Saffron-Infused Linguine with Clams

By AislePrompt Editorial · Published 2026-04-15 · Updated 2026-04-15

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.

Tender linguine tossed in a briny garlic-clam broth, brightened with saffron and white wine for a coastal-inspired meal. This Italian-inspired pasta recipe, ready in about 35 minutes, pairs linguine, dry white wine, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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: 20 min Cook: 15 min Serves 4 Italian cuisine 580 cal/serving

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Ingredients

12 oz linguine
1/2 cup dry white wine
4 cloves, minced garlic
1/4 cup, finely chopped fresh flat-leaf parsley
1/4 tsp saffron threads
2 lbs fresh baby clams
3 tbsp extra-virgin olive oil
1 tsp lemon zest

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Instructions

Step 1: Rinse 2 lbs fresh baby clams under cold water, discarding any with cracked shells. Heat 3 tbsp extra-virgin olive oil in a large Dutch oven over medium heat until shimmering. Add 4 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
Step 2: Add 1/2 cup dry white wine and 1/4 tsp saffron threads, stirring to dissolve the saffron. Bring to a gentle simmer for 2 minutes, then add 2 lbs rinsed clams and cover tightly with a lid.
Step 3: Cook for 5-7 minutes until clams have opened, shaking the pot occasionally. Discard any unopened clams. Remove from heat, stir in 1/4 cup finely chopped parsley and 1 tsp lemon zest. Add 12 oz cooked linguine and toss until coated, adding 2 tbsp reserved pasta water if needed to emulsify the sauce.