Linguine with Clam Sauce

Here’s a delicious and classic recipe for Linguine with Clam Sauce—a simple yet elegant Italian dish that balances briny clams with garlic, white wine, and herbs over pasta. You can use fresh or canned clams depending on availability and preference.

🍝 Linguine with Clam Sauce

🧂 Ingredients:

• 1 lb linguine

• 3 tbsp olive oil

• 4 cloves garlic, thinly sliced

• 1/4 tsp red pepper flakes (optional, for heat)

• 1/2 cup dry white wine (e.g., Pinot Grigio or Sauvignon Blanc)

• 2 (6.5 oz) cans chopped clams in juice
  (or 1–1½ lbs fresh littleneck clams, scrubbed)

• 1/2 cup clam juice (from canned clams or bottled)

• 2 tbsp unsalted butter

• 2 tbsp chopped fresh parsley

• Salt and black pepper, to taste

• Optional: zest of 1 lemon and lemon wedges for serving

🔥 Instructions:

1. Cook Linguine:

   • Bring a large pot of salted water to a boil.

   • Cook linguine until just al dente (about 1 minute less than package instructions).

   • Reserve about 1/2 cup pasta water, then drain pasta.

2. Make the Sauce:

   • In a large skillet, heat olive oil over medium heat.

   • Add garlic (and red pepper flakes if using), and sauté until fragrant—about 1 minute (don’t let it brown).

   • Add wine and simmer 2–3 minutes to reduce slightly.

   • Stir in clam juice and chopped clams (if using fresh clams, add them now and cover until they open, about 6–8 minutes).

3. Combine with Pasta:

   • Add cooked linguine to the skillet.

   • Toss to coat, adding reserved pasta water a little at a time if needed to loosen the sauce.

   • Stir in butter and parsley; season with salt and black pepper to taste.

   • Add lemon zest if using.

4. Serve:

   • Plate immediately and serve with lemon wedges, extra parsley, and grated Parmesan (if desired—though traditionalists skip it).

🥖 Serving Suggestions:

• Crusty Italian bread or garlic toast

• Side salad with a light vinaigrette

• Chilled white wine (same used in the sauce)