Linguine with Clam Sauce Recipe

Introduction

Linguine with clam sauce is a classic Italian dish that combines tender pasta with a rich, flavorful sauce. This recipe features canned clams, garlic, white wine, and cream for a comforting and elegant meal that’s easy to prepare at home.

Ingredients

• Kosher salt, to taste
• 1 lb. linguine
• 1 tbsp. olive oil
• 2 tbsp. salted butter
• 2 (10-ounce) cans chopped clams, drained and juice reserved
• 4 garlic cloves, minced
• 3/4 cup white wine
• Juice of 1/2 lemon, plus lemon wedges for serving
• 3/4 cup heavy cream
• 2 tbsp. fresh flat-leaf parsley, chopped, plus more for serving
• 1/2 tsp. black pepper
• Freshly grated Parmesan cheese, for serving

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add the linguine and cook according to the package directions until al dente. Reserve 1 cup of the pasta water, then drain the pasta and keep it warm.
2. Step 2: In a large skillet over medium-high heat, warm the olive oil and 1 tablespoon of butter. Add the clams and minced garlic, stirring together. Cook until fragrant and just beginning to brown, about 3 minutes.
3. Step 3: Pour in the white wine, scraping the bottom of the skillet with a wooden spoon. Cook until the sauce reduces and thickens slightly, about 2 to 3 minutes.
4. Step 4: Add 1/2 cup of the reserved clam juice and the remaining tablespoon of butter. Stir until the butter melts. Reduce heat to medium-low, squeeze in the lemon juice, then pour in the heavy cream and sprinkle in the parsley. Season with black pepper and salt to taste. Simmer gently, stirring, until heated through, about 3 minutes.
5. Step 5: Add the cooked linguine directly to the skillet along with 1/4 cup of the reserved pasta water. Toss until the pasta is coated in a glossy sauce. Add more pasta water if needed to loosen the sauce.
6. Step 6: Serve topped with freshly grated Parmesan cheese, extra parsley, and lemon wedges on the side.

Tips & Variations

• Use fresh clams instead of canned for a more intense flavor, but be sure to clean them thoroughly before cooking.
• If you prefer a spicier sauce, add a pinch of red pepper flakes when cooking the garlic and clams.
• Replace heavy cream with half-and-half for a lighter sauce, though it will be less rich.
• Add sautéed mushrooms or cherry tomatoes for a different texture and taste.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of pasta water or cream to loosen the sauce if it thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh clams instead of canned clams?

Yes, fresh clams can be used and may enhance the flavor. Clean them well and steam until they open before chopping and adding to the sauce.

What can I substitute if I don’t have white wine?

You can substitute with clam juice or chicken broth for a similar depth of flavor without the alcohol.

Linguine with Clam Sauce Recipe

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A rich and creamy Linguine with Clam Sauce recipe combining tender linguine pasta with a flavorful sauce made from clams, garlic, white wine, butter, and cream. Enhanced by fresh parsley, lemon juice, and parmesan cheese, this dish is a comforting seafood pasta perfect for an elegant dinner or a satisfying meal.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 lb. linguine
• Kosher salt, to taste
• 1/2 tsp. black pepper
• Freshly grated parmesan cheese, for serving

Seafood & Dairy

• 2 (10-ounce) cans chopped clams, drained and juice reserved
• 1 tbsp. olive oil
• 2 tbsp. salted butter
• 3/4 cup heavy cream

Produce & Herbs

• 4 garlic cloves, minced
• Juice of 1/2 lemon, plus lemon wedges for serving
• 2 tbsp. fresh flat-leaf parsley, chopped, plus more for serving

Liquids

• 3/4 cup white wine

Instructions

1. Cook the Linguine: Bring a large pot of salted water to a boil. Add the linguine and cook according to the package directions until al dente, ensuring the pasta has a firm bite. Reserve 1 cup of pasta water, then drain the linguine and keep it warm.
2. Prepare the Clam Sauce Base: In a large skillet over medium-high heat, warm the olive oil and 1 tablespoon of butter. Add the chopped clams and minced garlic, stirring together. Cook until fragrant and the garlic just begins to brown, about 3 minutes. Pour in the white wine, scraping the skillet’s bottom to deglaze, and cook until the sauce reduces and thickens slightly, about 2 to 3 minutes.
3. Build the Sauce: Add 1/2 cup of the reserved clam juice and the remaining 1 tablespoon butter to the skillet, stirring to melt the butter. Reduce heat to medium-low and squeeze in lemon juice. Pour in the heavy cream and sprinkle in the fresh parsley. Season with black pepper, then taste and add salt if needed. Let it simmer gently, stirring frequently, until heated through, about 3 minutes.
4. Toss the Pasta with Sauce: Add the cooked linguine directly into the skillet along with 1/4 cup of the reserved pasta water. Toss everything together until the pasta is glossy and thoroughly coated with sauce. Add more pasta water if necessary to reach desired consistency.
5. Serve: Plate the linguine with clam sauce, topping with freshly grated parmesan cheese and additional chopped parsley. Garnish with lemon wedges and serve immediately for the best flavor.

Notes

• Be careful not to overcook the linguine; al dente texture is essential for this dish.
• Using both olive oil and butter in the sauce allows for higher cooking temperature without burning the butter.
• The reserved clam juice adds depth and richness; do not discard it.
• If white wine is unavailable, dry vermouth or seafood stock can be used as a substitute.
• Adjust salt carefully since the clams and butter already add saltiness.
• To make it lighter, reduce the amount of heavy cream or substitute with half-and-half.

Keywords: linguine with clam sauce, pasta with clams, creamy clam pasta, seafood pasta, Italian pasta recipe