If you’ve ever dreamed of a restaurant-worthy seafood dinner that’s both comforting and packed with bold flavors, this Linguine with Clam Sauce Recipe is exactly what you need in your weeknight rotation. The perfect balance of briny clams, garlicky olive oil, and tangy tomatoes draped over perfectly cooked linguine makes for an irresistible dish that feels like a warm hug from the sea. Whether you’re a seafood lover or simply craving a hearty pasta that’s surprisingly simple to prepare, this recipe will quickly become a cherished favorite on your table.
Ingredients You’ll Need
This Linguine with Clam Sauce Recipe keeps things delightfully straightforward, using staple pantry ingredients to create layers of flavor. Each element plays a crucial role, whether it’s adding richness, a hint of heat, or that fresh ocean taste. Here’s what you’ll need to bring this dish to life:
- Olive oil, 2 tablespoons: The foundational fat that gently sautés the garlic to release its fragrant aroma.
- Garlic, 5 cloves minced: Essential for that bright, pungent flavor that complements the clams beautifully.
- Minced clams, 2 cans (6.5-ounce each), drained: Provides the tender, juicy base of the sauce, bursting with ocean freshness.
- Chopped clams, 2 cans (6.5-ounce each), drained: Adds a pleasing texture contrast to the minced clams for extra bite.
- Crushed red pepper flakes, 1/2 teaspoon: Delivers just the right hint of heat without overwhelming the delicate seafood notes.
- Kosher salt, 1 teaspoon: Balances and elevates every ingredient’s natural taste.
- Ground black pepper, 1/4 teaspoon: Adds subtle warmth and depth to the sauce.
- Dried parsley, 1 teaspoon: Brings a touch of herbaceous brightness and visual appeal.
- Dry white wine, 1/2 cup: Brightens the sauce with acidity and complexity, helping to meld the flavors.
- Crushed tomatoes, 1 (28-ounce) can: Provides a slightly sweet, rich base that rounds out the sauce beautifully.
- Water, 1/4 cup: Keeps the sauce just the right consistency without diluting flavor.
- Linguine, 1 pound, cooked al dente: The perfect pasta choice — its slightly flat, wide shape holds onto the sauce so each bite bursts with goodness.
- Grated Romano cheese, for garnish: Offers a sharp, salty finish that takes the dish to the next level.
How to Make Linguine with Clam Sauce Recipe
Step 1: Sauté the Garlic
Start by heating your olive oil in a large skillet or saucepan over medium-high heat. Once shimmering, toss in the minced garlic and sauté for 2 to 3 minutes. This stage is key — you want the garlic to become wonderfully fragrant without browning or burning, which can create bitterness. The golden aroma filling your kitchen will hint at the deliciousness to come.
Step 2: Add Clams and Seasonings
Next, stir in both the minced and chopped clams along with the red pepper flakes, kosher salt, ground black pepper, and dried parsley. These seasonings infuse the sauce with vibrant flavors and a gentle kick. Let everything heat together for about 3 to 4 minutes so the clams warm through, allowing their briny sweetness to infuse the olive oil and garlic base.
Step 3: Deglaze with White Wine and Simmer
Pour in the dry white wine to deglaze the pan, scraping up any flavorful bits stuck to the bottom. The wine’s acidity will brighten the sauce and deepen its complexity. Let it simmer gently for about 2 minutes, reducing slightly to concentrate those lovely flavors without overpowering the clams.
Step 4: Add Tomatoes and Cook the Sauce
Now it’s time to incorporate the crushed tomatoes and water. Bring this mixture to a simmer, then lower the heat and let it cook gently for about 10 minutes. Stir occasionally, allowing the sauce to thicken and the flavors to marry. This slow simmer turns the sauce into a luscious, rich complement for your perfectly cooked linguine.
Step 5: Combine with Linguine and Serve
Once your sauce is ready, toss it with the hot, al dente linguine right in the pan or bowl. This helps every strand soak up the delightful sauce. Don’t forget to sprinkle generously with grated Romano cheese before serving — it adds a savory, tangy note that elevates the dish to something truly special.
How to Serve Linguine with Clam Sauce Recipe
Garnishes
A sprinkle of grated Romano cheese is classic, but feel free to add some fresh parsley for a burst of color and herbaceous crunch. A light drizzle of extra virgin olive oil on top just before serving can also add a luscious sheen and subtle fruitiness.
Side Dishes
Keep the sides simple to let the Linguine with Clam Sauce shine. A crisp green salad with a tangy vinaigrette offers a refreshing counterpoint. Garlic bread or crusty Italian bread is perfect for mopping up every last bit of that garlicky sauce.
