White Clam Sauce with Linguine

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This white clam sauce is heavenly: lots of garlic, olive oil, white wine, and clams tossed with al dente linguine for a delicious Italian dinner! Made with mostly pantry ingredients, this easy recipe is addictive, quick enough for a weeknight dinner, but elegant enough for company.

White clam sauce pasta on a plateWhite clam sauce pasta on a plate

What Makes This Recipe So Good

My love affair with shellfish began in Italy many years ago, and to this day, I always order linguine alle vongole when I’m there. I’ve been making linguine alle vongole (“linguine with clams”) for years, and this recipe keeps all the delicious, rich flavor of the original, but makes it so much easier by using canned clams. What’s great is that this recipe uses mostly pantry staples, making it inexpensive, too!

Ingredients

  • Linguine – A simple ribbon pasta that is wider than spaghetti and rounder than fettuccine, linguine is perfect for soaking up the sauce and allowing the other flavors to shine.
  • Clams – Canned clams make this pasta super easy and inexpensive, yet still have a rich, salty, slightly fishy flavor.
  • Olive oil – A light, fresh olive oil is perfect for making a sauce that is savory but doesn’t overpower the other flavors.
  • White wine – A little white wine enhances the olive oil and the saltiness of the clams.

Chef’s Tips

  • In Southern Italy, tomatoes and fresh basil are often added to this dish. I’ve made mine without, but you can add those if you’d like!
  • To get your linguine perfectly al dente, make sure to heavily salt your water. Make sure to use plenty of water in the pot, too, so that the pasta has plenty of room to move around and expand.

Close-up of white clam sauce pasta on a plateClose-up of white clam sauce pasta on a plate

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5

from

34

votes

White Clam Sauce with Linguine

Prep:

5

minutes

Cook:

25

minutes

Total:

30

minutes

This delicious and savory pasta dish is made even easier with canned clams.

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4

servings

Ingredients

  • 1

    12-ounce package

    linguine

  • ¼

    cup

    olive oil

    good quality

  • 4

    cloves

    garlic

    minced

  • 3

    8-ounce cans

    minced clams

    24 ounces, juice drained and reserved

  • 1

    cup

    dry white wine

  • 1

    teaspoon

    salt

  • ½

    cup

    chopped parsley

    plus more for garnish

  • crushed red pepper flakes

    for garnish, optional

Equipment

  • Large pot

  • Large skillet

Instructions 

  • Fill large pot with salted water. Add linguine and cook until pasta is al dente. Drain pasta water and set noodles aside.

  • In large skillet over medium-high heat, warm olive oil until oil is hot and shimmering. Add garlic and sauté until just fragrant.

  • Add reserved liquid from cans of clams, white wine, and salt. Stir well and bring liquid to boil, then reduce heat to medium and cook 10 minutes or until liquid has reduced approximately 50%.

  • Add minced clams and chopped parsley to skillet. Stir until clams are heated through, then reduce heat to low.

  • Add cooked linguine to skillet. Toss pasta in sauce over low heat until noodles have absorbed some (not all) sauce. Plate pasta and clam sauce, garnish with additional parsley and crushed red pepper flakes if desired, and serve immediately.

Notes

  • Optional Variation: In Southern Italy, tomatoes and fresh basil are often added to this dish.
  • Tips for cooking pasta al dente: Make sure to heavily salt your water. Use plenty of water in the pot, so that the pasta has plenty of room to move around and expand.
  • Make it Keto/Low Carb: Use a pasta alternative, like palmini noodles.

Nutrition Information

Serving:

1

serving, with pasta

,

Calories:

571

kcal

,

Carbohydrates:

75

g

,

Protein:

22

g

,

Fat:

16

g

,

Saturated Fat:

2

g

,

Polyunsaturated Fat:

2

g

,

Monounsaturated Fat:

10

g

,

Trans Fat:

1

g

,

Cholesterol:

50

mg

,

Sodium:

1656

mg

,

Potassium:

286

mg

,

Fiber:

3

g

,

Sugar:

5

g

,

Vitamin A:

632

IU

,

Vitamin C:

11

mg

,

Calcium:

40

mg

,

Iron:

4

mg

,

Net Carbs:

72

g

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

 

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

 

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author:

Cheryl Malik

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