Linguini & Clams

This Linguini & Clams recipe is a bold and buttery seafood classic that delivers big flavor with minimal effort. Briny littleneck clams are steamed in a garlicky white wine broth, then tossed with linguini and fresh parsley. A touch of red chili flakes adds heat while lemon juice brightens every bite. Finished with extra butter and olive oil, this dish balances richness, acidity, and the natural sweetness of clams perfectly—ideal for seafood lovers looking to impress.

Author: These Carbs Don't Count

Category: Seafood

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Servings: 2 plates

Calories: 608 kcal per serving

Ingredients

1 pound - littleneck clams
½ pound - linguini
3 tablespoon - unsalted butter
2 tablespoon - olive oil
1 - shallot
2 cloves - garlic
1 tablespoon - red chili flakes
1 handful - fresh parsley
¾ cup - dry white wine
½ cup - reserved pasta water
½ - lemon
⅛ - Salt

Instructions

Place clams in a bowl of salted water, making sure they are fully submerged. Let sit for 20 minutes, then rinse well to clean.
Cook linguini in salted boiling water until al dente. Reserve 1/2 cup of pasta water and drain the rest.
In a large skillet, melt 3 tbsp butter with 1 tbsp olive oil over medium heat. Add minced shallot and garlic. Cook until fragrant, about 1–2 minutes.
Add chili flakes and chopped parsley. Stir and cook for another minute.
Add cleaned clams and pour in the white wine. Add a pinch of salt and cover the skillet. Cook for 5–10 minutes until all clams have opened.
Remove clams and set aside. Add reserved pasta water to the skillet and bring to a simmer.
Add the cooked linguini to the sauce. Let cook for a few minutes while stirring.
Add the remaining 3 tbsp butter and a drizzle of olive oil. Toss to form a creamy sauce.
Return the clams to the pan, squeeze in the juice of 1/2 lemon, and toss everything together.
Garnish with more parsley and serve immediately.