Linguine with clams is a traditional Italian dish. It is made with al dente linguine pasta and tender littleneck clams cooked in a garlicky white wine sauce. This recipe is simple but classy, and it's great for any day of the week or a special dinner.
Ingredients: 12 oz linguine pasta. 2 dozen littleneck clams, scrubbed. 4 cloves garlic, minced. 1/4 cup olive oil. 1/2 cup dry white wine. 1/4 cup chopped fresh parsley. Salt and pepper to taste. Red pepper flakes optional.
Instructions: Cook linguine according to package instructions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add clams to the skillet and pour in the white wine. Cover and cook for 5-7 minutes, or until the clams open. Remove any unopened clams from the skillet. Season the clam mixture with salt, pepper, and red pepper flakes if desired. Add cooked linguine to the skillet and toss with the clam mixture until well combined. Sprinkle chopped parsley over the linguine with clams and toss again. Serve hot, garnished with additional parsley if desired.
Prep Time: 15 minutes
Cook Time: 15 minutes
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