Clam Pasta Recipe
This is my favorite clam pasta recipe. You'll find this at restaurants called Clam Linguine (Linguine alle Vongole). It has your pasta of choice in a garlicky, white wine butter sauce.
Ingredients
- 14 ounces spaghetti
- 4 tablespoons extra virgin olive oil
- ½ medium onion (chopped)
- 5 cloves garlic (minced)
- 1 cup dry white wine
- 1 cup bottled clam juice (or chicken broth)
- 2 pounds fresh clams (littleneck or Manila are my favorite)
- ½ teaspoon red pepper flakes
- ¼ cup chopped parsley
- 3 tablespoons butter
- 1 tablespoon fresh lemon juice
- salt and pepper (to taste)
Instructions
- Cook the pasta according to the package directions until just shy of al dente. Drain and reserve ½ cup of the pasta water.
- In a large pot, heat the olive oil over medium-high heat. Add the onions and garlic and cook for 3-4 minutes until softened.
- Add the white wine and let it bubble for 3-4 minutes until mostly evaporated.
- Add the clam juice and clams. Bring to a simmer, then cook covered for 4-6 minutes until the clams open up. Discard any clams that have not opened.
- Add the drained pasta. Increase the heat to high and cook the pasta until it absorbs most of the clam juice and is tender, about 1-2 minutes.
- Remove from the heat and toss with the red pepper flakes, parsley, butter, and lemon juice. Season to taste with salt and pepper. If the pasta is dry, add some of the reserved pasta water. Enjoy!
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!