: The backbone of the sauce, white wine like Pinot Grigio or Sauvignon Blanc adds acidity and subtle fruit notes.
- ½ teaspoon red pepper flakes: Gives a touch of warmth that perfectly balances the briny clams.
- 2 pounds Littleneck clams (40 to 45), scrubbed: Small, tender clams that open quickly and deliver intense ocean flavor.
- ¼ cup plus 2 tablespoons fresh flat-leaf parsley, finely chopped: Adds vibrant green color and a fresh, slightly peppery bite.
- 3 tablespoons unsalted butter: Creates a silky texture and rounds out the acidity with its creamy richness.
- 1 teaspoon lemon zest, plus more to taste: Brightens and lifts the entire dish with citrus fragrance.
- 1 tablespoon lemon juice, plus more to taste: Adds fresh acidity to balance the savory and briny elements.
How to Make Linguine with Clams in White Wine Sauce Recipe
Step 1: Cook the linguine
Start by bringing 4 quarts of water seasoned with kosher salt to a rolling boil. Adding salt to your pasta water is key for seasoning the noodles from the inside out. Cook the linguine just shy of al dente so it maintains a little bite when it finishes cooking in the sauce. Drain the pasta but do not rinse it—reserve half a cup of the starchy cooking water to help marry the pasta and sauce later.
Step 2: Prepare the clam sauce
While the linguine cooks, heat the olive oil in a large sauté pan over medium-high heat until shimmering but not smoking. Toss in the shallots and garlic, cooking quickly just until fragrant and lightly golden. Then pour in your dry white wine, a sprinkle of salt, and red pepper flakes. Add the clams and ¼ cup of parsley, then cover the pan to steam until the clams open wide, which takes about 6 to 8 minutes. Be sure to discard any clams that stay closed for safety.
Step 3: Combine pasta and clams
Now it’s time to bring the pasta and sauce together! If your pan is crowded, temporarily remove the clams to a plate and add the linguine to the pan. Turn the heat to medium and toss the linguine in the clam sauce so it soaks up all those wonderful flavors and just reaches tender perfection. Add reserved pasta water as needed to keep the mixture loose and saucy.
Step 4: Finish the dish
Remove the pan from heat and stir in the butter, lemon zest, lemon juice, and the remaining parsley. The butter adds lusciousness, while lemon zest and juice brighten everything. Toss everything thoroughly so every strand of linguine is coated in the fragrant sauce, then taste and adjust salt or lemon to your preference.
Step 5: Serve immediately
For the best experience, serve your Linguine with Clams in White Wine Sauce Recipe hot from the stove on warmed plates or in shallow bowls. This dish is all about freshness and glory in simplicity.
How to Serve Linguine with Clams in White Wine Sauce Recipe
Garnishes
A sprinkle of extra chopped parsley or a few lemon wedges brightens the presentation and invites diners to tailor the citrus punch. Some freshly cracked black pepper adds a nice finishing touch, while a drizzle of high-quality extra-virgin olive oil can elevate aromas and richness even further.
Side Dishes
Simple side dishes complement this seafood pasta beautifully without stealing the spotlight. Think crusty artisan bread to mop up every last bit of sauce or a crisp green salad dressed lightly in lemon vinaigrette to enhance the freshness. Roasted vegetables like asparagus or broccolini also pair wonderfully.
Creative Ways to Present
For a rustic yet elegant presentation, serve the pasta directly from a wide, shallow bowl with the clams arranged on top to show off their shells. Another fun idea is to serve in individual mini casserole dishes for an intimate dinner. Freshly grated Parmesan is not traditional but can be offered on the side for those who love that extra cheesy note.
Make Ahead and Storage
Storing Leftovers
If you are lucky enough to have leftovers, store them in an airtight container in the refrigerator. Because seafood is best enjoyed fresh, try to use leftovers within 1 to 2 days for both quality and safety.
Freezing
Freezing linguine with clams in white wine sauce is not recommended. The texture of the clams and pasta will suffer greatly, becoming rubbery or mushy once thawed. It’s best to enjoy this dish fresh or refrigerated only.
Reheating
Gently reheat leftover pasta and clams in a covered skillet over low heat with a splash of water or white wine to soften the noodles without overcooking the clams. Avoid microwaving, which tends to dry out seafood and toughen pasta.
FAQs
Can I use other types of clams for this recipe?
