Linguine with Clam Sauce

Indulge in a taste of coastal Italy with this linguine with clam sauce! This classic dish combines tender pasta with succulent baby clams in a light, flavorful sauce. 

It's a quick and elegant meal, and it’s great for both weeknight dinners and special occasions. My family devours it!

Finish it with a sprinkle of fresh parsley and a dusting of Parmesan for a truly satisfying experience. 

Why You'll Love This Linguine with Clam Sauce

Gourmet Experience: This dish offers a restaurant-quality experience at home. It combines the elegance of seafood with the comfort of pasta.

Quick Preparation: With a total cooking time of under 30 minutes, this recipe is perfect for busy weeknights or last-minute dinner plans.

Full of Flavor: Experience a tasty blend of briny clams, aromatic garlic, and zesty white wine. It’s such a satisfying dish.

Pantry Hero: Use canned clams and common kitchen staples to whip up a gourmet meal anytime without a trip to the grocery store.

Ingredients

• Baby Clams: The star of the dish! Tender, sweet, and briny, these tiny clams pack a flavorful punch.
  
• Linguine: Long, flat pasta noodles perfectly capture the garlicky white wine sauces.
  
• Extra Virgin Olive Oil: The foundation of the sauce adds flavor to the dish.
  
• Garlic: Thinly sliced and gently sautéed, it infuses the sauce with its signature aromatic flavor.
  
• Red Pepper Flakes: A pinch provides a subtle kick of heat to complement the sweetness of the clams.
  
• Dry White Wine: It enhances the natural brininess of the clams while adding depth to the sauce.
  
• Fresh Parsley: It adds a pop of freshness and color to the finished dish.
  
• Unsalted Butter: Swirled in at the end, it lends a velvety richness and glossy sheen to the sauce.
  
• Kosher Salt and Black Pepper: The essential seasoning duo heightens and balances all the flavors.
  
• Parmesan Cheese: Nutty, salty, and umami-rich, it's the perfect finishing touch to this classic Italian pasta.

How to Make Linguine with Clam Sauce

This dish feels so indulgent, but it’s so easy to make! 

1. Cook the pasta. Bring a large pot of salted water to a boil. Cook the linguine until 1 minute less than al dente according to package directions. Reserve 1/2 cup of the pasta cooking water.

2. Prepare the garlic base. Meanwhile, heat the olive oil in a large skillet over medium-low heat. Add the sliced garlic and red pepper flakes. Cook until the garlic is golden, about 3-5 minutes.

3. Add the wine. Increase the heat to medium-high and add the white wine. Simmer until the wine reduces by about half, 2-3 minutes.

4. Simmer the sauce. Lower the heat to medium-low and add the reserved clam juice from the canned clams. Simmer the sauce while the pasta finishes cooking.

5. Combine the ingredients. Add the drained linguine and baby clams to the skillet. Toss and cook for 1 minute until the pasta is al dente. Add some of the reserved pasta water if needed to keep it saucy.

6. Finish the sauce. Remove from the heat and stir in the butter, parsley, salt, and pepper until the butter is melted. Taste and adjust the seasonings as needed.

7. Serve the dish. Serve the linguine with clams hot, garnished with grated Parmesan cheese.

Tips for the Best Linguine with Clam Sauce

Follow these easy tips to make your pasta even more impressive.

• Pick your favorite pasta. While linguine is traditional, you can also use spaghetti, fettuccine, or any long pasta shape.
  
• Fresh is best. Use fresh clams for the best flavor and texture. If you use canned, opt for whole baby clams for a more appetizing presentation.
  
• Go overboard with the garlic. Don't be shy with the garlic. Use more than you think you need for a robust flavor. Slice it very thinly for even cooking.
  
• Be generous. Add a generous amount of freshly ground black pepper and red pepper flakes to enhance the flavors.
  
• Wine and dine. Use a high-quality dry white wine that you enjoy, as it will significantly impact the sauce's taste. Don't use too much. You want it to support, not overpower, the clam flavor.
  
• Thin it out. If the sauce seems too thick, add some reserved pasta water to thin it out and help it coat the noodles.
  
• Vary it up. Try adding other seafood like shrimp or scallops or vegetables like cherry tomatoes or spinach for a twist on the classic dish.
  
• Serve it in style. Serve with a crisp white wine, crusty bread for sopping up extra sauce, and a simple green salad.

How to Store

Keep your leftover pasta fresh by following these steps.

To Store: Place the cooled pasta in an air-tight container and refrigerate for up to 2 days. Avoid storing for longer periods or freezing, as seafood dishes can spoil quickly.

To Reheat: Gently warm the pasta in a skillet over medium-low heat, adding a splash of water or white wine to restore moisture. Or, microwave in 30-second intervals, stirring between each, until heated through.