White Clam Sauce for Linguine

Name: White Clam Sauce for Linguine
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 3 lb (1360 g) littleneck clams, scrubbed under cold running water; about 30–36 clams; 2 tbsp (17 g) Diamond Crystal kosher salt, for the soaking water (use about half the volume if using Morton kosher or table salt); 1 lb (454 g) dried linguine; 1 tbsp (8½ g) Diamond Crystal kosher salt, for the pasta water (use about half the volume if using Morton kosher or table salt); ¼ cup (60 ml) extra-virgin olive oil; 6 cloves (30 g) garlic cloves, thinly sliced; ½ tsp (1 g) red pepper flakes; 1 cup (240 ml) dry white wine such as Pinot Grigio or Sauvignon Blanc; 3 tbsp (43 g) unsalted butter, cold, cut into 3 pieces; ½ cup (25 g) fresh flat-leaf parsley, leaves and tender stems, finely chopped; 1 medium (85 g) lemon, zested, then cut into 4 wedges; freshly ground black pepper, to taste

From the MyKitchenBank Kitchen

Fresh littleneck clams steam open in garlicky white wine and olive oil, then the briny juices are tossed with linguine and parsley into a glossy, light sauce. Ready in about 1 hour, including the clam soak.

Prep: 20 min
Cook: 20 min
Wait: 20 min
Total: 1 hr
Makes: 4 main-course servings (about 6 cups)

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Ingredients

4 servings

3 lb (1360 g) littleneck clams, scrubbed under cold running water; about 30–36 clams
2 tbsp (17 g) Diamond Crystal kosher salt, for the soaking water (use about half the volume if using Morton kosher or table salt)
1 lb (454 g) dried linguine
1 tbsp (8.5 g) Diamond Crystal kosher salt, for the pasta water (use about half the volume if using Morton kosher or table salt)
¼ cup (60 ml) extra-virgin olive oil
6 cloves (30 g) garlic cloves, thinly sliced
½ tsp (1 g) red pepper flakes
1 cup (240 ml) dry white wine such as Pinot Grigio or Sauvignon Blanc
3 tbsp (43 g) unsalted butter, cold, cut into 3 pieces
½ cup (25 g) fresh flat-leaf parsley, leaves and tender stems, finely chopped
1 medium (85 g) lemon, zested, then cut into 4 wedges
freshly ground black pepper, to taste

Equipment (6)

Large pot (6–8 qt / 5.5–7.5 L) for pasta
12-inch (30 cm) deep skillet or Dutch oven with tight-fitting lid
Large bowl for soaking clams
Tongs and slotted spoon
Colander
Medium bowl for cooked clams

Steps

Before you start

Soak the clams 20 minutes in cold salted water so they purge sand (step 1). Buy clams the day you cook them.
Chop everything before turning on the heat; the sauce comes together fast.
Bring the pasta water to a boil while the clams soak. Salt it lightly, since the clam juices are already salty.
Salt amounts are for Diamond Crystal kosher salt (about 8.5 g per tbsp). If using Morton kosher or table salt, use about half the volume, or go by the gram weight.
Discard any clam with a cracked shell, or an open shell that doesn't close when tapped.

