Description
Delight in this seafood pasta featuring linguine, fresh clams, and a zesty garlic white wine sauce.
Ingredients
Scale
- 1 pound linguine
- 2 pounds fresh clams
- 1 cup dry white wine
- 3 cloves garlic, minced
- 4 tablespoons butter
- 1 lemon, juiced
- Fresh herbs (such as parsley or basil), chopped
Instructions
- Bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente. Drain and set aside, reserving a cup of pasta water if needed later.
- Melt 2 tablespoons of butter in a wide skillet over medium heat. Add minced garlic and sauté until fragrant—about 1 minute.
- Pour in the dry white wine and increase the heat slightly. Bring it to a simmer, allowing the flavors to meld beautifully.
- Add the clams to the pan. Cover the skillet and cook for about 5-7 minutes, or until the clams open, discarding any that remain closed.
- Stir in the juice of 1 lemon and the chopped fresh herbs. Allow the mixture to simmer for an additional minute.
- Toss the cooked linguine into the clam sauce, stirring gently to combine. If it seems dry, add a bit of reserved pasta water to achieve desired consistency.
- Serve immediately, garnished with additional herbs and a sprinkle of lemon zest.
Notes
For make-ahead meals, prepare the clam sauce ahead of time and gently reheat before serving with the linguine.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Boiling, Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 30mg