Linguine with white clam sauce is made with fresh clams and white wine, and is a show-stopping family-favorite that’s so easy to make!
Linguine with white clam sauce is one of those dishes that sounds so sophisticated something you’d only order at a five-star Italian restaurant. As a surprise to so many people, this classic Italian dish one of the easiest pasta dishes you can make at home! And with a delivery of fresh clams from Wild Fork Foods, this dish is a must for your weeknight menu!
Who is Wild Fork Foods?
I discovered Wild Fork Foods recently and was so impressed with their selection of the highest quality meats and seafood! Wild Fork uses a freezing process like no other that makes their products fresher than fresh. Wild Fork blast freezes their products, which seals in vitamins, minerals & flavor. This way you get a healthy, delicious & tender bite!
Wild Fork has a huge variety – including a wide variety of Organic and Grass-Fed meats and wild Caught Seafood, like the hard shell clams in this linguine with white clam sauce, at super affordable prices.
It’s so to order online & get products shipped directly to your door. Head to my stories to get more details and see how I made this linguine with clam sauce.
How do you make linguine with white clam sauce?
First, you’ll start by cooking the pasta. In a large stockpot or dutch oven, bring about 4 quarts of water with 2 tablespoons of kosher salt to a boil. Add the linguine and cook according to package directions until it’s just al dente, no longer. You’ll end up cooking the pasta a minute or two longer in the sauce so make sure you don’t overcook it in the pot.
While the pasta is cooking, in a large sauté pan over medium-high heat, heat the olive oil and butter. Add the minced shallot and garlic and sauté until just golden, about 30 seconds. Add the wine, red pepper flakes, 3/4 teaspoon kosher salt, clams, and 1/4 cup of the parsley; bring to a simmer and cook, covered, until the clams open, about 8 minutes. Do not overcook!
The best flavors in this dish come from the delicious clam juices in the pan. However, if they’re overcooked, they’ll toughen quickly. They’re ready when their shells have opened. Throw away any unopened clams, as they’re probably not safe to eat. Since clams tend to cook at varying rates, I like to start checking them a little early.
If you whisk butter into the sauce just before adding the pasta, it adds a lovely richness to the sauce. Add the cooked pasta to the saucepan and mix to combine. Add the reserved pasta water to help thicken the sauce and bring it all together.
Add the freshly chopped parsley and red pepper flakes and toss to combine. Serve in bowls and add the fresh clams on top.
What if I don’t have fresh clams?
If you don’t have fresh clams, you may substitute 2 (6.5 ounce) cans minced clams, with juice. Add them to the butter and shallots before adding the white wine.
How do you reheat linguine with white clam sauce?
To reheat this linguine with fresh white clam sauce, you can either toss the pasta in a saute pan with a tbsp. of butter, and a couple tablespoons of white wine. Heat until warmed through. You can also reheat it in the microwave with a tablespoon of butter and one tablespoon of white wine. Cover and reheat for 1-2 minutes.
I hope you enjoyed this recipe! If you’re still hungry, start off with a beautiful charcuterie board!Print
Linguine with White Clam Sauce
1 pound linguine
6 tablespoons extra-virgin olive oil
1 shallot, minced
6 cloves garlic, minced
1 cup dry white wine
Juice from one lemon (about 1/4 cup)
1/2 teaspoon red pepper flakes
2 pounds hardshell clams
1/4 cup plus 2 tablespoons fresh flat-leaf parsley, finely chopped
3 tablespoons unsalted butter
1/2 cup reserved pasta water
- In stockpot or dutch oven over high heat, bring water and 2 tablespoons of kosher salt to a boil. Add the linguine and cook according to the package directions until al dente.
- While the water comes to a boil, in a large sauté pan over medium-high heat, heat the olive oil and butter. Add the minced shallot and garlic and sauté until just golden, about 30 seconds. Add the wine, red pepper flakes, 3/4 teaspoon kosher salt, clams, and 1/4 cup of the parsley; bring to a simmer and cook, covered, until the clams open, about 8 minutes. Throw away any unopened clams.
- Reserving 1/2 cup of the cooking water before draining the pasta, drain the linguine in a colander.
- Transfer the clams to a plate and cover to keep warm. Add the pasta to the sauté pan with the clams sauce. Increase the heat to medium and cook the linguini with the clams sauce, adding lemon juice and pasta water and tossing until the pasta absorbs most of the sauce and is just tender, 1 to 2 minutes. Remove the pan from the heat. Add the butter and the remaining 2 tablespoons of parsley; toss to combine. Taste and adjust the seasoning with more salt if necessary. Transfer to a serving dish and place clams on top. Serve in bowls.
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