Linguine with Clams
User Reviews
5.0
60 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 people
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Calories
623 kcal
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Course
Main Course
Linguine with Clams
Report
Linguine with clams is easy to make with canned clams in a white wine reduction sauce with butter, garlic, and simple seasonings.
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Ingredients
- 3 (6.5 oz.) cans chopped clams juices reserved
- ½ lb. linguine
- 1 tablespoon olive oil
- 4 oz. pancetta see notes
- 1 cup dry white wine see notes
- 1 medium shallot finely diced
- 6 tablespoons salted butter
- 4 cloves garlic minced
- ¾ cup Parmesan Cheese grated
- 2 tablespoons lemon juice
- ½ cup pasta water
Seasonings
- ¾ teaspoon oregano
- ½ teaspoon basil
- ½ teaspoon salt
- 1 pinch red pepper flakes
For Serving
- High-quality Lemon Pepper Seasoning see notes
- freshly chopped parsley
- lemon slices
Instructions
- Separate the clams from the clam juice. Reserve 1 cup clam juice for this recipe and set aside. Measure out remaining ingredients before beginning. Place a measuring cup in the colander you’ll use to drain the pasta, this will remind you to save some of the pasta water when that step arrives.
- Start boiling water for linguine. Salt the water liberally once a boil is reached.
- Meanwhile, heat olive oil in a large skillet over medium-high heat. Add the pancetta and sauté until browned and crisp, 3-4 minutes. Transfer the pancetta and any drippings from the skillet to a plate.
- Turn the heat off. Add the white wine and set the heat to medium. Use a silicone spatula to "clean" the bottom and sides of the skillet. Add the shallots. Let the wine bubble and reduce by half, 6-7 minutes.
- Add the clam juice, garlic, butter, and seasonings and stir to combine. Simmer over low heat while you boil the linguine.
- Cook the pasta 1 minute less than al dente. (Set a timer to ensure you don’t overcook it.) Drain once cooked and reserve ½ cup pasta water.
- Gradually sprinkle the Parmesan cheese into the sauce, stir it continuously as you add it. (Be sure to add it gradually, not all at once, so that it has a chance to melt as it’s added.) Add the cooked pancetta and any juices from the plate. Add the clams and stir to combine.
- Add the drained linguine and the lemon juice. Use kitchen tongs to toss and combine. Simmer for 1 minute. If desired, add a little pasta water. (This adds a creamy finish and helps the pasta cling onto the sauce.) Note: the sauce is meant to be thin. The pasta will continue to absorb the sauce as it sits.
- Taste and season with freshly cracked lemon pepper seasoning (or salt and freshly cracked pepper) if desired. Garnish with fresh parsley and serve with lemon wedges!
Notes
- Pro Tips:
- Storage:
- The nutritional information provided is an estimate and is per serving. There are 4 servings in this recipe.
- Pancetta: This is a great way to add “fond” to the skillet which is deglazed with white wine for superior flavor. It also adds savory flavor and a pop of color. Proscuitto, bacon, or even ham make good substitutes.
- White Wine: Pinot Giorgio, Sauvignon Blanc, and Chardonnay are the best wines to use for this recipe. Chicken broth may be used if you don't cook with wine.
- Clams: I use Bar Harbor Chopped Clams for this recipe. Be sure to add them right at the end, cooking them too long can make them too chewy/rubbery
- Using Fresh Clams: 1 heaping cup of chopped fresh clams can be used in this recipe along with 1 cup of clam juice. Make sure the clams are cleaned and steamed prior to chopping.
- Butter: High-quality salted butter is highly recommended for this recipe. I like Cabot or Land O' Lakes.
- Parmesan Cheese: Grate the cheese from a block as it will melt and taste much better than packaged grated cheese. I use Belgioioso Parmesan cheese.
- Lemon Pepper Seasoning: Redmond Real Salt lemon pepper seasoning is my favorite brand for seasoning this chicken, it also contains sea salt and has a lot of great flavor. (Use promo code ‘COZY‘ for 15% off!) Some brands (like McCormick) can be potent so be aware of that.
- Spinach or diced tomatoes make a nice addition to this meal and can be added when the clams are added at the end.
- 📘 Find this recipe on page 233 of my 2nd cookbook, Let’s Eat!
- Store in an airtight container and refrigerate for up to 3 days.
Nutrition Information
Show Details
Calories
623kcal
(31%)
Carbohydrates
49g
(16%)
Protein
18g
(36%)
Fat
38g
(58%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
3g
Monounsaturated Fat
13g
Trans Fat
1g
Cholesterol
83mg
(28%)
Sodium
954mg
(40%)
Potassium
284mg
(8%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
731IU
(15%)
Vitamin C
4mg
(4%)
Calcium
204mg
(20%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 623 kcal
% Daily Value*
| Calories | 623kcal | 31% |
| Carbohydrates | 49g | 16% |
| Protein | 18g | 36% |
| Fat | 38g | 58% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 83mg | 28% |
| Sodium | 954mg | 40% |
| Potassium | 284mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 731IU | 15% |
| Vitamin C | 4mg | 4% |
| Calcium | 204mg | 20% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
60 reviews
Excellent
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