Italian
Clam Linguine
Littleneck clams steam with garlic, white wine, and olive oil, then toss with linguine and parsley. Shells that do not open are thrown out.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Medium
Why you’ll love it
- The pasta water and clam juices make the sauce, so there is no need for cream.
- Slicing the garlic, not mincing it fine, keeps it from burning.
- Wine is simmered before the clams so the alcohol cooks down.
- Tossing the pasta in the pan picks up every drop of clam broth.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Tap any open clams and discard those that do not close. Scrub the rest.
- 2
Boil the linguine in salted water at a rolling boil, about 212°F, until just shy of al dente. Reserve 1 cup pasta water and drain.
- 3
Heat the olive oil in a large skillet over medium heat. Cook the garlic and red pepper flakes until the garlic is fragrant, about 1 minute. If the oil smokes, turn the heat off.
- 4
Add the wine and clam juice and simmer 2 minutes.
- 5
Add the clams, cover, and cook at a simmer, about 200°F, until the shells open, about 6 to 8 minutes. Discard any clam that stays closed.
- 6
Add the linguine, parsley, lemon juice, salt, and pepper. Toss, loosening with pasta water, until the noodles are glossy. Serve at once.
Pro tips
- Buy clams the day you cook them and keep them cold.
- Do not force open a clam that stayed shut after steaming.
- A wide pan gives the shells room so they open evenly.
Easy substitutions
- littleneck clams
- Manila clams
- white wine
- extra clam juice
- linguine
- spaghetti
Storage and reheating
Storage
Refrigerate in a covered container up to 2 days, removing the meat from the shells if they crowd the box.
Reheating
Warm gently in a skillet with a splash of water until the clams are hot without boiling them hard.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 544
- Protein
- 32 g
- Carbs
- 68 g
- Fat
- 16 g
- Fiber
- 3 g
Moderate · Stovetop · Dairy-Free, High Protein
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From the kitchen
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A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
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A large cutting board
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Dry cups and a liquid cup
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An instant-read thermometer
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