Pesto Linguine With Clams
10m prep 10m cook 20m ready
A quick and flavorful pasta dish combining linguine with fresh clams in a white wine sauce, enhanced with herby pesto. Ready in just 20 minutes, perfect for a weeknight dinner or date night.
Nutrition (per serving, estimated)
Estimated based off 3 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 128 mg
- Iron: 1.35 mg
- Magnesium: 22.9 mg
- Phosphorus: 115 mg
- Potassium: 314 mg
- Zinc: 0.86 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 6 oz linguine
- 1 tbsp olive oil
- 1/2 cup dry white wine
- Kosher salt
- 10 littleneck or Manila clams
- 1/2 cup prepared pesto
- 2 tbsp prepared pesto
Prepare
- 1 garlic, thinly sliced
- 0.25 small red chile, thinly sliced
Let's Cook
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Step 1.
Cook the linguine according to package directions until al dente. Drain and return to the pot, reserving about 1/2 cup pasta water if needed later.
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Step 2.
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add sliced garlic and red chile, stirring frequently, until the garlic begins to brown, about 1 minute.
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Step 3.
Add the dry white wine and 1/4 teaspoon kosher salt to the skillet. Bring to a boil, then reduce heat to a simmer.
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Step 4.
Add the clams to the skillet, cover, and simmer until the clams have opened, 4 to 6 minutes. Discard any clams that remain closed.
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Step 5.
Remove the skillet from heat. Stir in 1/2 cup plus 2 tablespoons prepared pesto, tossing to coat the clams. Add the cooked linguine and toss everything together until well combined. Serve immediately.
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