When you’re stuck in the middle of February (or any month not ending in “r”) and craving clams, enter our favorite Linguini with Easy Clam Sauce. This weeknight-friendly pasta is made with canned wild clams and brightened up with a ton of fresh lemon and a generous handful of parsley. Don’t be tempted to skip the anchovies. I’ve been making this for 10 years and you’ll just need to trust me!
Linguini with Easy Clam Sauce
25 MIN
Ingredients
- 1 2-oz tin flat anchovies in olive oil, drained and oil reserved (Recommend: King Oscar brand)
- 1 T olive oil
- 1 cup chopped onion
- 5 garlic cloves, minced
- 1 teaspoon red pepper flakes, or to taste
- 1 teaspoon dried thyme
- 1 teaspoon dried Italian seasoning
- 1 cup dry white wine
- 8 oz bottle clam juice or chicken stock
- Zest and juice of 1 lemon (3-4 T)
- 3 6.5-oz cans wild caught chopped clams, undrained
- 1 pound whole wheat linguine
- 1/2 cup chopped flat leaf parsley
Directions
Set a large pot of salted water to boil for the pasta.
In a large 12 inch saute pan (with lid), heat reserved oil from tin of anchovies and olive oil over medium heat. Add onion and cook for about 5 minutes, or until they’re soft. Stir in anchovies, garlic, red pepper flakes, thyme, and Italian seasoning and cook for 1 minute.
This is typically when I’ll add my pasta to the boiling water. You’ll want to boil the pasta for about 2-3 minutes less than the al dente recommendation (it will continue cooking in the sauce). When I use whole wheat linguine, this is usually about 5-6 minutes.
Add wine to deglaze pan and continue to simmer until it begins to reduce, 2-3 minutes. Add the clam juice or stock, lemon zest, lemon juice, and canned clams (with liquid from cans). Bring to a boil, then reduce to a simmer. Season to taste with salt and pepper. Drain pasta and add to the sauce. Continue to cook the very al dente pasta in the sauce for 2-3 minutes, stirring frequently, until most of the liquid is absorbed. Remove from heat and stir in parsley.
Serves 4.
Adapted liberally from Rachel Ray.
My all favorite recipe of yours…making it tonight. So glad u reposted it.
So glad!! It’s a favorite of ours, too.