linguine and clam sauce recipe

Written ByJenny Smyth Posted on
linguine and clam sauce recipe
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The Best linguine and clam sauce recipe

I have been making linguine and clam sauce for years, and it’s still one of my family’s favorite dishes. The dish originated in Italy, where linguine is a popular pasta shape, and clams are a staple ingredient in the coastal regions. The combination of tender clams, garlic, and herbs with a light and citrusy sauce is a match made in heaven. When I first started making this recipe, I was blown away by how easy it was to prepare and how delicious it turned out.

My kids loved helping me in the kitchen, shucking clams and stirring the sauce. This recipe has become a staple in our household, perfect for a quick weeknight dinner or a special occasion. Not only is it incredibly tasty, but it’s also relatively healthy, making it an excellent choice for families looking to eat well without sacrificing flavor. I love how this dish brings people together – whether it’s a family dinner or a casual gathering with friends, linguine and clam sauce always seems to be a hit.

One of the key techniques to this recipe is cooking the linguine al dente. This means that the pasta should still have a bit of bite to it when you take it out of the pot. If you cook it too long, it will become mushy and unappetizing. To achieve this perfect texture, I like to cook my linguine for about 8-10 minutes or until it’s slightly resistant to the bite.

Another important step is not overcooking the clams – they should be cooked just until they’re opaque and slightly firm to the touch. Overcooking them will make them tough and rubbery. The combination of flavors in this dish is what makes it so special – the sweetness of the clams pairs perfectly with the savory flavors of garlic and herbs. And let’s not forget the sauce – made with white wine, garlic, and herbs, it adds depth and complexity to each bite.

When I’m feeling stressed or overwhelmed, cooking up a batch of linguine and clam sauce always seems to calm me down. My kids love helping me make this dish because they get to participate in every step from shucking clams to stirring the sauce. They’re also excited to taste each new iteration – whether we’re trying out new herbs or experimenting with different types of pasta. This recipe has become such an integral part of our family’s culinary traditions that I’ve even passed it down to my children as their own favorite dish.

Linguine and Clam Sauce

Linguine and Clam Sauce

4.5 from 681 votes

A classic Italian dish featuring tender linguine pasta and a savory clam sauce. This recipe combines the freshness of clams with a rich, garlicky tomato sauce.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Linguine

1 lb linguine pasta

For the Clam Sauce

2 tbsp olive oil
4 cloves garlic, minced
1 large shallot, finely chopped
1 cup dry white wine
1 cup canned diced tomatoes
1 lb fresh clams, cleaned
1 tsp red pepper flakes
Salt and freshly ground black pepper
2 tbsp chopped fresh parsley

👨‍🍳Directions

1Bring a large pot of salted water to a boil over high heat.
2Add the linguine and cook until al dente, about 8-10 minutes or until the pasta is tender but still firm to the bite.
3Drain the pasta, reserving 1/2 cup of pasta water.
4While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
5Add the minced garlic and chopped shallot, sautéing until softened and fragrant, about 2-3 minutes.
6Be careful not to burn the garlic.
7Pour in the white wine and cook until the liquid has reduced by half, about 3-4 minutes.
8Add the diced tomatoes, red pepper flakes, salt, and black pepper.
9Stir well to combine.
10Add the fresh clams to the skillet, cover, and cook until the clams have opened, about 5-7 minutes.
11Discard any clams that do not open.
12Remove the skillet from the heat and stir in the chopped parsley.
13Add the cooked linguine to the skillet with the clam sauce, tossing well to combine.
14If the sauce is too thick, add some of the reserved pasta water to reach your desired consistency.
15Serve the linguine and clam sauce immediately, garnished with additional chopped parsley if desired.
16Enjoy your delicious meal.

🔧Equipment

Large pot
Large skillet
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute spaghetti or fettuccine for the linguine if preferred. For a spicier sauce, add more red pepper flakes.

Watch Video Of How Linguine and Clam Sauce Works

This linguine and clam sauce recipe has become a staple in our household for good reason – it’s incredibly easy to make yet packs an impressive amount of flavor into each bite.

The combination of tender clams and light citrusy sauce on top of perfectly cooked linguine never fails to impress my family and guests alike.

For storage purposes, you can refrigerate leftover clam sauce for up to 3 days or freeze it for up to 2 months; simply reheat when needed before serving over fresh pasta.

❓ Frequently Asked Questions About Linguine and Clam Sauce

Q: What type of clams should I use for this recipe?

A: For this recipe, I recommend using littleneck clams or cherrystone clams. These types of clams have a sweet flavor and tender texture that pairs perfectly with the linguine.

Q: Can I substitute other types of pasta for linguine?

A: While linguine is traditional in this dish, you can experiment with other types of pasta such as fettuccine or spaghetti if you prefer.

Q: How do I store leftover clam sauce?

A: You can store leftover clam sauce in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months.

Q: Can I make this recipe ahead of time?

A: Yes, you can prepare all the ingredients ahead of time except for cooking the clams – they should be added just before serving.

Q: What if I don’t like garlic? Can I omit it from the recipe?

A: While garlic is an essential component of this dish, you can reduce its quantity or omit it altogether if you prefer – simply add more herbs or spices to compensate.

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