Linguine And White Clam Sauce

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Difficulty: Easy to Medium

Servings: 4

Introduction

Linguine and White Clam Sauce is a classic Italian-American dish, celebrated for its bright, briny flavors and simple, fresh ingredients. This dish is a wonderful way to enjoy clams paired with perfectly cooked linguine in a garlicky, lemony, and herbaceous sauce that’s light yet satisfying.

Perfect for a quick weeknight dinner or a special occasion, this recipe balances the delicate sweetness of clams with zesty lemon and savory garlic notes. Whether you’re using fresh or canned clams, it’s a great way to bring coastal flavors to your table.

Ingredients

• 1 lb (450g) linguine pasta
• 3 tablespoons olive oil
• 4 cloves garlic, thinly sliced
• 1/2 teaspoon red pepper flakes (optional, adjust to taste)
• 2 (6.5 oz) cans chopped clams with juice (or 2 lbs fresh clams, cleaned)
• 1/2 cup dry white wine
• 1 cup clam juice or seafood broth
• Zest and juice of 1 lemon
• 1/4 cup fresh parsley, chopped
• Salt and freshly ground black pepper, to taste
• Grated Parmesan cheese (optional)

Kitchen Tools Needed

• Large pot for pasta
• Large skillet or sauté pan
• Colander or strainer
• Wooden spoon
• Citrus zester or grater
• Knife and cutting board

Instructions

Step 1: Prepare the Pasta

Bring a large pot of salted water to a boil. Add linguine and cook according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Step 2: Make the Clam Sauce

Heat olive oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes, if using, and sauté gently for 1–2 minutes until fragrant but not browned.

Step 3: Add Wine and Clam Juice

Pour in the white wine and clam juice (or seafood broth). Bring to a simmer and cook for 3–4 minutes to reduce slightly and concentrate flavors.

Step 4: Add Clams

Add the clams (with their juice, if canned). If using fresh clams, cover the skillet and cook until they open (about 5 minutes). Discard any unopened clams.

Step 5: Combine Pasta and Sauce

Add the cooked linguine to the skillet and toss to coat in the sauce. If the sauce seems dry, add reserved pasta water a little at a time until desired consistency is reached.

Step 6: Finish with Lemon and Parsley

Add lemon zest, lemon juice, and chopped parsley. Toss again to combine. Season with salt and freshly ground black pepper to taste.

Serving Suggestions

Serve this dish hot, garnished with additional parsley and a sprinkle of grated Parmesan cheese if desired. Pair with a crisp white wine like Pinot Grigio or Sauvignon Blanc and a side of crusty Italian bread for a complete meal.

Tips for Success

• If using fresh clams, soak them in salted water for at least 30 minutes before cooking to purge sand.
• Avoid overcooking garlic to prevent bitterness.
• Use good-quality olive oil and fresh lemon for bright, authentic flavor.
• For a richer sauce, stir in a tablespoon of butter just before serving.

Nutrition Information (per serving approx.)

Conclusion

This Linguine and White Clam Sauce recipe is a celebration of simple ingredients coming together to create an unforgettable dish. It’s elegant enough for guests yet easy enough for a weekday meal. The harmonious blend of garlic, lemon, fresh herbs, and clams makes this a timeless Italian favorite you’ll want to make again and again.