1
Soak the clams
- Dissolve the 2 tbsp (17 g) soak salt in 2 quarts (2 L) cold water in a large bowl.
- Add the scrubbed clams and let them sit 20 minutes so they spit out sand.
- Lift them out with your hands or a slotted spoon, leaving the grit on the bottom of the bowl.
- Discard any that are cracked or stay gaping open when tapped.
- Meanwhile, bring 5 quarts (5 L) water to a boil in the large pot.
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Ready when: Water in the bowl looks cloudy with grit at the bottom
Tip: Don't pour the clams into a colander; that dumps the sand back over them.
2
Prep aromatics
- Slice the garlic thinly, chop the parsley, zest the lemon and cut it into wedges, and cut the butter.
- Set everything near the stove.
3
Sizzle garlic
- Heat the olive oil in the 12-inch skillet over medium-low heat.
- Add the garlic and pepper flakes and cook, stirring, 1–2 minutes until the garlic is fragrant and pale golden at the edges.
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Ready when: Garlic smells sweet and is pale gold, not brown
Tip: Burnt garlic turns bitter; if it browns quickly, lift the pan off the heat.
4
Steam clams open
- Pour in the wine, increase to high heat, and bring to a boil.
- Add the clams, cover tightly, and cook 5–8 minutes.
- Start checking at 5 minutes: use tongs to move clams that have opened into the medium bowl and re-cover the pan.
- Discard any clams that haven't opened after 10 minutes.
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Ready when: Shells are wide open and the clam meat looks plump and opaque
Tip: Remove clams as they open so they don't turn rubbery.
5
Cook the pasta
- While the clams steam, add the 1 tbsp (8.5 g) pasta salt to the boiling water and cook the linguine 1 minute less than the package directions, usually 8–9 minutes, until very firm in the center.
- Scoop out 1 cup (240 ml) pasta water, then drain.
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Ready when: Pasta bends but still has a firm, slightly chalky core
Tip: Time it so the pasta finishes about when the clams are out of the pan.
6
Reduce the broth
- Reduce heat to medium-high.
- Pour any juices that collected under the clams in the bowl back into the skillet, leaving behind any grit.
- Simmer the broth 2–3 minutes until slightly reduced.
- Taste it; it should be briny and bright.
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Ready when: Broth tastes concentrated and slightly savory, with no harsh raw-wine edge
Tip: Don't add more salt until after tasting with the pasta; clam juice varies in saltiness.
7
Finish pasta in sauce
- Add the drained linguine to the skillet along with ½ cup (120 ml) pasta water.
- Cook over medium-high heat, tossing with tongs, 1–2 minutes.
- Add the butter a piece at a time, tossing until it melts and the sauce turns glossy and lightly thickened.
- Add more pasta water by the tablespoon if it looks dry.
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Ready when: Sauce lightly coats the noodles and the pasta is al dente
Tip: Keep the sauce moving; this is what emulsifies the butter and oil.
8
Toss and serve
- Remove from heat.
- Return the clams and any remaining juices to the pan.
- Add the parsley, lemon zest, and several grinds of black pepper.
- Toss gently 30 seconds to warm the clams through.
- Taste and add a squeeze of lemon or a pinch of salt if needed.
- Divide among warm bowls, about 7–9 clams each, and serve with lemon wedges.
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Ready when: Pasta is glossy and the parsley is bright green
Tip: Serve right away; the pasta keeps absorbing sauce as it sits.

Good to know

Tips

Pull clams out as they open; they cook at different rates, and overcooked ones turn rubbery.
Never eat a clam that stays tightly shut after cooking.
Starchy pasta water plus butter creates the glossy sauce, so don't skip the vigorous tossing.
Taste before salting; both the clams and the soaking brine make the sauce salty.

Make ahead

Scrub the clams and chop the parsley and garlic up to 4 hours ahead; refrigerate the clams uncovered in a bowl with a damp towel on top (don't store them in water). Soak them just before cooking.

Storage & reheating

Best eaten immediately. Refrigerate leftovers in an airtight container up to 1 day; remove clams from shells first if you like. Reheat gently in a skillet over medium-low heat with a splash of water, 3–4 minutes, so the clams don't toughen. Not recommended for freezing.

Substitutions

littleneck clams → Manila clams. Cook slightly faster (4–6 minutes). Cherrystones also work but are tougher; chop the meat after cooking.
dry white wine such as Pinot Grigio or Sauvignon Blanc → Bottled clam juice plus 1 tbsp lemon juice. Use ¾ cup (180 ml) clam juice if avoiding alcohol; reduce added salt.
dried linguine → Spaghetti. Same timing; use the same weight.
unsalted butter → Extra-virgin olive oil. Use 2 tbsp (30 ml) for a dairy-free version; the sauce will be slightly less creamy.