Linguine And Clam Sauce
Linguine with Clam Sauce is a classic Italian-inspired seafood dish that’s surprisingly simple to make at home.
This recipe features tender linguine tossed in a light, garlicky white wine and clam sauce, finished with a splash of lemon and a sprinkle of Parmesan.
It’s elegant enough for date night, yet easy enough for a weeknight dinner.
Why You’ll Love This Recipe
Fast & flavorful: Ready in about 30 minutes with minimal prep.
Bright and savory: The brininess of the clams, zing from lemon, and richness of the wine balance beautifully.
Minimal ingredients, maximum flavor: Uses pantry staples but feels elevated.
Perfect for seafood lovers: A light and satisfying alternative to heavy cream-based pastas.
Key Ingredients
Linguine: A long, flat pasta perfect for holding onto the silky sauce.
Canned Clams: Convenient and full of briny flavor.
Shallots & Garlic: The aromatic base that builds depth.
White Wine & Lemon Juice: Brightens and enhances the clam sauce.
Red Pepper Flakes: Adds subtle heat and complexity.
Parmesan Cheese: Freshly grated for a nutty, savory finish.
Kitchen Tools & Timing
Large pot (for pasta)
Skillet or sauté pan
Fine mesh strainer (for draining clams)
Wooden spoon or spatula
Grater (for Parmesan)
Linguine And Clam Sauce
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
Cook the Pasta:
Bring a large pot of salted water to a boil. Add the linguine and cook until al dente according to package instructions. Drain and set aside.
Sauté the Aromatics:
In a large skillet, heat olive oil over medium-high heat. Add the minced shallot and cook until softened and translucent, about 5 minutes.
Add the Clams:
Stir in the drained canned clams and cook for an additional 3–4 minutes, allowing them to soak up the flavor from the shallots.
Deglaze & Simmer the Sauce:
Pour in the reserved clam juice, white wine, lemon juice, and red pepper flakes. Stir well and bring to a gentle simmer. Cook for 3 minutes, allowing the flavors to combine and the liquid to slightly reduce.
Combine with Pasta:
Add the cooked linguine to the sauce and toss well to coat evenly.
Serve:
Divide the pasta among serving plates and top with freshly grated Parmesan cheese. Serve warm and enjoy!
Recipe Notes
Use good-quality canned clams: Look for whole or chopped clams in brine or juice, not water.
Don’t overcook the pasta: Al dente texture holds up better with the light sauce.
Reserve clam juice: Adds more flavor than just using broth or water.
Finish with lemon at the end: It preserves the brightness and doesn’t get bitter.
Add clams last: Overcooking makes them rubbery—just warm them through.
Nutrition Information
(Per serving, based on 4 servings – approximate)
Calories: 370 | Protein: 22g | Fat: 10g | Carbohydrates: 48g | Fiber: 2g | Sodium: ~650mg
Recipe Swaps & Variations
Use fresh clams: Steam 1½ lbs of fresh littleneck clams and use their broth instead of canned juice.
Gluten-free: Swap linguine for gluten-free pasta of choice.
No wine? Use clam juice or chicken broth instead.
Add greens: Toss in baby spinach or chopped parsley at the end for color and nutrition.
Creamy version: Stir in 1–2 tbsp of heavy cream or a splash of half-and-half.
How to Store Leftovers
Refrigerate: Store in an airtight container for up to 2 days.
Reheat gently: Warm in a skillet over medium-low heat with a splash of broth or water to loosen the sauce.
Freezing not recommended: Pasta and seafood don’t freeze well in this form.
Food & Drink Pairings
Drinks: Pair with dry white wine (like Pinot Grigio or Sauvignon Blanc), sparkling water with lemon, or a crisp lager.
Sides: Garlic bread, a simple arugula salad, or roasted asparagus.
Dessert: Lemon sorbet or panna cotta for a light, fresh finish.
Frequently Asked Questions:
Can I use another type of pasta?
Yes, spaghetti, fettuccine, or angel hair all work well, though linguine is traditional.
Can I use bottled lemon juice?
Fresh lemon juice is best for brightness, but bottled will work in a pinch.
Is this dish fishy?
No, the clams add a light briny flavor without being overly fishy—especially if using high-quality canned clams.
Do I need to rinse the clams?
No, but drain them well. Rinse only if the label says they’re packed in water with additives.
Is Parmesan traditional with seafood pasta?
Traditionally, no—but it’s delicious here. Use sparingly and freshly grated for best results.
Can I make it ahead of time?
You can prep the sauce, but cook the pasta fresh. Reheat sauce gently and toss with fresh pasta just before serving.
What’s the best white wine for this recipe?
A dry white like Pinot Grigio or Sauvignon Blanc. Avoid anything sweet.
Can I double the recipe?
Yes—just be sure your skillet is large enough to hold the sauce and pasta.
How can I thicken the sauce?
Let it simmer uncovered a little longer, or stir in a tablespoon of pasta water or reserved clam juice.
What if I want more sauce?
Add a splash more clam juice, wine, or even a tablespoon of butter for richness.