Linguine with Clam Sauce

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Linguine with clam sauce is a beloved Italian-American classic that brings the flavors of the sea right to your table. This dish is beautifully simple yet elegant, with tender pasta coated in a garlicky white wine and clam sauce, finished with a touch of fresh parsley and a squeeze of lemon. Whether you’re preparing a quick weeknight meal or an impressive dinner for guests, this recipe delivers briny, savory goodness in every bite. Best of all, it comes together in less than 30 minutes.

Ingredients:

  • 12 oz linguine pasta

  • 3 tbsp olive oil

  • 4 cloves garlic, finely minced

  • 1/4 tsp red pepper flakes (optional, for heat)

  • 1/2 cup dry white wine (or chicken broth)

  • 2 (6.5 oz) cans chopped clams in juice, juice reserved

  • 1/2 cup bottled clam juice (or extra reserved juice from cans)

  • 2 tbsp unsalted butter

  • Salt and freshly ground black pepper, to taste

  • 2 tbsp fresh lemon juice

  • 1/4 cup fresh parsley, finely chopped

  • Freshly grated Parmesan cheese (optional, for serving)

Instructions:

  1. Cook the pasta:
    Bring a large pot of salted water to a boil. Cook linguine until al dente according to package directions. Reserve 1/2 cup of pasta water, then drain.

  2. Make the sauce base:
    In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant (do not brown).

  3. Deglaze with wine:
    Pour in the white wine and let it simmer for 2–3 minutes, reducing slightly.

  4. Add the clams:
    Stir in chopped clams with their reserved juice, plus extra clam juice. Simmer for about 5 minutes to allow flavors to meld.

  5. Finish the sauce:
    Stir in butter, lemon juice, and season with salt and pepper to taste. If the sauce is too thin, let it simmer longer; if too thick, add reserved pasta water a splash at a time.

  6. Combine pasta and sauce:
    Add drained linguine to the skillet, tossing until well-coated with the clam sauce. Sprinkle in fresh parsley.

  7. Serve:
    Plate immediately, topping with extra parsley and freshly grated Parmesan if desired.

✨ Serving Suggestion: Pair this dish with warm crusty bread and a crisp white wine like Pinot Grigio for a restaurant-quality meal at home.

Would you like me to also give you a red clam sauce version (tomato-based) for variety?

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