Italian · Main · Medium
Clam Linguine
Briny clams steamed open in white wine and garlic over silky linguine. Coastal Italy on a plate.
The whole recipe in 60 seconds
Clam Linguine, in 5 ideas
- Purging the clams in salt water removes grit. Do not skip it.
- Any clam that will not open after steaming goes in the trash, no exceptions.
- The bread is mandatory. You will want it for the broth.
- Do not add cheese. Italians consider it a crime with seafood pasta.
- Work quickly once the clams open. They toughen if they sit in the heat.
What you need
Ingredients
- 12 oz linguine
- 3 lbs littleneck clams, scrubbed
- 4 tbsp olive oil
- 6 garlic cloves, thinly sliced
- 1/2 tsp red pepper flakes
- 1 cup dry white wine
- 3 tbsp butter
- 1/2 cup parsley, chopped
- Juice of 1/2 lemon
- Salt
- Crusty bread, for serving
How to make it
Directions
- Soak the clams in cold salted water 20 minutes to purge sand. Scrub and discard any that stay open when tapped.
- Boil the linguine until just shy of al dente. Reserve 1 cup pasta water.
- Heat the olive oil in a large pot with a lid over medium. Cook the garlic and red pepper flakes 1 minute.
- Add the wine and bring to a simmer. Add the clams, cover, and steam 6 to 8 minutes until they open.
- Discard any clams that did not open. Stir in the butter, lemon juice, and parsley.
- Add the pasta and toss, loosening with pasta water until glossy. Serve with crusty bread.
Buy clams the day you cook them and keep them cold and breathing in the fridge, never sealed in plastic.