Linguine with Clams
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Linguine with clams in a garlicky white wine sauce makes an easy and elegant Italian pasta dinner.
Linguine with clams is a classic Italian restaurant dish, and it’s also one of the simplest, most affordable pasta dishes you can make at home. I know cooking shellfish, like clams and mussels, can be intimidating to the uninitiated, but I promise they are the easiest thing in the world to cook — and once you try it, you’ll wonder what took you so long! For this dish, you can do all of the prep and make the clam sauce in the time it takes to boil the pasta, so dinner is done in 30 minutes. To complete the meal, toss a salad, warm some crusty bread, and pour a few glasses of the same white wine used to make the sauce.
Looking for more classic Italian restaurant pasta dishes? Try my penne all vodka, bolognese, and lasagna.
What you’ll need to make Linguine with clams
HOW TO PREPARE THE CLAMS
The recipe calls for Littleneck clams, which are readily available at most supermarkets. They are usually sold in a mesh bag because they are alive and need to breathe. If your fishmonger places them in a plastic bag, remove them from the bag immediately when you get home from the supermarket and place them in a bowl (uncovered) in the refrigerator.
To prepare the clams, first, check that they are alive by making sure all of the shells are tightly closed. If any clams are open, gently tap them against the countertop; if they are alive, they will close their shells. Discard any clams that do not close their shells or that have cracked or chipped shells.
Next, place all of the clams in a bowl and cover them with cool tap water. Let the clams sit for 20 minutes to an hour. During this time, the clams will expel sand from inside their shells. When you’re ready to cook, lift each clam from the water and rinse it, scrubbing if necessary, to get rid of any grit from the surface. (Note that most supermarkets sell farm-raised clams, which are already quite clean, so you may not find a lot of grit or sand.)
How To Make Linguine with Clams
In a large pot over high heat, bring 4 quarts of water and 2 tablespoons of kosher salt to a boil. Add the linguine and cook according to package directions until just shy of al dente. (The pasta should still be firm to the bite since it will cook another minute or two in the sauce).
Reserving 1/2 cup of the cooking water, drain the linguine in a colander (do not rinse).
Meanwhile, prep all of the ingredients for the sauce.
In a very large sauté pan over medium-high heat, heat the olive oil until hot but not smoking. Add the shallots and garlic and sauté until just golden, about 30 seconds.
Add the wine, red pepper flakes, 3/4 teaspoon kosher salt, and 1/4 cup of the parsley.
Toss in the clams, then bring to a simmer.
Cook, covered, until the clams open, 6 to 8 minutes. Discard any unopened clams.
Add the drained pasta to the sauté pan with the clams. (If you don’t have room for everything in one pan, transfer the clams to a plate and cover to keep warm. When ready to serve, add them back to the pasta on a serving platter).
Increase the heat to medium and cook the linguine with the clams, tossing occasionally, until the pasta absorbs most of the sauce and is just tender, 1 to 2 minutes. If necessary, add some of reserved cooking water to keep moist.
Remove the pan from the heat. Add the butter, lemon zest, lemon juice, and the remaining 2 tablespoons of parsley; toss to coat.
Taste and adjust the seasoning with more salt, lemon zest and/or lemon juice, if necessary. Transfer the linguini with clams to a serving dish or bowls and serve.
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Linguine with Clams
Linguine with clams in a garlicky white wine sauce makes an easy and elegant Italian pasta dinner.
Ingredients
- Kosher salt
- 1 pound linguine
- 6 tablespoons extra-virgin olive oil
- ½ cup finely chopped shallots, from 2 shallots
- 6 cloves garlic, coarsely chopped
- 1 cup dry white wine, such as Pinot Grigio, Chardonnay or Sauvignon Blanc (see note)
- ½ teaspoon red pepper flakes
- 2 pounds Littleneck clams (40 to 45), scrubbed
- ¼ cup plus 2 tablespoons fresh flat-leaf parsley, finely chopped
- 3 tablespoons unsalted butter
- 1 teaspoon lemon zest, from 1 lemon, plus more to taste
- 1 tablespoon lemon juice, from 1 lemon, plus more to taste
Instructions
- In large pot over high heat, bring 4 quarts of water and 2 tablespoons of kosher salt to a boil. Add the linguine and cook according to the package directions until just shy of al dente (the pasta should still be firm to the bite since it will cook another minute or two in the sauce). Drain in a colander (do not rinse), reserving ½ cup of the cooking water for the sauce.
