Linquine with Clam Sauce

Linguine with white clam sauce is one of those dishes that proves pantry staples can make a stunning dinner. Canned clams with their liquid form the base of a garlicky, olive oil sauce that coats every strand of pasta.

What makes this version a little different is the flour. A tablespoon blended into the sauteed garlic and oil creates a light roux that thickens the clam juice into a sauce with real body. Most white clam sauces are thin and brothy, but this one clings to the linguine instead of pooling at the bottom of the bowl.

Generous fresh parsley brightens the whole dish and adds a grassy, peppery note that balances the richness of all that olive oil. Stir it in at the end so it keeps its color and fresh flavor rather than cooking down into the sauce.

Pro Tips

• Sauté the garlic until just golden, not brown. Burnt garlic turns bitter and will ruin the sauce.
• Add the clam liquid gradually while stirring constantly. This prevents lumps in the roux and gives you a smooth, silky sauce.
• Time your pasta so it finishes right when the sauce is done. Linguine waits for no one, and it gets gummy if it sits.
• Reserve a splash of pasta cooking water. If the sauce thickens too much, a tablespoon loosens it right up.

Variations

• Add a generous pinch of red pepper flakes with the garlic for a spicy clam sauce.
• Stir in a splash of dry white wine after the flour to deglaze and add acidity.
• Toss in cherry tomatoes during the last few minutes for a rosso (red) clam sauce variation.