Absolutely! While Littleneck clams are ideal for their size and tenderness, you can use Manila clams or cherrystones as well. Just make sure to scrub them thoroughly and discard any that do not open during cooking.
What white wine is best for the sauce?
Dry white wines like Pinot Grigio, Chardonnay, or Sauvignon Blanc work beautifully because they bring acidity without overwhelming the delicate clam flavor. Avoid sweet wines to keep the dish balanced.
Can I substitute linguine with another pasta?
Yes! Spaghetti or fettuccine also pair nicely with clam sauce. The key is choosing a pasta that’s sturdy enough to hold the sauce but thin enough to cook quickly alongside the clams.
Is this dish spicy because of the red pepper flakes?
The red pepper flakes provide just a gentle warmth that enhances the flavors without making the dish truly spicy. You can adjust the amount based on your heat preference or omit it completely for a milder taste.
How do I know if the clams are fresh?
Fresh clams should smell like the ocean, not fishy or off. Their shells should be closed tightly or close when tapped. Purchasing clams from a reputable source helps ensure quality and safety.
Final Thoughts
There is something genuinely magical about the way simple ingredients come together in this Linguine with Clams in White Wine Sauce Recipe to create a dish bursting with fresh, bright flavors and silky textures. Whether you’re cooking for a special occasion or just a cozy weeknight dinner, this recipe will quickly earn a special place in your culinary heart. So don’t hesitate—gather your ingredients, and treat yourself to an unforgettable seafood pasta feast tonight!
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Linguine with Clams in White Wine Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
A classic and elegant seafood pasta dish featuring linguine tossed with fresh Littleneck clams in a fragrant white wine, garlic, and herb sauce, finished with butter and bright lemon accents.
Ingredients
Pasta
- 1 pound linguine
- Kosher salt (for cooking pasta)
Sauce
- 6 tablespoons extra-virgin olive oil
- ½ cup finely chopped shallots (from 2 shallots)
- 6 cloves garlic, coarsely chopped
- 1 cup dry white wine (such as Pinot Grigio, Chardonnay or Sauvignon Blanc)
- ½ teaspoon red pepper flakes
- 2 pounds Littleneck clams (40 to 45), scrubbed
- ¼ cup plus 2 tablespoons fresh flat-leaf parsley, finely chopped
- 3 tablespoons unsalted butter
- 1 teaspoon lemon zest (from 1 lemon), plus more to taste
- 1 tablespoon lemon juice (from 1 lemon), plus more to taste
- ¾ teaspoon kosher salt (for sauce)
Instructions
- Cook the linguine: In a large pot over high heat, bring 4 quarts of water and 2 tablespoons kosher salt to a boil. Add the linguine and cook according to package directions until just shy of al dente, ensuring the pasta is still firm as it will finish cooking in the sauce. Drain the pasta in a colander without rinsing, reserving ½ cup of the cooking water for later use.
- Prepare the clam sauce: Meanwhile, heat olive oil in a very large sauté pan over medium-high heat until hot but not smoking. Add the shallots and garlic, sautéing until just golden, about 30 seconds. Add the white wine, red pepper flakes, ¾ teaspoon kosher salt, clams, and ¼ cup parsley. Bring the mixture to a simmer, cover, and cook until the clams open, about 6 to 8 minutes. Discard any unopened clams.
- Combine pasta and clams: Add the cooked linguine to the sauté pan with the clams. If pan space is limited, remove the clams to a plate and keep warm, then add them back when serving. Increase heat to medium and toss the linguine and clams together, cooking for 1 to 2 minutes until the pasta absorbs most of the sauce and becomes just tender. Add reserved pasta cooking water if needed to maintain moisture.
- Finish the dish: Remove the pan from heat. Stir in the butter, lemon zest, lemon juice, and remaining 2 tablespoons parsley, tossing to coat evenly. Taste and adjust seasoning with additional salt, lemon zest, or lemon juice as desired.
- Serve: Transfer the linguine with clams to a serving dish or individual bowls and serve immediately for a fresh, flavorful meal.
Notes
- Be sure to discard any clams that do not open during cooking to avoid consuming unsafe shellfish.
- Reserve some pasta cooking water to adjust the sauce consistency if it becomes too thick.
- Use a dry white wine such as Pinot Grigio, Chardonnay, or Sauvignon Blanc for the best flavor.
- Fresh lemon zest and juice add brightness; adjust to your taste.
- This dish is best served immediately for optimal texture and flavor.
