Linguine With Clam Sauce
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Kosher salt
- 1pound linguine or other long pasta, such as linguine fini or spaghetti
- ¼cup extra-virgin olive oil, plus more for serving (optional)
- 5garlic cloves, thinly sliced
- ½ to 1teaspoon red-pepper flakes
- ½teaspoon dried oregano
- ½cup dry vermouth or dry white wine
- 2(10-ounce) cans whole baby clams with their juices
- Black pepper
- 2tablespoons unsalted butter
- 2teaspoons lemon zest (from 1 to 2 lemons)
- ½cup chopped Italian parsley
- Lemon wedges, for serving (optional)
Nutritional analysis per serving (6 servings)
539 calories; 16 grams fat; 4 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 64 grams carbohydrates; 5 grams dietary fiber; 2 grams sugars; 33 grams protein; 497 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until 2 minutes short of al dente (it will finish cooking in the sauce). Reserve ½ cup pasta water, then drain pasta.
- Step 2
While the pasta cooks, make your sauce: Heat the oil in a deep-sided 12-inch skillet over medium. Add the garlic, red-pepper flakes and oregano and cook until the garlic is pale golden, 1 to 2 minutes. Add the vermouth and simmer until reduced by half, 3 to 4 minutes. Stir in the clams with their juices and cook until just warmed through, 1 to 2 minutes more. Taste and season with salt and pepper as needed.
- Step 3
Add the cooked pasta directly to the skillet along with the butter and lemon zest and toss until the butter has melted and the pasta is glossy with sauce. If needed, add ¼ cup reserved pasta water. Stir in half the parsley.
- Step 4
Serve pasta topped with a drizzle of olive oil, if desired, and the remaining parsley. Serve lemon wedges alongside if you like.
Private Notes
Comments
Stir in the clams with their juices? No, no, a thousand times no! Add the juices, quickly heat to reduce by about half, remove from the heat and then add the clams.
I've been making a variation of this for 30 years. Absolutely delicious! I snagged my husband with it. Don't bother with the zest (too time consuming), just squeeze half a lemon into the sauce at the end and stir in with the parsley. I also prefer chopped canned clams to whole, and I just mix it all in a big serving bowl when the pasta is cooked.
The juice from the canned clams isn't great. I used jar clam sauce in place of the juice from the canned claims. Don't add the clams with the juice and reduce they will be rubbery and overcooked. I finish cooking my pasta in clam juice. I heat a jar of claim juice in the skillet then add the pasta to finish cooking for the last 4 minutes. The add the clams/olive oil garlic mixture, toss and enjoy. its is devine
Weeknight staple in our house. Followed the recipe for the most part. Added: One red pepper chopped, One onion chopped (both sautéed before adding garlic and red pepper), and two 14 0z. cans of marinated artichokes (quartered). I also added the clam juice (from cans) before adding the clams (chopped was all I could find). Topped with parsley and Pecorino Romano. Awesome
I added 2 Tbsp of tomato paste and about 2 inches of diced pepperoni to the soup and simmered a bit before adding tomatoes. The pepperoni disappears, but adds a hearty note.
I often add some medium Gulf shrimp at the end along with the clams, maybe some mussels also.