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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
I’m so sad to hear you’re sick, Julie :(
Hope you’re back to yourself Asap, and this pasta…?! When can I come over?!
So sorry to hear you had to change your plans and are still feeling sick. I hope you having some time this weekend to catch up on sleep and recover. Take care lovey xoxo
Lovely photos, and I’m so glad we could get you into the trip to Iowa.
Oh no…I followed your Iowa trip on instagram and was wondering what happened when you mentioned you were sick. I really wish you a speedy recovery and look forward to follow your next trip as well :)
I echo what everyone here is saying. . hope you get better soon! I am currently reading Jenna’s book and love it. . can’t wait to make this pasta!
Boo for being sick! I hope you feel better soon so you can enjoy PDX. It is a wonderful city just brimming with tasty, tasty food!
Hope you feel better soon – being sick is the pits!! Shane and I make a similar linguine with clams recipe and it’s so good – simple but delicious. Yours looks awesome!
Man, that blows… hope you get better really soon! I have a copy of White Jacket Required and can’t wait to begin reading it! Thanks for the recipe. :)
Aww, that stinks. I hope that the beginning of your trip wasn’t too terrible and that you’re feeling much better. The linguine looks good! I’ve seen this recipe featured a few times. Must be a really good one. :)
Feel better! This dish looks amazing and you really capture in such a lovely picture. Clam and linguine – for some reasons, my mind keeps thinking of vongole lately. Must be this! :D