Linguine with Clam Sauce

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Linguine with Clam Sauce is the ultimate seafood pasta recipe that brings Italian flavors straight into your kitchen. This 30 minute recipe features a savory clam sauce made with white wine, garlic, shallot and canned clams. It’s light, refreshing and packed with rich flavor. A wonderful Summer pasta dish!

Why Is Linguine with Clam Sauce So Popular?

• It’s quick – the linguine takes about 10 minutes and the sauce takes about 15 minutes. This dish can be made in under 30 minutes.
• It’s very flavorful without being heavy. The sauce is mostly made up of extra virgin olive oil, white wine and clam juice creating a lighter sauce.
• Limited Ingredients – This recipe uses several staple pantry ingredients like garlic, onion, olive oil, butter. Perhaps white wine is also a staple in your house!
• Perfect for dinner parties or date nights. Although this recipe comes together quickly, the result is a restaurant style meal. It’s beautiful, tasty and simple to make.

Clam Sauce Ingredients:

• Canned clams and juice – keeping things simple with canned clams.
• Shallot or white onion – A little mild onion flavor works well with the delicate sauce.
• Garlic – A little garlic for that sweet garlic flavor.
• White wine – A dry white wine is generally used for linguine and clams. Pinto Grigio or a Sauvignon Blanc. It does not need to be expensive.
• Extra virgin olive oil – A little oil to sauté the aromatics in.
• Butter – I add a little butter to add richness.
• Red pepper flakes – A dash of red pepper flakes adds a little heat.
• Parsley – Fresh parsley for color and freshness.
• Lemon – A squeeze of lemon juice at the end really brightens the dish.
• Parmesan cheese – A sprinkle of Parmesan adds a nice nutty salty bite.

How Do You Make Linguine with Clam Sauce?

For full instructions, see recipe card below.

1. Cook the pasta: Boil linguine is salted water until al dente. Do not over-cook the pasta. Reserve some pasta water before draining.
   • What does Al Dente mean? It’s the term used to describe the ideal consistency for cooked pasta. Al Dente pasta is slightly firm, but not under-cooked or over-cooked.
2. Sauté the aromatics: In a large skillet, heat olive oil and butter. Add diced shallot and cook for a few minutes. Add minced garlic and red pepper flakes and continue to sauté for a few minutes.
3. Deglaze with wine: Add white wine. Simmer for about 5 minutes. The sauce will reduce.
4. Add clam juice and clams: Continue to simmer for 3-4 minutes.
5. Toss everything together: Add linguine to the sauce, stirring often so the pasta absorbs the sauce.
6. Garnish and enjoy: Garnish with fresh parsley and a good squeeze of lemon juice. Sprinkle some grated Parmesan on top and enjoy!

Tips for Success:

• Read through the entire recipe before starting. This helps prevent mistakes.
• Prepare all the ingredients ahead of time. Chop, measure, etc. This saves time and prevents mistakes.
• Do not over-cook the pasta. If it’s sightly under-cooked, that’s okay! It will continue to soften when it cooks in the clam sauce.
• Use good quality extra virgin olive oil. I like Atlas.
• Make sure to garnish with parsley and lemon as they are key ingredients to the overall flavor of the dish.
• Add pasta water – make sure to reserve that pasta water. It will help emulsify the sauce so it clings to the pasta.

Frequently Asked Questions

1. Can I make Linguine with Clam Sauce gluten free? Yes! simply use gluten free pasta.
2. Can I use another pasta? The answer is yes, but linguine is preferred as it holds the sauce better.
3. How do I store and reheat leftovers? Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove. Add a splash of water, white wine or stock (like vegetable or chicken) to loosen the sauce.
4. Can I freeze linguine with clam sauce? Nope! It’s best enjoyed fresh.
5. What wine pairs well with clam sauce? A dry white wine like Pinto Grigio or Sauvignon Blanc.
6. What can I serve with linguine and clams?
   • Crusty bread – this is a must! It’s great to soak up the sauce.
   • A simple arugula salad with a lemon vinaigrette.
   • Roasted vegetables like zucchini, asparagus or broccoli.
   • A chilled glass of white wine.

More Pasta Recipes To Love

• Pasta Carbonara
• Chicken Piccata Pasta
• Chicken and Pea Pasta
• Lemon Garlic Ravioli and Pasta Bake

Final Thoughts

I hope you enjoy this classic Italian meal as much as we do. We’ve been enjoying Linguine with Clams for years – it never gets old! This 30 minute meal looks and tastes fancy while being super simple to make. It can feed a crowd – simply double or triple the recipe! Sunday dinners never tasted so good!

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Yield: 4

Linguine with Clam Sauce

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Linguine with Clam Sauce is a simple pasta dish that's packed full of flavor. Linquine is tossed in a simple white wine clam sauce and garnished with fresh lemon, parlsey and parmesan cheese.

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

• 1 pound linguine
• 1 cup dry white wine (Pinot Grigio or Sauvignon Blanc. Does not need to be expensive)
• 4, 6.5 ounce cans chopped clams. Drain the clam juice into a bowl. Reserve 1 cup clam juice. Rinse the drained clams in a colander to rid of any grit.
• 1 cup clam juice from the canned clams
• 1 tablespoon minced garlic (about 3 large cloves)
• 1 shallot, finely chopped
• 1/4 teaspoon crushed red pepper
• 2-4 tablespoons butter (4 tablespoons makes a richer sauce)

Instructions

1. Bring a large pot of salted water to a boil. Cook linguine to al dente according to package directions. Reserve 1/2 cup pasta water before draining.
2. While linguine is cooking, prepare the clam sauce. In a large skillet over medium heat add olive oil and butter. Once melted, add diced shallot. Sauté for a few minutes.
3. Next, add garlic and red pepper flakes and sauté an additional two minutes. Turn heat down if needed to prevent burning the garlic.
4. Next, add white wine. Bring to a simmer for 5 minutes so wine can reduce.
5. Add reserved clam juice and clams. Continue to simmer for 3-4 minutes for the sauce to continue to reduce.
6. Finally, ddd drained linguine to the clam sauce. Toss and coat the pasta with the clam sauce, about 2-3 minutes. This will allow the linguine to absorb the sauce and flavor. Add a few tablespoons of pasta water if pasta seems dry.
7. Remove from heat. Taste for salt and pepper, add more if necessary. Finally garnish with chopped parsley. Serve with Parmesan cheese and a lemon wedge.

Notes

Leftovers can be stored in an airtight container for up to 2 days in the fridge.

Reheat leftovers on the stove. Add a splash of water or wine to loosen the sauce.

Use gluten free noodles to make the meal gluten free.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 821Total Fat: 31gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 170mgSodium: 2928mgCarbohydrates: 61gFiber: 4gSugar: 3gProtein: 62g

Nutrition information is automatically calculated. Use as an approximation only.

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