Quick Linguine with Clams

Name: Quick Linguine with Clams
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 450 g g linguine (uncooked); 1 kg kg fresh clams (or 2 cans of clams, drained); 3 cloves garlic (minced); 1/2 cup dry white wine; 1/4 cup olive oil; 1/4 cup fresh parsley (chopped); 1 tsp chili flakes (optional); to taste salt and pepper

25 min 4 servings Easy

All Recipes

Savour the taste of the sea with this quick and easy linguine with clams dish, perfect for a weeknight dinner.

Prep

10 min

Cook

15 min

Total

25 min

Servings

Difficulty

Easy

Linguine with clams, or 'linguines aux palourdes', is a classic dish that brings the flavours of the ocean directly to your table. This express version of the recipe allows you to enjoy a delicious seafood pasta without spending too much time in the kitchen. Perfect for busy weeknights, this dish combines tender clams with linguine pasta, garlic, and white wine to create a meal that's both elegant and comforting. Whether you're using fresh or canned clams, the result is a flavourful and satisfying plate that's sure to impress.

Instructions

Prepare the Linguine

Cook the linguine in a large pot of salted boiling water until al dente, about 8-10 minutes. Reserve 1 cup of pasta water and then drain the pasta.

Pro tip: Add a tablespoon of olive oil to the pasta water to prevent sticking.

Cook the Garlic

In a large pan, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

Pro tip: Be careful not to burn the garlic, as it will turn bitter.

Add Clams and Wine

Add the clams and white wine to the pan. Cover and cook 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 with Linguine

Add the cooked linguine to the pan with the clams. Toss to combine, adding reserved pasta water as needed to achieve desired sauce consistency.

Pro tip: Use tongs to toss the pasta and clams gently.

Season the Dish

Season with salt, pepper, and chili flakes as desired. Stir in chopped parsley.

Pro tip: Adjust seasoning to taste, as clams can vary in saltiness.

Serve

Transfer the linguine and clams to serving plates. Garnish with additional parsley if desired.

Pro tip: Serve immediately for the best flavour.

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Tips & Tricks

Use fresh clams for the best flavour, but canned clams work well for a quick meal.
Do not overcook the clams; they are done when they open.
Reserve some pasta water to adjust the sauce's consistency if needed.
Garnish with fresh parsley for a burst of colour and freshness.

Frequently Asked Questions

Can I use canned clams for linguine?

Yes, canned clams can be used for convenience. Drain them before adding to the dish.

How long should I cook clams?

Cook clams until they open, which usually takes about 5-7 minutes. Discard any that remain closed.

What type of wine is best for this recipe?

A dry white wine, such as Sauvignon Blanc or Pinot Grigio, works best to complement the seafood flavours.

What if I don't have fresh parsley?

If fresh parsley is unavailable, you can use dried parsley, but use half the quantity to avoid overpowering the dish.

Can I make this dish gluten-free?

Yes, substitute regular linguine with gluten-free pasta. Ensure all other ingredients are gluten-free.

Serving Suggestions

Serve this quick linguine with clams with a side of crusty bread to soak up the delicious sauce. A light salad with lemon dressing pairs wonderfully with the dish, adding a fresh contrast to the rich flavours. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. When reheating, do so gently over low heat to prevent overcooking the clams.