Garlic softened in oil, a splash of white wine, and minced clams make a simple sauce that clings to every strand of linguine. A quick and satisfying supper for a wine-and-oil day.
Linguine with Clam Sauce
Linguine tossed with a simple sauce of garlic, white wine, and minced clams.
Servings 4
Ingredients
For the linguine
- 1 lb linguine
- 1/3 cup oil
- 3 tbsp finely chopped garlic
- 1/2 tsp red pepper flakes
- 3/4 cup dry white wine
- 2 to 3 cans minced clams
- 3 tbsp finely chopped parsley (optional)
- to taste salt and black pepper
Method
- Bring a large pot of generously salted water to a boil. Boil the pasta until al dente; tender, but still firm.
- While the pasta is cooking, make the clam sauce. Heat the oil in a large sauté pan over medium-low heat.
- Add the garlic and cook until softened but not browned, about 3 minutes. Add the pepper flakes and cook for about 30 seconds more.
- Add the wine and the clams, including their liquid. Increase the heat to high and cook until the sauce is reduced somewhat.
- Drain the pasta and add it to the clam sauce. Toss to combine and season with salt and pepper.
- Sprinkle with parsley and serve.
To keep it strict (oil-free)
Soften the garlic in a splash of the pasta water or broth instead of the oil to keep a strict fast.