Linguine with Chopped Clam Sauce
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Get ready to twirl your fork — this is my “shortcut” technique for cooking restaurant-quality linguine with clam sauce at home. It’s all about tender clams in a buttery white wine sauce, brightened with fresh lemon and plenty of garlic. And there’s no need to fuss with clams in the shell, because this recipe delivers all the briny, garlicky flavors of the Italian classic using convenient shucked or canned clams.
I grew up in coastal New England, and my Italian-American family feasted on all kinds of seafood pastas (especially a saucy shrimp scampi with pasta). Clam pasta was a mainstay — either in a spicy tomato-based red sauce or with white clam sauce. Linguine with clam sauce was always my dad’s favorite dish to order when we went out for dinner, and the dish still feels close to my heart.
Cooking old-school linguine and clams at home isn’t hard, but let’s be real — it’s not the quickest process. First, there’s the soaking to get rid of grit, then the stubborn clams that refuse to open, and before you know it, you’ve tossed more shellfish than you planned.
That’s why I love this shortcut! Growing up in a seafood-rich area, I rarely used canned clams, until I started testing recipes for classic pasta alle vongole. Turns out, pre-shucked clams are a total game changer. They’re flavorful, and make it easy to get dinner on the table without the hassle.
Key ingredient tips
- Clams: I was happy to discover that grocery stores sell containers of shucked raw clams in the seafood department. I’ve also found them in the freezer section. If using canned minced or chopped clams, use 2 (6.5 ounce) cans.
- Clam juice: When clams are processed for canning, they release their natural juices into the can. If you’re using fresh shucked or raw clams, you’ll want to use bottled clam juice to enhance the sauce.
- Dried pasta: Linguine or spaghetti are my go-to pasta cuts for this recipe —they’re the perfect shape for slurping.
- Sliced fresh garlic: Rather than using chopped or grated garlic, paper thin-sliced slivers of garlic are the secret to getting a sweet, mellow infusion of garlic flavor in the sauce. I use about 3 fat cloves.
Recipe steps overview
1. Grab a skillet or sauté pan that’s big enough to hold the cooked pasta and sauce — I use a 12-inch size. Heat the olive oil over medium-low to gently cook sliced garlic. 2. When the garlic is lightly toasted, pour in dry white wine and bring to a simmer. Cook until the wine is reduced by half, about 3 minutes.
3. Stir in crushed red pepper, clams and clam juice. Cook 1-2 minutes. 4. Add drained cooked linguine along with cubed pieces of butter. Toss with tongs to meld the pasta with the sauce.
5. Stir in the chopped parsley, tossing until combined. 6. Squeeze half of a fresh lemon over the pasta and serve while it’s hot!
Linguine with Chopped Clam Sauce
Equipment
Ingredients
- 12 ounces dried linguine or spaghetti
- Kosher salt
- 3 tablespoons extra virgin olive oil
- 3-4 garlic cloves, thinly sliced (enough to measure ¼ cup)
- ½ cup dry white wine, such as pinot grigio, chardonnay or a dry rosé
- ¼-½ teaspoon crushed red pepper
- ½ cup clam juice, Note: If you're using canned clams, strain the clams and use the juice from the container
- ½ pound fresh shucked raw clams, thawed if frozen, or 2 6.5 ounce canned clams
- 3 tablespoons butter, cut into cubes
- ½ bunch fresh parsley, chopped
- ½ lemon
Instructions
- Bring a large pot of water to a boil. Salt the water generously and add the pasta. Cook until al dente, about 8-10 minutes. Drain.
- Meanwhile, put the olive oil and garlic in a skillet or saute pan large enough to hold the cooked pasta (I recommend one that's 12-inches diameter). Place over medium heat and cook the garlic until it's fragrant and just beginning to turn lightly golden, about 5 minutes, stirring occasionally.
- Pour in the wine and turn the heat up to medium-high so the wine comes to a simmer. Cook 2-3 minutes, until the wine is slightly reduced.
- Stir in the red pepper, clam juice, clams, and a big pinch of salt. Simmer 1-2 minutes (clams don't need much time to heat through, and could become tough if overcooked). Remove from the heat and add the drained linguine and butter cubes to the pan.
- Quickly toss the pasta with tongs until the butter melts and the sauce coats the pasta. Season with more salt and pepper to taste. Sprinkle the parsley over the pasta, squeeze the lemon over and serve.
Karen’s Notes and Tips
- Check the seafood department in your grocery store for fresh shucked clams, refrigerated or frozen. I use this brand of frozen raw clams that are packed without salt or additives.
Nutrition
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.