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Summer Clam Linguine Seafood Pasta Recipe

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This Summer Clam Linguine Seafood Pasta Recipe is a fresh, light, and elegant dish perfect for warm evenings. Made with fresh clams, garlic, white wine, olive oil, and parsley, this easy seafood linguine captures the essence of coastal summer dining. It's quick to make and packed with flavor, ideal for entertaining or weeknight meals.

Ingredients

Scale

  • 1 lb (450g) linguine pasta

  • 2 lbs (900g) fresh littleneck clams, scrubbed

  • 3 tablespoons olive oil

  • 4 garlic cloves, thinly sliced

  • 1/4 teaspoon red pepper flakes (optional)

  • 1/2 cup dry white wine

  • 1 tablespoon lemon juice

  • 1/4 cup chopped fresh parsley

  • Salt and black pepper, to taste

  • Lemon wedges, for serving

Instructions

  1. Cook linguine in salted water until al dente. Reserve 1/2 cup pasta water, then drain.

  2. In a large skillet, heat olive oil over medium heat. Add garlic and red pepper flakes, sauté for 1–2 minutes.

  3. Add clams and white wine. Cover and cook 6–8 minutes or until clams open (discard any that don’t open).

  4. Stir in lemon juice and parsley. Add cooked linguine and reserved pasta water. Toss to combine.

  5. Season with salt and pepper. Serve hot with lemon wedges and extra parsley if desired.

Notes

  • Use the freshest clams possible for best flavor.

  • You can substitute with canned clams, though fresh is recommended.

  • Add cherry tomatoes or spinach for variety.

  • Serve with crusty bread to soak up the sauce.

Nutrition

Find it online: https://elianarecipes.com/summer-clam-linguine-seafood-pasta-recipe/