linguine in clam sauce recipe

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

I’ve been making linguine in clam sauce for years, and it’s a staple in our household. My family loves it, and I love how easy it is to make.

This recipe is perfect for a weeknight dinner or a special occasion. The best part?

It’s actually quite healthy! The clams provide a good source of protein, and the linguine is a low-calorie pasta option.

Plus, the garlic and herbs add flavor without adding extra calories. I’ve experimented with different types of clams, but I find that fresh or frozen work just as well as canned.

I’ve also tried using different seasonings, but the classic Italian seasoning is my go-to choice. One of the things I love about this recipe is that it’s so versatile – you can serve it as a main course or add some protein like shrimp or chicken to make it more substantial.

My kids love helping me in the kitchen, and they’re always excited to help with this recipe because it’s so much fun to cook with. We often make it together on the weekends when we have some extra time to spend together.

Linguine in Clam Sauce

Linguine in Clam Sauce

4.6 from 1614 votes

A classic Italian pasta dish featuring tender linguine tossed in a savory white wine and garlic clam sauce. The briny sweetness of fresh clams pairs perfectly with the subtle heat of red pepper flakes.

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

🥘Ingredients

For the Pasta

1 pound linguine
Salt for pasta water

For the Clam Sauce

3 tablespoons olive oil
4 cloves garlic, minced
1/2 teaspoon red pepper flakes
1/2 cup dry white wine
2 pounds fresh littleneck clams, scrubbed
1/2 cup chopped fresh parsley
2 tablespoons unsalted butter
Salt and black pepper to taste

👨‍🍳Directions

1Bring a large pot of salted water to a rolling boil over high heat.
2Add the linguine and cook until al dente, about 8 to 10 minutes, stirring occasionally to prevent sticking.
3Reserve 1 cup of pasta water before draining.
4While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium heat.
5Add the minced garlic and red pepper flakes, stirring constantly until fragrant, about 1 minute, being careful not to burn the garlic.
6Pour in the white wine and bring to a simmer over medium-high heat.
7Add the scrubbed clams, cover the skillet, and cook until the clams open, about 5 to 7 minutes, shaking the pan occasionally to distribute the heat.
8Discard any clams that remain closed.
9Reduce the heat to low and stir in the butter until melted.
10Add the drained linguine and chopped parsley, tossing to combine.
11If the sauce seems dry, add reserved pasta water a few tablespoons at a time until the desired consistency is reached.
12Season with salt and black pepper to taste.
13Serve immediately, garnishing with additional parsley if desired.

🔧Equipment

Large pot
Large skillet or Dutch oven
Colander
Chef’s knife
Cutting board
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 14g💛Saturated Fat: 5g❤️Cholesterol: 40mg🧂Sodium: 580mg🌾Total Carbs: 55g🥦Dietary Fiber: 3g🍬Sugars: 3g🥩Protein: 18g

📝Notes

For the best flavor, use fresh clams and avoid overcooking them. You can substitute canned clams if fresh are unavailable, but reduce the cooking time accordingly. Serve with crusty bread to soak up the delicious sauce.

Watch Video Of How Linguine in Clam Sauce Works

This recipe has been a staple in our household for years, and I’m so glad I can share it with you all! Whether you’re looking for a quick weeknight dinner or a special occasion meal, this Linguine in Clam Sauce Recipe is sure to please even the pickiest eaters (yes, including kids!)

Plus, it’s incredibly easy to make – even my kids can do most of the prep work now that they’re old enough! So go ahead and give it a try – your taste buds (and your family) will thank you!

❓ Frequently Asked Questions About Linguine in Clam Sauce

1. Can I use canned clams instead of fresh clams?

Yes you can use canned clams. They are convenient and still taste great. Just drain the liquid and use it as part of the sauce. Add the clams at the end so they do not overcook.

2. What type of pasta works best for clam sauce?

Linguine is the traditional choice because its flat shape holds the sauce well. Spaghetti or fettuccine also work. Avoid short pasta shapes as they do not catch the sauce as nicely.

3. How do I store leftover linguine in clam sauce?

Store leftovers in an airtight container in the refrigerator for up to three days. The pasta will absorb some sauce so add a splash of water or broth when reheating.

4. Can I freeze this dish?

Freezing is not recommended because the clams can become rubbery and the pasta texture changes. It is best enjoyed fresh or within a few days.

5. What can I serve with linguine in clam sauce?

A simple green salad with lemon vinaigrette and crusty bread for dipping in the sauce are perfect sides. A glass of crisp white wine like Pinot Grigio complements the dish nicely.

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