Imagine transporting yourself to the sun-drenched coastlines of Italy with just one bite of this spectacular linguine dish. This isn't just another pasta recipe – it's a symphony of ocean-fresh clams dancing with a vibrant, light red sauce that will make your taste buds sing with Mediterranean delight. Perfect for seafood lovers and pasta enthusiasts, this recipe promises a restaurant-quality meal that you can effortlessly create in your own kitchen in just 30 minutes!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 2 servings
Ingredients
- 8 oz linguine
- 1 lb clams, cleaned
- 1 can crushed tomatoes
- 2 cloves garlic, minced
- 1/2 cup white wine
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh basil, for garnish
Instructions
- Thoroughly wash and scrub clams under cold running water to remove any sand or debris. Discard any clams with broken shells or that do not close when tapped.
- Bring a large pot of salted water to a rolling boil. The water should taste like seawater to properly season the pasta.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, being careful not to brown, which can make the garlic bitter.
- Pour white wine into the skillet and let it simmer for 2-3 minutes to reduce and concentrate the flavors.
- Add crushed tomatoes to the skillet, stirring to combine with the wine and garlic. Reduce heat to low and let the sauce simmer gently.
- Add cleaned clams to the sauce, cover the skillet, and cook for 5-7 minutes until clams open. Discard any clams that remain closed after cooking.
- Meanwhile, cook linguine in the boiling salted water until al dente, typically 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
- Drain pasta and add directly to the skillet with clam and tomato sauce. Toss gently to coat, adding reserved pasta water if needed to loosen the sauce.
- Season with salt and freshly ground black pepper to taste.
- Plate the linguine and clams, garnish with fresh torn basil leaves, and serve immediately while hot.
Tips
- Clam Cleaning is Crucial: Always thoroughly wash clams and discard any with broken shells or that don't close when tapped. This ensures food safety and the best flavor.
- Salt Your Pasta Water: Make your boiling water taste like seawater. This is the secret to perfectly seasoned pasta from the inside out.
- Garlic Technique: Sauté garlic gently to release flavor without burning. Burnt garlic can make your entire dish taste bitter.
- Wine Matters: Use a crisp, dry white wine like Pinot Grigio or Sauvignon Blanc for the best flavor profile.
- Reserve Pasta Water: Always save some pasta water before draining. Its starchy goodness helps create a silky, clingy sauce.
- Freshness is Key: Use the freshest clams possible and add fresh basil just before serving to maximize aromatic impact.
- Serve Immediately: This dish is best enjoyed piping hot, straight from the skillet to the plate.
Nutrition Facts
Calories: 480kcal
Carbohydrates: 55g
Protein: 30g
Fat: 15g
Saturated Fat: g
Cholesterol: 65mg
