A classic Italian pasta dish with fresh clams, garlic, and white wine.
Prep
15 min
Cook
20 min
Total
35 min
Servings
4
Difficulty
Medium
Ingredients
Linguine and Clams
Instructions
Prepare the clams
Rinse the clams under cold running water, scrubbing the shells to remove any grit. Discard any clams that are cracked or do not close when tapped.
Pro tip: Soak clams in cold salted water for 20 minutes to expel sand.
Cook the pasta
Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water, then drain.
Pro tip: Stir the pasta occasionally to prevent sticking.
Sauté the garlic
In a large pan, heat the olive oil over medium heat. Add the sliced garlic and sauté until fragrant and golden, about 1-2 minutes.
Pro tip: Do not let the garlic burn as it will turn bitter.
Cook the clams
Add the clams, white wine, and red pepper flakes to the pan. Cover and cook over medium-high heat until the clams open, about 5-7 minutes. Discard any clams that do not open.
Pro tip: Shake the pan occasionally to ensure even cooking.
Combine pasta and clams
Add the drained linguine to the pan with the clams. Toss to coat the pasta with the sauce. Add reserved pasta water as needed to achieve desired sauce consistency.
Pro tip: Use tongs to mix the pasta and clams thoroughly.
Finish and serve
Stir in the chopped parsley, and season with salt and black pepper to taste. Serve immediately, garnished with additional parsley if desired.
Pro tip: For extra flavour, drizzle a bit more olive oil over the dish before serving.
Tips & Tricks
Serving Suggestions
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