This dish is elegant in its simplicity: tender clams steamed in a garlic-infused white wine sauce, tossed with perfectly al dente linguine and finished with parsley, chili flakes, and a drizzle of olive oil. It's light, briny, aromatic, and packed with flavor—ideal for seafood lovers and pasta enthusiasts alike.
Yields4 ServingsPrep Time20 minsCook Time20 minsTotal Time40 mins
For the Clams
2lbssmall clams (like littlenecks or manila), scrubbed and rinsed
2tbspolive oil
4clovesgarlic, thinly sliced
1shallot, minced
½tspred pepper flakes (adjust to taste)
¾cupdry white wine (e.g., Pinot Grigio, Sauvignon Blanc)
2tbspunsalted butter
Zest of 1 lemon
Juice of ½ lemon
Salt and freshly ground black pepper
2tbspfresh parsley, chopped
For the Pasta
12ozlinguine or spaghetti
Salt for pasta water
Optional: 1 tbsp reserved pasta water for emulsifying sauce
Optional Finishes
More lemon wedges for serving
Extra chili flakes or a drizzle of chili oil
Grated Parmesan (nontraditional but tasty if you’re not a purist)
Suggested Sides
Garlic bread or crusty ciabatta to soak up the sauce
Arugula salad with lemon and olive oil
Steamed asparagus or broccolini
Clean the Clams
1
Scrub the shells under cold running water.
Soak in a bowl of cold salted water (about 1 tbsp salt per quart) for 20–30 minutes to purge any sand. Rinse again and set aside.
Cook the Pasta
2
Bring a large pot of salted water to a boil.
Cook linguine until al dente according to package directions.
Reserve ½ cup pasta water, then drain and set pasta aside.
Make the White Wine Garlic Sauce
3
In a large deep skillet or sauté pan, heat olive oil over medium heat.
Sauté garlic and shallots for 1–2 minutes, until fragrant and just golden.
Add red pepper flakes and cook for 30 seconds more.
Steam the Clams
4
Pour in the white wine and bring to a simmer.
Add the cleaned clams and cover the pan.
Cook for 5–7 minutes, shaking the pan occasionally, until most clams have opened. Discard any that don’t open.
Stir in butter, lemon zest, lemon juice, and a pinch of salt and pepper.
Toss with Pasta
5
Add cooked linguine to the pan with the clams.
Toss gently to coat in the sauce. Add a splash of reserved pasta water to help the sauce cling to the pasta if needed.
Stir in chopped parsley and adjust seasoning to taste.
Serve
6
Divide among bowls, making sure to include plenty of clams and sauce.
Garnish with more parsley, lemon wedges, and a drizzle of good olive oil.
Tips for Success
7
Always discard clams that don’t open during cooking.
Use dry white wine—not sweet—for balance.
Don’t overcook the pasta—you want it slightly firm so it finishes in the sauce.
Wine Pairing
8
Pair with the same wine used in the sauce: dry white wine such as Pinot Grigio, Vermentino, or a crisp Albariño. A spritz with lemon and soda water is lovely for a non-alcoholic option.
Ingredients
For the Clams
2lbssmall clams (like littlenecks or manila), scrubbed and rinsed
2tbspolive oil
4clovesgarlic, thinly sliced
1shallot, minced
½tspred pepper flakes (adjust to taste)
¾cupdry white wine (e.g., Pinot Grigio, Sauvignon Blanc)
2tbspunsalted butter
Zest of 1 lemon
Juice of ½ lemon
Salt and freshly ground black pepper
2tbspfresh parsley, chopped
For the Pasta
12ozlinguine or spaghetti
Salt for pasta water
Optional: 1 tbsp reserved pasta water for emulsifying sauce
Optional Finishes
More lemon wedges for serving
Extra chili flakes or a drizzle of chili oil
Grated Parmesan (nontraditional but tasty if you’re not a purist)
Suggested Sides
Garlic bread or crusty ciabatta to soak up the sauce
Arugula salad with lemon and olive oil
Steamed asparagus or broccolini
Directions
Clean the Clams
1
Scrub the shells under cold running water.
Soak in a bowl of cold salted water (about 1 tbsp salt per quart) for 20–30 minutes to purge any sand. Rinse again and set aside.
Cook the Pasta
2
Bring a large pot of salted water to a boil.
Cook linguine until al dente according to package directions.
Reserve ½ cup pasta water, then drain and set pasta aside.
Make the White Wine Garlic Sauce
3
In a large deep skillet or sauté pan, heat olive oil over medium heat.
Sauté garlic and shallots for 1–2 minutes, until fragrant and just golden.
Add red pepper flakes and cook for 30 seconds more.
Steam the Clams
4
Pour in the white wine and bring to a simmer.
Add the cleaned clams and cover the pan.
Cook for 5–7 minutes, shaking the pan occasionally, until most clams have opened. Discard any that don’t open.
Stir in butter, lemon zest, lemon juice, and a pinch of salt and pepper.
Toss with Pasta
5
Add cooked linguine to the pan with the clams.
Toss gently to coat in the sauce. Add a splash of reserved pasta water to help the sauce cling to the pasta if needed.
Stir in chopped parsley and adjust seasoning to taste.
Serve
6
Divide among bowls, making sure to include plenty of clams and sauce.
Garnish with more parsley, lemon wedges, and a drizzle of good olive oil.
Tips for Success
7
Always discard clams that don’t open during cooking.
Use dry white wine—not sweet—for balance.
Don’t overcook the pasta—you want it slightly firm so it finishes in the sauce.
Wine Pairing
8
Pair with the same wine used in the sauce: dry white wine such as Pinot Grigio, Vermentino, or a crisp Albariño. A spritz with lemon and soda water is lovely for a non-alcoholic option.
