Linguini and clams is a classic Italian dish that combines al dente linguini pasta with tender clams in a flavorful garlic and white wine sauce. It's a simple yet elegant seafood pasta dish that highlights the natural brininess of the clams.
- 8 ounces (about 225 grams) of linguini pasta
- 2 pounds (about 900 grams) of fresh clams (such as littleneck or Manila clams), scrubbed and rinsed
- 3 tablespoons of olive oil
- 4 cloves of garlic, minced
- 1/2 cup (120 ml) of dry white wine
- 1/2 cup (120 ml) of clam juice or seafood stock
- 1/4 cup (60 ml) of fresh lemon juice
- Red pepper flakes, to taste
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
- Lemon wedges, for serving
- Cook the linguini pasta according to the package instructions until it reaches al dente texture. Drain the cooked pasta and set it aside.
- In a large skillet or pot with a lid, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, and sauté until the garlic becomes fragrant but not browned.
- Increase the heat to medium-high and add the clams to the skillet. Pour in the white wine and clam juice or seafood stock. Cover the skillet with a lid and cook for about 5-7 minutes, or until the clams have opened.
- Discard any clams that did not open during cooking as they may be unsafe to eat.
- Reduce the heat to medium-low and stir in the cooked linguini pasta. Toss the pasta with the clams and sauce to coat them evenly.
- Season the linguini and clams with salt and black pepper to taste. Add the fresh lemon juice and give it a final toss.
- Remove the skillet from the heat and sprinkle the dish with fresh chopped parsley.
- Serve the linguini and clams hot, garnished with additional parsley, and accompanied by lemon wedges for squeezing over the pasta.
