Description
A classic and flavorful Linguine with Clam Sauce recipe that is easy to make and perfect for a delicious pasta night. This dish combines tender linguine with a savory white clam sauce, enhanced with garlic, onions, white wine, and parsley.
Ingredients
Units
Scale
Linguine:
- 8 ounces dry linguine (or other pasta)
Clam Sauce:
- 2 tablespoons olive oil
- 2 tablespoons salted butter
- 1/4 cup finely diced onion
- 1 tablespoon minced fresh garlic
- 2 (6.5 ounce) cans chopped clams, drained and juice reserved
- 1/4 cup dry white wine
- 1 teaspoon Worcestershire sauce
- 2 tablespoons finely chopped parsley, plus additional for garnish
- Kosher salt and ground black pepper, to taste
- Optional garnish: grated Parmesan cheese; lemon wedges; crushed red pepper flakes; extra parsley
Instructions
- Cook Linguine: Cook linguine just until barely al dente, according to package directions. Drain.
- Sauté Aromatics: Heat olive oil and butter in a large skillet over medium heat. Sauté onions and garlic until starting to soften.
- Make Clam Sauce: Add reserved clam juice, wine, and Worcestershire sauce to the skillet. Simmer for about 10 minutes.
- Combine and Simmer: Add cooked linguine, clams, and parsley to the skillet. Season with salt and pepper. Simmer for about 5 more minutes.
- Serve: Garnish with Parmesan cheese, parsley, or lemon wedges.
Notes
- Reserve the clam juice for the sauce.
- Season the pasta water well.
- Cook linguine until barely al dente.
- Use a dry white wine suitable for drinking.
- Opt for high-quality, fresh ingredients.
- Garnish servings with suggested options for added flavor.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 709 kcal
- Sugar: 5g
- Sodium: 155mg
- Fat: 27g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0.5g
- Carbohydrates: 90g
- Fiber: 4g
- Protein: 19g
- Cholesterol: 38mg
