Here's a classic linguine and clam sauce recipe that you'll want to make again and again. The combination of the creamy sauce, the salty clams, and the soft pasta packs a lot of wow factor.

Linguine with Clam Sauce- A Seafood Favorite

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Category

Pasta

Servings

6

Prep Time

20 minutes

Cook Time

25 minutes

Calories

800

Ingredients

• One 12-oz package of linguine
• 2 shallots, finely chopped
• 1 tbsp butter
• 1/4 cup of olive oil
• 8 oz of mushrooms, sliced
• 3 garlic cloves, minced
• Two 6 1/2-oz cans of chopped clams
• 2/3 cup of dry white wine or chicken broth
• 2 tbsp of basil, finely chopped
• 1 tsp of dried Italian seasoning
• 1/4 tsp of ground black pepper
• 1/8 tsp of dried red pepper flakes
• 1 tbsp of lemon juice
• 2 tbsp of parsley, finely chopped
• Parmesan cheese, for serving

Directions

1. Cook the pasta according to the package's instructions. You can do this in a cast-iron wok, or in a separate saucepan.
2. To make the white clam sauce from scratch, first heat the oil and the butter in the wok. Add the chopped shallots and cook for 2-3 min.
3. Add the garlic and cook for another minute.
4. Add the mushrooms and saute till they are tender (about 5 min).
5. Drain the clams, reserving the liquid. Add the clams to the wok, along with the wine or broth, the chopped basil, the Italian seasoning, the black pepper, and the red pepper flakes.
6. Bring to a boil, then reduce the heat and let simmer for 5 min.
7. Pour the sauce over your linguine, stirring well.
8. Serve topped with the chopped fresh parsley and shavings of Parmesan cheese.

Linguine with clam sauce recipe FAQs

Are there any variations I can make to this recipe?

• You can add a can of diced tomatoes when you add the clams if you prefer a tomato-based flavor.
• Your linguine and clams recipe doesn't have to only have clams. Try adding bits of crab, shrimp, calamari, or any extra seafood you have on hand.
• If you love cream, add 1 cup of liquid cream to the recipe right before pouring it over the linguine, giving it a minute or so to warm through.
• Chopped black olives sprinkled on top are also a nice addition to this recipe.

What pairs well with this recipe?

• A dry white wine
• A green salad or Caesar salad
• Pan-fried kale or Brussels sprouts, with onions
• A fresh tomato salad
• Steamed or roasted broccoli
• Garlicky green beans

How can I make canned clam sauce better?

If you are using canned clam sauce with this recipe, add some extra clam broth to give the sauce a stronger clam taste.

Spice it up a bit by adding bits of chopped cooked bacon, chopped onion, and minced garlic.

Your clam linguine will be just as delicious, and even faster to make!

What's the difference between spaghetti and linguine?

Spaghetti noodles are thin and round, whereas linguine noodles are flat.

Linguine is better for recipes that have thinner sauces because the shape of the noodle makes it easier for each bite to be coated in tasty goodness!

The word linguine in Italian literally means 'little tongue'. It's one of the only types of Italian pasta whose name describes its shape. It comes in whole wheat and white flour versions.

What else can I use instead of wine or broth?

You can also use vermouth or vegetable stock for linguine with clams. Other alternatives are white grape juice (a bit sweeter) and apple cider vinegar (very tart), so if using either of these, you may want to eliminate the lemon juice.

Can I use frozen clams?

Yes, you can. To thaw frozen, whole clams, put them under cool running water, and then use them immediately. You can add them to this recipe and cook for 6-8 min. You'll know the clams are done when they open.

Can I use a frozen seafood mix?

Yes, and there's no need to thaw it first. Just increase the cooking time by 50%. For this recipe, once you add your frozen seafood mix to the wok along with the seasonings, let everything simmer for twice the amount of time: 10 min rather than 5.

How do I thaw frozen seafood?

Never defrost frozen seafood at room temperature. It's best to plan ahead and defrost your seafood in the refrigerator the night before making your recipe.

I like a thicker sauce, what can I do?

To thicken your sauce, simply add a tbsp cornstarch into a small amount of the liquid and whisk well before adding it back to your linguine with clams.

How can I make clam sauce for other recipes?

If you want to make your own clam sauce to have on hand, simply follow steps 2 to 6 in the "Directions" section, without adding any mushrooms.

You can then let your sauce cool and freeze it in airtight containers to have on hand at a minute's notice.

Can I use all butter instead of olive oil?

Yes, you can. In fact, you can get away with using half the amount of oil and butter, if you wish.

Can I use cooking wine?

The best wine to use for recipes is a wine that you would drink yourself. Cooking wine tends to be more acidic, higher in salt, and with additional additives that don't do you or your guests any favors.

Can I make this recipe gluten-free?

Absolutely. Not only can you use gluten-free pasta, but you can use spiralized zucchini. If you do use zucchini, just know that there is no need to boil it: you skip Step 1 in the above "Directions" and add the spiralized zucchini to your mixture for a few minutes. The zucchini noodles will soften nicely as they heat up.

You can use any noodles that you enjoy: ramen noodles work well too.

Can I freeze the leftovers?

Leftovers will be ok in the refrigerator for 3-4 days. If you want to freeze them, freeze everything mixed in with the pasta in airtight containers, for up to 3 months.

If you are looking for a quick and delicious meal, this is the perfect recipe. Don't be afraid to add your own twists to it according to your likes, this is a very universal recipe and is bound to turn out great!

Enjoyed this and looking for more delicious wok recipes you can try at home? Check out our recipes for shrimp linguine, vegetable pad thai, or shrimp stir fry!