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white clam sauce recipe With Parsley Lemon Gremolata
- Total Time: 35 minutes
- Yield: 4–6 servings 1x
- Diet: General
Description
This white clam sauce recipe features linguine coated in a savory sauce of clams, garlic, white wine, and broth, brightened with a fresh parsley lemon gremolata. It’s a quick and impressive dinner, perfect for busy families.
Ingredients
- 2 x 6.5 oz cans chopped clams, drained, liquid reserved
- 1 lb linguine
- 3 tbsp olive oil
- 6 cloves garlic, minced
- 0.5 cup dry white wine
- 0.5 cup chicken or vegetable broth
- 0.5 tsp red pepper flakes
- 0.25 cup fresh parsley, chopped (for sauce)
- 1 lemon, zested and juiced (for sauce)
- 0.25 cup fresh parsley, finely chopped (for gremolata)
- 1 tsp lemon zest (for gremolata)
- 1 clove garlic, minced (for gremolata)
Instructions
- Cook Pasta: Bring a large pot of salted water to a rolling boil. Add linguine and cook according to package directions (about 8-10 minutes) until al dente. Reserve 1 cup (240ml) of starchy pasta water before draining.
- Saute Aromatics: In a large, wide skillet, heat the olive oil over medium heat until it shimmers. Add the minced garlic and red pepper flakes; cook for 1-2 minutes until fragrant and lightly golden, being careful not to brown the garlic.
- Deglaze and Simmer: Pour in the dry white wine and broth. Bring to a gentle simmer and cook for 2-3 minutes to allow the flavors to meld and the liquid to reduce slightly.
- Add Clams: Stir in the drained chopped clams and 0.25 cup (60ml) of the reserved clam liquid (if desired). Simmer gently for just 2-3 minutes to warm the clams through without making them tough.
- Combine and Finish: Add the cooked and drained linguine directly to the skillet with the sauce. Toss well, ensuring every strand is coated. If the sauce seems too thick or dry, add more reserved pasta water, a tablespoon at a time, until it beautifully coats the pasta. Stir in the 0.25 cup fresh chopped parsley and fresh lemon juice. Season with salt and freshly ground black pepper to taste.
- Make Gremolata: In a small bowl, combine the finely chopped parsley, lemon zest, and minced garlic. Sprinkle generously over individual servings.
Notes
For an extra special touch, use fresh littleneck clams. If fresh parsley isn’t available, dried parsley can be used in the sauce, though fresh is essential for the vibrant gremolata. For a healthier twist, use whole wheat pasta or stir a handful of fresh spinach into the sauce at the very end. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups (approx.)
- Calories: 450 calories
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 30 mg