I’ve perfected an Italian Clam Sauce that pairs silky linguine with baby clams, white wine, fresh parsley and a dusting of Parmesan, plus one surprising pantry shortcut you’ll want to know.
I’ve chased the perfect plate of The Best Linguine With White Clam Sauce for years, and this one finally made me stop trying every trick. The sauce is bright and briny, not cloying, and when garlic threads through the pasta it lifts the whole thing.
This isn’t just another White Clam Pasta, it’s got that old school Italian Clam Sauce vibe that surprises you. I loved the way a sprinkle of Parmesan turned the flavors from good to arresting.
I’m not giving you the method here, just a promise: you’ll want more, and maybe you’ll make it twice in a week.
Ingredients
- Starchy pasta, quick energy source, mostly carbs, little fiber unless whole grain.
- Rich in monounsaturated fats, heart friendly, gives silky mouthfeel and aroma.
- Pungent and savory, it’s got allicin, adds depth and possible immune benefits.
- Lean seafood, high in protein, iron and B12, very briny and fresh.
- Bright acidic notes, alcohol cooks off, lifts flavors and adds subtle fruitiness.
- Sharp citrus brightness, adds acid and freshness, offers vitamin C punch.
- Fresh herb, light vegetal notes, gives herbaceous lift and a bit of vitamin K.
- Umami punch, salty, adds creaminess, gives protein and calcium but also fat.
Ingredient Quantities
- 1 lb linguine
- 3 tbsp extra virgin olive oil
- 2 tbsp unsalted butter optional
- 4 large garlic cloves, thinly sliced
- 1 small shallot, finely minced optional
- 1/4 tsp crushed red pepper flakes
- 3/4 cup dry white wine like pinot grigio
- 1/2 cup bottled clam juice or low sodium chicken stock
- 2 lb littleneck clams, scrubbed and rinsed or 2 cans 6.5 oz chopped clams drained with juices reserved
- Kosher salt for pasta water and seasoning
- Freshly ground black pepper to taste
- 1/4 cup chopped fresh flat leaf parsley
- 1 lemon, zested and juiced
- 1/2 cup freshly grated Parmesan cheese plus extra for serving
How to Make this
1. Bring a large pot of water to a rolling boil, salt it generously with kosher salt so it tastes like the sea, and get ready to cook the linguine.
2. Prep the clams: if using live littlenecks, scrub and rinse them, tap any open ones and discard the ones that dont close; place clams in a wide pan with 1/2 cup of the wine and 1/4 cup clam juice or water, cover and steam over medium heat until they open, about 4 to 7 minutes; remove opened clams to a bowl and reserve the cooking liquid by straining out grit. If using canned clams, drain them into a bowl and keep the juices for the sauce.
3. Put the linguine in the boiling water and cook until about 2 minutes shy of package al dente; before draining, scoop out and reserve 1 cup of pasta water, then drain the pasta.
4. While the pasta cooks heat 3 tablespoons extra virgin olive oil and 2 tablespoons butter if using in a large skillet over medium heat; add the thinly sliced garlic, minced shallot if using, and 1/4 teaspoon crushed red pepper flakes; saute gently until garlic is fragrant but not browned, about 1 minute.
5. Add the remaining 1/4 cup plus maybe a splash of the white wine (total 3/4 cup) to deglaze, then pour in 1/2 cup bottled clam juice or low sodium chicken stock plus the reserved clam cooking liquid or the reserved canned clam juices; bring to a simmer and let it reduce a bit for 2 to 3 minutes.
6. Return the steamed littlenecks to the skillet meat side down, or add the drained canned clams now, and warm through for a minute; discard any clams that stayed closed after steaming.
7. Add the par-cooked linguine to the skillet and toss gently with tongs, adding reserved pasta water a splash at a time to create a silky sauce that clings to the pasta; finish cooking the pasta in the sauce for 1 to 2 minutes so it absorbs the flavor.
8. Off the heat stir in 1/4 cup chopped fresh flat leaf parsley, the lemon zest and juice from 1 lemon, 1/2 cup freshly grated Parmesan, and season with freshly ground black pepper and more kosher salt if needed; if you want it richer add a little more butter and swirl until melted.
9. Serve immediately with extra Parmesan and parsley for topping, and maybe a final drizzle of olive oil; enjoy while its hot because the sauce tastes best right away.
Equipment Needed
1. Large stock pot for boiling the linguine, roomy enough so water wont boil over
2. Wide sauté pan or skillet (preferably heavy bottom) to steam clams and finish the sauce
3. Colander plus a heatproof measuring cup or small ladle to reserve pasta water
4. Fine mesh strainer to catch grit from clam cooking liquid
5. Tongs for tossing pasta and returning clams to the pan
6. Large bowl to hold steamed clams or drained canned clams
7. Chef knife and cutting board for garlic, shallot and lemon prep
8. Microplane or fine grater for lemon zest and a box grater for Parmesan
9. Measuring cups and spoons for wine, clam juice, oil and seasonings
FAQ
The Best Linguine With White Clam Sauce Recipe Substitutions and Variations
- 1 lb linguine: swap with spaghetti or bucatini, they have similar thickness and hold the sauce different; angel hair works too if you want something lighter and faster.
- 3/4 cup dry white wine: use dry vermouth, or 3/4 cup low-sodium chicken stock plus 1 tbsp white wine vinegar or lemon juice for acidity; for no alcohol use extra bottled clam juice.
