Linguine with White Clam Sauce Recipe

Picture this: a big bowl of glistening linguine tangled with briny, tender clams and kissed with fragrant garlic, white wine, and a squeeze of fresh lemon. That’s exactly what you get with this Linguine with White Clam Sauce—a weeknight pasta that feels restaurant-worthy but takes hardly any time at all to make. From busy weeknights to impromptu dinner parties, this dish combines simplicity, speed, and fantastic flavor in every twirl.

Ingredients You’ll Need

Let’s break down why each ingredient shines in this classic pasta.

• Linguine (or Fettuccine)
  The ideal pasta for carrying all the luscious sauce and clams. Use what you have—long, flat pasta is best.
• Extra-Virgin Olive Oil
  Delivers rich flavor right from the start. Don’t be shy; it sets the tone for the whole dish.
• Minced Garlic
  The backbone of the sauce—a generous amount gives depth and warmth. Be sure not to burn it!
• Red Pepper Flakes
  Gives just the right tingle—add more for extra kick or leave out for a milder version.
• Kosher Salt & Freshly Ground Black Pepper
  Balances all the flavors. Taste as you go!
• Dry White Wine
  Adds brightness and complexity. Go for something crisp, and don’t use anything you wouldn’t drink.
• Chicken Broth or Stock
  Adds richness—use the best you have on hand for maximum flavor.
• Clam Juice
  Intensifies the seafood flavor, making the sauce deeply savory and coastal-tasting.
• Canned Chopped Clams
  Convenient and briny, these make the dish weeknight-ready with no hassle of scrubbing shells or hidden grit.
• Lemon (Juice and Zest)
  Brings brightness and cuts the richness—don’t skip it!
• Chopped Parsley
  Adds fresh, green notes that finish the dish beautifully.

Tip: Keep a bottle of clam juice and a couple of cans of clams tucked away in your pantry for those nights when you want to whip up something wonderful in a flash.

Variations

There’s plenty of room to play here, so tailor this pasta to your tastes:

• Go Green: Toss in a handful of baby spinach or arugula just before finishing the pasta for a pop of color and nutrients.
• Whole Wheat or Gluten-Free: Use your favorite alternative pasta; the sauce works beautifully on anything.
• Add Protein: Stir in a few sautéed shrimp or scallops for more seafood presence.
• Herb Twist: Basil, chives, or even a sprinkle of fresh oregano can add a delightful twist.
• Heat Level: Dial up the red pepper flakes, or toss in a finely chopped fresh chili for extra spice.

How to Make Linguine with White Clam Sauce

Step 1: Cook the Pasta

Fill a big pot with water, bring it to a rolling boil, and season generously with salt—you want the pasta as flavorful as possible. Cook the linguine until just al dente. Remember, it will finish cooking in the sauce, so drain it about two minutes before you think it’s done. Save a splash of that starchy pasta water just in case you need to loosen the sauce later.

Step 2: Build the Flavors

Meanwhile, set a large, deep skillet over low heat and pour in the olive oil. Add the minced garlic and let it gently soften for about eight minutes. Don’t rush this step—slowly cooking the garlic coax’s out a rich, mellow flavor. Sprinkle in the red pepper flakes and season with salt and pepper.

Step 3: Deglaze and Simmer

Crank the heat to medium-high. Splash in the white wine, letting it simmer for about three minutes so it reduces a bit and the alcohol cooks off. Add the chicken broth and clam juice, bringing everything to a gentle simmer. Let it bubble away for five minutes to deepen the flavors.

Step 4: Finish the Pasta

Once the pasta is drained, return it to its pot, then pour the hot, fragrant broth over the top. Toss in the chopped clams and lemon juice. Use tongs to toss everything together until the linguine is tender, has absorbed some of the sauce, and the clams are warmed through—about two minutes.

Step 5: Serve it Up

Transfer everything to a serving bowl. Shower it with extra red pepper flakes, chopped fresh parsley, and a bright sprinkle of lemon zest. Serve hot and be ready for compliments.

How to Serve

For a restaurant-quality presentation:

• Serve the pasta in wide bowls, with plenty of sauce spooned over each portion.
• Pair with a crisp green salad—something peppery like arugula is perfect.
• Add a loaf of crusty bread for mopping up every last drop of sauce.
• Pour a glass of the white wine you used in the sauce. You won’t regret it.

Note: Skip the cheese this time! Traditionally, Italians don’t top seafood pastas with Parmesan, and honestly, it’s perfect just as it is.

Make Ahead and Storage

Storing Leftovers

Leftover linguine with clam sauce keeps well in the fridge for up to two days—just pop it in an airtight container.

Freezing

This isn’t a pasta that loves the freezer. The sauce can separate and the pasta gets soft, so stick to enjoying fresh or as next-day leftovers.

Reheating

Reheat gently in a saucepan over low heat with an extra splash of water or broth to loosen the sauce. A microwave works too, but be careful not to overcook the clams.

FAQs

Final Thoughts

This Linguine with White Clam Sauce is one of those magical recipes—fast enough for a tired Tuesday, yet impressive enough for when you want to treat yourself (or your friends) with something special. The flavors are bold, zesty, and comforting. Don’t be afraid to personalize it, and most importantly, enjoy the cooking as much as the eating. Give this a try and watch it become your new go-to pasta night favorite!

Print