White wine clam sauce is a delightful, light, and savory pasta dish that captures the essence of Italian coastal cuisine.
This classic recipe combines fresh clams, garlic, and white wine to create a flavorful sauce that pairs perfectly with linguine or spaghetti.
With its subtle brininess, a hint of garlic, and a splash of acidity from the wine, this dish is perfect for seafood lovers and pasta enthusiasts alike.
– 1 pound of fresh clams (like littleneck or Manila clams) – 12 ounces of linguine or spaghetti – 4 tablespoons of extra virgin olive oil – 4 cloves of garlic, thinly sliced
– 1 cup of dry white wine (like Sauvignon Blanc or Pinot Grigio) – 1/2 teaspoon of crushed red pepper flakes (optional) – 1/2 cup of chopped fresh parsley – Salt and freshly ground black pepper, to taste – Lemon wedges, for serving
Before cooking, ensure that the clams are thoroughly cleaned. Rinse them under cold water and scrub the shells to remove any grit. Discard any clams that are cracked or do not close when tapped
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water and drain the rest. Set the pasta aside.
In a large skillet or sauté pan, heat the olive oil over medium heat. Add the sliced garlic and red pepper flakes (if using), and sauté for 1-2 minutes, or until the garlic is fragrant and lightly golden.
Pour in the white wine, stirring to combine with the garlic and oil. Allow the wine to simmer for about 2-3 minutes, letting it reduce slightly to concentrate its flavor.
Add the cleaned clams to the skillet, cover with a lid, and let them steam for 5-7 minutes. Shake the pan occasionally to ensure even cooking. The clams are done when they open up—discard any clams that remain closed after cooking
Add the cooked pasta to the skillet with the clams, tossing gently to coat the pasta in the sauce. If the sauce seems too dry, add a splash of the reserved pasta water to loosen it up. Season with salt and pepper to taste.
Remove the skillet from the heat and stir in the chopped parsley. The fresh parsley adds a pop of color and a bright, herbaceous note that complements the clams and wine sauce.
Serve the pasta in bowls, ensuring each portion has a generous amount of clams and sauce. Drizzle with a little extra olive oil, and garnish with lemon wedges on the side