Linguine with white clam sauce is one of Brad’s go-to pasta dishes, in restaurants and especially at home. I try to make this whenever he slacks up on not eating carbs, which is usually around the holidays at the end of the year.
This is so easy to make, especially if you use canned chopped clams. Don’t make the mistake of buying minced clams as they are way too small – trust me! I have used fresh clams in this recipe before, but doing so makes it too time consuming without adding much (if any) more flavor. So keep it simple and fast, use the canned clams, and get out of the kitchen and on to your table to enjoy this wonderful and comforting pasta dish.
Ingredients (Serves 2)
- ½ pound linguine
- ¼ cup pasta water (save after cooking linguine)
- 1 tablespoon extra virgin olive oil
- 4 tablespoons butter
- 5 to 6 garlic cloves, minced
- ¼ cup sweet onion, diced small
- 2 (6.5 ounce) cans chopped clams, drained, juice reserved
- ¼ cup dry white wine (plus more for dinking while prepping the food)
- 1 tablespoon fresh lemon juice
- 2 tablespoons flat leaf parsley, finely chopped (plus more for garnish)
- 1 tablespoon dried Italian herbs
- Sea salt, to taste
- Crushed red pepper flakes, to taste
- Grated Parmesan cheese
Cook linguine in a large pot of salted water until al dente, according to package directions.
Save at least ¼ cup of the pasta water before draining.
Meanwhile, heat olive oil and butter in large skillet over medium heat.
Sauté garlic and onions for a couple of minutes.
Stir in ½ cup reserved clam juice, wine, and lemon juice. Bring to a low boil, lower heat, and cook on low for 10 minutes.
Add cooked linguine, pasta water, clams, parsley, Italian herbs, salt and red pepper flakes to the skillet and toss until well mixed.
Simmer for 5 minutes, until sauce is mostly absorbed.
Place the linguine in a bowl, top with the Parmesan cheese, and garnish with parsley. Serve with a crusty loaf of Italian bread and a glass of good white wine.