clam linguine sauce recipe

Written ByJenny Smyth Posted on
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The Best clam linguine sauce recipe

I’ve been making clam linguine sauce for years, and it’s always a hit with my family. The dish originated in Italy, where linguine is a popular pasta shape, and clams are a staple ingredient in many coastal towns.

The key to this recipe is using high-quality ingredients, particularly fresh clams, which provide a brininess that complements the rich flavor of the sauce. To make this sauce, I start by sautéing garlic and onions in olive oil until they’re soft and fragrant, then I add the clams and cook them until they’re opaque and tender.

Next, I add white wine and chicken broth to create a rich and flavorful sauce that coats the linguine perfectly. This recipe is perfect for a weeknight dinner or a special occasion, as it’s easy to make and feeds a crowd.

My kids love it because it’s a fun twist on traditional pasta dishes, and my husband appreciates the health benefits of this recipe since it’s made with lean protein sources like clams and vegetables. Plus, it’s easy to customize with your favorite ingredients, so feel free to get creative!

One of the best things about this recipe is that it’s incredibly versatile – you can serve it with garlic bread for a comforting meal or with steamed vegetables for a lighter option. Either way, you’ll love the combination of flavors and textures in this delicious dish.

Linguine with White Clam Sauce

4.5 from 733 votes

This classic Italian pasta dish features tender linguine tossed in a savory sauce made with fresh clams, garlic, white wine, and parsley. The briny clam juice creates a light yet flavorful coating that clings to every strand of pasta.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Pasta

12 oz linguine
1 tbsp salt
Water for boiling

For the Clam Sauce

2 dozen littleneck clams, scrubbed
3 tbsp extra virgin olive oil
4 cloves garlic, thinly sliced
1/2 tsp red pepper flakes
1/2 cup dry white wine
1/2 cup clam juice
1/4 cup fresh parsley, chopped
Salt and black pepper to taste

👨‍🍳Directions

1Bring a large pot of water to a rolling boil over high heat.
2Add 1 tablespoon of salt to the boiling water, then add the linguine and cook according to package directions until al dente, usually about 8 to 10 minutes.
3Reserve 1 cup of pasta water before draining.
4While the pasta cooks, heat the olive oil in a large skillet over medium heat.
5Add the sliced garlic and red pepper flakes, and sauté for 1 to 2 minutes until the garlic is fragrant and lightly golden, being careful not to burn it.
6Pour the white wine into the skillet and let it simmer for 2 minutes to reduce slightly.
7Add the clam juice and bring the mixture to a gentle simmer over medium heat.
8Add the scrubbed clams to the skillet and cover with a lid.
9Cook for 5 to 7 minutes, shaking the pan occasionally, until all the clams have opened.
10Discard any clams that remain closed after cooking.
11Drain the cooked linguine and add it directly to the skillet with the clams and sauce.
12Toss everything together over medium heat for 1 to 2 minutes, adding reserved pasta water a splash at a time if the sauce needs to be loosened.
13Stir in the chopped parsley and season with salt and black pepper to taste.
14Serve immediately in warm bowls, making sure to distribute the clams evenly among the servings.

🔧Equipment

Large pot for pasta
Large skillet with lid
Colander
Tongs
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 14g💛Saturated Fat: 2g❤️Cholesterol: 35mg🧂Sodium: 780mg🌾Total Carbs: 58g🥦Dietary Fiber: 3g🍬Sugars: 2g🥩Protein: 18g

📝Notes

Tips: For a richer flavor, use a combination of butter and olive oil when sautéing the garlic. Serve with crusty bread to soak up the delicious sauce. If fresh clams are unavailable, you can use canned clams with their juice, but reduce the cooking time for the sauce.

Watch Video Of How Linguine with White Clam Sauce Works

This clam linguine sauce recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just need a quick weeknight meal. It works well for family gatherings because everyone loves pasta, and you can easily customize it to suit your tastes.

For storage ideas, let the sauce cool completely before transferring it to an airtight container in the refrigerator. You can also freeze it for up to two months if you want to make ahead – simply thaw overnight in the refrigerator before reheating.

❓ Frequently Asked Questions About Linguine with White Clam Sauce

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

For this recipe, you can use either cherrystone or littleneck clams. Cherrystone clams are larger and have a more robust flavor, while littleneck clams are smaller and milder in taste.

Q: Can I substitute other types of seafood for the clams?

Yes, you can substitute other types of seafood for the clams if you prefer. Some options include shrimp, scallops, or mussels – just adjust the cooking time accordingly.

Q: What’s the best way to store leftover clam linguine sauce?

To store leftover clam linguine sauce, let it cool completely before transferring it to an airtight container in the refrigerator. You can store it for up to three days or freeze it for up to two months.

Q: Can I make this recipe without wine?

You can omit the wine from this recipe if you prefer – simply substitute with additional chicken broth or water.

Q: Is clam linguine sauce suitable for vegetarians?

This recipe is not suitable for vegetarians since it contains clams as the main protein source.

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