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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.

A plate of linguine with clams, garnished with grated cheese and red pepper flakes, accompanied by a fork.
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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.

A plate of linguine with clams topped with grated cheese and red pepper flakes, set on a light-colored surface. A fork is beside the plate, and a glass is visible in the background.

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.
A plate of linguine with clams, sprinkled with grated cheese and red pepper flakes. A fork is placed on top. A glass of white wine is partially visible in the background.

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.

3.50 from 2 votes

Linguine and Clam Sauce

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.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4

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
    Shallots and garlic cooking in a white frying pan with olive oil, surrounded by bowls of chopped clams, grated cheese, and red pepper flakes.
  • Add the clams and continue to cook for 3-4 minutes.
    A skillet filled with sautéed chopped clams. Nearby are small dishes containing grated cheese, red pepper flakes, and a glass of olive oil.
  • 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
    A pan of clams with spices, being deglazed with clam juice and wine from a glass container. An olive oil bottle and a plate with grated cheese are nearby.
  • 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
    A pan of spaghetti with clams being served with tongs. Grated cheese sits in a bowl nearby.

Notes

Source: from White Jacket Required by Jenna Weber, published by Sterling Epicure
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Nutrition

Serving: 1serving, Calories: 363kcal, Carbohydrates: 44g, Protein: 20g, Fat: 11g, Fiber: 2g, Sugar: 2g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

Photographs by Jess Gaertner Creative

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45 Comments

  1. Jennifee says:

    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!

  2. Sheila Swanson says:

    Too dry! Next time will add white wine and butter as well as pasta water .

    1. Brenainn Swanson says:

      @Sheila Swanson, Agreed! I add white wine and pasta water is an absolute must. Also garlic.