Can I use fresh clams instead of canned?

Absolutely! If you have the time and the inclination, fresh clams are divine. Clean and steam them until they pop open, then add them (and their juices) to the pasta instead of canned.

What’s the best kind of white wine to use?

Choose a dry white wine like Pinot Grigio or Sauvignon Blanc. Avoid anything sweet—crisp, minerally, and unoaked is the way to go.

Can I double this recipe for a crowd?

Yes! Just use a big enough pan and pot. The recipe scales up beautifully, making it ideal for gatherings.

Is there a non-alcoholic substitute for white wine?

You can use more chicken broth with a tablespoon of white wine vinegar or lemon juice for acidity. The dish will still be bright and full-flavored.

Linguine with White Clam Sauce Recipe

Name: Linguine with White Clam Sauce Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 1 pound dried fettuccine or linguine; 1/4 cup extra-virgin olive oil; 4 teaspoons minced garlic; 1/4 teaspoon red pepper flakes (plus more for serving); Kosher salt and freshly ground black pepper (to taste); 1 cup dry white wine; 1 1/2 cups chicken broth or stock (the richer, the better); 1/2 cup clam juice; 6 (6.5-ounce) cans chopped clams, drained; Juice and zest of 1 large lemon; Chopped parsley (to serve)

Description

Enjoy a classic Italian seafood dish with this flavorful linguine with white clam sauce. This recipe combines tender linguine pasta tossed with a savory sauce made from clams, garlic, white wine, and broth, finished with fresh lemon, parsley, and a touch of spice for an elegant and easy main course.

Ingredients

Units Scale

Pasta

1 pound dried fettuccine or linguine

Sauce Base

1/4 cup extra-virgin olive oil
4 teaspoons minced garlic
1/4 teaspoon red pepper flakes (plus more for serving)
Kosher salt and freshly ground black pepper (to taste)

Liquids

1 cup dry white wine
1 1/2 cups chicken broth or stock (the richer, the better)
1/2 cup clam juice

Clams

6 (6.5-ounce) cans chopped clams, drained

To Finish

Juice and zest of 1 large lemon
Chopped parsley (to serve)

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Instructions

Cook the Pasta: Bring a large pot of water to a boil. Add a generous amount of salt and cook the pasta according to the package directions until just al dente. Plan to remove and drain the pasta a couple of minutes before it reaches your preferred doneness, as it will finish cooking in the sauce.
Prepare the Garlic Oil: While the pasta cooks, heat the olive oil in a large, deep skillet over low heat. Add the minced garlic and cook, stirring frequently, for about 8 minutes until the garlic is soft and just turning a very light golden color. Make sure not to let the garlic brown. Add 1/4 teaspoon of red pepper flakes and season with salt and black pepper.
Deglaze and Simmer: Increase the heat to medium-high. Add the white wine to the skillet and simmer it for 3 minutes, allowing the liquid to reduce slightly. Stir in the chicken broth and clam juice, bring the mixture to a simmer, and let it reduce slightly for about 5 minutes.
Combine Pasta and Sauce: When the pasta is just al dente, drain it and return it to the pot. Add the broth and clam juice mixture, the drained chopped clams, and the lemon juice. Toss everything together until the pasta is tender, the clams are heated through, and the sauce is absorbed slightly. This should take about 2 minutes.
Garnish and Serve: Transfer the pasta to a serving bowl. Sprinkle with additional red pepper flakes, chopped parsley, and the lemon zest. Serve hot and enjoy!

Notes

Use high-quality canned clams for the best flavor, or substitute with fresh clams if available.
Do not overcook the garlic to avoid bitterness.
Add extra red pepper flakes for a spicier kick.
For a lighter dish, low-sodium chicken broth can be used.
Finish with extra lemon zest and fresh parsley for a burst of freshness.

Nutrition

Serving Size: 1/6 of recipe
Calories: 440
Sugar: 2g
Sodium: 980mg
Fat: 11g
Saturated Fat: 1.5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 3g
Protein: 22g
Cholesterol: 35mg