Linguine with Clams in Garlic White Wine Sauce*

 

 

 

*Ingredients:*

– 1 lb linguine pasta
– 2 tablespoons olive oil
– 4 cloves garlic, minced
– 1 teaspoon red pepper flakes (optional, for a little heat)
– 1 cup dry white wine
– 2 cups clam juice (or use seafood stock)
– 2 pounds fresh clams, scrubbed and cleaned
– 1 tablespoon fresh lemon juice
– ¼ cup fresh parsley, chopped
– Salt and freshly ground black pepper, to taste
– Lemon wedges, for serving

 

*Instructions:*

1. *Cook the linguine:*
– Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Drain, reserving 1 cup of pasta water, and set aside.

2. *Cook the clams:*
– In a large skillet or saucepan, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes (if using), cooking for about 1 minute until fragrant.
– Pour in the white wine and clam juice, stirring to combine. Bring the mixture to a simmer.
– Add the cleaned clams to the pan and cover. Cook for about 5-7 minutes, shaking the pan occasionally, until the clams open up. Discard any clams that do not open.

3. *Combine pasta and sauce:*
– Add the cooked linguine to the skillet, tossing to coat the pasta in the flavorful sauce. If the sauce is too thick, add a little of the reserved pasta water to reach your desired consistency.
– Stir in the fresh lemon juice and season with salt and pepper to taste.

4. *Garnish and serve:*
– Plate the linguine and top with the open clam shells. Sprinkle with fresh chopped parsley and a pinch of red pepper flakes for color and extra flavor.
– Serve immediately with lemon wedges on the side for added freshness.

Enjoy this elegant linguine with clams, perfectly coated in a light and flavorful white wine garlic sauce with a delightful burst of fresh herbs!