Linguine with Clam Sauce
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My Linguine with Clam Sauce recipe is a simple, classic Italian recipe you can make in about 20 minutes. Garlic, white wine, and butter create a simple, flavorful sauce, and the toasted breadcrumbs on top add a little crunch that will have your family requesting this dinner on repeat.
Clams are one of my favorite shellfish to eat. They are easy and quick to cook, taste amazing, and are readily available in most larger grocery stores. I use them in my 7-Fishes Cioppino. But of all the canned seafoods you can get, clams are definitely the best. Briny, flavorful, and they taste great. Keep a few cans in your pantry and use them for this recipe and my easy Clam Chowder Recipe.
This clam linguine is one of my favorite weeknight dinners when I want something a little different but don't have a bunch of time to spend in the kitchen. The sauce is ready by the time the pasta is done. Canned clams make it easy, but fresh littleneck clams are a nice upgrade if you happen upon some when you're shopping. The toasted breadcrumbs were a great addition, too. Their crunch with the tender pasta and briny sauce is as close to perfect as pasta can get.
Here's Why You'll Love This Recipe
- You can have this ready in 20 minutes. It's perfect for a weeknight meal that still feels a little special.
- It uses pantry staples. With canned minced clams, you don't have to visit the fish counter to make this dish.
- Fresh littleneck clams are a nice optional upgrade if you want to make it extra special for guests.
- The toasted breadcrumbs are the perfect finishing touch. That bit of crunch on top really makes a difference in every bite.
Ingredients You'll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you're cooking.
- Linguine: Cook it a little less than the package says. It will finish cooking in the sauce.
- Olive oil: Use the good stuff. It really makes a difference!
- Garlic: Slice it thin so it flavors the oil as it cooks.
- Crushed red pepper flakes: Add gentle heat. Use less if you like a milder sauce.
- White wine: Deglaze the pan and add acidity and depth to the sauce.
- Minced clams in clam juice: They're the base of the sauce and add briny flavor.
- Littleneck clams (optional): A nice restaurant-style upgrade!
- Lemon zest: It brightens up the sauce.
- Butter: Whisk it in to make the sauce rich and silky.
- Lemon juice: Add a splash right before serving for extra acidity.
- Parsley: It adds fresh flavor and a pop of color.
- Breadcrumbs, butter, and salt (for the topping): Toast them until golden and crisp. This topping gives a crunchy contrast to the tender pasta and sauce.
In Photos: How To Make Linguine with Clam Sauce
Step 1: Garlic & Breadcrumbs
Put the olive oil in a large skillet over medium heat. While the oil is heating, thinly slice the garlic.
When the oil shimmers, add the garlic and red pepper flakes. Stir and cook for 1 to 2 minutes, until fragrant. Don't let the garlic brown.
Step 1a: (Optional) Toast Breadcrumbs
Melt the butter in a small skillet over medium heat. Add the breadcrumbs and stir often until they're crisp and golden brown.
Sprinkle with salt and stir to mix.
Set aside and sprinkle the toasted breadcrumbs over the finished dish right before serving.
Step 2: Build Sauce
Stir in the white wine, along with the clams and their juice.
Stir in the lemon zest and whisk in the butter until it's blended in.
Step 3: Add Pasta
Put the partially cooked linguine in the pan and toss for another minute or two, until the pasta is done and has soaked up the sauce.
Step 4: Add Fresh Clams
If you are using fresh clams, lightly steam them (covered) in a separate pan with some water, butter, and white wine until they pop open. Toss any that don't open. Add them at the end to the pasta immediately before serving.
Helpful Tips and Tricks
- Undercook the pasta a bit. Since it finishes cooking in the sauce, taking it out 2 minutes early keeps it from getting mushy.
- Using fresh littleneck clams? Soak them overnight in cold water, then rinse well before adding them to the pan. Throw out any that don't open after cooking.
- Don't skip the breadcrumbs. They only take a few minutes to toast, and that crunchy topping really makes a difference in the final dish.
- Storage: This dish tastes best fresh, but leftovers will keep in the fridge for up to 2 days. Reheat gently, and add new breadcrumbs when serving, since they lose their crunch in the fridge.
More Pasta Recipes
- Get my favorite Pasta Recipes here!
- Lemon Pasta
- Stovetop Mac and Cheese
- Puttanesca Sauce
- Bolognese Sauce
Ingredients
- 16 ounces linguine, cooked in generously salted boiling water for 2 minutes less than the package directs, then drained
- 3 tablespoons olive oil
- 4 cloves garlic, thinly sliced
- ½ teaspoon crushed red pepper flakes, or use less if you don't like spicy
- ½ cup white wine
- 13 ounces minced clams in clam juice, (2 cans)
- 18 littleneck clams, (optional)*
- 1 ½ teaspoons lemon zest, (zest of half a lemon)
- 4 tablespoons butter
- 1 tablespoon lemon juice, (juice of half a lemon)
- 1 bunch parsley, roughly chopped
Instructions
- Place the olive oil in a large skillet over medium heat.
- When the oil is shimmering, add the garlic and crushed red pepper flakes.
- Cook, stirring, until fragrant (one to two minutes; do not brown).
- Stir in the white wine, along with the clams and their juice.
- Add the lemon zest and whisk in the butter.
- Add the partially cooked pasta to the pan and cook, tossing, for another minute or two.
- Remove from the heat and sprinkle with lemon juice and parsley just before serving.
