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clams and luingine in white wine sauce

Linguine and Canned Clams in White Wine Sauce

This classic Italian recipe gets a weeknight spin with canned clams for an easy and flavorful linguine and clams recipe you'll love.
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Ingredients
  

  • 2 tbsp olive oil
  • 3 garlic cloves, chopped
  • 2 lbs littleneck clams, cleaned
  • 1/2 cup white wine
  • 1 tsp crushed red pepper flakes
  • 16 oz pasta (linguine or spaghetti)
  • 1/4 cup Italian parsley, chopped
  • 1 can chopped clams or 1/2 cup of clam juice
  • 1 lemon

Instructions
 

  • Bring a large pot of well salted water to a boil over medium heat. Once boiling, drop the linguine and cook until the pasta is "al dente" maybe a minute or so less than the box directs. Reserving about 1/2 cup of pasta water, drain the pasta and set aside.
  • Heat olive oil in a pan. Add garlic and red pepper flakes. Once the garlic is fragrant, add clam juice, or chopped clams and white wine.
  • If using fresh clams, add them to your pan. Close the lid on the pan and let the mixture simmer. It should take about 8 minutes for all clams to pop open. If some did not open, toss those aside.
  • Once all clams are open drizzle with half of the lemon, reserving the other half for serving.
  • Take out opened clams and set aside.
  • Add pasta to the white wine sauce. Toss gently adding the reserved pasta water.
  • Serve pasta in bowls with plenty of sauce. Add shells to the pasta and sprinkle with parsley.
  • Serve with a lemon wedge and enjoy!