Linguini with White Clam Sauce

Linguini with White Clam Sauce

This popular pasta and shellfish recipe tossed in a garlic and olive oil base is a welcome addition to any family dinner. This main dish is ready-to-serve in less than 30 minutes.

by 4  people
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Related Categories:

Fish and Seafood, Linguini, Pasta
Recipe from Family Circle
SERVINGS
6
PREP TIME
15 mins

Linguini with White Clam Sauce

This popular pasta and shellfish recipe tossed in a garlic and olive oil base is a welcome addition to any family dinner. This main dish is ready-to-serve in less than 30 minutes.

Recipe from Family Circle
Recipe from Family Circle
Linguini with White Clam Sauce
SERVINGS
6
PREP TIME
15 mins
by 4  people
add your rating
add a comment

Related Categories:

Fish and Seafood, Linguini, Pasta
Ingredients
  • 1   pound linguine
  • 1/3  cup olive oil
  • 1   can (2 ounces) anchovies packed in oil, undrained
  • 5   cloves garlic, thinly sliced
  • 1   teaspoon red pepper flakes
  • 1   cup dry white wine
  • 2   cans (6-1/2 ounces) clams, undrained
  •  Zest and juice of 1 large lemon
  • 1   pound fresh littleneck clams (about 12), scrubbed clean
  • 1/4  cup flat-leaf parsley, chopped
  • 1/4  teaspoon salt
  • 1/4  teaspoon black pepper
  •  Lemon slices, for garnish
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Directions
1. 
Bring a large pot of lightly salted water to a boil. Cook linguine for 7 minutes until almost done (pasta will be firm). Drain, reserving 3/4 cup of cooking water.
2. 
While pasta is cooking, place olive oil and anchovies in a large skillet over medium heat. Cook for 2 minutes or until anchovies break down. Add garlic and red pepper flakes; cook for 1 minute. Pour in wine and simmer for 2 minutes.
3. 
Stir in canned clams with their juice and the reserved pasta water. Reduce heat to medium-low and add lemon zest and juice. Add littleneck clams; cover and cook for 6 to 7 minutes or until clams open. Remove each clam to a plate as they open. Discard any unopened clams.
4. 
Add drained linguine to the skillet and toss with the clam sauce. Reduce heat to low and cook for 2 minutes or until pasta has absorbed some of the sauce. Stir in parsley, salt and black pepper. Allow to stand for a few minutes off the heat so pasta absorbs all the sauce.
5. 
Spoon pasta into a large bowl and garnish with the clams and lemon slices.
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