Linguine with Clams
Pasta dish combining linguine with fresh clams, garlic, and white wine or broth. Tossed hot and served with optional parsley garnish and cheese.
Ingredients
Method
Bring a large pot of salted water to a boil. Clean clams under cold running water, discarding any with broken shells. Mince garlic.
Add linguine to boiling water and cook until al dente, about 9–11 minutes. Reserve 1 cup of pasta water. Drain linguine in a colander.
While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add minced garlic and cook 30 seconds until fragrant.
Pour in vegetable broth (or wine). Add clams, cover, and cook 5–8 minutes, stirring once halfway through, until clams open. Discard any that remain closed.
Add drained linguine to the clam skillet. Toss over medium heat for 1–2 minutes, adding 1/4 cup reserved pasta water to create a light sauce. Adjust consistency with more pasta water if needed.
Remove from heat. Stir in lemon juice and zest. Season with salt and black pepper. Divide into bowls, top with parsley and grated Parmesan if desired. Serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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