Description
A classic and flavorful Linguine with Clam Sauce recipe that is simple to prepare yet elegant in taste. This dish features tender linguine coated in a savory white clam sauce with hints of garlic and parsley. Perfect for a quick weeknight meal or a special occasion.
Ingredients
Units
Scale
Linguine:
- 8 ounces dry linguine (or other pasta)
Clam Sauce:
- 2 tablespoons olive oil
- 2 tablespoons salted butter
- 1/4 cup finely diced onion
- 1 tablespoon minced fresh garlic
- 2 (6.5 ounce) cans chopped clams, drained and juice reserved
- 1/4 cup dry white wine
- 1 teaspoon Worcestershire sauce
- 2 tablespoons finely chopped parsley, plus additional for garnish
- Kosher salt and ground black pepper, to taste
Optional Garnish:
- Grated Parmesan cheese
- Lemon wedges
- Crushed red pepper flakes
- Extra parsley
Instructions
- Cook Linguine: Cook linguine just until barely al dente, according to package directions. Drain.
- Prepare Clam Sauce: Heat olive oil and butter in a large skillet over medium heat. Sauté onion and garlic until softened. Add clam juice, wine, and Worcestershire sauce. Simmer for 10 minutes.
- Combine Ingredients: Add cooked linguine, clams, and parsley to the skillet. Season with salt and pepper. Simmer for an additional 5 minutes.
- Serve: Garnish with Parmesan cheese, parsley, or lemon wedges before serving.
Notes
- Remember to reserve the clam juice for the sauce.
- Boil the pasta in well-salted water for flavor.
- Cook the linguine until barely al dente.
- Use a dry white wine like sauvignon blanc or pinot grigio.
- Opt for fresh parsley and garlic for better taste.
- Garnish with Parmesan, parsley, basil, lemon, or red pepper flakes.
Nutrition
- Serving Size: 1/2 of the recipe
- Calories: 709 kcal
- Sugar: 5g
- Sodium: 155mg
- Fat: 27g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0.5g
- Carbohydrates: 90g
- Fiber: 4g
- Protein: 19g
- Cholesterol: 38mg
