🍝 Pasta
Linguine with clams
Garlicky, lemony, and surprisingly easy for how elegant it feels
⏱️ Time estimate: about 30 minutes
Littleneck clams, shallots, garlic, white wine, parsley, butter, and lemon turn a box of linguine into a classic restaurant-style pasta with very little fuss.
Ingredients
- Kosher salt
- 16 ounces linguine
- 6 tablespoons extra-virgin olive oil
- 1/2 cup finely chopped shallots
- 6 cloves garlic, coarsely chopped
- 1 cup dry white wine
- 1/2 teaspoon crushed red pepper flakes
- 2 pounds littleneck clams, scrubbed
- 1/4 cup plus 2 tablespoons fresh flat-leaf parsley, finely chopped, divided
- 3 tablespoons unsalted butter
- 1 teaspoon lemon zest, plus more to taste
- 1 tablespoon lemon juice, plus more to taste
Instructions
- Boil the pasta. Bring a large pot of salted water to a boil and cook the linguine until just shy of al dente. Reserve 1/2 cup of the pasta water, then drain.
- Start the sauce. In a very large sauté pan over medium-high heat, warm the olive oil. Add the shallots and garlic and sauté for about 30 seconds, until just golden.
- Add the clams. Pour in the wine, add the red pepper flakes, 3/4 teaspoon kosher salt, the clams, and 1/4 cup of the parsley. Bring to a simmer.
- Steam. Cover and cook for 6 to 8 minutes, until the clams open. Discard any unopened ones.
- Combine. Add the drained pasta to the pan and toss over medium heat for 1 to 2 minutes, until the noodles absorb most of the sauce. Add a little reserved pasta water if needed to keep things glossy.
- Finish. Remove from the heat and toss with the butter, lemon zest, lemon juice, and remaining parsley.
- Serve. Taste and adjust with more salt, lemon zest, or lemon juice if needed, then serve right away.
Little seafood confidence boost: clams are one of those ingredients that look fancy but really just need steam, garlic, and a bit of nerve.