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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Have you used mussels and clams together? Do you need to cook them separately since they take different cooking times, the clams longer than the mussels?
Hi Tammy, I haven’t made this with mussels but think it’s fine to. I’d just add the mussels in about a minute before you add the clams. Please LMK how it turns out!
This was amazing! I used “Better than Bouillon” instead of white wine and three mini red, orange and yellow peppers for color. Loved the touch of lemon! This is so much better than my regular garlic and oil treatment of clams and linguine! Thanks for a new idea!
Delicious! This recipe was super easy to follow and turned out really well, I used frozen clams that were already out of the shell and they worked great! I did add just a couple of tablespoons of clam juice as well. It was beautiful and we really enjoyed this restaurant quality meal at home for a fraction of the price. I’d attach a picture, but didn’t know how. 😊
Where are the amounts of all The ingredients?
Hi Ronni, It sounds like you are just looking at the portion of the page that has the pictures with some instructions underneath. If you scroll down a bit to under the pictures, you’ll find the full recipe. Alternatively, at the very top of the page, to the right of the recipe name, you’ll see an orange/red button that says Jump to Recipe – if you click on that, it will take you directly to the recipe. Hope that clarifies!
My favorite new activity is collecting PNW razor clams and this is best recipe so far!
Hi Jen?
I just cooked this dish and it was DELICIOUS!! Jeez Louise!!! I wanted to have seconds… 😄 I used frozen cooked clams and it turned out great!! Will definitely make it again. I am very thankful for you and your wonderful recipes. Have a great thanksgiving
Happy thanksgiving
You too Janelle (and so glad you enjoyed)!
This is a great recipe!! I’m a picky little foodie, but found the flavors in this dish well balanced and just what I was craving for dinner. The lemon zest and juice made it amazing!!
I modified the recipe a little. Curly parsley was all my supermarket had – and it worked. I used canned clams because it was all I had access to living way way deep in the country. After a glass of wine I couldn’t tell the difference between fresh and canned by memory. It may taste more oceanic in a side by side comparison with fresh clams. I used Woodbridge Sauvignon Blanc, and I also added fresh grated parmesano reggiano, which kicked this little dish to a new level. I really liked the heat that a pinch of chile flakes added.
I vote YES on this dish!!!
I am so excited to make this today! Just had a quick question, 1 lb of pasta isn’t enough for the company I’m having. Going with 2. So just doubling everything should work??
Yes but you may need two pans!
Ok. I think I have a big enough one that should work. Just going to double it all.
How much sodium in the Linguine and Clams? I had this in a Seafood Restaurant and it was so good I wanted to order another, but I didn’t for fear I looked like a p*g. I will try this anyway but gotta know the sodium count. Thanks.
LOL! I just added the sodium — it’s 920 mg per serving. Hope you enjoy if you make it!
Just want to add that there is a lot of sodium naturally in the clams. I need a very low sodium diet and made this recipe (which was delicious) without using any salt at all. Others were prepared to add additional salt and it was not needed.
I added condensed milk (in lieu of heavy cream) and it added another dimension to the dish. I also made an artisan bread (overnight white bread via Forkish’s book) and served the dish over the bread, with the pasta and the clam sauce and a very nice dry white wine. Wow! The bread!! The pasta! and the Clam sauce!
This is a dish to keep.
Don Weissman
EXCELLENT, recipe very simple.. DELICIOUS
There is not one thing you need to change or add to this recipe It is awesome Love Love & Love