Linguine with Clam Sauce
User Reviews
5
Linguine with Clam Sauce
Description
This recipe calls for linguine cooked until just al dente to maintain firmness as it finishes cooking in the sauce. The sauce begins with sautéing garlic and onion in olive oil and butter, then simmering with clam juice, white wine, and Worcestershire sauce to concentrate the flavors. Chopped clams and fresh parsley join the sauce before linguine is added back to the skillet to absorb the sauce fully over several minutes. Seasonings like salt, pepper, crushed red pepper flakes, and fresh lemon juice or wedges add depth and brightness. Optional garnishes include freshly grated Parmesan cheese and additional parsley.
The resulting dish delivers a light yet flavorful combination of seafood, acidity, and herbaceous notes with a silky, lightly sauced pasta. It can be served as a main course for a seafood dinner or paired with lighter sides.
Critical tips include reserving clam juice from the cans for the sauce base and using dry white wine suited for cooking. Cooking linguine just until al dente prevents overcooking, as the sauce finishes the pasta texture. Fresh garlic and parsley enhance the dish's aroma and flavor.
Ingredients
- 8 ounces linguine or other pasta, dry
- 2 tablespoons olive oil
- 2 tablespoons butter salted
- ¼ cup onion finely diced
- 1 tablespoon garlic minced, fresh
- 2 (6.5 ounce) clams drained and juice reserved, canned, chopped
- ¼ cup white wine dry
- 1 teaspoon Worcestershire sauce
- 2 tablespoons parsley plus additional for garnish, finely chopped
- kosher salt to taste
- ground black pepper to taste
- Parmesan Cheese optional garnish
- lemon
- crushed red pepper flakes
- parsley
Instructions
- Cook linguine just until barely al dente, according to package directions. Drain.
- While the pasta cooks, heat the olive oil and butter in large skillet over medium heat. When the butter melts, add the onion and garlic. Sauté garlic and onions until starting to soften, about 2-3 minutes.
- Add ¾ cup of the reserved clam juice, wine, and Worcestershire sauce. Bring to a boil, then lower the heat and gently simmer on low for about 10 minutes (so that the flavors come together and the sauce reduces slightly).
- Add cooked linguine, clams, and parsley to the skillet. Taste and season with salt and pepper, if necessary. Simmer for about 5 more minutes, until the sauce is mostly absorbed.
- Serve with grated Parmesan cheese, extra parsley, or fresh lemon wedges.
Notes
- Reserve and use the clam juice from canned clams for authentic white clam sauce flavor.
- Boil pasta in plenty of well-salted water to season noodles properly.
- Cook linguine until barely al dente; it will further cook in the sauce to avoid mushiness.
- Use a dry white wine such as sauvignon blanc, pinot grigio, or chardonnay suitable for cooking.
- Choose fresh garlic and parsley rather than dried versions for better flavor.
- Garnish servings with grated Parmesan, fresh parsley, lemon wedges, or crushed red pepper flakes as desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 709 kcal
% Daily Value*
| Serving | 1/2 of the recipe | |
| Calories | 709kcal | 35% |
| Carbohydrates | 90g | 30% |
| Protein | 19g | 38% |
| Fat | 27g | 42% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 38mg | 13% |
| Sodium | 155mg | 6% |
| Potassium | 360mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 436IU | 9% |
| Vitamin C | 3mg | 3% |
| Calcium | 56mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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