Linguine With Clams

Linguine with clams is our ideal seafood dinner: It's so simple, can be thrown together in about 30 minutes, but still delivers on that rich flavor that makes it an extra-special weeknight dinner. Trust us—the wine-based sauce is unbeatable. When you want a bit of decadence and elegance at the dinner table but don't have time to make a super-fancy meal, this is your recipe—here’s everything you need to know to make this date-night (or holiday dinner) stunner:

The pasta:
We went for linguine in this recipe (obviously), but feel free to switch up the pasta! Go for fettuccine, spaghetti if you’re craving a thinner noodle, or tagliatelle if you’re wanting a slightly thicker noodle. The important thing is to choose a long, medium-thick noodle that will coat well in our wine-clam sauce.

The sauce:
We create our simple but decadent sauce with just a few ingredients: butter, fresh parsley, red pepper flakes (feel free to omit if you’d rather skip the heat), white wine, and lemon juice. All of these ingredients combine with our fresh opened clams for a buttery, rich sauce that is nothing short of extravagant.

The best wine to use:
We suggest using a dry white wine here: think a Pinot Grigio or Sauvignon Blanc. Use your favorite brand that you enjoy drinking, or check out our list of the best white wines for cooking and drinking. 

Serving ideas:
We love this pasta served with any of our favorite pasta side dishes (Parmesan roasted green beans are a classic), but we especially love pairing this dish with bright sautéed greens like spinach or broccoli rabe. Of course, no bowl of pasta is complete without a slice of garlic bread or homemade garlic knots.

Have you made this recipe? Let us know how it went in the comments below. We love to hear from you!