WHITE WINE LINGUINE WITH CLAMS
There’s something incredibly comforting about a bowl of pasta, especially when it’s paired with the briny sweetness of fresh clams and the subtle bite of white wine. This recipe for White Wine Linguine with Clams is one of my favorites, not just because it’s easy to make, but because it always feels like a special occasion dish. It’s the kind of meal that transports you straight to a cozy seaside restaurant in Italy, even if you’re just enjoying it at your kitchen table.
Even though this White Wine Linguine with Clams is super easy to make – requiring only a few ingredients, the simplicity of the ingredients really lets the flavors shine—there’s no need for heavy sauces or complicated techniques. A good quality white wine, fresh clams, and a handful of herbs come together in a dish that’s both elegant and comforting.
Whether you’re cooking for a romantic dinner at home or just treating yourself to something a little special, this White Wine Linguine with Clams is sure to impress. It’s light enough for a summer evening but satisfying enough to enjoy year-round. Plus, it pairs beautifully with a glass of the same white wine you use in the sauce, making it a complete experience in every bite.
MAIN INGREDIENTS FOR WHITE WINE LINGUINE WITH CLAMS
Littleneck Clams – Littleneck clams are small, tender, and slightly sweet, making them the ideal choice for this dish. When steamed in white wine, they open up beautifully, releasing their flavorful juices, which then mix with the garlic, chili, and butter to create a light yet deeply flavorful sauce. It’s important to rinse and scrub them thoroughly before cooking to remove any sand or grit, ensuring each bite is pure and delicious.
Linguine – Linguine is a classic Italian pasta that’s perfect for light, delicate sauces like the one in this recipe. Slightly wider than spaghetti, linguine has enough surface area to hold onto the sauce without becoming overwhelmed by it.
Garlic – Adds a savory depth and a bit of sharpness to the dish. Garlic is sautéed just until fragrant to release its natural oils, enhancing the overall flavor.
Red Chili or Calabrian Chili – Whether you choose a standard red chili or the more flavorful Calabrian chili, this ingredient adds a touch of heat that elevates the dish. The spice from the chili complements the sweetness of the clams and the richness of the butter, creating a more complex flavor profile. Calabrian chili, in particular, offers a slightly fruity, smoky heat that can add an extra dimension to the sauce. You can adjust the amount of chili to suit your personal preference
Dry White Wine – The white wine in this recipe is not just a liquid for steaming the clams; it’s a key flavor component. A dry white wine like Sauvignon Blanc, Chardonnay, or Pinot Grigio adds acidity and brightness to the dish, which helps to cut through the richness of the butter and balance the overall flavor. The wine also acts as a deglazing agent, lifting the flavorful bits of garlic and chili from the bottom of the pan and incorporating them into the sauce. As the wine simmers, its alcohol content evaporates, leaving behind a concentrated essence that enhances the natural sweetness of the clams.
Butter – Butter brings a creamy, rich element to the dish. As it melts into the wine and clam juices, butter creates a silky, smooth texture that coats the pasta beautifully.
Fresh Parsley – Fresh parsley is more than just a garnish in this dish—it’s an essential ingredient that adds a burst of color and a fresh, herbal note. The parsley’s bright, slightly peppery flavor helps to lighten the richness of the butter and wine sauce, making each bite more balanced and refreshing.
HOW TO MAKE WHITE WINE LINGUINE WITH CLAMS
1. Cook the Pasta:
• Bring a large pot of salted water to a boil (about 1-2 tablespoons of salt per gallon of water).
• Cook the linguine according to package directions until al dente.
• Reserve 1/2 cup of pasta water before draining.
2. Prepare the Sauce:
• While the pasta cooks, heat 1 tablespoon of olive oil in a large pan over medium heat.
• Add the chopped garlic and red chili (or Calabrian chili), cooking for 30-60 seconds until fragrant and just golden, being careful not to let the garlic brown.
3. Cook the Clams:
• Add the prepared clams and dry white wine to the pan.
• Cover with a lid and simmer for about 5 minutes, or until all the clams have opened.
• Discard any clams that remain closed after 7-8 minutes.
4. Combine Pasta and Sauce:
• Add the drained pasta and butter to the pan with the clams.
• Stir until the butter has melted, adding a splash of reserved pasta water as needed to achieve the desired sauce consistency.
5. Finish and Serve:
• Stir in the chopped parsley and season with salt and black pepper to taste.
• Serve the linguine and clams with a squeeze of fresh lemon juice if desired.
6. Enjoy:
• Plate the pasta and clams, and enjoy your delicious meal!
NOTES AND TIPS FOR WHITE WINE LINGUINE WITH CLAMS
Selecting the Clams – When purchasing clams, choose ones that are tightly closed or close when gently tapped. Discard any that are cracked, damaged, or don’t close when tapped, as these are likely dead.
Littleneck clams are recommended for this recipe because of their tender texture and mild, sweet flavor. However, if you prefer a slightly larger or more robust clam, you can also use Manila or Cherrystone clams.
Cleaning the Clams – It’s crucial to rinse and scrub the clams thoroughly to remove any sand or grit. You can soak them in cold water with a little salt for about 20-30 minutes, which helps them expel any sand inside their shells.
After soaking, rinse the clams under cold running water and scrub their shells with a brush to ensure they’re clean before cooking.
Choosing the Wine – Use a good-quality dry white wine that you enjoy drinking, as the flavor of the wine will be prominent in the dish. Sauvignon Blanc, Chardonnay, and Pinot Grigio are all great choices for this dish.
Cooking the Garlic – Be careful not to burn the garlic when sautéing it. Cook it over medium heat until it’s just golden and fragrant. Burnt garlic can taste bitter and overpower the dish, so keep a close eye on it. If you’re concerned about burning the garlic, you can lower the heat slightly and cook it more slowly, allowing the flavors to develop without risking bitterness.
Adjusting the Spice Level – The amount of chili used can be adjusted based on your preference for heat. If you like a spicier dish, add the full teaspoon or even a bit more. If you prefer a milder flavor, start with 1/2 teaspoon and taste the sauce before adding more.
If you’re using Calabrian chili, remember that it can be spicier and more flavorful than standard red chili, so you may need less.
Serving & Storage – This dish is best enjoyed fresh, as the clams can become tough if reheated. If you have leftovers, store them in the fridge for up to a day, or store in the freezer for when you need it. Try to reheat gently to avoid overcooking the clams.
White Wine Linguine with Clams
Ingredients
- 1.5 lb Littleneck clams - rinsed and scrubbed
- 8 oz Linguine
- 1 tbsp olive oil
- 2 tbsp butter
- 3 cloves garlic - chopped or minced
- 1/2 to 1 tsp chopped red chili or Calabrian chili - to taste
- 1/2 cup dry white wine
- 1/3 cup chopped fresh parsley
- 1/4 tsp salt
- 1/4 tsp black Pepper
- Fresh lemon wedges - for garnish
Instructions
- Cook pasta according to package directions until al dente. Drain the cooked pasta and reserve 1/2 cup of pasta water.
- Meanwhile, heat 1 tablespoon of olive oil in a pan over medium heat. Add chopped garlic and red chili, cook for 30-60 seconds until fragrant.
- Add prepared clams and dry white wine to the pan, cover with a lid and simmer for about 5 minutes, or until all the clams open. Discard any clams that remain closed after 7-8 minutes.
- Add the cooked pasta and butter to the pan. Stir until the butter has melted. Add a splash of pasta water as needed.
- Stir in the chopped parsley and season with salt & pepper to taste.
- Plate the pasta and clams, garnish with fresh lemon wedges if desired. Enjoy!