The linguine and clams recipe you need in your life: squid Ink linguine pasta in a garlic and herb white wine sauce Sicilian style. Insane!
I’ve been waiting since Sicily to share this linguine and clam sauce recipe with you!
Because I just had to have the wild baby clams in here and that was the hold up. Extra garlicky in a white wine clam and lemon sauce, please don’t fight over this you guys.
For my entire Sicily travel adventure this summer, I ate some variation of this dish like every day!
I am not bluffing, Sicily is an island, so therefore you will have seafood, and that is why i was there, to eat it all!
In the mornings we would walk up to Corso Umberto for cannoli, then walk through this market where I grabbed a few bags of squid ink linguine and spaghetti (<–amazon affiliate). I knew I would use it as soon as we got back home.
I’ve had an issue with finding wild baby clams since, but finally I stumbled across them at the market and here we are. With our heads in the squid ink linguine bowls, slurping that garlic clam wine sauce like we are home alone.
Another simple and easy rustic recipe you just need in your life. And if you can’t find any squid ink linguine or spaghetti, just use your regular kind, don’t let anything hold you back from making this.
Squid ink linguine are just so cool, I mean look at those black noodles in that turquoise bowl, just awesome stuff to set on the table. Plus, for the best part, they tastes like the ocean, not fishy, just oceany, and I sure do hope it makes as much sense to you as it does to me. They compliment the wild clams like they were meant to be. Perfetto!
So tell me, do you have a favorite family linguine and clams recipe ?
I bet you do but still hope you’ll give mine a try with the squid ink linguine 😉
Squid Ink linguine and Clams Recipe
- 3 lb wild clams scrubbed and rinsed well
- 10 cloves garlic grated
- 1/3 c white wine dry
- 3/4 lb squid ink linguine pasta
- 1/2 c chopped tomatoes
- 1 lemon juiced
- 1 lemon cut into wedges
- sea salt to taste
- 1 tsp red pepper flakes
- 3 tbsp olive oil + more as needed
- 1/3 c Italian parsley roughly chopped
- Fill a large pot with water and bring it to a rolling boil. Add a small handful of sea salt before adding in the ink squid linguine. Cook the linguine according to the directions on the package until al dente. Reserve a cup of the cooking pasta water and drain the linguine.
- Meanwhile, in a large skillet add a lug of olive oil over medium low flame. Add the grated garlic and stir around for about 30 seconds, making sure not to burn it.
- Add the clams to the skillet with the garlic and pour in the wine. Cover with a lid and allow the clams to cook until they all open. Discard any unopened ones. Add in the tomatoes and squeeze in the lemon juice then gently stir to combine.
- Taste the wine sauce and adjust seasonings with sea salt at this point.
- Transfer the cooked squid ink linguine to the skillet with the clams and gently toss to coat in the sauce. Allow everything to cook together on low flame for about a minute so the linguine soaks up some of the wine sauce.
- Divide the linguine and clams between 4 bowls, drizzle with a drizzle of extra virgin olive and serve sprinkled with the parsley and red pepper flakes.
- Serve with lemon wedges on the side.