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Linguine with White Clam Sauce marries a garlicky white wine with clams and linguine pasta to make an easy and elegant dish that’s equally great for a quick dinner or a nice dinner party.
We often get stuck in a pasta rut that includes spaghetti with meat sauce and pappardelle with ragu. While I love those dishes, I also want to change up the routine a little bit and try some other Italian-style pastas. This linguine with clam sauce is a perfect deviation from the norm.
I’ve seen many recipes for Linguine with Clam Sauce and I was also hesitant to make it because they all include full shell clams. That just seems too difficult for a weeknight meal. I wanted this version to be easier than that. So while you can use linguini with fresh clams, you can also use canned clams and juice.
» Also try this Cacio e Pepe or Classic Spaghetti alla Bolognese.
Ingredients You’ll Need
There are only a few ingredients in this dish, but the quality of each one has a major affect on the final product, so be sure you’re using the highest quality ingredients you can find.
- Clams – See below for a few notes on what clams to use
- Linguine – Fresh is always best, but if you can’t find fresh (or don’t want to make your own) you can use dried in a pinch. You can go with store-bought pasta, or you can spend a few extra minutes making the pasta yourself. There is a huge reward for those who accept the challenge. Homemade pasta is the. absolute. best.
- White wine – Be sure to use a dry white wine, like Pinot Grigio, Chardonnay (stainless steel), or Sauvignon Blanc. Avoid cooking wines. And keep in mind that you don’t need an expensive bottle for this. Something under $10 will do.
- Olive Oil
- Butter
- Garlic
- Dried seasonings – Oregano, basil, salt and pepper, red pepper flakes (optional)
- For Garnish – fresh parsley, fresh grated Parmesan cheese, and lemon wedges
What Clams to Use
While I do love fresh clams, there’s a simplicity in using jarred clams. Feel free to go either way you prefer. Your seafood counter can help you choose the right clams. Or you can use canned clams, like Bar Harbor chopped clams from Whole Foods.
The ones I buy are only about $6 each, in a 6.5 oz size. I use two of them for Linguine for 2 people. You might not find these in your store, but there will be some alternative – whether it’s canned or jarred.
I prefer the tiny clams, but you can purchase larger ones. It won’t change the dish too much. Just make sure you’re buying clams in natural juice (not in red sauce). If you buy fresh clams, you would also need to buy clam juice separately.
The most important thing is to make sure you’re using high quality clams. The quality will greatly affect the taste and texture of your pasta.
How to Make Linguine with White Clam Sauce
In a large skillet, sauté the garlic, then add the clams and juice, spices and white wine and let that simmer for a few minutes.
When the white wine has evaporated – around 3-5 minutes – add the cooked linguine and stir to coat the pasta.
Divide the linguini pasta between the plate and top with a spritz of lemon juice, a sprinkle of Parmesan cheese, some chopped parsley, and red pepper flakes.
Other Pasta Recipes to Try
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Linguine with White Clam Sauce
Ingredients
- 4 ounces (113 g) dry linguine
- 2 teaspoons (10 ml) olive oil
- 1 tablespoon (14 g) butter
- 1 clove garlic minced
- 9 ounces (255 g) jarred whole clams in natural juice or equivalent
- 1/4 teaspoon (0.5 g) oregano
- 1/4 teaspoon (0.03 g) basil
- 1/4 cup (59 ml) dry white wine
- Salt & pepper to taste
- 1 lemon wedge
- Sprinkle of grated Parmesan Cheese
- Fresh parsley and red pepper flakes for garnish optional
Instructions
- Cook the linguine according to the package instructions. Drain.
- In a large saute pan over medium heat, add the olive oil, butter and garlic. Saute for 2 minutes.
- Add the clams and juice, oregano, basil and white wine to the pan. Simmer for 3-5 minutes.
- Add the linguine and toss to coat. Transfer to serving plates.
- Top with a spritz of lemon juice, a sprinkle of grated cheese, fresh parsley and red pepper flakes, as desired. Serve.
Nutrition
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.
This is fantastic! Super easy to put together and delicious.
Hi, I was wondering…well a few things…can I use frozen clam meat instead of jar. And what about using those packets…like lemon dill….I am going to give it a shot.
Hi Kim. You can definitely use frozen clam meat instead of the jar. Just use a comparable amount and it’ll be fine. I’m not sure what you mean by lemon dill packets. I wouldn’t use dill in this recipe. It’s not the right flavor profile. You can use Italian seasonings though.
Clam juice has very little flavor. Using only one clove of garlic will not add much to the flavoring. Also only cooking for five minutes won’t reduce and concentrate the sauce. The clams, since they’re cooked already, should only be thrown in after the sauce simmers about 10 minutes.
I have been making this delicious pasta dish for probably 40 years! It is a favorite during Lent and is always served on Christmas Eve for a meatless dinner!
Yes! It’s one of my favorite pasta dishes.
I haven’t made this dish, but I’m very happy to have this recipe. I’ll be giving this a try as soon get the items in the recipe
Let us know how it comes out for you Mary. Enjoy!