Linguine with White Clam Sauce has been one of my favorite meals since I was a little kid. My grandparents helped create the seafood enthusiast I am today by introducing me to steamers, mussels and lobster when I was really young. Some of my most beloved memories include them taking me to wood-paneled, nautical restaurants on the coast of Long Island. I loved sitting with them in the casual dining rooms while we would start with an order of mussels and then share an order of steamers and steamed lobster with my grandmother. Needless to say, shellfish evokes wonderful memories of coastal adventures with my family and memories are a pretty wonderful ingredient in food.
I have a fancier Linguine with Clams recipe that calls for two dozen whole littleneck clams as well as pancetta. This dish is absolutely delicious and you can find it HERE. But I wanted to master a more practical version of Linguine with Clam Sauce that was quick and more economical. That way I could satisfy my craving for shellfish on even the busiest, patient-filled work day. This dish takes about 10 minutes to make (12 if you include chopping up the garlic) and is simple but definitely makes no sacrifices when it comes to flavor.
This recipe includes two ingredients that I always maintain in my fridge: anchovy paste and dry white wine. Anchovy paste can add delicious salty, subtle brininess to a multitude of dishes including marinades, salad dressings, sautéed veggies and even dips! I tend to use it in a lot of my cooking and I always have it on hand. Dry white wine is also an important staple and I frequently deglaze with it for sauce as well as use it when steaming shellfish and in a number of Italian dishes.
- 1 pound (16 oz) linguine
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter (divided)
- 2 garlic cloves minced
- 2 teaspoons anchovy paste
- ½ teaspoons red chili flakes
- ⅓ cup dry white wine
- 3 cans (6.5 oz) chopped clams reserving juice from one of the cans
- Zest and juice of 1 lemon
- 1½ teaspoons salt
- 2 tablespoons chopped fresh parsley
- Cook linguine according to instructions for al dente pasta. Don't forget to generously add salt to boiling water for better flavor.
- While pasta is cooking, heat olive oil and melt 2 tablespoons of butter over medium heat in a large skillet.
- Add garlic, anchovy paste and red chili flakes and saute until fragrant.
- Add white wine and reserved clam juice and bring to a simmer allowing to reduce for about 5 minutes.
- Add clams, lemon zest, salt and remaining tsp of butter stirring to allow the flavors mix and complete your sauce.
- Drain pasta and add to the skillet tossing with the sauce allowing the pasta to absorb the flavor.
- Add lemon juice and give it another toss
- Garnish with fresh parsley and serve warm.