Clam Linguine
Linguine with Clams is an easy dinner than comes together in under 30 minutes. It is fancy enough for guests, but easy enough for a weeknight meal.
Servings: 4 servings
Ingredients
- 1/2 pound linguine cooked according to package instructions (226.8 grams)
- 2 tablespoons olive oil
- 1 medium yellow onion
- 2 cloves garlic minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/3 cup white wine I used Pinot Grigio, but any non sweet wine will do
- 2 tablespoons lemon juice
- 1 cup clam juice reserved from the canned clams
- 13 ounces minced clams two 6.5 ounce cans (368.5 grams)
- fresh parsley minced (for serving)
Instructions
- Cook the linguine to al dente according to package instructions in a large pot of salted water. Read all my tips on cooking it here: How to Cook Pasta. Be sure to toss the linguine regularly as it cooks so it doesn't stick together.1/2 pound linguine
- While the water for the linguine is coming to a boil, chop the onion and garlic, and measure out the other ingredients.
- Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, season with salt and pepper, and sauté 5 to 7 minutes.2 tablespoons olive oil, 1 medium yellow onion, 2 cloves garlic, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper
- Add the white wine, lemon juice, and clam juice (not the clams themselves) to the skillet. Simmer, uncovered, for 10 minutes.1/3 cup white wine, 2 tablespoons lemon juice, 1 cup clam juice
- Add the clams and the cooked linguine to the skillet. Toss to combine and serve with fresh parsley and lemon wedges if desired.13 ounces minced clams, fresh parsley