Description
A classic Italian pasta dish featuring linguine tossed with tender clams, garlic, olive oil, and a light, savory sauce that highlights fresh seafood flavor.
Ingredients
- 12 oz linguine pasta
- 2 lbs fresh clams, scrubbed and rinsed
- 4 tbsp extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- 1/2 tsp red pepper flakes (optional)
- 1/2 cup clam juice or seafood broth
- 1/4 cup fresh parsley, chopped
- Salt, to taste
- Black pepper, to taste
- Lemon wedges, for serving (optional)
Instructions
- Bring a large pot of salted water to a boil and cook linguine until al dente. Reserve 1/2 cup pasta water and drain.
- Heat olive oil in a large skillet over medium heat.
- Add garlic and red pepper flakes; sauté gently until fragrant, about 1 minute.
- Add clams and clam juice to the skillet.
- Cover and cook for 5–7 minutes until clams open.
- Discard any clams that do not open.
- Add cooked linguine to the skillet and toss to combine.
- Add a splash of reserved pasta water if needed to loosen the sauce.
- Season with salt and black pepper.
- Remove from heat, garnish with fresh parsley, and serve immediately.
Notes
- Use the freshest clams available for best flavor.
- Do not overcook clams to avoid toughness.
- Serve immediately while hot.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian