Linguine in White Clam Sauce

Why You’ll Love This Recipe

I love this dish for how elegant it feels while being incredibly fast and easy to make. The canned clams make it budget-friendly and convenient, and the garlic and wine elevate the flavor without complicating the process. The sauce comes together while the pasta cooks, and the whole thing is done in under 20 minutes. It’s my kind of weeknight luxury.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 8 oz linguine pasta

• ¼ cup extra virgin olive oil

• 4 cloves garlic, minced

• ¼ cup dry white wine (optional but recommended)

• 1 teaspoon lemon juice

• 13 oz minced clams in clam juice (or chopped clams)

• 2 tablespoons fresh parsley, chopped (optional)

• Salt and pepper, to taste

Directions

1. Cook the Pasta
I bring a pot of salted water to a boil and cook the linguine according to package instructions—usually about 9 minutes for al dente. Once it’s done, I drain the pasta and set it aside.

2. Build the Sauce
While the pasta is cooking, I heat the olive oil in a medium saucepan over medium-high heat. I add the minced garlic and sauté for about 30 seconds, just until fragrant (I’m careful not to let it brown).

3. Add Liquids
I quickly stir in the lemon juice and the dry white wine, letting it simmer briefly to cook off the alcohol.

4. Add the Clams
Next, I add the entire can of minced clams along with the juice. I cover the pan and let the mixture cook for about 5 minutes, just until everything is heated through.

5. Combine with Pasta
I return the drained linguine to the pot it cooked in and pour the hot clam sauce over the pasta. I toss it all together, seasoning with salt and black pepper to taste, and finish with a sprinkle of fresh parsley if I have it on hand.

Servings and timing

• Servings: 4

• Prep Time: 6 minutes

• Cook Time: 9 minutes

• Total Time: 15 minutes

Variations

Here are a few ways I like to switch things up:

• Add red pepper flakes for a spicy kick

• Use chopped clams instead of minced for more texture

• Stir in a small knob of butter for extra richness

• Toss in a handful of baby spinach during the last minute of cooking for color and nutrients

• Replace linguine with spaghetti, fettuccine, or even zucchini noodles

Storage/Reheating

This dish is best served fresh, but if I have leftovers, I store them in an airtight container in the fridge and eat them within 24 hours. To reheat, I warm the pasta gently in a skillet over low heat with a splash of water or broth to loosen the sauce.

FAQs

Can I use fresh clams instead of canned?

Yes, but I use canned clams when I want to save time. If using fresh, I steam them separately until they open, then add them to the sauce.

Is the white wine necessary?

Not at all. I usually use it for added depth, but the dish still tastes great without it. I just add a bit more clam juice or water in its place.

What’s the best pasta shape for this?

I prefer linguine for its width and texture, but spaghetti, fettuccine, or angel hair work too. I even use gluten-free pasta when needed.

How can I make it creamier?

I sometimes stir in a tablespoon of heavy cream or a little grated Parmesan for a richer finish, though traditionally it’s served without dairy.

Can I double this recipe?

Yes. I double the sauce and pasta quantities if I’m feeding a crowd—just make sure I don’t overcrowd the pan when cooking the garlic and clams.

Conclusion

Linguine in White Clam Sauce is one of those recipes I keep in my back pocket for nights when I want something comforting and impressive without the effort. It’s garlicky, briny, light, and fast—everything I want in a seafood pasta dish. Whether I’m serving it with a glass of chilled wine or just enjoying it solo with a slice of crusty bread, it always hits the spot.

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