Linguine with Clam Sauce Recipe

Introduction

Linguine with clam sauce is a classic Italian dish that combines tender pasta with a rich, flavorful sauce made from clams, garlic, white wine, and cream. This comforting meal is perfect for seafood lovers seeking a simple yet elegant dinner.

Ingredients

• Kosher salt, to taste
• 1 lb. linguine
• 1 tbsp. olive oil
• 2 tbsp. salted butter
• 2 (10-ounce) cans chopped clams, drained and juice reserved
• 4 garlic cloves, minced
• 3/4 c. white wine
• Juice of 1/2 lemon, plus lemon wedges for serving
• 3/4 c. heavy cream
• 2 tbsp. fresh flat-leaf parsley, chopped, plus more for serving
• 1/2 tsp. black pepper
• Freshly grated parmesan cheese, for serving

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add the linguine and cook according to the package directions for al dente. Reserve 1 cup of the pasta water, then drain the pasta and keep it warm.
2. Step 2: In a large skillet over medium-high heat, warm the olive oil and 1 tablespoon of the butter. Add the clams and minced garlic, stirring until fragrant and just beginning to brown, about 3 minutes.
3. Step 3: Pour in the white wine, scraping the bottom of the skillet to loosen any bits. Cook until the sauce reduces and thickens slightly, about 2 to 3 minutes.
4. Step 4: Add 1/2 cup of the reserved clam juice and the remaining tablespoon of butter to the skillet, stirring to melt. Reduce heat to medium-low and squeeze in the lemon juice.
5. Step 5: Pour in the heavy cream and sprinkle in the chopped parsley. Add black pepper and salt to taste. Let the sauce simmer gently while stirring, about 3 minutes.
6. Step 6: Add the cooked linguine directly into the skillet with 1/4 cup of the reserved pasta water. Toss the pasta to coat it evenly in the sauce. Add more pasta water if needed to reach desired consistency.
7. Step 7: Serve the linguine topped with freshly grated parmesan, extra parsley, and lemon wedges for squeezing over the top.

Tips & Variations

• For a lighter version, omit the heavy cream and use extra clam juice for flavor and moisture.
• Fresh clams can be used instead of canned; steam them until they open before adding to the sauce.
• Add a pinch of red pepper flakes for a subtle kick.
• Use fresh parsley for a bright, herbal note, and feel free to add basil or oregano for variation.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, adding a splash of water or broth to loosen the sauce. Avoid microwaving to keep the sauce creamy and the pasta tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh clams instead of canned?

Yes, fresh clams can be a great substitute. Steam them in a covered pot with a bit of water or wine until they open, then chop and add to the sauce along with the steaming liquid for extra flavor.

What type of pasta works best for clam sauce?

Linguine is the traditional choice for clam sauce as its flat shape holds the sauce well, but spaghetti, fettuccine, or even angel hair pasta can also work beautifully.

Linguine with Clam Sauce Recipe

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4.8 from 95 reviews

Linguine with Clam Sauce is a deliciously rich and comforting Italian pasta dish that combines tender linguine with a creamy clam sauce made from canned clams, garlic, white wine, lemon juice, butter, and fresh parsley. This restaurant-quality meal balances briny seafood flavors with a touch of decadence, perfect for a cozy dinner.

• Author: Isabella
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Pasta

• 1 lb. linguine
• Kosher salt, to taste

Sauce

• 1 tbsp. olive oil
• 2 tbsp. salted butter
• 2 (10-ounce) cans chopped clams, drained (reserve juice)
• 4 garlic cloves, minced
• 3/4 cup white wine
• Juice of 1/2 lemon, plus lemon wedges for serving
• 3/4 cup heavy cream
• 2 tbsp. fresh flat-leaf parsley, chopped, plus more for serving
• 1/2 tsp. black pepper
• Freshly grated parmesan cheese, for serving

Instructions

1. Cook the linguine: Bring a large pot of salted water to a boil. Add the linguine and cook according to the package directions until al dente, making sure not to overcook so the pasta retains a firm bite. Reserve 1 cup of the pasta water, then drain the linguine and keep it warm.
2. Prepare the clam sauce base: In a large skillet over medium-high heat, warm the olive oil and 1 tablespoon of the butter. This combination allows cooking at a higher heat without the butter burning. Add the drained clams and minced garlic, stirring together. Cook until fragrant and starting to brown, about 3 minutes.
3. Add wine and reduce: Pour in the white wine while scraping the bottom of the skillet with a wooden spoon to release any flavorful bits. Cook until the sauce reduces and the liquid is less watery, about 2 to 3 minutes.
4. Incorporate clam juice and finish sauce: Add 1/2 cup of the reserved clam juice and the remaining 1 tablespoon of butter to the skillet, stirring until the butter melts. Reduce heat to medium-low, then squeeze in lemon juice. Stir in the heavy cream and chopped parsley. Season with black pepper and salt to taste. Let the sauce simmer gently for about 3 minutes until heated through and slightly thickened.
5. Toss pasta with sauce: Add the warm linguine directly into the skillet with the sauce along with 1/4 cup of the reserved pasta water. Toss thoroughly until the pasta is glossy and evenly coated. Add more pasta water if needed to loosen the sauce to your preference.
6. Serve and garnish: Plate the pasta, then top with fresh grated parmesan cheese and additional chopped parsley. Serve with lemon wedges on the side for an extra burst of citrus flavor.

Notes

• Be careful not to overcook the linguine; al dente texture is key for the best mouthfeel.
• Using both olive oil and butter allows higher heat cooking without burning the butter.
• Reserve some pasta water to adjust sauce consistency for a silky finish.
• If fresh clams are available, you can substitute canned clams and reserve clam juice with fresh ones for a more intense flavor.
• To make the dish lighter, reduce or omit the heavy cream, though it adds richness.

Keywords: linguine clam sauce, creamy clam pasta, Italian seafood pasta, clam linguine recipe