Easy Linguine with Clams
Learn how to make easy linguine with clams at home using fresh ingredients. Restaurant-quality Italian dinner ready in 40 minutes.
Ingredients
- 1 pound linguine pasta
- 2 pounds littleneck clams, scrubbed and rinsed
- 5 cloves garlic, minced
- 1/2 cup dry white wine
- 1/4 cup fresh flat-leaf parsley, chopped
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon red pepper flakes
- 1 can (14.5 ounces) crushed tomatoes
- 1/2 cup reserved pasta water
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons unsalted butter
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1/4 cup reserved clam liquid
Instructions
- 1
Bring a large pot of salted water to a rolling boil over high heat, about 8-10 minutes.
- 2
While water heats, rinse the clams thoroughly under cold water with a stiff brush to remove any sand or debris from their shells.
- 3
Warm the olive oil in a large, deep skillet over medium-high heat until shimmering, about 2 minutes.
- 4
Add the minced garlic and red pepper flakes to the hot oil, stirring constantly until fragrant and pale golden, about 1-2 minutes.
- 5
Pour the white wine into the skillet and let it simmer, allowing the alcohol to mostly evaporate, about 3 minutes.
- 6
Add the crushed tomatoes and clam liquid to the skillet, stirring to combine all ingredients thoroughly.
- 7
Arrange the scrubbed clams in the simmering broth, cover the skillet with a lid, and cook over medium heat until the clams open, about 8-10 minutes.
- 8
Remove and discard any clams that fail to open after cooking, as these are unsafe to eat.
- 9
Drop the linguine into the boiling water and cook, stirring occasionally, until just tender according to package directions, about 9-11 minutes.
- 10
Reserve approximately 1/2 cup of the starchy pasta water before draining the linguine thoroughly.
- 11
Transfer the drained pasta directly into the skillet with the clam sauce and toss gently to coat all the noodles.
- 12
Pour in the reserved pasta water a little at a time, tossing continuously until a silky sauce forms, about 2-3 minutes.
- 13
Stir in the butter, lemon zest, and lemon juice, folding everything together until the butter melts completely.
- 14
Season with additional salt and black pepper to taste, then sprinkle the fresh parsley over the top.
- 15
Divide the linguine and clams among four shallow bowls and serve immediately while steaming hot.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Linguine pasta | Whole wheat linguine or chickpea pasta | Increases fiber content and provides more sustained energy without blood sugar spikes |
| Dry white wine | Low-sodium chicken broth or additional clam juice | Reduces sodium and alcohol content while maintaining savory depth and umami flavors |
| Unsalted butter | Extra virgin olive oil | Reduces saturated fat and replaces it with heart-healthy monounsaturated fats |
| Crushed tomatoes (1 can) | 1/2 cup crushed tomatoes or omit entirely for white clam sauce | Lowers carbohydrates and sugar content while supporting inflammation reduction |
| Kosher salt (1 teaspoon) | 1/2 teaspoon kosher salt with careful seasoning adjustment | Reduces overall sodium intake while still building deep, complex flavors naturally |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 512 |
| Total Fat | 12g |
| Saturated Fat | 2g |
| Cholesterol | 38mg |
| Sodium | 518mg |
| Carbohydrates | 56g |
| Fiber | 8g |
| Sugar | 2g |
| Protein | 31g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
