Linguine with Clams

Linguie with Clams is a classic for a reason. Fresh clams simmered in a buttery white wine sauce and tossed with hot pasta. Perfect for weeknights!

Course Main Dishes

Cuisine Italian

Keyword clams, entree, italian, pasta

Prep Time 10

Cook Time 15

Cleaning Clams 30

Total Time 55

Servings

Calories 399kcal

Use a bristle brush to scrub the outside of the clams. Fill a bowl with cool water and stir in 2 tablespoons of salt. Add the clams and allow to soak for 15 minutes. Remove the clams using a slotted spoon and repeat the process once more with clean water. You'll be soaking the clams for at least 30 minutes total.
Cook pasta according to package directions. Reserve 1/2 cup of pasta water and drain the rest.
Heat butter and olive oil in a large skillet (large enough to fit the pasta). Once butter melts add the shallots, garlic and crushed red pepper. Cook just until the garlic is fragrant about 30 seconds.
Add in the wine. Place cleaned clams into pan, cover and cook over medium heat until the clams open. 7 - 10 minutes.
Add the cooked pasta and 1/4 cup of pasta water. Toss to coat. If pasta seems too dry, add remaining half of water.
Sprinkle with parsley and serve immediately.

Don't skip cleaning the clams. You don't want any sand in the pasta.

After the clams are steamed, be sure to discard any unopened clams. They were likely dead before cooking and are unsafe to consume.

Nutrition information for estimation purposes only.