Linguine with White Clam Sauce (Linguine alle Vongole) is a classic Italian seafood dish that combines tender clams, garlic, white wine, and fresh parsley for a light, yet flavorful meal. This recipe keeps things simple, letting the natural brininess of the clams shine through, while the sauce delicately coats every strand of pasta.
Whether you’re using fresh littleneck clams or canned chopped clams, this seafood pasta dish comes together quickly for an elegant weeknight dinner, or a special occasion meal.
Why You Will Love This Simple, Linguine with Clam Sauce Recipe
- Authentic Italian flavors – This pasta dish captures the essence of coastal Italian cuisine with a garlicky, white wine-infused sauce that compliments the fresh clams.
- Quick and easy – Ready in about 30 minutes, this Linguine with Clams is perfect for a weeknight dinner or last-minute meal idea.
- Light yet satisfying – The combination of fresh seafood and a simple sauce keeps the dish flavorful, without being overly heavy.
- Flexible ingredients – Use fresh littleneck clams for an authentic touch, or canned clams for a pantry-friendly version.
- Pairs beautifully – Serve with crusty bread to soak up the sauce and a crisp white wine for a restaurant-quality meal at home.
Ingredients
- Linguine: Easily substitute with spaghetti, fettuccine, or angel hair pasta. Use a gluten-free pasta to make this a gluten-free linguine with clams dish.
- Littleneck Clams: Fresh clams are best. Littleneck or Middleneck clams are preferred. Alternatively, canned clams, frozen clams, or cockles, are great substitutes. Fresh mussels can also be used as a substitute or compliment.
- White Wine: Pinot Grigio or Sauvignon Blanc are best. Alternatively, substitute with chicken broth, vegetable broth, or additional clam juice.
- Olive Oil: Substitute with butter for a richer flavor, or avocado oil for a lighter option.
- Crushed Red Pepper Flakes: Adjust to your liking, or omit.
How to Prepare Linguine with White Clam Sauce
- In a bowl, mix the flour with cold water. Add the clams and allow them to soak for about 10 minutes. Discard any clams that are cracked or open. To learn more, check out, How to Clean Clams.
- While the clams are soaking, heat the olive oil in a deep pan. Add the minced garlic and crushed red pepper. Allow the garlic to infuse the oil for about 2 to 3 minutes, without browning.
- Pour in the wine and cook for another two minutes.
- Add the clam juice and turn up the heat to just under a boil.
- While the sauce is heating, start cooking the pasta in salted water.
- Rinse the clams and add them to the sauce. Cover and allow them to steam open.
- Remove opened clams to a bowl as they finish cooking. Discard any that remain unopened.
- Reduce the heat, add the al dente pasta directly to the clam sauce from the pot, and return the reserved clams to the pan. Add fresh chopped parsley and toss to coat.
- Cook for another two minutes to warm the clams through, and finish cooking the pasta.
- Transfer to a serving bowl, garnish with more fresh parsley, and optionally add lemon zest and lemon wedges.
How to Serve and Store Leftovers
Serve this Linguine with White Clam Sauce with:
- Crusty Bread – Perfect for soaking up the flavorful clam sauce.
- Side Salad – A simple arugula or mixed greens salad with a lemon vinaigrette compliments this seafood pasta dish, beautifully.
How to Store Leftovers
- Refrigerate: Store leftovers in an airtight container for up to 2 days.
- Reheat: Warm gently in a pan with a splash of white wine or clam juice to maintain moisture. Avoid overheating to prevent the clams from becoming rubbery.
- Freezing: Not recommended, as the texture of the clams and pasta may suffer.
Frequently Asked Questions
- Can I use canned clams instead of fresh clams? Yes! Canned clams are a great alternative and make this dish even quicker. Just be sure to use the juice from the canned clams to enhance the flavor.
- What is the best type of white wine to use? A dry white wine like Pinot Grigio or Sauvignon Blanc works best. Avoid overly sweet wines as they can alter the balance of flavors.
- Can I make this dish without wine? Yes, you can substitute white wine with additional clam juice, chicken broth, or vegetable broth for a similar depth of flavor.
- How do I clean fresh clams properly? Soak them in cold water with a bit of flour for about 10 minutes to help remove sand and grit. Scrub the shells and discard any cracked or open clams before cooking.
- Can I make this dish in advance? It’s best enjoyed fresh, but you can prepare the sauce ahead of time and reheat it before tossing it with freshly cooked pasta.
More Clam Recipes to Love
- Strozzapreti Pasta with Clams in a Spicy Fresh Tomato Sauce
- Clams Casino
- Steamed Clams with Sausage
- Clams Oreganata
Linguine with White Clam Sauce
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
Linguine with White Clam Sauce (Linguine alle Vongole) is a classic Italian seafood dish that combines tender clams, garlic, white wine, and fresh parsley for a light, yet flavorful meal.
Ingredients
- 1 1/2 dozen littleneck clams or 2 (6.5 ounce ) cans chopped clams
- 12 ounces linguine
- 1 tablespoon flour
- 3 tablespoons olive oil
- 5 garlic cloves, minced
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup white wine
- 1 (8-ounce) bottle clam juice (or use the juice from canned clams)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, plus more for garnish
Instructions
- In a bowl, mix the flour with cold water. Add the clams and allow them to soak for about 10 minutes. Discard any clams that are cracked or open.
- While the clams are soaking, heat the olive oil in a deep pan. Add the minced garlic and crushed red pepper. Allow the garlic to infuse the oil for about 2 to 3 minutes, without browning.
- Pour in the wine and cook for another two minutes.
- Add the clam juice and turn up the heat to just under a boil.
- While the sauce is heating, start cooking the pasta in salted water.
- Rinse the clams and add them to the sauce. Cover and allow them to steam open.
- Remove opened clams to a bowl as they finish cooking. Discard any that remain unopened.
- Reduce the heat, add the al dente pasta directly to the clam sauce from the pot, and return the reserved clams to the pan. Add fresh chopped parsley and toss to coat.
- Cook for another two minutes to warm the clams through, and finish cooking the pasta.
- Transfer to a serving bowl, garnish with more fresh parsley, and optionally add lemon zest and lemon wedges.
- ENJOY!
Notes
- Use fresh clams, if possible. Middlenecks can be used as a substitute for littleneck clams.
- If using canned clams, use the liquid from the can as the clam juice. Add the canned clams after the pasta is added.
- Use a dry white wine. Pinot Grigio or Sauvignon Blanc work best.
- Easily replace the linguine with spaghetti or fettuccini.
- Use gluten-free pasta for a gluten-free linguine with clams dish.
- Cook the pasta just to al dente. It will finish cooking in the sauce.
- As the clams steam open, remove and reserve them in a bowl. This will ensure the clams do not overcook and become rubbery.
- Optionally, garnish with fresh lemon zest and/or Parmesan cheese.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner, Pasta
- Method: Easy
- Cuisine: Italian
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