Like most simple pastas, linguine with clams is a no-brainer for a 5:30 Challenge recipe. The sauce comes together easily in less than 30 minutes while you boil water and cook pasta. The only tricks are to fully streamline the ingredient list and hone the technique.
Clams, garlic and pasta are nonnegotiable. Canned clams reduce both prep and cook time (and makes the dish pantry-friendly). Most recipes include both white wine and lemon juice, along with a few herbs and red pepper flakes. To simplify, skip the wine; there’s enough acidity in the lemon juice, and the zest brings additional brightness. Fresh oregano adds a pop of greenery to the dish along with bold flavor; cook some with the garlic and use the rest for finishing for a one-two punch of herbaceous aroma and flavor. Red pepper flakes can come to the table for an optional final touch.
To get the most flavor out of the canned clams, use both the clams and the juice, but add them separately. Reduce the clam juice with the garlic and oregano for a potent sauce. Adding a knob of butter with the pasta rounds out the salinity and turns the sauce creamy. Finally, add the clam meat in the final 30 seconds of cooking; the hot pan will quickly cook them to tenderness without turning them to rubber.
Linguine with Clams
- Kosher salt
- 1 pound dried linguine
- 1/4 cup extra-virgin olive oil
- 6 cloves garlic, thinly sliced
- 2 teaspoons chopped fresh oregano, divided
- 2 (6.5-ounce) cans whole or chopped clams, drained, juice and clams reserved separately
- 2 tablespoons unsalted butter
- Zest and juice of 1 lemon, divided
- Red pepper flakes, for serving (optional)
- Bring a large pot of salted water to a boil. Add the linguine and cook until almost al dente, about 1 minute less than the package directions. Drain, reserving 1/2 cup of the pasta cooking water.
- Meanwhile, heat the oil in a large high-sided skillet over medium heat. When the oil is shimmering, add the garlic and cook, stirring frequently, until soft and fragrant, 2 to 4 minutes. Add 1 teaspoon oregano and cook until fragrant, about 30 seconds. Add the clam juice and increase the heat to medium-high to bring to a simmer. Continue to rapidly simmer until reduced by about half, 5 to 7 minutes.
- Add the cooked pasta, butter and lemon zest. Cook, stirring constantly, until the pasta is tender and the sauce clings to it, about 1 minute. Add the reserved pasta cooking water, 2 tablespoons at a time, if needed to loosen the sauce. Add the clams and cook, stirring, for 30 seconds. Remove from the heat.
- Stir in the lemon juice and remaining oregano. Serve immediately, topped with red pepper flakes if desired.
Serves 4.
Per serving: 713 calories (percent of calories from fat, 28), 37 grams protein, 93 grams carbohydrates, 2 grams total sugars, 7 grams fiber, 23 grams total fat (6 grams saturated), 61 milligrams cholesterol, 105 milligrams sodium.
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