Linguine with Canned Clams
This Linguine with Canned Clams recipe presents a delightful option for a quick weeknight dinner, offering a savory medley of linguine pasta tossed with tender baby clams, aromatic garlic, and a splash of white wine, providing a convenient alternative to fresh clams for those seeking a flavorful Italian-inspired meal.
Ingredients
- 8 oz. Linguine
- 1 can 10 oz. Baby Clams
- 2 Garlic Cloves sliced
- 1/4 Dry White Wine
- handful Fresh Parsley chopped
- 1/2 tsp. Hot Pepper Flakes
- Extra Virgin Olive Oil
- Salt and Black Pepper to taste
Instructions
- Cook linguine according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.
- While linguine is cooking, heat a large drizzle of olive oil in a large skillet over medium heat. Add sliced garlic and cook until fragrant, about 1 minute. Be careful not to burn the garlic.
- Drain the clams and reserve the clam water from the can. Add the clams to the skillet with the garlic. Stir well to combine and cook for about one minute over medium heat.
- Pour in the white wine and let it simmer for 2-3 minutes, allowing the alcohol to evaporate and the flavors to meld.
- Sprinkle hot pepper flakes over the clam mixture according to your taste preferences. Add salt and pepper to taste.
- Pour in the clam water and add a sprinkle of fresh parsley. Let the clam sauce simmer over very low heat for about 5 minutes, until the pasta is ready, allowing the flavors to meld together.
- Add the cooked linguine to the skillet. Toss everything together gently until the linguine is well coated with the sauce.
- Transfer the linguine with garlic clam sauce to serving plates or a large serving platter. Garnish with additional parsley if desired.
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