Pixicook
LoginGet Started
    HomeRecipesPastaWhite Wine and Garlic Linguine with Clams
    recipe image

    White Wine and Garlic Linguine with Clams

    clock-icon20 minutes
    author-image
    Author
    Pixicook editorial team

    A delightful linguine dish featuring clams steamed in a flavorful broth of white wine, garlic, and red pepper flakes, garnished with fresh Italian parsley.

    Ingredients for White Wine and Garlic Linguine with Clams

    units in
    USchevron
    units in
    USchevron
    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Kosher Salt

    tablespoons

    Substitute chevron-down

    Extra Virgin Olive Oil

    tablespoons

    Substitute chevron-down

    Garlic Clove, minced

    each

    Substitute chevron-down

    Dry White Wine

    tablespoons

    Substitute chevron-down

    Hot Red-Pepper Flakes

    tablespoons

    Substitute chevron-down

    Small Clams, scrubbed

    0 lb

    Substitute chevron-down

    Dried Linguine

    0 lb

    Substitute chevron-down

    Fresh Italian Parsley, coarsely chopped

    cups

    Substitute chevron-down

    How to Make White Wine and Garlic Linguine with Clams

    1. Boil Water

    Start by bringing 6 quarts of water to a rapid, rolling boil in a large pot. Add 3 tablespoons of kosher salt to the boiling water, ensuring that your pasta will cook evenly and be well-seasoned.

    2. Heat Olive Oil and Garlic

    While the water is heating, warm 6 tablespoons of extra virgin olive oil in a separate large pot over medium heat. Add 3 minced garlic cloves, cooking them for about a minute until they become fragrant and slightly golden.

    3. Steam Clams

    Next, pour in 6 tablespoons of dry white wine and add 1 tablespoon of hot red pepper flakes to the pot with the garlic. Stir in the 1 pound of scrubbed clams. Cover the pot and let the clams steam for about 5 minutes, until they open up. Once all the clams have opened, remove them from the pot and set them aside in a bowl to prevent overcooking.

    4. Cook Linguine

    Add 1 pound of dried linguine to the boiling water and cook until al dente, which means the pasta should be firm to the bite. Reserve about ¼ cup of the pasta water, then drain the linguine and add it to the pot with the clam broth.

    5. Combine and Serve

    Toss the pasta well so it absorbs the delicious flavors from the broth. Add the cooked clams back into the pot and gently heat through to ensure the dish is evenly warmed. Finally, stir in 1/3 cup of coarsely chopped fresh Italian parsley. Serve immediately, making sure every plate gets a fair share of clams and pasta.


    Comments (0)

    Add your comment...

    Explore More Pasta recipes

    Explore More Collections

    Oven-Baked Crispy Bacon & Sunny-Side Up Eggs

    High Protein Breakfast

    Crispy Herb-Crusted Dijon Chicken

    Baked Chicken

    One-Pot Orzo with Snap Peas, Asparagus, and Basil

    Easter Brunch

    Broccoli Cheddar Delight Soup

    Vegetarian Winter