This quick and easy Linguine with Clams recipe is a mainstay in our weeknight dinner rotation. It is delicious and only requires 10 minutes of cooking time. Serve it with Italian bread, a side salad and your favorite white wine!
Ingredients
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
Instructions
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.