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Garlic White Wine Clam Linguine

Elina James
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Pasta
Cuisine Italian
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Pasta:
  • 12 oz (340 g) linguine pasta
  • Salt, for boiling water
  • For the Clam Sauce:
  • 2 lbs (900 g) fresh littleneck or Manila clams, scrubbed and cleaned
  • 3 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 5 cloves garlic, thinly sliced
  • 1 small shallot, finely chopped (optional)
  • ½ teaspoon red pepper flakes (optional, for heat)
  • 1 cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
  • ½ cup clam juice or seafood stock
  • 1 tablespoon lemon juice, freshly squeezed
  • ½ cup fresh parsley, chopped
  • Salt and freshly ground black pepper, to taste
  • Optional Garnish:
  • Lemon wedges
  • Grated Parmesan cheese (optional, though not traditional)
  • Extra parsley

Instructions
 

  • Step 1: Clean the Clams : Rinse the clams thoroughly under cold water. Soak them in salted water for about 20 minutes to let them purge sand. Rinse again before cooking. Discard any cracked or open clams that don’t close when tapped.
  • Step 2: Cook the Linguine : In a large pot, bring salted water to a boil. Add linguine and cook until al dente (1 minute less than package directions). Reserve ½ cup of pasta water, then drain and set aside.
  • Step 3: Sauté the Garlic and Aromatics : In a large, deep skillet, heat olive oil and butter over medium heat. Add garlic and shallots; sauté until fragrant (about 1 minute). Add red pepper flakes if using, for a touch of heat.
  • Step 4: Add Wine and Clams : Pour in the white wine and clam juice; stir and bring to a gentle boil. Add the cleaned clams, cover the skillet, and let them steam for 6–8 minutes, or until most clams have opened. Discard any clams that remain closed.
  • Step 5: Combine Pasta and Sauce : Add the drained linguine directly into the skillet with the clams. Toss everything gently to coat the pasta with the sauce. Add lemon juice and parsley, stirring until well combined. If the sauce seems dry, add a splash of reserved pasta water to loosen it.
  • Step 6: Season and Serve : Taste and adjust seasoning with salt and pepper. Serve hot, garnished with extra parsley, a drizzle of olive oil, and lemon wedges on the side.