Linguine with Clams and Parsley

Linguine with Clams and Parsley brings together delicate linguine pasta, sweet and briny clams, fragrant garlic, and vibrant parsley, all coated in a light, aromatic white wine sauce for a refined and satisfying seafood pasta dish.

Why You’ll Love This Recipe

This Linguine with Clams and Parsley recipe captures the essence of Mediterranean coastal cooking with simple, fresh ingredients. The briny clams perfectly complement the light garlic and white wine sauce, while parsley adds a burst of freshness. Elegant yet easy to prepare, it is ideal for a quick weeknight dinner or a special occasion.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 400g linguine
• 1 kg fresh clams, scrubbed and cleaned
• 3 tablespoons olive oil
• 4 cloves garlic, finely chopped
• 1/2 teaspoon red pepper flakes (optional)
• 1/2 cup dry white wine
• 1/4 cup clam juice or seafood stock (optional)
• 1/2 cup fresh parsley, finely chopped
• Salt and pepper to taste
• Lemon wedges, for serving

Directions

1. Bring a large pot of salted water to a boil and cook the linguine until al dente according to package instructions. Drain and reserve 1/2 cup of pasta water.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped garlic and red pepper flakes, sautéing until fragrant.
3. Add the cleaned clams, white wine, and clam juice (if using) to the skillet. Cover and cook for 5–7 minutes, or until the clams open. Discard any that do not open.
4. Add the cooked linguine directly into the skillet with the clams, tossing gently to combine.
5. Stir in the chopped parsley and a splash of reserved pasta water to loosen the sauce if needed.
6. Season with salt and pepper to taste.
7. Serve immediately with lemon wedges on the side.

Servings and Timing

Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 480 kcal per serving

Variations

• Spicy Version: Increase the red pepper flakes for a stronger kick.
• Creamy Option: Add a splash of heavy cream to the sauce for a rich, velvety texture.
• Herb Twist: Mix in fresh basil or oregano along with the parsley for a different herbal note.
• Tomato Addition: Stir in a few halved cherry tomatoes for extra color and sweetness.
• Alternative Shellfish: Substitute clams with mussels or a mix of seafood for a different variation.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 1 day.
To reheat, warm gently in a skillet over low heat with a splash of water or broth, stirring carefully to avoid overcooking the clams and pasta. It is best enjoyed fresh as seafood can lose its tender texture when reheated.

FAQs

Can I use canned clams instead of fresh?

Yes, canned clams can be used in a pinch, but fresh clams offer a sweeter, brinier flavor.

What type of white wine is best?

A dry white wine such as Sauvignon Blanc, Pinot Grigio, or Chardonnay is ideal for this sauce.

How do I know when clams are cooked?

Clams are cooked when they open; discard any that remain closed after cooking.

Can I make this dish without wine?

Yes, simply use additional clam juice or seafood stock for a non-alcoholic version.

What is the best way to clean clams?

Soak them in cold water with a bit of salt for about 20 minutes to purge sand, then scrub the shells.

How can I prevent overcooking the pasta?

Cook the linguine just until al dente, as it will continue to cook slightly when tossed with the sauce.

Is it necessary to use parsley?

Parsley adds freshness and color, but you can omit it or substitute with other fresh herbs.

How can I thicken the sauce?

Simmer the sauce uncovered briefly after adding the pasta if you prefer a slightly thicker consistency.

Can I add cheese to this dish?

Traditionally, cheese is not added to seafood pasta, but a light dusting of Parmesan is a personal preference.

What side dishes pair well with linguine and clams?

A simple green salad, crusty bread, or roasted vegetables make excellent accompaniments.

Conclusion

Linguine with Clams and Parsley is a simple yet elegant seafood pasta that showcases fresh, bold flavors in a light and satisfying dish. With its briny clams, aromatic garlic, and fragrant parsley, all tied together with a delicate white wine sauce, this recipe promises a restaurant-quality meal in the comfort of your own home.

Linguine with Clams and Parsley

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Enjoy a taste of the coast with this Linguine with Clams and Parsley — tender pasta tossed with sweet, briny clams, fresh garlic, and vibrant parsley, all coated in a delicate white wine sauce for a quick, elegant seafood dinner.

• Author: Asma
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Course, Pasta
• Method: Sautéing
• Cuisine: Italian

Ingredients

• 400g linguine

• 1 kg fresh clams, scrubbed and cleaned

• 3 tablespoons olive oil

• 4 cloves garlic, finely chopped

• 1/2 teaspoon red pepper flakes (optional)

• 1/2 cup dry white wine

• 1/4 cup clam juice or seafood stock (optional)

• 1/2 cup fresh parsley, finely chopped

• Salt and pepper to taste

 

• Lemon wedges, for serving

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Instructions

1. Bring a large pot of salted water to a boil. Cook the linguine until al dente according to package instructions. Drain, reserving 1/2 cup of pasta water.

2. In a large skillet, heat olive oil over medium heat. Add the chopped garlic and red pepper flakes, sautéing until fragrant.

3. Add the cleaned clams, white wine, and clam juice (if using) to the skillet. Cover and cook for 5–7 minutes, or until the clams open. Discard any that do not open.

4. Add the cooked linguine directly into the skillet with the clams. Toss gently to combine.

5. Stir in the chopped parsley and a splash of reserved pasta water if the sauce needs loosening.

6. Season with salt and pepper to taste.

7. Serve immediately with lemon wedges on the side.

Notes

• Scrub and soak clams in cold salted water for at least 20 minutes before cooking to remove any grit.

• Use a good quality dry white wine like Pinot Grigio or Sauvignon Blanc.

• Add more red pepper flakes for extra heat if desired.

• Great with a drizzle of extra virgin olive oil just before serving.