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Tangy clam sauce over linguine with crispy garlic bread – a comforting, hearty dinner!
A classic Italian-American favorite, this dish features tender linguine tossed in a savory white wine and garlic sauce with briny clams. It's an elegant yet surprisingly simple meal, perfect for a weeknight dinner or special occasion.
Serving size: 1 serving
Crispy, buttery slices of baguette slathered with a rich garlic and herb spread, baked until golden brown. The perfect irresistible side for pasta, soups, or any Italian-American meal.
Tangy clam sauce over linguine with crispy garlic bread – a comforting, hearty dinner!
This italian_american dish is perfect for dinner. With 790.0799999999999 calories and 45.9g of protein per serving, it's a nutritious choice for your meal plan.
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Cook the linguine in a large pot of generously salted boiling water according to package directions until al dente (about 8-10 minutes). Before draining, reserve at least 1 cup of the starchy pasta water.
While the pasta is cooking, begin the sauce. In a large skillet or Dutch oven over medium heat, warm the olive oil. Add the sliced garlic and red pepper flakes. Cook, stirring constantly, for 1-2 minutes until the garlic is fragrant and just beginning to turn a pale golden color. Be careful not to let it brown or it will become bitter.
Carefully pour the white wine into the skillet to deglaze the pan. Increase the heat to medium-high and bring to a simmer. Cook for 2-3 minutes, scraping up any browned bits from the bottom of the pan, until the wine has reduced by about half.
Stir in the reserved clam juice. Bring the sauce back to a gentle simmer and let it cook for 5 minutes to allow the flavors to meld and the sauce to reduce slightly.
Reduce the heat to low. Stir in the drained chopped clams, most of the fresh parsley, and the optional butter. Cook for only 1 minute, just until the clams are heated through. Overcooking will make them tough.
Add the drained linguine directly to the skillet with the sauce. Toss vigorously for about 1-2 minutes to combine. If the sauce looks dry, add a splash of the reserved pasta water at a time until it reaches a silky, coating consistency. The starch in the water helps emulsify the sauce.
Taste and adjust seasoning with salt and freshly ground black pepper as needed. Serve immediately, garnished with the remaining fresh parsley.
Serving size: 1 serving
Prepare Oven and Bread
Create the Garlic Butter Spread
Assemble the Garlic Bread
Bake to Golden Perfection
Serve Warm
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