Franklin Spice Works
Garlic Butter Clam Linguine
Linguine tossed with fresh clams in a garlic-butter white wine sauce. A coastal classic that feels special but comes together fast.
Ingredients
- 12 oz linguine
- 1 tbsp minced dehydrated garlic, rehydrated in 2 tbsp water
- 4 tbsp unsalted butter
- 1/2 cup dry white wine
- 2 lbs littleneck clams, scrubbed
- Fresh parsley, lemon, and red pepper flakes
Instructions
- Cook linguine until al dente. Reserve 1/2 cup pasta water before draining.
- Melt butter in a wide pot. Add rehydrated garlic and cook 1 minute.
- Add white wine and bring to a boil. Add clams, cover, and cook 5-7 minutes until all clams open.
- Discard any unopened clams. Toss in linguine and pasta water to coat.
- Finish with fresh parsley, lemon juice, and red pepper flakes.