Garlic Butter White Wine Clam Linguine Tips, FAQ & printable recipe

Tips for success

For the best texture, cook the pasta a minute shy of the package instructions so it finishes cooking in the sauce.

Reserve more pasta water than you think you’ll need — you can always add it, but you can’t take it out. The starch in the water helps the sauce cling to the noodles.

When steaming clams, shake the pan occasionally to help them open evenly. If some clams open before others, remove them to a plate and return them to the pan at the end to warm through. This prevents overcooking and keeps them plump and tender.

Variations

• Spicy Calabrian Chili: Add 1 tablespoon of Calabrian chili paste along with the garlic for a deeper, fruitier heat. Reduce the red pepper flakes to 1/4 teaspoon to balance the spice.
• Herb-Infused: Stir in 1 tablespoon of chopped fresh thyme or oregano along with the parsley. The earthy herbs complement the briny clams and add another layer of aroma.
• Creamy Clam Linguine: After steaming the clams, stir in 1/4 cup of heavy cream along with the butter. Simmer for 2 minutes to thicken slightly, then toss with the pasta for a richer sauce.
• Lemon Zest Finish: Add the zest of the lemon along with the juice for a more pronounced citrus flavor. Grate the zest directly over the finished dish for a bright, fragrant finish.

Storage and make-ahead

Fridge

Store leftover clam linguine in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of water or wine.

Freezer

Freezing is not recommended as clams become tough and the sauce may separate upon thawing.

Reheat

Reheat in a skillet over low heat, adding a splash of water or white wine to loosen the sauce. Stir gently until warmed through.

Store leftover clam linguine in an airtight container in the refrigerator for up to 2 days.

The pasta will absorb some of the sauce, so when reheating, add a splash of water or white wine to loosen it. Reheat gently in a skillet over low heat, stirring often, until warmed through.

The sauce can be partially prepared ahead: steam the clams as directed, remove them from the shells (or leave in shells), and refrigerate the broth and clams separately.

When ready to serve, reheat the broth, add the clams and cooked pasta, and toss with butter and parsley. The dish is best enjoyed fresh, but this shortcut works for a busy night.

Serving ideas

Serve the clam linguine immediately after tossing, while the sauce is still glossy and the clams are warm. Twirl a generous portion into each bowl, making sure to distribute the clams evenly. Drizzle any remaining pan juices over the top for extra flavor.

This dish pairs beautifully with a crisp green salad and crusty bread to soak up every bit of the garlicky wine sauce.

A glass of the same white wine used in the sauce makes a perfect accompaniment. Garnish with extra parsley and a pinch of red pepper flakes for heat, if desired.

Frequently asked questions

Recipe card

Garlic Butter White Wine Clam Linguine

Prep 10 minCook 20 minTotal 30 minServes 4

Ingredients

• 1 kg fresh littleneck clams, cleaned
• 350 g linguine pasta
• 4 tbsp extra virgin olive oil
• 40 g unsalted butter, cold
• 6 cloves garlic, sliced thin
• 1/2 tsp red pepper flakes
• 150 ml dry white wine (Pinot Grigio)
• 1/2 cup fresh Italian parsley, chopped
• 1/2 lemon lemon, juiced
• Sea salt, to taste

Instructions

1. Bring a large pot of generously salted water to a rolling boil. Add the linguine and cook according to package directions until just al dente, about 1 minute less than the suggested time. Reserve about 1 cup of pasta water before draining. Drain the pasta and set aside.
2. In a large skillet, heat the extra virgin olive oil over medium-low heat. Add the sliced garlic and red pepper flakes. Cook gently, stirring often, until the garlic is fragrant and just golden, about 2 to 3 minutes. Do not let it brown or burn.
3. Add the cleaned littleneck clams to the skillet in a single layer. Pour in the dry white wine. Cover the skillet with a lid and let the clams steam over medium heat for about 5 minutes, shaking the pan occasionally, until the clams have opened wide.
4. Reduce the heat to low. Add the cold butter, lemon juice, and chopped parsley to the skillet. Stir gently until the butter melts and emulsifies with the wine and clam juices. Add the drained linguine and toss everything together, using tongs, until the pasta is well coated. Add a splash of reserved pasta water if the sauce needs thinning.
5. Twirl a portion of linguine into a nest in each warm bowl. Arrange the open clams around the pasta. Drizzle any remaining pan juices over the top. Serve immediately, with extra parsley or red pepper flakes if desired.

Contains: gluten, mollusks, milk, sulfites

Estimated nutrition per serving

Calories

540

Protein

28 g

Carbohydrates

62 g

Fat

18 g

Automatic estimate from the ingredient list, not laboratory-verified.