Linguine with White Clam Sauce

Linguine with White Clam Sauce

Serves 4 to 6
This simple-to-prepare dish features fresh clams and linguine in an aromatic white wine broth.
  • 1 pound fresh linguine
  • 2 cups dry white wine
  • 1 bay leaf
  • 3 cloves garlic, thinly sliced
  • 1/4 teaspoon ground black pepper
  • 3 1/2 pound fresh clams such as littlenecks (about 32 total)
  • 1/2 cup chopped fresh flat-leaf parsley
  • Extra-virgin olive oil for garnish (optional)
  • 1/4 teaspoon fine sea salt
You must be signed in to use shopping lists. Sign in or create account
Cook fresh pasta in boiling salted water following package instructions until al dente, about 4 minutes. Reserve 1/2 cup of the pasta water and drain pasta.

Meanwhile, in a medium pot bring white wine to a simmer over medium heat. Add bay leaf and garlic, salt and pepper. Add clams and cover the pot. Cook 4 to 6 minutes, shaking the pot from time to time, until all or most clams open. Cover to keep warm.

Discard any clams that have not opened. Add pasta and parsley to clams and toss. Add a little of the reserved pasta water to to moisten the pasta as needed. Drizzle with oil if desired and serve immediately.
Nutritional Info: 
Per Serving: 310 calories (20 from fat), 2g total fat, 40mg cholesterol, 190mg sodium, 35g carbohydrates, (2 g dietary fiber, 1g sugar), 21g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

Recipe Discussion