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.

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: Italian

Keyword: clam linguine, clam linguine recipe, linguine and clams, linguine and clams recipe, linguine with clam sauce, spaghetti with clam sauce, spaghetti with clams

Servings: servings

Calories: 670kcal

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.

Notes

*If using, soak the clams overnight in cold water and rinse before adding to the pan. Discard any clams that haven't opened after cooking.

Optional: Toast ¼ cup of breadcrumbs in 2 tablespoons unsalted butter until crisp and golden brown. Season with ¼ teaspoon of salt and sprinkle over the finished dish just before serving.

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