Linguine with Red Clam Sauce

Brimming with bold coastal flavors, this Linguine with Red Clam Sauce is a delicious twist on the Italian classic.

Tender littleneck clams are simmered in a garlicky tomato-based sauce with a splash of white wine and a touch of heat, then tossed with perfectly cooked pasta. It’s elegant enough for entertaining, yet simple enough for a satisfying weeknight dinner.

One bite, and you’ll feel like you’re dining seaside in southern Italy.

Why You’ll Love This Recipe:

People will love this recipe because it strikes the perfect balance between comfort and sophistication.

The briny sweetness of fresh clams, the richness of olive oil and anchovies, and the depth of the tomato-wine sauce all come together in a beautifully layered dish.

It’s full of flavor, quick to make, and feels like a restaurant-quality meal—right from your own kitchen.

Key Ingredients:

Littleneck Clams: Fresh and tender, these clams bring a natural brininess that infuses the sauce with rich seafood flavor.

Anchovy Fillets: Melt into the oil to add deep, savory umami without tasting “fishy”—a subtle but essential flavor booster.

Garlic & Red Pepper Flakes: These aromatics bring warmth, boldness, and just the right touch of heat to the sauce.

Tomatoes & Tomato Paste: Create the rich red base of the sauce, balancing sweetness and acidity for a classic Italian flavor.

Dry White Wine & Clam Juice: Add brightness and depth to the sauce, enhancing the natural flavors of the seafood.

Linguine: The perfect pasta to soak up the robust, savory sauce while providing just the right bite.

Linguine with Red Clam Sauce

Ingredients

1 pound linguine or spaghetti

3 dozen littleneck clams washed and scrubbed

3/8 cup extra virgin olive oil divided

3 anchovy fillets mashed

6 cloves garlic sliced

1/4 teaspoon crushed hot red pepper flakes optional, to taste

1/2 cup dry white wine sauvignon blanc, pinot grigio, etc

3 ounces tomato paste

1 28-ounce can plum tomatoes hand crushed or blender pulsed

1 cup clam juice

salt and pepper to taste

1/4 cup parsley minced

2 cups reserved pasta water will not need it all

Instructions

Cook the Pasta:

Bring a large pot of salted water (about 2 tablespoons kosher salt) to a boil. This will be for cooking the linguine—do this while you start the sauce.

Sauté the Aromatics:

In a large pan over medium-low heat, warm ¼ cup of olive oil. Add the garlic slices and mashed anchovy fillets. Cook until the garlic is golden and fragrant (about 2 minutes). Stir in the crushed red pepper flakes if using.

Steam the Clams:

Add the cleaned clams and white wine to the pan. Increase heat to medium-high and cover with a lid. As the clams open (usually within 7–10 minutes), remove them one by one and place in a bowl. Tent with foil to keep warm. Discard any clams that don’t open.

Build the Sauce:

Lower the heat to medium-low. Stir in the tomato paste and cook for about 3 minutes. Then add the hand-crushed plum tomatoes and 1 cup of clam juice. Bring to a gentle simmer and let the sauce reduce slightly.

Cook and Combine Pasta:

Cook your linguine until it’s just barely al dente—it will finish cooking in the sauce. Drain the pasta, reserving about 2 cups of the pasta water.

Toss It All Together:

Add the pasta directly into the simmering sauce. Increase heat to medium and toss to coat the pasta thoroughly in the sauce. Cook for 1–2 minutes. If the sauce is too thick, add a splash of pasta water until it reaches your desired consistency.

Finish and Serve:

Gently fold the clams back into the pasta. Taste and adjust with salt and pepper as needed. Drizzle with a bit of extra virgin olive oil and sprinkle with fresh minced parsley before serving.

Lasagna Soup

Cheese Bread

Sponge Chocolate Squares Without Eggs

Notes:

Clam Care: Be sure to scrub and rinse clams thoroughly before cooking. Discard any that are cracked or don’t close when tapped.

Anchovy Secret: Don’t skip the anchovies—they dissolve into the oil and enhance the overall flavor without leaving a fishy taste.

Pasta Timing: Cook your pasta until just shy of al dente since it will finish cooking in the sauce and absorb even more flavor.

Reserve the Water: Don’t forget to save some pasta water—it’s perfect for thinning the sauce if it gets too thick or sticky.

Don’t Overcook Clams: Remove clams from the pan as they open to prevent them from becoming rubbery. Any that don’t open after 7–10 minutes should be discarded.

Serve Immediately: This dish is best enjoyed fresh. The clams and sauce don’t hold up well for long periods or reheating.

Wine Tip: Choose a dry white wine you enjoy drinking—it adds brightness to the sauce, and you can sip the rest with dinner!

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use canned clams instead of fresh?

Yes! If fresh clams aren’t available, you can substitute with canned clams.

Use about 2 cans (6.5 oz each), including the juice.

Add the clams at the end of cooking to avoid overcooking them—they’re already cooked in the can.

What’s the best wine to use for the sauce?

A dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay works best.

Avoid sweet wines, as they can overpower the savory elements of the dish.

Can I make this dish ahead of time?

This recipe is best served immediately after cooking. Clams can become tough when reheated, and the pasta may absorb too much sauce.

If you need to prep ahead, make the sauce and clean the clams in advance, then cook the pasta and steam the clams just before serving.

What can I use instead of anchovies?

If you don’t have anchovies or prefer not to use them, you can substitute with a small splash of fish sauce or simply skip them.

Just note that anchovies add a deep, savory flavor that elevates the sauce.

How do I know when the clams are fully cooked?

Clams are done when they open up during steaming.

This usually takes 7–10 minutes.

Discard any clams that remain closed, as they may not be safe to eat.

How do I clean fresh clams properly before cooking?

Rinse the clams under cold water and scrub the shells with a brush to remove any grit.

Then soak them in a bowl of cold salted water for 20–30 minutes to help purge any sand inside.

Rinse again before cooking.

Why do I need to cook the pasta “al dente” before adding it to the sauce?

Cooking the pasta just until al dente (firm to the bite) allows it to finish cooking in the sauce.

This helps it absorb the flavor while preventing it from becoming overcooked or mushy.

What’s the purpose of saving pasta water?

Reserved pasta water contains starch, which helps bind the sauce to the pasta and can thin out the sauce without watering it down.

Add a little at a time to adjust consistency.

How can I tell if my sauce is too thick or too thin?

The sauce should lightly coat the pasta without pooling at the bottom of the pan.

If it’s too thick, add a splash of pasta water.

If it’s too thin, simmer a bit longer to let it reduce.

Can I make the sauce without wine?

Yes, you can substitute the wine with a mix of clam juice and a squeeze of lemon juice for acidity.

While wine adds depth, the dish will still be flavorful without it.