@effortlessmeals: Tender linguine, fresh clams, and a garlicky white wine sauce worth grabbing bread for. A little butter and fresh parsley bring it all together. 🍝🐚 Save this for your next seafood dinner! Recipe in comments 👇 #LinguineWithClams #WhiteClamSauce #SeafoodPasta #PastaRecipe #DinnerIdeas

EffortlessMeals :

Linguine with Clams in Garlic White Wine Sauce Recipe Serves 4 Ingredients * 12 oz linguine * 3 lb fresh littleneck clams, scrubbed clean * 3 tbsp olive oil * 6 garlic cloves, thinly sliced * ¼ tsp red pepper flakes * ¾ cup dry white wine, such as Pinot Grigio or Sauvignon Blanc * 2 tbsp unsalted butter * ¼ cup chopped fresh parsley * Up to 1 cup reserved pasta water * Salt, to taste * Lemon wedges, for serving Instructions 1. Prepare the clams: Discard cracked clams and any open clams that do not close when tapped. Scrub the remaining clams under cold running water. 2. Cook the pasta: Bring a large pot of lightly salted water to a boil. Cook linguine until about 2 minutes short of the package’s al dente time. Reserve 1 cup pasta water before draining. 3. Cook the garlic: Meanwhile, heat olive oil in a large, deep skillet over medium-low heat. Add garlic and red pepper flakes. Cook for 1–2 minutes until fragrant without browning. 4. Steam the clams: Add wine and simmer for 2 minutes. Add clams, cover, and cook for approximately 5–8 minutes, checking occasionally. Transfer each clam to a bowl as it opens. Discard any that remain closed. 5. Finish the pasta: Add linguine and ¼ cup reserved pasta water to the skillet with the clam cooking liquid. Toss over medium heat for 1–2 minutes, until the pasta is al dente. Add more pasta water a splash at a time as needed to keep it saucy. 6. Finish and serve: Remove from heat. Toss in butter and parsley, then gently return the clams and any collected juices. Taste before adding salt. Serve immediately with lemon wedges. Helpful tip: Clams release salty juices, so lightly salt the pasta water and wait until the finished sauce is tasted before adding more salt.