Linguine with Clams in White Wine Sauce is quick to make and so satisfying, it makes the perfect weeknight meal. If you are looking for an easy linguine with clams recipe, give this one a try!
This post first appeared on June 5, 2013 and on Wayfair.com. I hope you enjoy this favorite from my kitchen!
Seven more days. We’re in the throes of a countdown, to the last day of school. It’s that time of year when I feel as though I am at the school more than my children, though of course, we know that’s not quite true. But between field trips, spring performances and end of the year class parties — along with several deadlines thrown in for good measure — this mama is eagerly counting down with as much excitement as the little ones. Each night I pack their lunches and scribble on their napkin: “7 more days until you become a 2nd grader! Woo hoo!” (Although, I will admit that the idea of having a 2nd grader and 5th grader next fall terrifies me. It’s going a little too fast.)
As we wind down, I have no choice but to let my children take the lead. Their schedule dominates mine, and so when it comes to dinner, sometimes it’s great to have their cravings guide me for inspiration. The last time I asked my son to have his pick for dinner, we ended up with this: Linguine with Clams in White Wine Sauce.
The recipe only takes about 20-25 minutes to make, so it’s great for busy weeknights. Customize it to your taste with how many pounds of clams you purchase and the amount of red chili flakes you choose to add for a bit of kick.
More Seafood Recipes
Linguine with Clams in White Wine Sauce
- 1 lb linguine
- 1 tablespoon olive oil
- 3 cloves garlic finely minced
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup white wine
- 1 cup clam stock
- 1/4 teaspoon red chili flakes or red chile paste add more if you really like kick
- 3-4 lbs Littleneck or Manila clams (choose amount depending on how much you love clams!)
- 2 tablespoons butter
- 1/2 cup Italian flat-leaf parsley chopped
- Bring a large pot of water to a boil. Season with Kosher salt and cook linguine until just al dente. Drain and set aside.
- In a large sauce pan, heat olive oil over medium-low heat. Add the garlic, salt and pepper, and sauce for about 1 to 2 minutes, or until the garlic starts to turn golden.
- Add wine, clam stock, and chili flakes/paste and allow the liquid to reduce for about three minutes.
- Add clams to the pan, cover and let cook for about 8-10 minutes, or until the clams open up. Discard any unopened clams.
- Stir in the butter and parsley. Add linguine to the pan and toss.