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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.
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.
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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.
This italian_american recipe takes 30 minutes to prepare and yields 4 servings. At 794.5 calories per serving with 44.72g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Taste and adjust seasoning with salt and freshly ground black pepper as needed. Serve immediately, garnished with the remaining fresh parsley.
Substitute canned clams with 2 pounds of fresh littleneck or Manila clams. After reducing the wine, add the scrubbed clams to the skillet, cover, and steam for 5-8 minutes until they open. Discard any that don't open. Remove clams from shells (if desired) and proceed with the recipe.
For a richer, creamier sauce, stir in 1/4 cup of heavy cream along with the butter at the end. This is a popular variation in some Italian-American restaurants.
Increase the red pepper flakes to 1 teaspoon or add a finely chopped fresh chili pepper along with the garlic for more heat.
Add a sprig of fresh thyme or a teaspoon of dried oregano to the sauce when you add the clam juice. Remove the thyme sprig before serving for a more complex herb flavor.
Clams are packed with high-quality, lean protein, which is essential for building and repairing tissues, supporting muscle mass, and keeping you feeling full and satisfied.
This dish is a great source of heme iron from the clams, a type of iron that is easily absorbed by the body. Iron is crucial for producing red blood cells and preventing anemia.
Clams are one of the best natural sources of Vitamin B12, which is vital for nerve function and the formation of DNA and red blood cells.
The use of extra virgin olive oil provides monounsaturated fats, which are known to be heart-healthy and can help reduce bad cholesterol levels.
A typical serving of this Linguine with Clam Sauce contains approximately 650-700 calories, depending on the exact ingredients used, such as the amount of olive oil and the inclusion of butter.
It can be part of a balanced diet. Clams are a fantastic source of lean protein, iron, and vitamin B12. The dish contains carbohydrates for energy and healthy fats from olive oil. To make it healthier, you can use whole wheat linguine for extra fiber and be mindful of the portion size.
Absolutely! Using fresh clams is a great way to elevate the dish. You'll need about 2 pounds of littleneck or Manila clams. After adding the wine, add the scrubbed clams, cover the pan, and steam until they open, which usually takes 5-8 minutes. Discard any that remain closed.
A dry, crisp white wine is best. Good choices include Pinot Grigio, Sauvignon Blanc, or an unoaked Chardonnay. The key is to use a wine you would enjoy drinking, as its flavor will concentrate in the sauce.
The starchy pasta water is the key. If your sauce is thin, continue to toss the pasta in the sauce over low heat and add another splash of the reserved pasta water. The starch will help thicken and emulsify the sauce, allowing it to cling to the linguine perfectly.
Yes, you can. While wine adds a traditional layer of acidity and flavor, you can substitute it with an equal amount of chicken or vegetable broth, plus a teaspoon of lemon juice to mimic the acidity.