Creative Ways to Present
For a special gathering, serve the pasta in individual shallow bowls garnished with a lemon wedge to squeeze over, adding a bright pop of acidity. You can also plate it alongside roasted asparagus or steamed green beans for an elegant and balanced meal.
Make Ahead and Storage
Storing Leftovers
Leftover Linguine with Clam Sauce keeps well in an airtight container in the refrigerator for up to 3 days. The flavors deepen over time, making your next meal just as tasty—or even better!
Freezing
While the pasta itself is best enjoyed fresh, you can freeze the clam sauce separately for up to 2 months. Cool it completely, transfer to a freezer-safe container, and thaw overnight in the fridge before reheating gently on the stove.
Reheating
Reheat leftover pasta gently in a skillet over low heat, adding a splash of water or broth to loosen the sauce if needed. Avoid microwaving on high heat to prevent the linguine from drying out or becoming mushy.
FAQs
Can I use fresh clams instead of canned for this Linguine with Clam Sauce Recipe?
Absolutely! If you have access to fresh clams, steam them until they open, then chop and add them to the sauce. Just be mindful that fresh clams may require a longer cooking time and additional seasoning adjustments.
Is white wine necessary in this recipe?
While white wine adds brightness and depth, you can substitute with clam juice or a splash of lemon juice if you prefer to avoid alcohol. Just keep in mind that it subtly changes the flavor profile.
What type of linguine should I use?
Traditional dried linguine works perfectly here, but feel free to experiment with fresh linguine for a more tender bite or whole wheat linguine for added nuttiness and fiber.
Can I make this dish gluten-free?
Definitely! Simply swap the regular linguine for a gluten-free pasta of your choice. Just be sure to cook it according to the package instructions for the best texture.
How spicy is this clam sauce?
The red pepper flakes provide just a subtle hint of heat, which complements the garlic and clams nicely without overwhelming the dish. You can adjust the amount to suit your spice tolerance.
Final Thoughts
There’s something truly magical about a bowl of perfectly balanced Linguine with Clam Sauce Recipe—it’s like a cozy seaside escape on your plate. With simple ingredients and straightforward steps, this dish delivers big on flavor and satisfaction. I promise once you try this recipe, it will become your go-to for impressing friends or treating yourself to an unforgettable seafood pasta night. Give it a whirl and enjoy every savory, garlicky bite!
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Linguine with Clam Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
A classic Italian pasta dish featuring tender linguine tossed in a flavorful clam sauce made with minced and chopped clams, garlic, white wine, and crushed tomatoes, garnished with Romano cheese. Ready in just 30 minutes, this recipe serves 6 and offers a comforting seafood meal perfect for any weeknight or special occasion.
Ingredients
For the Sauce
- 2 tablespoons olive oil
- 5 cloves garlic, minced
- 2 (6.5-ounce) cans minced clams, drained
- 2 (6.5-ounce) cans chopped clams, drained
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon dried parsley
- 1/2 cup dry white wine
- 1 (28-ounce) can crushed tomatoes
- 1/4 cup water
For the Pasta and Garnish
- 1 pound linguine, cooked al dente
- Grated Romano cheese, for garnish
Instructions
- Sauté garlic: Heat olive oil in a large skillet or saucepan over medium-high heat. Add the minced garlic and sauté for 2-3 minutes, stirring frequently, until fragrant but not browned.
- Add clams and seasonings: Stir in the minced and chopped clams along with crushed red pepper flakes, kosher salt, ground black pepper, and dried parsley. Cook for 3-4 minutes until the clams are warmed through and the spices are well combined.
- Deglaze and simmer: Pour in the dry white wine and let it simmer for about 2 minutes until it reduces slightly, enhancing the depth of flavor in the sauce.
- Add tomatoes: Stir in the crushed tomatoes and water. Bring the mixture to a gentle simmer, then reduce the heat to low and allow it to simmer uncovered for 10 minutes, stirring occasionally to meld the flavors.
- Serve: Toss the hot cooked linguine with the clam sauce or spoon the sauce generously over the pasta. Garnish with grated Romano cheese and serve immediately for the best flavor and texture.
Notes
- Be careful not to overcook the garlic to avoid bitterness.
- Use good quality dry white wine suitable for cooking to enhance the sauce.
- Drain the canned clams well to avoid excess liquid diluting the sauce.
- Cook the linguine al dente according to package instructions for the best texture.
- Feel free to adjust the red pepper flakes to your preferred spice level.
