Linguine with Clams

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Intensity Level: Easy
Servings: 4

Introduction:

Linguine with clams, or Linguine alle Vongole, is one of Italy’s most beloved pasta dishes. It’s a quintessential coastal Italian recipe that beautifully highlights the natural flavors of fresh clams. With its simple ingredients—linguine, clams, garlic, white wine, and olive oil—this dish offers a burst of oceanic freshness, complemented by the rich aroma of garlic and herbs. The clam broth perfectly absorbs into the pasta, creating a light yet flavorful dish that will transport you straight to the Mediterranean.

Whether you’re looking for a quick weeknight meal or something special for guests, Linguine with Clams is sure to impress with its minimal effort and maximum flavor.

Ingredients:

• 400g (14 oz) linguine pasta
• 1kg (2.2 lbs) fresh clams (such as littleneck, Manila, or any small variety)
• 3 tablespoons extra virgin olive oil
• 3 cloves garlic, thinly sliced
• 1/2 teaspoon red pepper flakes (optional, for a little heat)
• 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
• 1/4 cup fresh parsley, chopped
• Salt (to taste)
• Freshly ground black pepper (to taste)
• 1 lemon, cut into wedges (for serving)

Equipment:

• Large pot for boiling pasta
• Large skillet or sauté pan
• Slotted spoon
• Colander or strainer (for draining pasta)
• Tongs or spoon (for stirring pasta and clams)

Step-by-Step Instructions:

Step 1: Prepare the Clams

1. Soak the clams (if needed):
   If using fresh clams, it’s important to clean them before cooking to remove any sand or grit. Place the clams in a large bowl of cold water, adding a tablespoon of salt to help the clams purge any sand inside. Let them soak for about 30 minutes to 1 hour. Rinse them well afterward under cold running water. Discard any clams that are open or broken.

2. Drain and set aside:
   After soaking, drain the clams and set them aside. If any clams are still open, tap them lightly. If they don’t close, discard them.

Step 2: Cook the Linguine

1. Boil the pasta:
   Bring a large pot of salted water to a boil. Once it’s boiling, add the linguine and cook according to the package instructions (usually 9-11 minutes) until al dente. Be sure to stir occasionally to prevent sticking.

2. Reserve pasta water:
   Before draining the pasta, reserve about 1 cup of the pasta water. This starchy water will be useful for creating a silky sauce later. Drain the pasta and set aside.

Step 3: Prepare the Clam Sauce

1. Sauté the garlic and red pepper flakes:
   In a large skillet or sauté pan, heat the olive oil over medium heat. Add the sliced garlic and sauté for about 1-2 minutes until it becomes fragrant and golden brown (be careful not to burn the garlic).

2. Add the clams and wine:
   Add the clams to the pan and pour in the white wine. Increase the heat to medium-high and cover the skillet. Cook for about 5-7 minutes, shaking the pan occasionally to help the clams open. You’ll know they’re done when all the clams have opened up. Discard any clams that haven’t opened.

3. Season the sauce:
   Once the clams are open, add salt and freshly ground black pepper to taste. If you prefer a little spice, you can also add red pepper flakes to the sauce at this point.

Step 4: Combine Pasta and Clams

1. Toss the pasta into the sauce:
   Add the cooked linguine to the skillet with the clams, using tongs or a spoon to toss the pasta in the clam sauce. If the sauce is too dry, add a little of the reserved pasta water to loosen it up and help the sauce cling to the noodles. Keep tossing the pasta gently until it’s well-coated with the clam broth.

2. Add parsley:
   Stir in the freshly chopped parsley, which adds a burst of freshness and color to the dish. Toss the pasta again to combine everything.

Step 5: Serve the Linguine with Clams

1. Plate the pasta:
   Divide the linguine among 4 plates, making sure to get plenty of clams and sauce in each serving.

2. Garnish and serve:
   Garnish with additional parsley if desired, and serve with lemon wedges on the side for a squeeze of fresh citrus. The acidity from the lemon adds a perfect contrast to the richness of the clam sauce.

Tips for the Perfect Linguine with Clams:

• Use fresh clams: The key to this dish is fresh clams. Avoid using canned clams, as they won’t give the same sweet, briny flavor that fresh clams provide.

• Don’t overcook the clams: Clams cook quickly, so be careful not to overcook them. Once they open up, they’re done.

• Pasta water is essential: Don’t forget to save some pasta water before draining the linguine. It helps to thicken the sauce and adds flavor to the dish.

• Add a touch of butter: For a richer sauce, consider adding a tablespoon of butter to the skillet after the clams have opened. It will add a luxurious silkiness to the dish.

• Customize the heat: Adjust the amount of red pepper flakes according to your spice preference. For a milder version, omit them altogether.

Nutrition Information (per serving):

This recipe serves approximately 4. Nutritional values are approximate and based on the ingredients provided. Actual values may vary depending on portion sizes and substitutions.

• Calories: 350-400 kcal per serving
• Protein: 30g
• Carbohydrates: 45g
  • Fiber: 2g
  • Sugar: 1g
• Fat: 12g
  • Saturated Fat: 2g
• Cholesterol: 50mg
• Sodium: 650mg
• Vitamin A: 4% of the Daily Value (DV)
• Vitamin C: 15% of the DV
• Calcium: 8% of the DV
• Iron: 20% of the DV

Conclusion:

Linguine with clams is a beautiful example of how simplicity in ingredients can create something extraordinary. With tender, sweet clams, garlic-infused olive oil, and a touch of white wine, this dish is an Italian classic that feels both luxurious and comforting at the same time. Whether you’re enjoying it as a weeknight meal or preparing it for a dinner party, this dish is bound to impress. Just be sure to serve it with a crisp glass of white wine and a few lemon wedges for the ultimate experience.

Enjoy your Linguine alle Vongole! Buon appetito!