Linguine & Clams – A Coastal Italian Classic
Delicate linguine tossed with tender clams, garlic, white wine, and a hint of chili flakes—this timeless Italian dish brings the flavors of the coast straight to your table. Light, flavorful, and elegantly simple, it’s a seafood lover’s dream.
Craving something light, elegant, and packed with flavor? Look no further than our Linguine & Clams—a beloved Italian classic that never goes out of style. This dish pairs al dente linguine with briny, tender clams, all bathed in a fragrant sauce made from garlic, white wine, olive oil, and just a touch of heat from red pepper flakes. It’s the perfect balance of simplicity and sophistication.
Whether you’re cooking for a special dinner or just want to treat yourself to something truly delicious, this recipe delivers. The ingredients are easy to find, and the preparation is surprisingly quick, making it ideal for weeknights or last-minute dinner guests. Plus, with the fresh parsley garnish and the natural beauty of open clam shells, it looks just as stunning as it tastes.
From the first twirl of noodles to the last savory bite, Linguine & Clams brings a taste of the sea to your kitchen. So gather your ingredients, pour a glass of crisp white wine, and let’s make something unforgettable—one clam at a time. 🍝🦪✨
💛 Why You’ll Love This Recipe
🕒 Elegant Yet Easy – A classy dinner that’s ready in under 30 minutes!
🧄 Garlicky, Briny Flavor – Fresh clams, white wine, and garlic create a rich, savory sauce that sings.
🌿 Light but Satisfying – Bright herbs and silky pasta make this feel indulgent without being heavy.
🍽️ Minimal Cleanup – One pan, one pot—maximum flavor, minimal mess!
🇮🇹 Authentic Italian Vibes – Brings the charm of an Italian seaside trattoria right to your table.
🔪 How to Make Linguine & Clams
Boil the Pasta 🍝
Cook linguine in salted water until al dente. Reserve some pasta water before draining.
Sauté the Aromatics 🧄
In a large pan, heat olive oil and sauté garlic, red pepper flakes, and shallots until fragrant.
Add the Clams & Wine 🥂
Toss in fresh clams and pour in dry white wine. Cover and steam until clams open—about 6–8 minutes.
Toss with Pasta 🔄
Add the drained linguine to the pan, toss everything together, and add a splash of pasta water if needed for extra sauciness.
Finish & Serve 🍋🌿
Stir in chopped parsley, a squeeze of lemon, and drizzle with more olive oil. Serve hot with crusty bread!
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Linguine With Clams
Ingredients
Pinch Kosher Salt- 12 Oz. Linguine
- 4 Tbsp. Unsalted Butter
- 4 Cloves Garlic finely chopped
- 2 Tbsp Parsley chopped
- 1 Pinch Crushed Red Pepper Flakes crushed
- 2 Dozen Littleneck Clams (about 2 lbs.) scrubbed
- ½ Cup White Wine dry
- 1 Large Lemon juice of lemon, plus wedges for serving
- Pinch Ground Black Pepper freshly ground
- ¼ Cup Parmesan Cheese for service
Equipment
Method
- Cook linguine in a large pot of salted boiling water according to package directions, stirring occasionally until al dente. Drain, reserving ¾ cup of the starchy cooking liquid.12 Oz. Linguine, Pinch Kosher Salt
- In a separate large pot, melt butter over medium heat. Add garlic, parsley, and red pepper flakes. Cook, stirring constantly, until fragrant, about 1 minute.4 Tbsp. Unsalted Butter, 4 Cloves Garlic, 2 Tbsp Parsley, 1 Pinch Crushed Red Pepper Flakes
- Add the clams and white wine to the pot. Cover tightly and cook over medium heat until the clams open, about 5-7 minutes. Discard any unopened clams.2 Dozen Littleneck Clams, ½ Cup White Wine
- Add the cooked linguine and lemon juice to the pot. Toss vigorously with the reserved pasta water, adjusting as needed to create a glossy sauce. Season generously with salt and black pepper.Pinch Kosher Salt, 12 Oz. Linguine, 1 Large Lemon, Pinch Ground Black Pepper
- Divide the linguine and clams evenly among bowls. Garnish each serving with fresh parsley. Serve immediately with lemon wedges on the side. Offer grated Parmesan cheese for guests to add to their liking.1/4 Cup Parmesan Cheese, 2 Tbsp Parsley
Nutrition
Notes
-
Use Fresh Clams If You Can 🦪
Littleneck or Manila clams offer the best flavor and texture. Rinse them well and soak in cold salted water for 20–30 minutes to purge sand. -
Reserve That Pasta Water 💧
Don’t forget to save ½ cup of pasta water before draining. It helps emulsify the sauce and gives it that silky finish. -
Don’t Overcook the Clams ⏱️
They cook fast—usually within 6–8 minutes. Discard any that don’t open after steaming. -
Boost Flavor with Anchovy or Clam Juice 🐟
Adding a mashed anchovy fillet or a splash of bottled clam juice takes the umami depth to the next level. -
Add Heat (or Not) 🌶️
Red pepper flakes add a gentle kick, but you can scale it to your taste—or skip it entirely. -
Wine-Free Option 🍋
No wine? Use clam juice, seafood broth, or a combo of lemon juice and water for a similar effect. -
Reheating Tip 🔁
Reheat gently over low heat with a splash of water or broth. Avoid the microwave to keep the clams tender.
Tried this recipe?
Let us know how it was!🍽️ What to Serve with Linguine & Clams
🥖 Crusty Bread – Perfect for soaking up that garlicky white wine sauce. Try a toasted baguette or rustic Italian loaf.
🥗 Simple Green Salad – A light arugula or mixed greens salad with lemon vinaigrette balances the richness of the dish.
🍋 Lemon Wedges – For an extra burst of brightness, let guests squeeze fresh lemon juice over their pasta.
🧈 Garlic Butter Shrimp – For a seafood-forward dinner, serve with a few buttery shrimp on the side.
🥂 Chilled White Wine – Pair with Pinot Grigio, Sauvignon Blanc, or a dry Vermentino to echo the sauce flavors.
🫒 Marinated Olives or Artichokes – A quick antipasto plate makes a lovely starter.
🥑 Crave-Worthy Recipes to Try Next
📌 Frequently Asked Questions
Can I use canned clams instead of fresh?
🧂 Yes! While fresh clams give the most authentic flavor, canned clams (with their juice) are a convenient and tasty option—just reduce the cooking time slightly.
What kind of clams should I use?
🦪 Littlenecks or Manila clams are ideal for this dish. They’re small, tender, and cook quickly. If using larger clams, you may need to steam them longer.
What white wine works best?
🍷 Go for a dry white wine like Pinot Grigio, Sauvignon Blanc, or even a dry Chardonnay. Avoid anything too sweet or oaky.
Can I make it without wine?
✨ Absolutely. Substitute with clam juice, vegetable broth, or a splash of lemon juice and water to keep that briny flavor.
How do I know when clams are cooked?
🔍 They’re done when they open! Discard any that stay closed after cooking—they weren’t alive to begin with.
Can I make this ahead of time?
⏳ It’s best enjoyed fresh, but you can prep ingredients in advance. Reheating can overcook the pasta or clams, so store components separately if you must.
Is this recipe spicy?
🌶️ Just a pinch! Red pepper flakes give a mild kick, but you can dial it up or down to your liking.
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