Linguine with Clams

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Linguine with Clams is a classic for a reason. Fresh clams simmered in a buttery white wine sauce and tossed with hot pasta. Perfect for weeknights!

When it comes to clams, I’d say that I am a pretty big fan. Any way you serve them. Clam Chowder is always a winner, especially on cold days. Clam Dip which is a must make for Summer backyard BBQs. Baked Stuffed Clams are an elegant appetizer perfect for a special occasion. And clams are even good added into your favorite Stuffed Mushroom stuffing.

Like I said anything with clams is a winner.

But one of my absolute favorite ways to eat them is this Linguine with Clams. You may have had linguine with clam sauce made with canned clams before, and while OK, linguine with Clams made with fresh clams is a clam lovers dream. And guess what: it’s super easy to make!

Let’s talk about what you’ll need to make it.

Linguine with Clams Ingredients:

• FRESH CLAMS: I live in the Pacific Northwest so Manila clams are what I used in this recipe. They are small, slightly sweet clams. If you don’t have manila clams, use littleneck clams.
• OLIVE OIL/BUTTER: To saute the shallots and garlic. The butter will give the sauce richness.
• SHALLOTS: I prefer to use shallots in this dish because they give a slight oniony flavor without being overwhelming.
• GARLIC
• WHITE WINE: Use a dry white wine, like a Chardonnay or Sauvignon Blanc. My number one tip when cooking with wine is to make sure it is something that you like to drink. This is because the flavor of the wine will be concentrated as it cooks.
• CRUSHED RED PEPPER: Adds a bit of a kick. Optional but recommended.
• PARSLEY: Adds freshness and a pop of color
• LINGUINE: Linguine is traditional with this recipe but spaghetti would also work.
• PASTA WATER: You will want to reserve some of the pasta water that the linguine cooks in. The starchiness of the water will help emulsify the sauce.
• SALT

Step by Step Photos and Instructions:

Making Linguine with clams is easy! Just follow along with these step by step photos and instructions to guide you every step of the way.

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• STEP #1: Use a bristle brush to scrub the outside of the clams. Place clams in cold water and sprinkle 2 tablespoons of water into the bowl. Add the clams and allow to soak for 15 minutes. Remove the clams using a slotted spoon and repeat the process once more with clean water. You’ll be soaking the clams for at least 30 minutes total.
• STEP #2: Cook pasta according to package directions. Reserve 1/2 cup of pasta water and drain the rest.
• STEP #3: Heat butter and olive oil in a large skillet (large enough to fit the pasta). Once butter melts add the shallots, garlic and crushed red pepper. Cook just until the garlic is fragrant about 30 seconds.
• STEP #4: Add in the wine. Place cleaned clams into pan, cover and cook over medium heat until the clams open. 7 – 10 minutes.
• STEP #5: Add the cooked pasta and 1/4 cup of pasta water. Toss to coat. If pasta seems too dry, add remaining half of water.
• STEP #6: Sprinkle with parsley and serve immediately.

Serve this with a salad, some white wine and crusty garlic bread to soak up any leftover sauce.

Storage and Leftovers:

It is best to eat this Linguine with Clams immediately. It doesn’t reheat very well.

Looking for more pasta recipes? I’ve got you covered!

Shrimp Linguine with Zucchini and Tomatoes is one of my all-time favorite pasta dinners. It’s perfect for summer!

Spaghetti Carbonara is a classic Roman pasta dish that is filling, decadent and perfect for weeknights!