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My Italian Summer Favorite
This linguine with clams brings me right back to summer evenings by the sea.
The delicate sauce infused with garlic and wine creates something magical when those clams release their briny sweetness.
It's become my go-to recipe when I want to make something that feels special but comes together easily.
Simple Yet Special
The beauty of this dish lies in its simplicity.
Just a handful of fresh ingredients creates something truly memorable.
I've found that keeping things simple really lets the clams shine.
Plus it's light enough for summer but still feels like comfort food.
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What You'll Need
Fresh littleneck clams are the stars here.
Good linguine really makes a difference.
I use dry white wine like Sauvignon Blanc something I'd actually drink.
Plenty of garlic fresh parsley and good olive oil create the foundation.
A touch of red pepper flakes adds just enough warmth.
Let's Cook Together
Start by cleaning those clams really well.
While your pasta cooks get that garlic and oil going in a big pan.
When you add the wine and clams watch for them to pop open it's like kitchen magic.
Toss everything together letting the pasta soak up all those beautiful juices.
A sprinkle of parsley and squeeze of lemon finish it perfectly.
My Best Tips
Always start with fresh clams they make all the difference.
Pull them out as soon as they open to keep them tender.
Save some pasta water it's liquid gold for adjusting the sauce.
Skip the cheese trust me the clams don't need it.
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Serving Your Creation
I love serving this in big shallow bowls with crusty bread for soaking up the sauce.
A crisp white wine alongside makes it feel extra special.
Don't forget fresh parsley and lemon wedges for garnish.
Quick Answers
Canned clams work in a pinch just save the juice.
Use any dry white wine you'd drink.
Make this fresh for the best results.
Spaghetti works great if you don't have linguine.
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Frequently Asked Questions
- → Why cook the pasta shy of al dente?
The pasta will continue cooking in the clam sauce, so starting it slightly firmer ensures it won't become overcooked and mushy in the final dish.
- → Why discard clams that don't open?
Clams that remain closed after cooking may be dead or filled with sand. For food safety, always discard unopened clams.
- → What type of white wine should I use?
Use a dry white wine you'd enjoy drinking, such as Pinot Grigio or Sauvignon Blanc. The wine's flavor concentrates during cooking, so quality matters.
- → Can I substitute the clams?
Manila clams can replace littlenecks but cook faster (3-4 minutes). Ensure any substituted clams are fresh and suitable for steaming.
- → Why reserve pasta water?
The starchy pasta water helps create a silky sauce that clings to the pasta. Add it if the dish becomes too dry during final cooking.
Conclusion
A classic Italian seafood pasta that brings together tender clams, perfectly cooked linguine, and a delicate white wine sauce. The dish is known for its simplicity and bold flavors, showcasing the best of coastal Italian cuisine.