Clam Pasta
A quick and elegant weeknight pasta with fresh clams, garlic, white wine, and parsley in a light olive oil sauce.
- Total time
- 30 min
- Servings
- 4
- Calories
- 450
- Protein
- 25g
Ingredients
- 12 oz linguine
- 2 lb clams
- 4 cloves garlic
- ½ cup white wine
- 3 tbsp olive oil
- ¼ cup parsley
- 1 tsp salt
- ½ tsp black pepper
Instructions
- 1
Scrub the 2 lb clams under cold water, discarding any that are open or cracked. Set aside.
- 2
Cook the 12 oz linguine in a large pot of salted boiling water until al dente, about 9 minutes. Reserve 1 cup pasta water, then drain.
- 3
In a large skillet, heat the 3 tbsp olive oil over medium. Add the 4 minced garlic cloves and cook until fragrant, about 1 minute, without browning.
- 4
Add the clams and 0.5 cup white wine. Cover and cook until the clams open, about 5-7 minutes, shaking the pan occasionally. Discard any that stay closed.
- 5
Add the drained linguine and 0.5 cup of the reserved pasta water to the skillet. Toss everything together over medium heat for 1-2 minutes until the sauce coats the pasta.
- 6
Stir in the 0.25 cup chopped parsley, 1 tsp salt, and 0.5 tsp black pepper. Serve immediately with extra parsley if desired.
Tools you’ll need
- Large pot
- Large skillet with lid
- Colander
- Chef's knife
- Cutting board
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