Clams with Pasta
A quick and elegant weeknight pasta tossed with briny clams, white wine, garlic, and fresh herbs. The pasta water helps create a silky sauce that clings to every strand.
- Total time
- 30 min
- Servings
- 4
- Calories
- 480
- Protein
- 25g
Ingredients
- 12 oz linguine
- 2 lb clams
- 3 tbsp olive oil
- 4 cloves garlic
- ½ cup white wine
- 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 1 minute shy of al dente, about 8 minutes. Reserve 1 cup pasta water, then drain.
- 3
Heat the 3 tbsp olive oil in a large skillet over medium heat. Add the 4 sliced garlic cloves and cook until fragrant but not browned, about 1 minute.
- 4
Add the clams and 0.5 cup white wine. Cover and steam until the clams open, about 5-7 minutes, shaking the pan occasionally. Discard any that stay closed.
- 5
Add the drained pasta and 0.5 cup reserved pasta water to the skillet. Toss over medium heat until the sauce coats the pasta, about 2 minutes, adding more water if needed.
- 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
- Wooden spoon
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