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Linguine With Clam Sauce Pioneer Woman - A Cozy, Weeknight-Friendly Classic

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Linguine: 12–16 ounces
  • Canned chopped clams: Two 6.5-ounce cans, plus their juice
  • Olive oil: Extra-virgin preferred
  • Unsalted butter: A few tablespoons
  • Garlic: 4–6 cloves, minced
  • Dry white wine: About 1/2 cup (or use clam juice)
  • Red pepper flakes: Optional, for heat
  • Lemon: Zest and juice
  • Fresh parsley: Chopped
  • Salt and black pepper: To taste
  • Parmesan cheese: Optional, finely grated

Method
 

  1. Boil the pasta: Bring a large pot of salted water to a boil. Cook linguine until just shy of al dente. Reserve 1 cup of pasta water, then drain.
  2. Sauté the aromatics: In a large skillet, warm 2 tablespoons olive oil and 2 tablespoons butter over medium heat. Add minced garlic and a pinch of red pepper flakes. Cook 30–60 seconds until fragrant, not browned.
  3. Deglaze with wine: Pour in the white wine, scraping the pan. Simmer 2–3 minutes to reduce by about half.
  4. Add clams and juices: Stir in canned clams with their juices. Simmer gently for 2 minutes. Season with black pepper and a little salt if needed.
  5. Build the sauce: Add the drained linguine to the skillet. Toss with tongs, adding splashes of reserved pasta water to create a silky, glossy sauce that clings to the noodles.
  6. Finish with brightness: Stir in another pat of butter, lemon zest, and a squeeze of lemon juice. Toss in chopped parsley.
  7. Taste and adjust: Add more lemon, pepper, or pasta water until it’s balanced and saucy. If using Parmesan, sprinkle lightly and toss.
  8. Serve right away: Plate hot, with extra parsley, pepper, and lemon wedges on the side.