Classic Linguine with Fresh Clam Sauce
Transport yourself to the bustling coastal towns of Italy with this Classic Linguine with Fresh Clam Sauce. This dish beautifully exemplifies the Italian philosophy of simple, high-quality ingredients coming together to create something extraordinary. Using fresh clams instead of canned will elevate your meal, bringing the briny taste of the sea straight to your plate. The aromatic blend of garlic, shallots, and parsley, accented by a splash of white wine and a hint of red pepper flakes, perfectly complements the delicate linguine. Serve this dish for a romantic dinner or a festive gathering, and delight your guests with a true taste of Italy. Though traditionalists may forgo the cheese, a light sprinkle of Parmesan adds a lovely richness. Enjoy this dish with a crisp white wine and a side of crusty bread to soak up the savory sauce. Buon Appetito!
N/A
Servings
366
Calories
11
Ingredients
Ingredients
extra virgin olive oil
6 tablespoons (none)
butter
3 tablespoons (none)
shallots
2, finely chopped (or 1/2 small onion, finely chopped (optional))
garlic cloves
6, very thinly sliced and smashed (none)
dried oregano
1/2 teaspoon (none)
Italian parsley
1/4 cup, freshly chopped (none)
dried red pepper flakes
1/2 teaspoon (or to taste)
dry white wine
1 cup (none)
lemon
1/2, juice of (none)
fresh clams
3 cups, chopped (or 32 littleneck clams, scrubbed and rinsed)
dried linguine
1 lb (cooked al dente according to package instructions)
Instructions
1
In a medium-sized saucepan, heat the olive oil and butter over medium-high heat until melted and bubbling.
2
Add the finely chopped shallots (or onions) and sauté for about 2-3 minutes until they become soft and translucent.
3
Add the sliced garlic, dried oregano, freshly chopped parsley, and red pepper flakes. Continue to sauté for an additional minute, allowing the flavors to meld.
4
Pour in the dry white wine and lemon juice, bringing the mixture to a simmer. Let it cook for 3-4 minutes until the alcohol cooks off and the sauce slightly reduces.
5
Reduce the heat to low and add the fresh clams. Stir gently to incorporate, covering the pan to allow the clams to steam and open up, cooking for an additional 4-5 minutes.
6
Meanwhile, cook the linguine according to package instructions until al dente. Drain and reserve some pasta water.
7
Once the clams have opened, taste the sauce and adjust seasoning if necessary. Add a splash of reserved pasta water if the sauce is too thick.
8
Toss the linguine in the clam sauce until evenly coated, and serve immediately, garnished with extra parsley and optional grated Parmesan cheese.
Nutrition Information
13g
Fat
42g
Carbs
13g
Protein
1g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Classic Linguine with Fresh Clam Sauce?
It is a traditional Italian-inspired seafood pasta dish featuring fresh clams, garlic, shallots, and a white wine sauce served over linguine.
What kind of clams should I use for this recipe?
The recipe recommends using 3 cups of chopped fresh clams or 32 scrubbed and rinsed littleneck clams for the best flavor.
Can I substitute shallots in the sauce?
Yes, if you do not have shallots, you can substitute them with 1/2 of a small onion, finely chopped.
What type of wine is best for the clam sauce?
A dry white wine is recommended to provide the proper acidity and flavor profile for the sauce.
How many calories are in a serving of this linguine?
There are approximately 366 calories per serving in this dish.
Is this recipe spicy?
It has a slight hint of heat from 1/2 teaspoon of dried red pepper flakes, which can be adjusted to your preference.
How much protein is in this dish?
Each serving contains approximately 13g of protein.
How long do the clams need to cook?
Fresh clams should be steamed in the covered pan for about 4 to 5 minutes until they open.
Should I add cheese to my clam pasta?
While traditionalists often forgo cheese with seafood, this recipe suggests a light sprinkle of Parmesan can add a lovely richness.
What is the purpose of reserving pasta water?
Reserved pasta water can be added to the sauce if it becomes too thick, helping to reach the perfect consistency.
How do I prepare the garlic for this recipe?
The 6 garlic cloves should be very thinly sliced and smashed before being sautéed.
Can I use dried parsley instead of fresh?
The recipe specifically calls for 1/4 cup of freshly chopped Italian parsley for the best aromatic results.
What are the total fat and carbohydrate counts?
The dish contains 13g of fat and 42g of carbohydrates per serving.
What is the best way to serve this dish?
Serve it immediately, garnished with extra parsley, and accompanied by crusty bread and a crisp white wine.
How much olive oil is required?
The recipe uses 6 tablespoons of extra virgin olive oil.
How do I cook the linguine?
The linguine should be cooked according to the package instructions until it reaches an 'al dente' texture.
Does the recipe use butter?
Yes, it uses 3 tablespoons of butter along with the olive oil to create a rich base for the sauce.
When should I add the lemon juice?
Add the juice of 1/2 a lemon at the same time as the white wine, allowing it to simmer and reduce.
How many ingredients are in this recipe?
There are 11 ingredients in total, ranging from fresh seafood to aromatics and pantry staples.
Is there any fiber in this meal?
Yes, there is approximately 1g of fiber per serving.
What dried herbs are included?
The recipe includes 1/2 teaspoon of dried oregano to help season the sauce.
How long does it take to sauté the aromatics?
Sauté the shallots for 2-3 minutes, followed by the garlic and herbs for an additional minute.
What do I do after the clams open?
Taste the sauce, adjust seasoning if needed, and then toss in the cooked linguine until evenly coated.
Can I use bottled lemon juice?
The recipe suggests the juice of 1/2 a lemon; fresh lemon juice is typically preferred for the brightest flavor.
How many clams are needed if using littlenecks?
If using littlenecks instead of chopped clams, you will need 32 clams that have been scrubbed and rinsed.
What tags describe this recipe?
This recipe is tagged as linguine, clam sauce, seafood pasta, Italian cuisine, one dish meal, fresh clams, quick dinner, and pasta recipes.
Should the heat be high when adding clams?
No, you should reduce the heat to low before adding the clams to the pan to steam.
Is this a good dish for guests?
Yes, it is described as perfect for a romantic dinner or a festive gathering.
What is the first step in the instructions?
Heat the olive oil and butter in a medium-sized saucepan until they are melted and bubbling.
What flavor profile can I expect?
Expect a briny, aromatic, and savory flavor with a hint of citrus and spice.