Lemon and Peppercorn Linguine with Clam Sauce

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant Italian pasta dish featuring briny clams, zesty lemon, and a hint of black pepper. This Italian-inspired meal-prep recipe, ready in about 30 minutes, pairs linguine pasta, clams (in shells, scrubbed), white wine for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Italian cuisine 450 cal/serving

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Ingredients

12 oz linguine pasta
1 lb clams (in shells, scrubbed)
1/2 cup white wine
3 cloves garlic (minced)
2 lemon (juice of 2)
1 tbsp black peppercorns (crushed)
2 tbsp olive oil
1/4 cup fresh parsley (chopped)

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Instructions

Step 1: Bring a large pot of salted water to a boil. Add 12 oz linguine and cook 8 minutes until al dente. Reserve 1/2 cup pasta water, then drain.
Step 2: In a large skillet, heat 2 tbsp olive oil over medium. Add 3 minced garlic cloves and 1 tbsp crushed black peppercorns, sautéing 30 seconds until fragrant. Pour in 1/2 cup white wine and 2 tbsp lemon juice, simmering 3 minutes until reduced.
Step 3: Add 1 lb clams to the skillet, covering and cooking 5 minutes until shells open. Stir in drained pasta, 1/4 cup parsley, and 1/2 cup reserved pasta water. Toss 2 minutes until sauce coats pasta. Serve immediately with extra lemon wedges.