Linguine with Clams
A Classic Italian Coastal Delight
Linguine with Clams is a timeless Italian dish that embodies the simplicity and elegance of coastal cuisine. The briny richness of clams paired with a white wine reduction creates a savory, satisfying experience in every bite.
This recipe combines pantry staples like canned clams and pasta with fresh ingredients, including pancetta, garlic, and lemon juice. The result? A harmonious balance of flavors, enhanced by a creamy Parmesan finish and a touch of fresh herbs.
Perfect for weeknight dinners or special occasions, this dish is both easy to prepare and irresistibly delicious. Serve with a sprinkle of parsley, a crack of lemon pepper, and a wedge of lemon for an unforgettable culinary journey.
Linguine with Clams: Key Ingredients That Define the Dish
- Linguine: The perfect canvas for absorbing the delicate, flavorful sauce, offering a tender bite that complements the clams.
- Chopped Clams: Briny and succulent, they infuse the dish with an irresistible taste of the sea.
- Dry White Wine: Adds depth and a subtle tang, beautifully enhancing the richness of the sauce.
- Pancetta: A savory touch that provides a smoky contrast to the clams’ natural sweetness.
- Garlic & Shallots: Aromatic staples that create a flavorful base for the sauce.
- Salted Butter: Lends creaminess, tying the ingredients together into a velvety finish.
- Parmesan Cheese: Adds a nutty, salty complexity that enriches every bite.
- Fresh Lemon Juice: A bright, citrusy note that balances the richness of the dish.
Each ingredient plays a vital role in elevating this classic Italian pasta to a memorable dining experience.
Enhancing Your Linguine with Clams Recipe
Recipe Tips
- Save and Use Pasta Water Wisely
Pasta water is a culinary secret for perfecting the sauce. Its starchiness helps the sauce cling to the linguine, creating a creamy consistency. Be sure to reserve at least ½ cup before draining the pasta. Add it gradually while tossing the linguine to achieve your desired texture. - Cook Pasta Just Shy of Al Dente
Undercooking your linguine by one minute ensures it absorbs the sauce fully while finishing cooking in the skillet. This method enhances the flavor infusion and prevents overcooked, soggy pasta. - Balance Salt and Acidity
Taste the sauce before serving. The brininess of the clams, the saltiness of pancetta, and the Parmesan can vary. Add a squeeze of lemon juice to brighten the flavors, and adjust with a pinch of salt or lemon pepper seasoning if needed.
What to Serve with Linguine with Clams
- Crispy Garlic Bread
A side of warm, crispy garlic bread complements the dish perfectly, providing a crunchy texture and a vessel for soaking up the luscious white wine sauce. - Light Green Salad
Pair the pasta with a simple green salad dressed in a tangy vinaigrette. The refreshing acidity of the dressing offsets the richness of the butter and Parmesan cheese in the linguine. - Steamed Asparagus or Broccolini
Bright and tender vegetables like asparagus or broccolini add a touch of color and a clean, earthy contrast to the bold flavors of the clams and pancetta.
Frequently Asked Questions
- Can I use fresh clams instead of canned clams?
Absolutely! Fresh clams will elevate the dish with their natural sweetness and texture. Be sure to clean them thoroughly and steam them until they open, reserving the juices for the sauce. - What is a good substitute for pancetta?
Bacon, prosciutto, or even diced ham work well as alternatives. They provide a similar savory flavor and crisp texture to enhance the dish. - Can I make this dish without wine?
Yes, chicken broth is an excellent substitute for white wine. It adds depth and moisture to the sauce without altering the balance of flavors significantly. - How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in a skillet over low heat, adding a splash of pasta water or broth to revive the sauce.
Enjoy your Linguine with Clams as the centerpiece of an unforgettable Italian-inspired meal!
Linguine with Clams
This recipe combines pantry staples like canned clams and pasta with fresh ingredients, including pancetta, garlic, and lemon juice. The result? A harmonious balance of flavors, enhanced by a creamy Parmesan finish and a touch of fresh herbs.
Ingredients
- Linguine ½ lb.
- Chopped clams canned, with juices separated (3 cans, 6.5 oz. each)
- Salted butter 6 tablespoons
- Dry white wine 1 cup
- Pancetta diced (4 oz.)
- Olive oil 1 tablespoon
- Shallot finely diced (1 medium)
- Garlic minced (4 cloves)
- Parmesan cheese freshly grated (¾ cup)
- Lemon juice 2 tablespoons
- Pasta water reserved (½ cup)
- Seasonings:
- Oregano ¾ teaspoon
- Basil ½ teaspoon
- Salt ½ teaspoon
- Red pepper flakes a pinch
- For Serving:
- Lemon pepper seasoning high quality
- Fresh parsley chopped
- Lemon slices
Instructions
- Begin by separating the clams from their reserved juice. Set aside 1 cup of clam juice for the preparation. Organize and measure all ingredients in advance for a seamless cooking process. Position a measuring cup in the colander used to drain the pasta as a reminder to save the pasta water.
- Bring a large pot of water to a boil and generously season with salt. Add the linguine and cook until it is one minute shy of al dente. Reserve ½ cup of the pasta water and drain the linguine.
- Heat olive oil in a large skillet over medium-high heat. Sauté the pancetta until it is crisp and golden, approximately 3–4 minutes. Transfer the pancetta, along with any rendered drippings, to a plate.
- Reduce the skillet’s heat to medium and pour in the white wine. Deglaze the pan using a silicone spatula, ensuring all browned bits from the pancetta are incorporated. Stir in the shallots and allow the wine to simmer, reducing by half, for 6–7 minutes.
- Add the reserved clam juice, minced garlic, butter, and seasonings to the skillet. Stir well to combine and let the mixture gently simmer while the linguine finishes cooking.
- Gradually incorporate the Parmesan cheese into the sauce, stirring continuously to ensure a smooth consistency. Reintroduce the pancetta, along with its drippings, and add the clams. Stir the ingredients to blend them thoroughly.
- Toss the drained linguine into the skillet, followed by the lemon juice. Use kitchen tongs to mix the pasta with the sauce evenly. Simmer for an additional minute. For added creaminess, introduce some of the reserved pasta water, though the sauce should remain slightly thin as it continues to be absorbed.
- Taste and adjust the seasoning as needed, adding freshly cracked lemon pepper seasoning or additional salt and pepper to your preference. Garnish with parsley and serve with lemon wedges for a vibrant presentation.
