Name: Linguine With Clams
Total time: 30 min
Ingredients: 1 (16-oz.) pkg. linguine; 3 Tbsp. extra-virgin olive oil; 1/3 cup thinly sliced shallot (from 1 [1 3/4-oz.] shallot); 4 large garlic cloves, thinly sliced (about 3 Tbsp.); 1 cup dry white wine; 1/2 tsp. crushed red pepper; 3/4 tsp. kosher salt; 2 lb. littleneck clams (about 20), scrubbed; 1/4 cup unsalted butter, cut into 4 pieces; 3 Tbsp. finely chopped fresh flat-leaf parsley

Ingredients for Linguine With Clams

A streamlined ingredient list doesn't clue you in on how flavorful this dish really is. Simple ingredients do major work:

Linguine: Linguine is the perfect pasta shape for picking up as much sauce as possible without overwhelming the delicate clams. In a pinch, spaghetti or fettuccine would work, too.
Olive oil: Starts the sauce for this pasta dish, and also helps cook the shallot and garlic.
Shallot and garlic: Provides the backbone of flavor for the simple clam sauce for the linguine.
Dry white wine: Pinot Grigio or Sauvignon Blanc are among the best dry white wines for cooking.
Crushed red pepper: The flakes won't make the dish overly hot, but they will add boldness to the final sauce.
Littleneck clams: More on how to prepare and scrub these before you add them to the dish below.
Unsalted butter: Finish the rich sauce that dresses the entire dish.
Parsley: Adds a final hit of freshness.

Southern Living Linguine with Clams ingredients — Robby Lozano, Food Stylist: Chelsea Zimmer

How To Make Linguine With Clams

This classic pasta dish is ready in just 30 minutes, so there aren't many steps. We've outlined the basics here, but the full recipe is further below:

Step 1. Cook the linguine in a pot of salted water. Be sure to reserve some of the pasta water after cooking to add to the final sauce.
Step 2. While the pasta cooks, start cooking the shallot and garlic in olive oil until tender.
Step 3. Add the white wine, pepper, and salt. Bring to a simmer.
Step 4. Add the clams to the simmering wine mixture. After about 8 minutes, discard any clams that remain unopened.
Step 5. Add the cooked pasta to the clams.
Step 6. Finish the dish by stirring in the reserved pasta water, butter, and parsley. When the sauce looks creamy and the butter is melted, the dish is ready to serve.

How To Prepare the Clams

If you're not familiar with clams, there are a few things you need to do before they're ready to cook:

Once you get home from the store with the clams, move them into a bowl, uncovered in the fridge. Use the same day, or no more than 24 hours later.
If there are any open clams prior to cooking, press them closed. If they stay open, discard them.
Run the clams under cool water one at a time, and use a brush to scrub the shells of any sand or grit. You can also rest the clams in a bowl of cool water for about 20 minutes to dislodge any sand or grit.
If any clams remain closed after cooking, discard those as well.

Cooking Tips for Linguine With Clams

While this recipe for linguine with clams is incredibly easy, there are a few tips that will make it a better dinner in the end:

Don't overcook the pasta: It might be a silly thing to say, but it really is important to this dish. If the pasta is undercooked slightly, it can cook some more with the clams in step 4. Overcooked pasta will yield a mushy mess.
Scrub the clams: Keep grit out of the final dish by properly preparing the clams. (See more above.)
Don't skip the pasta water: Pasta water has a starchy texture that helps to thicken up the sauce for the dish. Make sure to scoop some out of the cooking pasta before draining. If you think your sauce is too thick, keep adding a splash more pasta water until you get what you're looking for.

How To Serve Linguine With Clams

Keep things simple with a glass of white wine and some garlic bread.

Variations

Linguine with clams is such an easy dish you'll be inspired to try new things—and we encourage you to!

Sub some of the wine for clam juice for more added clam flavor.
Use vermouth instead of white wine.
Use leeks instead of shallots.

More Easy Italian-Inspired Pasta Dishes

Quick and impressive pasta dishes are always a family-friendly dinner, and we have more great ones you should try next:

Southern Living Linguine with Clams in a bowl to serve with a glass of white wine — Robby Lozano, Food Stylist: Chelsea Zimmer

Ingredients

1 (16-oz.) pkg. linguine
3 Tbsp. extra-virgin olive oil
1/3 cup thinly sliced shallot (from 1 [1 3/4-oz.] shallot)
4 large garlic cloves, thinly sliced (about 3 Tbsp.)
1 cup dry white wine
1/2 tsp. crushed red pepper
3/4 tsp. kosher salt
2 lb. littleneck clams (about 20), scrubbed
1/4 cup unsalted butter, cut into 4 pieces
3 Tbsp. finely chopped fresh flat-leaf parsley

Directions

Cook linguine:

Bring 4 quarts of salted water to a boil in a large pot over high. Add linguine, and cook according to package directions for al dente. Drain, reserving 1/2 cup cooking water.

Robby Lozano, Food Stylist: Chelsea Zimmer
Cook shallot and garlic:

While pasta cooks, heat a Dutch oven over medium-high. Add oil, and swirl to coat. Add shallot and garlic; cook until just softened, about 30 seconds.

Robby Lozano, Food Stylist: Chelsea Zimmer
Cook clams:

Add wine, crushed red pepper, and salt to Dutch oven; bring to a simmer over medium-high; add clams. Cover and cook until clams open, 6 to 8 minutes. Discard any unopened clams.

Robby Lozano, Food Stylist: Chelsea Zimmer
Add pasta:

Add pasta to clams in Dutch oven.

Robby Lozano, Food Stylist: Chelsea Zimmer
Finish dish, and serve:

Remove Dutch oven from heat, and add reserved cooking water, butter, and parsley; stir vigorously until butter melts and pasta looks creamy, about 30 seconds. Transfer to a dish or bowl, and serve.

Robby Lozano, Food Stylist: Chelsea Zimmer