Linguine with Clams
User Reviews
5
40 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 a pasta dish featuring al dente linguine tossed in a sauce of sautéed pancetta, white wine, clam juice, garlic, and butter, seasoned with oregano, basil, and red pepper flakes. The addition of grated Parmesan and fresh lemon juice brightens the flavors, while fresh chopped parsley and lemon slices enhance the presentation and aroma. The sauce’s depth comes from the pancetta and clam juice, creating a savory, slightly briny finish.
Description
This dish starts by cooking linguine in salted boiling water, timed to be slightly under al dente. Pancetta is crisped in olive oil over medium-high heat, then deglazed with white wine as shallots are sweated until the wine reduces by half. Clam juice, garlic, butter, and a blend of dried herbs and red pepper flakes are added to build a flavorful sauce.
The drained pasta is combined with the sauce that includes reserved pasta water to adjust consistency. Chopped canned clams are added at the end to preserve tenderness. The dish is finished with Parmesan cheese and lemon juice to add creaminess and acidity, garnished with fresh parsley and lemon slices for freshness.
Pancetta can be substituted with prosciutto, bacon, or ham. White wine options include Pinot Grigio, Sauvignon Blanc, and Chardonnay; chicken broth can replace wine if desired. Using high-quality Parmesan and butter enhances flavor. Leftovers store well in the refrigerator for up to three days.
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Ingredients
- 3 clams juices reserved, 6.5 oz. can, chopped
- ½ lb. linguine
- 1 tablespoon olive oil
- 4 oz. pancetta see notes
- 1 cup white wine see notes, dry
- 1 shallot finely diced, medium
- 6 tablespoons butter salted
- 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
- lemon pepper seasoning see notes, high-quality
- parsley freshly chopped
- 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
- The recipe yields four servings and includes nutritional information estimates per serving.
- Pancetta adds a savory depth and can be replaced with prosciutto, bacon, or ham.
- Recommended white wines include Pinot Grigio, Sauvignon Blanc, or Chardonnay; chicken broth can be used as a non-alcoholic substitute.
- Use canned chopped clams or fresh steamed clams that have been chopped, adding them last to avoid overcooking and toughness.
- High-quality salted butter and freshly grated Parmesan from a block improve flavor compared to pre-grated cheeses.
- Redmond Real Salt lemon pepper seasoning adds balanced flavor; be cautious as some commercial blends can be stronger.
- Additions like spinach or diced tomatoes can be included when adding clams for variation.
- Store any leftovers in an airtight container in the refrigerator for up to three days.
Nutrition Information
Show Details
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%)
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
40 reviews
Excellent
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