This is the recipe for my dad’s clams linguine, or at least as close as memory allows. The canned clams, thanks to their affordability and convenience, make this dish an easy and inexpensive weeknight meal. It’s important not to skimp on the seasoning–this pasta should be bright, garlicky, and a little sweet from the clams. Serve with your favorite crusty bread for dipping!

Quick Info

⏱️ 30 min • 🍽️ 4 servings • ⭐ 93%

Nutrition

363 cal • 9g protein • 47g carbs • 13g fat

Tags

[Dairy-Free] • [Easy] • [Under 30 Minutes] • [Dinner] • [Pescatarian] • [Under 45 Minutes] • [Under 1 Hour] • [Low-Sugar]

Ingredients

• ⅓ cup extra-virgin olive oil
• ½ medium yellow onion, finely chopped
• ½ teaspoon kosher salt, plus more to taste
• 1 teaspoon dried Italian seasoning
• ½ teaspoon red pepper flakes, plus more to taste
• 3–4 garlic cloves, minced
• 2 6-ounce cans of chopped clams, drained, ¼ cup clam juice reserved
• ½ cup dry white wine, such as Sauvignon Blanc
• ½ cup finely chopped fresh Italian parsley
• 2 tablespoons salted butter
• ½ pound dried linguine, cooked and drained
• Finishing olive oil, to taste
• Crusty bread, for serving
• Lemon wedges, for serving

Instructions Preview

1. Heat the extra-virgin olive oil in a large…
2. Stir in the chopped clams, reserved clam j…
3. Add the linguine to the pan and toss to co…

…and 2 more steps

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Recipe by: Betsy Carter, Karlee Rotoly • From: Tasty