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This Linguine with White Clam Sauce (Linguine alle Vongole) is made with dried pasta, white wine and fresh clams in a decadently delicious buttery sauce...plus it takes less than 30 minutes to make!
Simple, fresh ingredients sometimes make the best meal. This recipe uses just a few ingredients: clams, garlic, parsley and white wine. Its simple preparation is what makes this linguine with clams absolute perfection.
I remember many, many years ago I used to date a guy that would take me to this little Italian restaurant in Abilene, Texas. Yes, I am a Texas girl transplanted to California. But anyways, I used to order the linguine with white clam sauce every time.
And since then, it is one of my go-to dishes whenever we eat at Italian restaurants. It's got the perfect amount of brininess from the clams, richness from the butter and wine, and freshness from the sauteed garlic, shallots and parsley.
Plus, this linguine with white clam sauce is SUPER easy to make and can be on the table in under 30 minutes, which is just awesome for those crazy weeknights. Try this Instant Pot shrimp scampi or this lobster ravioli sauce too for a quick and easy meal too.
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Why Recipe Works
- Using dried pasta helps to infuse the pasta with the clam broth while it finishes cooking.
- Fresh clams are used for the ultimate fresh flavor, alongside a small portion of canned clams to add an extra meatiness to the dish.
- Cooking the pasta in salted water adds flavor to it.
- Sauteing the FRESH garlic and shallots on medium low heat allows them to get all soft and lets the flavors bloom without getting too brown.
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How to Prepare Clams
Best Clams for Pasta: The best clams for this recipe are Manila clams or Littleneck clams due to their small size and sweeter flavor. Personally, I like the manila clams the best for this recipe for their size and sweetness. Learn more about the different types of clams in this article from Serious Eats.
How to Buy Clams for Pasta: Do not buy clams that are cracked. If you have cracked ones, dispose of them. Also, any clams that do not open while cooking should be discarded.
How to Clean Clams for Pasta: Fresh clams should be placed in a bowl of cool water and let to sit for 30 minutes. I typically do this the day before just to save time when I'm ready to cook. The clams should spit out any sand during this soak. Rinse the clams well in water, being sure to scrub the outside shells well to remove any dirt.
Step By Step Instructions
Cook the linguine in a pot of salted water (use about 1 tbsp. of salt) about 2 minutes less than the package instructs. The pasta should be al dente (have a little bite to it).
Don't rinse the pasta as the starch from the pasta will help thicken the sauce later.
Melt the butter in a skillet over medium-low heat and add garlic and shallots. Cook for 3-5 minutes to let the flavors start to bloom and soften.
Add the wine and parsley and simmer until reduced, about 5-7 minutes.
Add 2 tbsp. of the reserved clam liquid, the canned clam meat and the whole fresh clams.
Cover and cook for about 5-10 minutes, or until fresh clams open. Make sure to discard any clams that don't open. As the clams cook, they will release liquid, adding so much wonderful flavor to the dish.
Add cooked linguine, toss, and cook for 2-3 minutes. If the sauce is too runny, add 1-2 tablespoons of the reserved pasta water to help thicken it up.
Garnish with chopped parsley, a squeeze of fresh lemon juice and serve with crusty bread. Try this Crusty Bread Recipe from Life as a Strawberry.
Expert Tips
- Make sure to add plenty of salt (at least 1 tablespoon) to the pasta water. This is what adds flavor to the pasta.
- Discard any unopened clams after you have cooked them.
- Save some of the pasta water to help thicken up the sauce if necessary. If the sauce is watery add 1-2 tablespoons of pasta water. The starch should help to thicken it.
- If your pasta sauce is still runny, add 2 teaspoons of cornstarch to 1 tablespoon of water and mix to combine. Slowly add the cornstarch slurry to the pasta, just a touch at a time, until the desired thickness is reached. Personally, I have not needed to do this.
- Add additional salt and pepper to taste after mixing the linguine in with the sauce.
Frequently Asked Questions
- What kind of white wine is used for Linguine with Clams? A light and crisp, dry white wine like a pinot grigio, unoaked chardonnay or sauvignon blanc work the best for this recipe. Stay away from sweet white wines.
- Do canned clams need to be cooked? Canned clams are typically already cooked. In this recipe, they will be cooked again for several minutes to let the flavors infuse the sauce.
- Can I use frozen clams instead of fresh? Frozen WHOLE clams can be used instead of fresh. Follow the same recipe instructions, reducing the cook time by about 5 minutes if the frozen clams have already been cooked.
- Can you freeze linguine with clam sauce? Technically, you can freeze this dish, but I don't recommend it. The clams will become very chewy, and the pasta will lose it's integrity. If you do decide to freeze it, store it in an airtight container for up to one month. It can be reheated in the microwave.
- How do I reheat linguine with clams? You can either throw in in a saute pan with a tbsp. of butter, and a couple tablespoons of white wine to re-invigorate it, or it can be reheated in the microwave.
Serving Options
- Start with this Strawberry Spinach Salad or this Zucchini Salad
- Crusty French Bread from Life as a Strawberry
- Serve it with this Parmesan Asparagus or this Oven Fried Squash
More Recipes Using Clams
- Udon Noodle Soup
- Instant Pot Clam Chowder
- Singapore Laksa Recipe (uses cockles which is a type of clam)
- How to Make Steamed Clams from Foodie Crush
If you are an Italian food lover, check out all these awesome Italian Recipes!
Did you make this Linguine with Clams recipe? Leave me a comment and let me know how it came out!
Recipe
Linguine with White Clam Sauce
Ingredients
- 9 oz. dried linguine
- 2 lbs. fresh clams (Manila or Littleneck)
- 1-6 oz. can clam meat (strained with liquid reserved)
- 1 cup dry white wine
- 5 tbsp. unsalted butter
- 1 cup fresh parsley chopped
- 1 lemon
- 5 cloves garlic finely chopped
- 2 shallots finely chopped
- ¼ tsp. salt
- ¼ tsp. black pepper
Instructions
- Soak the fresh clams in cool water for 30 minutes to an hour to allow the clams to spit out any sand inside. Remove each clam from the water and scrub the outside to remove any remaining particles. This can be done the day before.
- Cook the linguine in a pot of heavily salted water (at least 1 tablespoon) for about 2 minutes less than package instructions. Drain but don't rinse. Reserve some of the pasta water.
- Melt the butter in a skillet over medium-low heat and add garlic and shallots. Cook for 3-5 minutes until they soften and the flavors start to bloom.
- Add the wine and parsley and simmer until reduced, about 5-7 minutes.
- Add 2 tbsp. of the reserved clam liquid, the clam meat and the fresh clams. Cover and cook for about 5-10 minutes, or until fresh clams open. Add the salt and pepper. (add additional salt to taste if necessary)
- Garnish with a squeeze of fresh lemon and parsley and serve.
Expert Tips:
- Make sure to add plenty of salt (at least 1 tablespoon) to the pasta water. This is what adds flavor to the pasta.
- Discard any unopened clams after you have cooked them.
- Save some of the pasta water to help thicken up the sauce if necessary. If the sauce is watery add 1-2 tablespoons of pasta water. The starch should help to thicken it.
- If your pasta sauce is still runny, add 2 teaspoons of cornstarch to 1 tablespoon of water and mix to combine. Slowly add the cornstarch slurry to the pasta, just a touch at a time, until the desired thickness is reached. Personally, I have not needed to do this.
- Add additional salt and pepper to taste after mixing the linguine in with the sauce.
Nutrition
fab says
fantastic italian soundig recipe. https://italy-recipes.blogspot.com/