Description
A flavorful and simple pasta dish featuring linguine tossed with tender canned clams in a garlicky, spicy white wine sauce, finished with fresh parsley and rich butter. Crispy seasoned breadcrumbs add a delightful texture contrast, making this seafood pasta an irresistible and quick meal perfect for weeknights.
Ingredients
Seasoned Breadcrumbs
- 5 slices day old bread (crust removed) or 1 cup store-bought plain breadcrumbs
- 1/2 teaspoon salt
- 3 tablespoons (45g) olive oil
- 1/2 clove garlic, minced
- 3 tablespoons minced flat-leaf Italian parsley
Clam Sauce and Pasta
- 1 pound (454g) linguine
- 5 tablespoons (75g) extra virgin olive oil
- 7 cloves garlic, sliced
- 5 anchovy fillets
- 1/4 teaspoon crushed hot red pepper flakes
- 1/2 cup (120g) dry white wine
- 3 (10-ounce) cans baby clams with juice reserved
- 1/4 cup minced flat-leaf Italian parsley
- 2 tablespoons (28g) butter, cubed
- 2 cups (480g) reserved pasta water (may not need all)
Instructions
- Prepare the seasoned breadcrumbs: Pulse the day-old bread slices in a food processor along with the minced garlic, parsley, salt, and olive oil until coarsely ground. Heat a large pan over medium heat and add the breadcrumb mixture. Stir frequently and cook for 5-7 minutes until the breadcrumbs turn golden and crisp. Remove from heat and set aside.
- Cook the linguine: Bring a large pot of salted water to a boil. Begin cooking the linguine until it is 1 minute less than al dente according to package instructions. Reserve 2 cups of the pasta water, then drain the pasta and set aside.
- Prepare the clam sauce: Separate the baby clams from the canned juice, reserving both. In a large pan over medium-low heat, add the extra virgin olive oil, sliced garlic, and anchovy fillets. Cook, stirring occasionally, until the garlic is golden and the anchovies have dissolved, about 3 minutes.
- Add spices and liquids: Add the crushed hot red pepper flakes to the pan and cook for an additional 30 seconds. Increase the heat to medium-high and pour in the white wine. Cook for 2-3 minutes until the wine reduces slightly. Then add all of the reserved clam juice to the pan and reduce the heat to medium-low.
- Combine clams and linguine: Add the drained baby clams to the pan and mix well. Then add the linguine to the pan and toss with tongs to emulsify the sauce. Cook together for 1 minute, allowing the pasta to reach al dente texture. If the sauce needs thinning, gradually add reserved pasta water a few ounces at a time until desired consistency is achieved.
- Finish the dish: Turn off the heat and stir in the cubed butter and minced parsley until the butter melts and the sauce becomes silky. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Serve the linguine and clam sauce in bowls topped or served alongside the seasoned golden breadcrumbs for added texture and flavor. Enjoy your meal!
Notes
- Use day-old bread for the best texture in the seasoned breadcrumbs; fresh bread will be too soft.
- You can substitute fresh clams if available, adjusting cooking time accordingly.
- Adjust the amount of hot pepper flakes to suit your spice preference.
- Reserving pasta water is essential for adjusting sauce consistency and ensuring the sauce clings well to the pasta.
- Butter adds richness at the end but can be omitted for a lighter dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