- 2 lb littleneck clams: use 2 cans (about 13 oz total) chopped clams with the juices reserved, or sub mussels or peeled shrimp if fresh clams aren’t available (watch shrimp cook time).
- 1/2 cup freshly grated Parmesan: swap with Pecorino Romano for a sharper salty kick, or try nutritional yeast for a dairy-free option.
Pro Tips
1) Salt the pasta water like the sea — taste it, dont be shy. A good rule is about 1 to 2 tablespoons kosher salt for a big pot. Properly salted pasta is the easiest way to make the whole dish sing.
2) Keep and use the pasta water. That starchy water is magic for making a silky sauce that clings to the noodles. Add it a little at a time while tossing, don’t pour it all in at once or you’ll thin the sauce too much.
3) Treat clams gently. If using live clams, soak them in cold salted water for 20 to 30 minutes so they spit out grit, tap any that dont close and toss them. Steam only until they open — a minute too long and they get rubbery. For canned clams, warm them briefly and add their juices reduced a bit for more depth.
4) Mind the garlic and finish cold. Cook garlic and shallot over low heat until fragrant and soft, not browned, or you’ll get bitter bits. Turn the heat off before you add cheese and lemon so the cheese doesnt clump, and if you want it richer, swirl in a little butter off the heat for a glossy finish.
The Best Linguine With White Clam Sauce Recipe
I've perfected an Italian Clam Sauce that pairs silky linguine with baby clams, white wine, fresh parsley and a dusting of Parmesan, plus one surprising pantry shortcut you'll want to know.
4
servings
659
kcal
Equipment: 1. Large stock pot for boiling the linguine, roomy enough so water wont boil over
2. Wide sauté pan or skillet (preferably heavy bottom) to steam clams and finish the sauce
3. Colander plus a heatproof measuring cup or small ladle to reserve pasta water
4. Fine mesh strainer to catch grit from clam cooking liquid
5. Tongs for tossing pasta and returning clams to the pan
6. Large bowl to hold steamed clams or drained canned clams
7. Chef knife and cutting board for garlic, shallot and lemon prep
8. Microplane or fine grater for lemon zest and a box grater for Parmesan
9. Measuring cups and spoons for wine, clam juice, oil and seasonings
Ingredients
1 lb linguine
3 tbsp extra virgin olive oil
2 tbsp unsalted butter optional
4 large garlic cloves, thinly sliced
1 small shallot, finely minced optional
1/4 tsp crushed red pepper flakes
3/4 cup dry white wine like pinot grigio
1/2 cup bottled clam juice or low sodium chicken stock
2 lb littleneck clams, scrubbed and rinsed or 2 cans 6.5 oz chopped clams drained with juices reserved
Kosher salt for pasta water and seasoning
Freshly ground black pepper to taste
1/4 cup chopped fresh flat leaf parsley
1 lemon, zested and juiced
1/2 cup freshly grated Parmesan cheese plus extra for serving
Directions
- Bring a large pot of water to a rolling boil, salt it generously with kosher salt so it tastes like the sea, and get ready to cook the linguine.
- Prep the clams: if using live littlenecks, scrub and rinse them, tap any open ones and discard the ones that dont close; place clams in a wide pan with 1/2 cup of the wine and 1/4 cup clam juice or water, cover and steam over medium heat until they open, about 4 to 7 minutes; remove opened clams to a bowl and reserve the cooking liquid by straining out grit. If using canned clams, drain them into a bowl and keep the juices for the sauce.
- Put the linguine in the boiling water and cook until about 2 minutes shy of package al dente; before draining, scoop out and reserve 1 cup of pasta water, then drain the pasta.
- While the pasta cooks heat 3 tablespoons extra virgin olive oil and 2 tablespoons butter if using in a large skillet over medium heat; add the thinly sliced garlic, minced shallot if using, and 1/4 teaspoon crushed red pepper flakes; saute gently until garlic is fragrant but not browned, about 1 minute.
- Add the remaining 1/4 cup plus maybe a splash of the white wine (total 3/4 cup) to deglaze, then pour in 1/2 cup bottled clam juice or low sodium chicken stock plus the reserved clam cooking liquid or the reserved canned clam juices; bring to a simmer and let it reduce a bit for 2 to 3 minutes.
- Return the steamed littlenecks to the skillet meat side down, or add the drained canned clams now, and warm through for a minute; discard any clams that stayed closed after steaming.
- Add the par-cooked linguine to the skillet and toss gently with tongs, adding reserved pasta water a splash at a time to create a silky sauce that clings to the pasta; finish cooking the pasta in the sauce for 1 to 2 minutes so it absorbs the flavor.
- Off the heat stir in 1/4 cup chopped fresh flat leaf parsley, the lemon zest and juice from 1 lemon, 1/2 cup freshly grated Parmesan, and season with freshly ground black pepper and more kosher salt if needed; if you want it richer add a little more butter and swirl until melted.
- Serve immediately with extra Parmesan and parsley for topping, and maybe a final drizzle of olive oil; enjoy while its hot because the sauce tastes best right away.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 350g
- Total number of serves: 4
- Calories: 659kcal
- Fat: 21.5g
- Saturated Fat: 4g
- Trans Fat: 0.1g
- Polyunsaturated: 1.5g
- Monounsaturated: 9g
- Cholesterol: 75mg
- Sodium: 375mg
- Potassium: 400mg
- Carbohydrates: 85g
- Fiber: 3g
- Sugar: 4g
- Protein: 27g
- Vitamin A: 400IU
- Vitamin C: 8mg
- Calcium: 188mg
- Iron: 3mg
