Clam Linguine with White Wine Sauce
By Tiffy Cooks
Clam Linguine with White Wine Garlic Sauce or linguine alle vongole is one of my favorite ways to make the most of local ingredients. We made this yummy pasta on our staycation in the Sunshine Coast with fresh local clams, and it was so incredibly simple! The combination of clams, tender linguine, aromatic white wine garlic sauce makes this seafood pasta super light but full of seafood umami. It’s the kind of effortless dinner that’s great for vacation or date night!
Equipment
Ingredients
- 16 oz Linguine
- 2 tbsp olive oil
- 2 shallots diced
- 3-4 cloves garlic sliced
- 1 Bundle fresh parsley chopped, divided into 2 portions
- 1/2 tbsp red pepper flakes
- 1 tbsp butter
- 2 lb clams
- 1/2 cup white wine
Instructions
- Cook the 16 oz Linguine in a large pot of salted boiling water according to the package instructions.
- Heat the 2 tbsp olive oil in a pan over medium heat. Add the 2 shallots, 3-4 cloves garlic, half the 1 Bundle fresh parsley, 1/2 tbsp red pepper flakes, and 1 tbsp butter. Sauté for 2–3 minutes, until fragrant and the butter has melted.
- Add the 2 lb clams to the pan, then pour in the 1/2 cup white wine to deglaze.
- Cook until all the clam shells have opened, then remove the clams from the pan and set aside.
- Drain the linguine and add it to the pan. Stir in the remaining parsley.
- Toss the pasta to coat in the sauce, then return the clams to the pan and mix gently before serving
Notes
To prepare the clams for cooking, scrub the shells under cold running water. Then soak the clams in salted water for 20–30 minutes to help purge any sand.
Nutrition
Calories: 577kcalCarbohydrates: 90gProtein: 20gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 18mgSodium: 68mgPotassium: 362mgFiber: 4gSugar: 4gVitamin A: 508IUVitamin C: 2mgCalcium: 53mgIron: 3mg
