linguine in white clam sauce recipe

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

I’m so excited to share my favorite linguine in white clam sauce recipe with you. This dish has been a staple in our household for years, and I’m sure it will become a favorite in yours too.

The origins of this recipe date back to the Italian coastal regions where fresh clams are abundant. The combination of succulent clams, garlic, and herbs creates a rich and savory sauce that’s simply irresistible.

When I cook linguine in white clam sauce, I like to use high-quality ingredients like fresh parsley, lemon juice, and olive oil to bring out the flavors. My kids love helping me cook this recipe because they get to crack open the clams and watch the sauce come together.

It’s a fun and interactive process that makes them feel involved in the kitchen. We like to serve it with a side of garlic bread or a simple green salad for a quick and satisfying meal.

This recipe is perfect for any occasion, whether it’s a weeknight dinner or a special occasion like Easter or Christmas Eve. Plus, it’s surprisingly easy to make and can be ready in under 30 minutes.

The health benefits of this dish are numerous too – the clams provide a boost of protein and omega-3 fatty acids, while the parsley adds a dose of vitamins A and C.

Linguine in White Clam Sauce

Linguine in White Clam Sauce

4.6 from 1220 votes

A classic Italian pasta dish featuring tender linguine tossed in a light, garlicky white wine sauce with briny clams and fresh parsley. This quick and elegant meal comes together in under 30 minutes, making it perfect for weeknight dinners or special occasions.

Prep Time10 mins
Cook Time20 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Pasta

1 pound linguine
1 tablespoon salt for pasta water

For the Sauce

3 tablespoons extra-virgin olive oil
6 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
1/2 cup dry white wine
2 cans (6.5 ounces each) chopped clams, drained with juice reserved
1/4 cup fresh parsley, chopped
2 tablespoons unsalted butter
Salt and black pepper to taste

👨‍🍳Directions

1Bring a large pot of water to a rolling boil over high heat.
2Add 1 tablespoon salt and the linguine, stirring occasionally to prevent sticking.
3Cook until al dente, about 8 to 10 minutes, then reserve 1 cup of pasta water before draining.
4While the pasta cooks, heat 3 tablespoons olive oil in a large skillet over medium heat.
5Add the sliced garlic and red pepper flakes, stirring constantly for 1 to 2 minutes until the garlic is fragrant and lightly golden but not browned.
6Pour in the white wine and the reserved clam juice, then increase the heat to medium-high.
7Let the liquid simmer vigorously for 3 to 4 minutes until it reduces by about half and the alcohol cooks off.
8Add the drained chopped clams to the skillet and cook for 1 to 2 minutes just until heated through.
9Reduce the heat to low and stir in the butter until it melts and emulsifies into the sauce, creating a silky texture.
10Add the drained linguine directly to the skillet and toss well with tongs to coat the pasta evenly in the sauce.
11If the sauce seems too thick, add reserved pasta water a tablespoon at a time until it reaches a creamy consistency that clings to the noodles.
12Remove the skillet from the heat and stir in the fresh parsley.
13Season with salt and black pepper to taste, then serve immediately in warm bowls with extra parsley on top if desired.

🔧Equipment

Large pot
Large skillet
Colander
Measuring cups and spoons
Chef’s knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 16g💛Saturated Fat: 5g❤️Cholesterol: 45mg🧂Sodium: 720mg🌾Total Carbs: 58g🥦Dietary Fiber: 3g🍬Sugars: 3g🥩Protein: 20g

📝Notes

For the best flavor, use high-quality canned clams packed in natural juice rather than water. You can substitute fresh clams if desired, steaming them in the white wine until they open and then adding the meat to the sauce.

Watch Video Of How Linguine in White Clam Sauce Works

This linguine in white clam sauce recipe is always a good idea for any occasion – whether it’s a family gathering or just a quick weeknight dinner. The key to making this dish successful is using high-quality ingredients like fresh clams, garlic, and herbs.

My family loves helping me cook this recipe because it’s so easy to prepare and requires minimal supervision from me – they get to crack open the clams and watch the sauce come together. We like to serve it with a side of garlic bread or a simple green salad for added flavor.

❓ Frequently Asked Questions About Linguine in White Clam Sauce

What type of clams should I use for this recipe?

The best type of clams to use for this recipe are freshly shucked cherrystone or littleneck clams. You can also use canned clams as a substitute if you can’t find fresh ones.

Can I make this recipe with other types of pasta?

While linguine is the traditional choice for this recipe, you can also use fettuccine or spaghetti as alternatives.

How do I store leftover linguine in white clam sauce?

You can store leftover linguine in white clam sauce in an airtight container in the refrigerator for up to 3 days. Reheat it gently over low heat until warmed through.

Can I freeze this recipe for later use?

No, it’s not recommended to freeze linguine in white clam sauce because the texture of the pasta will change when thawed.

What’s the best way to reheat this dish?

The best way to reheat linguine in white clam sauce is by gently warming it over low heat until warmed through.

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