Dinner · Pasta Mains
Linguine With Clams
- Prep
- 10 minutes
- Cook
- 20 minutes
- Total
- 30 minutes
- Serves
- 4 people
Bring it to the table
About this recipe.
Linguine and littleneck clams in a garlic-butter sauce with dry white wine, parsley, lemon, and a pinch of red pepper.
Before you start
Gather your ingredients.
Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- Kosher Salt (for pasta water and to taste)
- 12 Oz. Linguine
- 4 Tbsp. Unsalted Butter
- 4 Cloves Garlic (finely chopped)
- 2 Tbsp Parsley (chopped, divided)
- 1 Pinch Crushed Red Pepper Flakes (crushed)
- 2 Dozen Littleneck Clams ( (about 2 lbs.) scrubbed)
- ½ Cup White Wine (dry)
- 1 Large Lemon (half juiced, half cut into wedges)
- Ground Black Pepper (freshly ground, to taste)
- 1/4 Cup Parmesan Cheese (grated, optional for serving)
Build the sauce as you toss
Reserve the pasta water before draining, then add it gradually. Taste the finished sauce before adding salt: fresh clams bring their own briny seasoning.
The cooking plan
How to make Linguine With Clams.
Scrub the clams under cold running water. Discard cracked shells and any open clams that do not close when tapped. Wash hands and clean surfaces after handling raw shellfish. Halve the lemon; juice one half and cut the other into wedges.
Cook the linguine in a large pot of salted boiling water until al dente, following the package timing. Reserve ¾ cup cooking water before draining. Meanwhile, melt the butter in a wide pan with a tight-fitting lid over medium heat. Stir in garlic, 1 tablespoon parsley, and red pepper flakes for about 1 minute, without browning the garlic.
Pour the wine into the pan and bring to a boil. Add the clams, cover tightly, and maintain steady steam. Steam for 4–9 minutes after steaming resumes, until the shells open fully. Discard any clams that remain closed.
Add the drained linguine and the juice from half the lemon. Toss gently, adding reserved pasta water a little at a time until the sauce coats the pasta; you may not need all of it. Taste before adding salt, as the clams are briny. Add black pepper to taste.
Divide among four bowls. Sprinkle with the remaining tablespoon parsley and serve immediately with the lemon wedges and optional Parmesan.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Linguine With Clams
Ingredients
Kosher Salt for pasta water and to taste- 12 Oz. Linguine
- 4 Tbsp. Unsalted Butter
- 4 Cloves Garlic finely chopped
- 2 Tbsp Parsley chopped, divided
- 1 Pinch Crushed Red Pepper Flakes crushed
- 2 Dozen Littleneck Clams (about 2 lbs.) scrubbed
- ½ Cup White Wine dry
- 1 Large Lemon half juiced, half cut into wedges
- Ground Black Pepper freshly ground, to taste
- ¼ Cup Parmesan Cheese grated, optional for serving
Equipment
Instructions
- Scrub the clams under cold running water. Discard cracked shells and any open clams that do not close when tapped. Wash hands and clean surfaces after handling raw shellfish. Halve the lemon; juice one half and cut the other into wedges.
- Cook the linguine in a large pot of salted boiling water until al dente, following the package timing. Reserve ¾ cup cooking water before draining. Meanwhile, melt the butter in a wide pan with a tight-fitting lid over medium heat. Stir in garlic, 1 tablespoon parsley, and red pepper flakes for about 1 minute, without browning the garlic.
- Pour the wine into the pan and bring to a boil. Add the clams, cover tightly, and maintain steady steam. Steam for 4–9 minutes after steaming resumes, until the shells open fully. Discard any clams that remain closed.
- Add the drained linguine and the juice from half the lemon. Toss gently, adding reserved pasta water a little at a time until the sauce coats the pasta; you may not need all of it. Taste before adding salt, as the clams are briny. Add black pepper to taste.
- Divide among four bowls. Sprinkle with the remaining tablespoon parsley and serve immediately with the lemon wedges and optional Parmesan.
Notes
Tried this recipe?
Let us know how it was!A couple of useful answers.
How do I change the number of servings?
Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.
Can I print or check off the ingredients?
Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.
Keep the good food going
Similar Recipes
Choose your next craving. Each card includes its recipe’s total time.
Baked Salmon with Feta and Spinach Stuffing
Thick salmon fillets hold a filling of fresh spinach, cherry tomatoes, feta, Greek yogurt, and herbs. Scallion greens and red pepper flakes finish the baked fish.
Blackened Shrimp & Grits
Blackened shrimp with paprika, herbs, and cayenne sit over creamy cheddar-Parmesan grits. A quick broth sauce brings the skillet flavors into each bowl.
Cajun Shrimp Loaded Baked Potato
Fluffy baked potatoes topped with Cajun shrimp, crawfish cream sauce and melted cheese. A hearty seafood dinner with clear step-by-step instructions.