Description

An elegant yet simple Linguini with Clams made with tender clams, garlic, olive oil, and bright lemon flavors tossed with perfectly cooked pasta in a light, savory broth.

Ingredients

12 ounces linguini pasta

2 pounds fresh clams, cleaned

3 tablespoons olive oil

4 cloves garlic, minced

1/4 teaspoon red pepper flakes (optional)

1 cup clam juice or seafood broth

1 teaspoon lemon zest

2 tablespoons lemon juice

1/4 cup fresh parsley, chopped

Salt, to taste

Black pepper, to taste

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Instructions

Bring a large pot of salted water to a boil and cook the linguini until al dente. Reserve 1/2 cup of pasta water, then drain.
Heat olive oil in a wide skillet over medium heat.
Add minced garlic and red pepper flakes, sautéing gently until fragrant without browning.
Pour in the clam juice or seafood broth and let it simmer for 2–3 minutes.
Add the cleaned clams, cover the skillet, and steam for 5–7 minutes until the clams open. Discard any unopened clams.
Stir in lemon zest, lemon juice, and chopped parsley. Season with salt and black pepper.
Add the cooked linguini to the skillet and toss to combine, adding reserved pasta water as needed to coat the pasta.
Serve immediately while hot.

Notes

This dish is best served immediately for optimal texture and flavor.

Canned or frozen clams can be used if fresh are unavailable.

Add a pat of butter or extra olive oil for a richer finish.

Toasted breadcrumbs make a great optional topping.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 bowl
Calories: 520
Sugar: 3g
Sodium: 680mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 68g
Fiber: 3g
Protein: 28g
Cholesterol: 55mg