Linguine with clams in a garlicky white wine sauce makes an easy and elegant Italian pasta dinner.

Linguine with clams is a classic Italian restaurant dish, and it’s also one of the simplest, most affordable pasta dishes you can make at home. I know cooking shellfish, like clams and mussels, can be intimidating to the uninitiated, but I promise they are the easiest thing in the world to cook — and once you try it, you’ll wonder what took you so long! For this dish, you can do all of the prep and make the clam sauce in the time it takes to boil the pasta, so dinner is done in 30 minutes. To complete the meal, toss a salad, warm some crusty bread, and pour a few glasses of the same white wine used to make the sauce.

Looking for more classic Italian restaurant pasta dishes? Try my penne all vodka, fettuccine bolognese, and lasagna.

What you’ll need to make Linguine with clams

HOW TO PREPARE THE CLAMS

The recipe calls for Littleneck clams, which are readily available at most supermarkets. They are usually sold in a mesh bag because they are alive and need to breathe. If your fishmonger places them in a plastic bag, remove them from the bag immediately when you get home from the supermarket and place them in a bowl (uncovered) in the refrigerator.

To prepare the clams, first, check that they are alive by making sure all of the shells are tightly closed. If any clams are open, gently tap them against the countertop; if they are alive, they will close their shells. Discard any clams that do not close their shells or that have cracked or chipped shells.

Next, place all of the clams in a bowl and cover them with cool tap water. Let the clams sit for 20 minutes to an hour. During this time, the clams will expel sand from inside their shells. When you’re ready to cook, lift each clam from the water and rinse it, scrubbing if necessary, to get rid of any grit from the surface. (Note that most supermarkets sell farm-raised clams, which are already quite clean, so you may not find a lot of grit or sand.)

How To Make Linguine with Clams

In a large pot over high heat, bring 4 quarts of water and 2 tablespoons of kosher salt to a boil. Add the linguine and cook according to package directions until just shy of al dente. (The pasta should still be firm to the bite since it will cook another minute or two in the sauce).

Meanwhile, prep all of the ingredients for the sauce.

In a very large sauté pan over medium-high heat, heat the olive oil until hot but not smoking. Add the shallots and garlic and sauté until just golden, about 30 seconds.

Add the wine, red pepper flakes, 3/4 teaspoon kosher salt, and 1/4 cup of the parsley.

Toss in the clams, then bring to a simmer.

Cook, covered, until the clams open, 6 to 8 minutes. Discard any unopened clams.

Reserving 1/2 cup of the cooking water, drain the linguine in a colander (do not rinse).

Add the pasta to the sauté pan with the clams. (If you don’t have room for everything in one pan, transfer the clams to a plate and cover to keep warm. When ready to serve, add them back to the pasta on a serving platter).

Increase the heat to medium and cook the linguine with the clams, tossing occasionally, until the pasta absorbs most of the sauce and is just tender, 1 to 2 minutes. If necessary, add some of reserved cooking water to keep moist.

Remove the pan from the heat. Add the butter, lemon zest, lemon juice, and the remaining 2 tablespoons of parsley; toss to coat.

Taste and adjust the seasoning with more salt, lemon zest and/or lemon juice, if necessary. Transfer the linguini with clams to a serving dish or bowls and serve.

Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – Linguine with Clams.