Linguine with Clam Sauce
Tender linguine tossed in a garlicky white clam sauce with wine, butter, lemon zest, and parsley. It tastes restaurant-special but comes together fast with pantry clams.
Foto: Spend With Pennies
Ingredients
- 3 (6.5 ounces each) cans chopped clams (juice reserved)
- 2 tablespoons olive oil
- 1 small onion (finely chopped)
- 1 rib celery (finely diced)
- 4 cloves garlic (coarsely chopped)
- ½ teaspoon dried basil
- ½ teaspoon red pepper flakes (optional)
- ½ cup dry white wine
- 2 tablespoons salted butter
- 1 teaspoon lemon zest
- 1 tablespoon chopped fresh parsley (or 1½ teaspoons dried parsley)
- salt and black pepper (to taste)
- 16 ounces linguine (or other long pasta, for serving)
Steps
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Drain the clams, reserving the juice in a bowl. Set the clams aside.
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In a large skillet, heat olive oil over medium heat. Add the onion and celery and cook until softened without browning, about 4 minutes.
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Stir in garlic, basil, and red pepper flakes if using. Cook for 1 minute or until fragrant.
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Add the white wine. Simmer 3 minutes. Add the reserved clam juice and cook uncovered for 8 minutes or until slightly reduced.
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Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook al dente according to package directions. Drain the pasta, reserving ¾ cup pasta water.
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Whisk the butter and lemon zest into the sauce until smooth. Stir in the clams and cook 2–3 minutes more, just until heated through.
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Remove from heat and stir in parsley. Season with salt and black pepper to taste. Toss with the pasta, adding pasta water as needed.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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