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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.

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

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.

Find it online: https://yumfoodusa.com/linguine-with-clams-and-parsley/