Garlic Butter Clams with Linguine

Name: Garlic Butter Clams with Linguine
Total time: 30 min
Yield: 1 serving
Ingredients: 1/2 lb linguine pasta; 12 fresh clams, scrubbed and cleaned; 2 tbsp butter; 3 cloves garlic, minced; 1/4 cup white wine; 1/4 cup chopped fresh parsley; Salt and pepper to taste; Crushed red pepper flakes (optional)

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30 minTotal time

IntermediateDifficulty

450kcal / serving

Ingredients

For 1 serving

servings

Ingredient substitutions

Linguine Spaghetti or fettuccine
Butter An equal amount of olive oil
Fresh parsley An equal amount of chopped fresh chives

Nutrition per serving

Estimated values for 1 serving, 450 kcal

Protein23 g

Carbohydrates57 g

Fat13 g

Fiber 3 g · Sugar 2 g · Sodium 780 mg

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A flavorful and aromatic seafood pasta dish featuring tender clams cooked in a garlic butter sauce, served over a bed of linguine.

Main Dish

Steps

Cook linguine according to package instructions.
In a large skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant.
Add clams and white wine to the skillet. Cover and cook for 5-7 minutes or until the clams have opened.
Discard any unopened clams. Season with salt, pepper, and red pepper flakes.
Toss cooked linguine in the skillet with the clam mixture.
Serve hot, garnished with chopped parsley.

Tips for Garlic Butter Clams with Linguine

Opened clams should look plump and moist; discard any that smell off or have damaged shells before cooking.
Keep an eye on the garlic: it should smell fragrant without browning, which can make the butter sauce taste bitter.
Have the parsley and serving bowls ready before the clams finish; the pasta is best served promptly while the sauce is glossy.

Drink pairing

A crisp, dry white wine such as Pinot Grigio
Its fresh acidity and light body complement the briny clams and buttery garlic sauce without overwhelming the pasta.

0% option: Sparkling water with lemon

Storage

Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot; the pasta may soften as it sits.

Frequently asked questions

How can I tell when the clams are cooked?

Their shells should open during cooking. Discard any that remain closed, and avoid overcooking the opened clams, which can become tough.

Can I prepare this ahead?

It is best cooked just before serving, since clams and pasta can lose their tender texture when held. You can scrub the clams and chop the parsley shortly beforehand.