Linguine with Clam Sauce

Linguine with clam sauce is a restaurant-style pasta you can pull off at home in about 30 minutes. The sauce comes together in one skillet while the linguine cooks, so it feels special with hardly any fuss.

Ingredients and Easy Swaps

• Clams: Use canned clams with their juices for easy prep and lots of savory, briny flavor. If they’re packed in a salty brine, taste the sauce before adding extra salt. For a twist, swap in canned shrimp or small bay scallops.
• Sauce: Dry white wine (see my favorites for cooking here) give the best flavor, but chicken broth with a squeeze of lemon juice works well too. Red pepper flakes are optional, but they add a little heat and nice color.
• Linguine: Linguine holds the sauce beautifully, but you can swap in other long noodles like spaghetti, spaghettini, or fettuccine.
• Variations: Add some sauteed mushrooms, shallots, or a handful of green peas for extra color and a little sweetness.

How to Make Linguine with Clam Sauce

1. Sauté the onion and celery, then bloom the garlic and seasonings, and deglaze with wine (full recipe below).
2. Simmer the clam juice while the linguine cooks, then reserve a little pasta water.
3. Finish the sauce with butter and lemon, warm the clams through, and toss with pasta until glossy.

Garnish with lemon wedges, fresh parsley, and cracked black pepper just before serving.

Storing Clam Sauce

Keep leftover linguine with clam sauce in a covered container in the refrigerator for up to 3 days. Reheat in a saucepan over low heat with a little water or chicken stock to refresh the sauce.

Did you make this Linguine with Clam Sauce? Leave a rating and comment below.

Prep Time 10 minutes minutes

Cook Time 18 minutes minutes

Total Time 28 minutes minutes

• Drain the clams, reserving the juice in a bowl. Set the clams aside.

• In a large skillet, heat olive oil over medium heat. Add the onion and celery and cook until softened without browning, about 4 minutes.

• Stir in garlic, basil, and red pepper flakes if using. Cook for 1 minute or until fragrant.

• Add the white wine. Simmer 3 minutes. Add the reserved clam juice and cook uncovered for 8 minutes or until slightly reduced.

• Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook al dente according to package directions. Drain the pasta, reserving ¾ cup pasta water.

• Whisk the butter and lemon zest into the sauce until smooth. Stir in the clams and cook 2–3 minutes more, just until heated through.

• Remove from heat and stir in parsley. Season with salt and black pepper to taste. Toss with the pasta, adding pasta water as needed.

• Store leftover linguine with clam sauce in a covered container in the refrigerator for up to 3 days.
• Reheat gently in a saucepan over low heat, adding a splash of water, wine, or chicken stock to refresh the sauce.

Calories: 572 | Carbohydrates: 89g | Protein: 16g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 68mg | Potassium: 354mg | Fiber: 4g | Sugar: 4g | Vitamin A: 382IU | Vitamin C: 5mg | Calcium: 48mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Entree, Main Course, Pasta, Seafood

Cuisine American, Italian

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