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A budget-friendly, restaurant-quality linguine and clam sauce recipe that is classic, elegant, and so easy to make right at home. This pasta dish takes less than 30 minutes to make and makes for a perfect weeknight meal.
Simplicity is: Linguine and Clam Sauce Pasta
Linguine and clam sauce is a classic Italian restaurant menu item and while it may seem intimidating to make at home yourself, I promise you it is honestly one of the easiest and most affordable pasta dishes you can make! The garlicky white wine and clam sauce that coats the linguine noodles is so simple yet tasty. I love all the bits of clams throughout for that bite of seafood. Sometimes, even the shortest ingredient list can yield a flavorful meal!
I first came across this recipe from a friend’s autobiography. She talked about her time in culinary school and how this is her favorite dish and that she loves it when her mom makes it for her. It sounded like the ultimate comfort nostalgia pasta recipes that I knew I had to try myself. The simplicity and freshness of this pasta dish reminded me of being at the beach.
How to Make Linguine and Clam Sauce
- Cook your pasta. Bring a large pot of water to a boil. Salt it and cook your pasta according to the instructions on the box.
- Make the clam sauce. In a large skillet, cook the aromatics and add the ingredients for the clam sauce.
- Toss the pasta in the clam sauce. After the pasta is finished cooking, add the pasta to the skillet and toss the pasta to coat evenly with the sauce.
Canned Clams vs. Fresh Clams
Just like canned tuna, I like keeping canned clams in the pantry for nights that I’m low on energy but still craving a hearty, home-cooked meal.
Recipe Tips and Variations
- Add a splash of heavy cream for extra decadence.
- Freshly grate parmesan cheese on top prior to serving for a nutty, salty bite.
- Use shrimp in this for an extra boost of protein and seafood.
- If you can’t have alcohol, substitute the white wine for more of the clam juice.
Storage and Reheating Instructions
Allow leftovers to cool then store in an airtight container in the refrigerator for up to 2 days. To reheat, place pasta into a microwave-safe bowl and reheat until warmed through or place pasta into a skillet on the stovetop and reheat until warmed through.
Linguine and Clam Sauce
Ingredients
- 8 ounces (227 g) dried linguine
- 1 tablespoon extra virgin olive oil
- 1 large shallot, minced
- 19 ½ ounces (553 g) canned clams, drained, with 1/2 cup juice reserved
- ½ cup (120 g) white wine
- Juice of one lemon
- ¼ teaspoon red pepper flakes
- ½ cup (50 g) freshly grated Parmesan cheese
Instructions
- In a large pot, bring salted water to a boil and cook the pasta until al dente. Drain and set aside.8 ounces (227 g) dried linguine
- Heat olive oil in a large pan over medium-high heat then add the minced shallots and saute until soft and translucent, about 5 minutes.1 tablespoon extra virgin olive oil, 1 large shallot, 19 ½ ounces (553 g) canned clams
- Add the clams and continue to cook for 3-4 minutes.
- Add the reserved clam juice, white wine, lemon juice, and red pepper flakes. Bring to simmer and cook for 3 minutes.Juice of one lemon, 1/4 teaspoon red pepper flakes, ½ cup (120 g) white wine
- Toss the pasta with the sauce. Divide among four plates and serve with freshly grated Parmesan cheese.1/2 cup (50 g) freshly grated Parmesan cheese
Notes
Nutrition
Photographs by Jess Gaertner Creative
This recipe was delicious. Will be making it again! I did add white wine and butter as recommended by others. I also added fresh baby broccoli and an extra shallot. Husband and 10year old gobbled it up!
Too dry! Next time will add white wine and butter as well as pasta water .
@Sheila Swanson, Agreed! I add white wine and pasta water is an absolute must. Also garlic.