Garlic Butter Clam Linguine

This garlic butter clam linguine is a quick, elegant pasta dish that brings the taste of the ocean right to your plate. Pre-cooked clams make it even easier to prepare without compromising flavor. A garlicky white wine sauce combines it for a delicious, weeknight-friendly meal.

Ingredients 

• 8 oz linguine
  

• 2 tablespoons olive oil
  

• 4 tablespoons unsalted butter
  

• 4 garlic cloves, thinly sliced
  

• ½ teaspoon red pepper flakes (optional)
  

• ½ cup dry white wine (such as Pinot Grigio)

• 1 teaspoon lemon zest
  

• Juice of ½ lemon
  

• 1 pound pre-cooked clams (in shell), rinsed and patted dry
  

• 2 tablespoons chopped fresh parsley
  

• Salt and freshly ground black pepper, to taste
  

• Grated Parmesan cheese (optional, for serving)
  

Instructions

1. Bring a large pot of salted water to a boil. Cook the linguine until al dente, reserve ½ cup of pasta water, then drain.
   

2. In a large skillet, heat olive oil and 2 tablespoons butter over medium heat. Add garlic and red pepper flakes and sauté for about 1 minute, until fragrant but not browned.

3. Add white wine and lemon zest, bring to a simmer, and cook for 2-3 minutes to reduce slightly.
   

4. Stir in the clams and cook for 1-2 minutes until heated through (don’t overcook, since they’re pre-cooked).
   

5. Add the drained linguine to the pan along with the remaining 2 tablespoons of butter, lemon juice, and a splash of reserved pasta water. Toss to combine.
   

6. Season with salt and pepper to taste, then stir in parsley.
   

7. Serve immediately, topped with more parsley and Parmesan if desired.

This dish is a fast and flavorful way to enjoy restaurant-quality seafood pasta at home—no shucking required.