Linguine with Clam Sauce
Fresh littleneck clams with garlic, white wine, parmesan cheese, and linguine can be on your dinner table in 30 minutes. This classic Italian pasta dish is easy to make but tastes like a special treat.
Cook Time
Cook Time
  • 12ounces whole wheat linguine (or other long-cut pasta of choice)
  • 40-50 farm-raised littleneck clams, rinsed
  • 1/4cup olive oil
  • 4cloves garlic, minced
  • 1/3cup white wine
  • 1cup bottled clam juice
  • pepper
  • 1/2cup chopped parsley
  • 2tablespoons butter
  • 1cup shaved parmesan cheese
  1. Bring a large pot of lightly salted water to a boil. (While you are waiting, continue to next steps.) Cook pasta for 2 minutes less than package directions specify for al dente. Reserve at least 1 ½ cups pasta cooking water before draining. Drain pasta and return to pot.
  2. Cook clams. Add 1 cup water to the bottom of a large pot. Add clams. Turn heat to high and cover. Steam until all shells are opened, about 5 minutes. Keep an eye on it in case the foam bubbles over. Remove from heat and set aside. When clams are cool enough to handle, remove about half from the shells.
  3. Meanwhile, heat olive oil in a skillet over medium heat. Add garlic and cook until fragrant, about 2 minutes. Add wine and scrape up any browned garlic from the bottom of the pan. Cook for 2 minutes. Add clam juice and turn heat to medium-high. Simmer, stirring occasionally, until reduced by half, about 10 minutes. Add pepper to taste. (I find it won’t need salt with the saltiness of the clams.) Add parsley and butter and stir until butter melts.
  4. Pour the sauce into the pot with the drained pasta and put this pot over medium heat. Add the clams removed from the shells and the parmesan cheese. Toss to combine. Add a few splashes of reserved pasta cooking water and toss, adding more water until sauce clings to the pasta. Cook until pasta is al dente, about 2 more minutes, adding reserved cooking water as needed.
  5. Divide pasta between serving plates. Top with remaining clams (in shell).

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