Seafood Linguine with White Wine and Clam Sauce

This seafood linguine with white wine and clam sauce is a quick and easy weeknight meal that's perfect for a crowd. The combination of mussels, clams, and linguine in a flavorful white wine sauce is sure to please everyone at the table.

This recipe was inspired by a trip to Italy's Amalfi Coast, where I had the pleasure of enjoying fresh seafood every day. I was particularly taken with the local linguine with white wine and clam sauce, and I knew I had to recreate it at home. After a few tries, I finally perfected my recipe, and I'm excited to share it with you today.

Prep time: 15 | Cook time: 20 | Serves: 4

Ingredients

• 1 pound linguine
• 1 pound mussels, scrubbed and debearded
• 1 pound clams, scrubbed
• 1/2 cup dry white wine
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1/2 cup chopped fresh parsley
• Salt and pepper to taste

Instructions

1. Cook the linguine according to the package directions.
2. While the linguine is cooking, heat the olive oil in a large skillet over medium heat.
3. Add the garlic and cook for 1 minute, or until fragrant.
4. Add the mussels and clams to the skillet and cook, stirring occasionally, until the shells open, about 5 minutes.
5. Add the white wine and cook for 1 minute more.
6. Add the parsley, salt, and pepper to taste.
7. Drain the linguine and add it to the skillet with the seafood sauce.
8. Toss to coat and serve immediately.

Why It Works

• The combination of mussels, clams, and linguine is a classic for a reason. The mussels and clams provide a briny flavor, while the linguine soaks up all the delicious sauce.
• The white wine adds a touch of acidity and brightness to the sauce, which helps to balance out the richness of the seafood.
• The garlic and parsley add a touch of aromatic complexity to the sauce, which rounds out the flavor profile.