Linguine with White Clam Sauce
A light and elegant seafood pasta dish perfect for any occasion!
Ingredients:
12 oz linguine
3 tbsp olive oil
4 garlic cloves minced
1/4 tsp red pepper flakes optional
1 cup dry white wine or vegetable broth
2 cans 6.5 oz each chopped clams with juice
1/4 cup fresh parsley chopped
Salt and black pepper to taste
Fresh lemon wedges for garnish
Instructions:
Cook the linguine in salted boiling water until al dente. Reserve 1 cup of pasta water before draining.
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
Add the garlic and red pepper flakes, sautéing until fragrant about 1 minute.
Stir in the white wine or vegetable broth and clam juice from the canned clams. Simmer for 3-4 minutes.
Add the chopped clams and heat through for 1-2 minutes. Adjust seasoning with salt and black pepper.
Toss the cooked linguine in the clam sauce, adding reserved pasta water as needed for a silky consistency.
Stir in fresh parsley and serve with lemon wedges on the side for a burst of freshness.
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