Linguini with Clams

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This Linguini with Clams delivers restaurant-quality flavor in just 30 minutes, proving that impressive seafood dinners don't require complicated techniques or hard-to-find ingredients.

Course Dinner

Cuisine American

Keyword easy recipe with clams, seafood, seafood pasta dinner

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 426kcal

Author Maike Corbett

Ingredients

12 ounces linguine
2 tablespoons olive oil
4 cloves garlic finely minced
2 anchovy fillets
1 small yellow onion finely chopped
½ teaspoon red pepper flakes adjust to taste
1 14.5-ounce can crushed tomatoes
1 tablespoon tomato paste
½ cup white wine dry white or substitute clam juice
1 pound clam meat frozen, thawed or canned clams, drained
1 teaspoon dried dill
2 tablespoons parsley chopped
1 large lemon zest and juice
1 tablespoon capers
salt and pepper to taste

Instructions

Bring a large pot of salted water to a boil and cook the linguine until just al dente. Reserve ½ cup of the pasta water before draining.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 4 to 5 minutes until soft and translucent. Stir in the garlic, anchovy fillets, and red pepper flakes and cook for 30 seconds until fragrant and the anchovies dissolve.
Add the tomato paste and stir for 1 minute to develop flavor. Pour in the crushed tomatoes and wine or clam juice. Stir in the dill, a pinch of salt, and black pepper. Simmer for 8 to 10 minutes until slightly thickened, stirring occasionally.
Add the thawed clam meat and cook for 3 to 5 minutes until just heated through. Keep the heat moderate to avoid overcooking. If the sauce becomes too thick, stir in a splash of the reserved pasta water.
Add the cooked linguine and toss until well coated. Stir in the lemon zest, lemon juice, capers, and fresh parsley. Taste and adjust with more salt or lemon juice as needed.
Divide the pasta into bowls and top with extra parsley, dill, and capers if desired. Serve with crusty bread for soaking up the sauce.

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