This Linguine with Clam Sauce recipe is for the seafood lover! Affordable canned baby clams are cooked into a fresh, light wine sauce and served over linguine.
Prepare the linguine to JUST al dente according to the package instructions. Drain and place into a bowl and set aside.
While the pasta is cooking, combine the olive oil, butter and garlic in a large saucepan. Cook over medium-high heat until the garlic is browned and fragrant, around 2-3 minutes. Sprinkle the parsley, basil and red pepper flakes over the garlic and saute for another minute.
Add in the white wine, scraping the bottom of the pan to deglaze any browned bits. Simmer for 3-4 minutes, reducing the wine slightly.
Add in the clams, juice and all, and cook until the clams have heated through.
Stir in the pasta until heated and coated with the sauce.
Makes 4-6 servings. Serve garnished with fresh parsley and fresh lemon wedges. Squeeze the lemons over the pasta before eating.
Notes
sub in fresh herbs if desired for the parsley and the basil