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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.

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.

✨ Click to see the recipe card below for exact measurements & instructions ✨

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.

Save Rate Print

3.50 from 2 votes

Linguine and Clam Sauce

By: Julie Chiou

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

Cook Time: 15

Total Time: 20

Servings:

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

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

Nutrition

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

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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