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Linguine with clam sauce is one of my secret go-to pantry meals…
My husband used to rave about “linguine alla vongole” that he would eat when he was working in Italy. Any time we would go to an Italian restaurant here in the US, he would seek out that dish on the menu.
In our part of the country, fresh clams are however hard to find and expensive, and it hadn’t occurred to me until recently that canned clams would make a decent substitute.
I finally decided to give it a shot, and the result was astounding! Not only did my husband feel like he was in Milan again, the thought that it was costing him only $1.50 per portion vs. a 30 Euro plate in Italy made him smile even more…
And the best part for me is, it’s super easy to put together! A big salad on the side, and dinner is ready in less than 30 minutes!
Just so you know what to expect, this recipe is loaded with clams. In most restaurants, you have to use a magnifier to find a clam or two hidden under the pasta. Even the suggested recipe from the cans I use calls for half the amount of clams for this amount of pasta (which makes no sense to me as they should be pushing people to buy more clams, not more pasta…). But why be skimpy when clams are so yummy and loaded with nutrition?
So put that pot of water on the stove to boil and get ready for a taste sensation!
Try our other seafood recipes:
Tuna and avocado stuffed peppers
Linguine with clam sauce
Ingredients
- 8 oz linguini pasta
- 1/4 cup extra virgin olive oil
- 1/4 cup garlic chopped
- 1/4 tsp red pepper flakes or more to taste
- 1/4 cup parsley chopped
- 1 cup white wine
- 2 ea 10 oz cans of whole baby clams (dry weight 5 oz each)
- 2 tbsp Parmesan shavings for garnish
- 1 pinch kosher salt
- 1/4 tsp fresh ground pepper
Instructions
- Cook pasta per package instructions.
- Drain the clams and reserve the juice (you should have about 1 cup).
- While pasta water is heating, heat olive oil in a large sauté pan over medium heat.
- Add garlic, red pepper flakes, half of the parsley (2 tbsp), and a pinch of salt. Cook for a minute.
- Add white wine and clam juice to the pan. Raise the heat to high and bring to a boil. Maintain a steady boil on high or medium high to reduce the liquid by half. This will concentrate the flavors. You should end up with about 1 cup to 3/4 cup of liquid – it will take about 5 minutes. Make sure you keep an eye on it and don't let it evaporate completely.
- Add the clams to the sauce and some fresh ground pepper. Reduce the heat to medium low and heat them through. Cover and keep warm while pasta is cooking.
- When pasta is ready, drain it. Place on serving plates and top with clam sauce.
- Sprinkle with the rest of the parsley and Parmesan shavings.
Absolutely THE BEST linguine and clams recipe! Far better than most great Italian Seafood restaurants because it boasts a broth instead of a heavy of a rich sauce. It is just bursting with the flavors of clams and garlic but settled down with the fresh parsley. A few shaves of fresh Parmesan make it supremely decadent. This is a favorite meal in our home!
Thank you so much, Leslie! Glad you love this recipe! It’s a favorite in our home too!
Ahhh… EASY and DELICIOUS! Thank you for sharing this recipe. We loved it. It’s on the short list to repeat!
Absolutely delicious and so easy to make!
Thank you Beata! Glad you like this recipe. It’s a regular menu item at our house.