Lemon-Garlic Linguine with Clams

There’s something deeply comforting and romantic about a bowl of pasta tossed with tender clams, golden garlic, and a whisper of lemon. This Lemon-Garlic Linguine with Clams is the kind of dish that feels like a seaside holiday in a bowl—light yet satisfying, fresh yet indulgent, and ready in under an hour. A quick simmer of white wine, red pepper flakes, and lemon zest gives the clams a fragrant bath, while the al dente linguine catches all that briny, garlicky sauce. Finished with a drizzle of reserved lemon-garlic oil and a generous toss of fresh parsley, it’s pasta at its most irresistible.

Lemon-Garlic Linguine with Clams

Cook time: 40 minutes | Prep time: 10 minutes | 3-4 servings

Ingredients:

1 lemon
1/4 cup extra-virgin olive oil
3 cloves garlic, thinly sliced
1 shallot, finely chopped
1/4 tsp crushed red pepper flakes (or more to taste)
3/4 lb dried linguine or spaghetti
1/3 cup dry white wine
Salt and freshly ground black pepper, to taste
2 lb littleneck clams, rinsed and scrubbed
2 anchovy fillets, finely chopped (optional, but highly recommended)
1 tablespoon unsalted butter (optional, for a glossy finish)
2 tablespoon double cream (optional, for richness and extra silkiness)
1/2 cup chopped fresh flat-leaf parsley (plus more for garnish)

Directions:

1. Bring a large pot of well-salted water to a boil. Cook the pasta until al dente. Reserve 1/2 cup pasta water. Drain and set aside.

2. Peel five 1-inch wide strips of zest from the lemon. In a large skillet, heat the olive oil over medium heat. Add garlic, shallot, anchovy (if using), and lemon zest strips. Cook 2–3 minutes until fragrant and the garlic begins to turn golden. Remove from heat, discard lemon zest, and transfer a little more than 1/4 cup of the oil (without solids) to a small bowl.

3. Return skillet to high heat. Add red pepper flakes and clams. Cook for 1 minute, then add white wine. Cover and cook 3-5 minutes, shaking the pan occasionally, until clams open. Discard any unopened ones.

4. Add cooked pasta and a splash of pasta water to the skillet. Toss to coat. Stir in parsley and a squeeze of lemon juice (about 1 tablespoon). Add butter and/or cream, if using, and stir until just melted. Season with salt, black pepper, or more lemon juice to taste.

5. Remove pasta from heat and divide into bowls. Drizzle with reserved lemon-Anchovy-garlic oil. Garnish with fresh parsley and serve immediately.