Clam Pasta
An elegant white ceramic bowl filled with linguine pasta tossed with tender clams in a light garlic and white wine sauce, garnished with fresh parsley and served with lemon wedges on a marble countertop, with a glass of white wine and crusty Italian bread in the background
Ingredients
Nutrition Facts
* Nutritional information is approximate and may vary based on ingredients and preparation methods.
Instructions
Cook Pasta
Bring a large pot of salted water to boil. Add linguine pasta and cook according to package directions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta cooking water before draining. Drain pasta and set aside.
Pro Tip:
Cook pasta just until al dente as it will finish cooking when tossed with the clam sauce
Make Clam Sauce
While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, cooking for 1-2 minutes until fragrant but not browned. Add white wine and simmer for 2 minutes to cook off alcohol. Add clams with their juice and lemon juice, bringing to a gentle simmer.
Pro Tip:
Don't let the garlic brown or it will become bitter - keep the heat at medium and watch carefully
Combine and Finish
Add the drained pasta to the skillet with clam sauce and toss to combine. Add pasta water as needed to create a silky sauce. Remove from heat and stir in butter, half of the fresh parsley, and season with salt and pepper. Serve immediately topped with remaining parsley, Parmesan cheese, and lemon wedges.
Pro Tip:
Finish the dish off the heat to prevent overcooking the clams, and serve immediately while the pasta is hot
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