- Meanwhile, in a very large sauté pan over medium-high heat, heat the olive oil until hot but not smoking. Add the shallots and garlic and sauté until just golden, about 30 seconds. Add the wine, red pepper flakes, ¾ teaspoon kosher salt, clams, and ¼ cup of the parsley; bring to a simmer and cook, covered, until the clams open, 6 to 8 minutes. Discard any unopened clams.
- Add the pasta to the sauté pan with the clams. (If you don't have room for everything in one pan, transfer the clams to a plate and cover to keep warm. When ready to serve, add them back to the pasta on a serving platter). Increase the heat to medium and cook the linguini with the clams, tossing occasionally, until the pasta absorbs most of the sauce and is just tender, 1 to 2 minutes. If necessary, add some of reserved cooking water to keep moist. Remove the pan from the heat. Add the butter, lemon zest, lemon juice, and the remaining 2 tablespoons of parsley; toss to coat. Taste and adjust the seasoning with more salt, lemon zest and/or lemon juice, if necessary. Transfer to a serving dish or bowls and serve.
- Note: When cooking with wine, select a bottle that is inexpensive (under $10) but still good enough to drink. Avoid "cooking wines," which are salty and include additives.
Pair with
Nutrition Information
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- Per serving (6 servings)
- Calories: 627
- Fat: 22 g
- Saturated fat: 6 g
- Carbohydrates: 67 g
- Sugar: 4 g
- Fiber: 3 g
- Protein: 33 g
- Sodium: 920 mg
- Cholesterol: 61 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Comments
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Amazing!
This was SPECTACULAR! I made it for our Christmas Eve supper ad we devoured it. Made 40% more sauce as per other commenters and I had to use canned baby clams so I also added half a cup of the clam juice in. Everyone agreed this was a big winner!
Five stars and beyond. So easy, so delicious. Husband said best he had ever had and he is a tough critic. Stick to the recipe and it is perfection without fail!!!
First time cooking with little neck clams and this came out great! Easy to follow and the recipe is sooooo delicious! I was intimated when I cooked the clams in 5min, I was thinking it would take a bit longer, however it came out great!
Jen
This is BY FAR the best way to do it…
Amazing how one can hit all the notes with simplicity…
Make it Di CECCO linguine (while you’re at it), and use fresh clams & fresh Italian parsley from your herb garden… & yes, use the butter…
All I’m doing is repeating things here… You nailed it…
cv
Watching your recipe being prepared by Alexandra Breckinridge and Martin Henderson .. on Instagram live …
they are the two primary acts on the Netflix series…Virgin River!
Made this dish for my mother’s 75th birthday as linguine & clams happens to be one of her all time favorites.
I am not a well practiced cook but you made me look like a hero and my mother was thrilled with the dish.
Absolutely delicious, will be making this one over and over and over and over again!
We had canceled dinner plans and nothing defrosted for dinner.. This recipe saved the night with just a couple of substitutions. I substituted fresh for a can of clams and saved the cup of clam juice and used it in lieu of the wine. Absolutely delicious..made me look like a rock star chef to the husband!
Living in New England, my husband and I have had linguine and clams hundreds of times; it is one of our favorite dishes. When I followed your recipe, my husband claimed it to be THE BEST he has ever had. I have to agree. Last time, I cooked. Tonight, he will make this dish.
we went clamming today, so was excited to try this recipe. i used a 9oz pkg of fresh linguine and all of the sauce which worked perfectly for 2 people.did not need the pasta water. no cheese added and not missed. i also used a mixture of parsely, thyme and oregano based on what’s left in my herb garden.
delicious!
Jenn, I made your recipe tonight (6 September 2021). I’m enjoying a glass of sauvignon blanc and smelling the garlic as I keep the dish on warm when I watch the news. Your instructions and the photos were invaluable! I’m not a fancy cook but was able to follow you.
This will be my to-go recipe when I make clams and linguine.
Alphonse-Louis
Bethesda, MD