If you’re craving a dish that effortlessly combines the briny sweetness of the sea with a lively, comforting sauce, the Linguine with Clam Sauce Recipe is going to become your new go-to. This classic Italian-American favorite balances tender linguine noodles with a robust clam sauce that’s rich, savory, and just the right amount of spicy. Every bite delivers a harmonious blend of garlic, herbs, and clams swimming in a luscious tomato and white wine sauce that tastes like sunshine on a plate. Whether it’s a weeknight dinner or a special occasion, this recipe brings warmth and soul to your table.
Ingredients You’ll Need
Gathering the ingredients for this recipe is refreshingly straightforward, yet each one plays a vital role. From the fragrant garlic and olive oil that build the base, to the bright tomatoes and briny clams that define the sauce, every component comes together to create layers of amazing flavor and texture.
- 2 tablespoons olive oil: Adds a fruity, rich base that gently sautés the garlic without overpowering it.
- 5 cloves garlic, minced: Infuses the sauce with a pungent, aromatic character that’s simply irresistible.
- 2 (6.5-ounce) cans minced clams, drained: Provides tender clam meat for depth and the perfect seafood essence.
- 2 (6.5-ounce) cans chopped clams, drained: Adds texture and chunks of clams to enhance every bite.
- 1/2 teaspoon crushed red pepper flakes: Brings a subtle kick that awakens the palate without overwhelming the dish.
- 1 teaspoon kosher salt: Enhances all the flavors naturally, balancing the briny and savory elements.
- 1/4 teaspoon ground black pepper: Adds delicate warmth and a little extra hint of spice.
- 1 teaspoon dried parsley: Gives a mild herbal freshness that brightens the sauce beautifully.
- 1/2 cup dry white wine: Contributes acidity and complexity, enhancing the sauce’s richness.
- 1 (28-ounce) can crushed tomatoes: Creates a deep, luscious base with sweetness and vivid color.
- 1/4 cup water: Used to balance the sauce’s consistency and meld everything seamlessly.
- 1 pound linguine, cooked al dente: Provides the perfect sturdy yet tender vessel to hold all that flavorful clam sauce.
- Grated Romano cheese, for garnish: Adds salty, nutty notes and a lovely finishing touch that complements the seafood perfectly.
How to Make Linguine with Clam Sauce Recipe
Step 1: Prepare the Flavor Base
Start by heating your olive oil in a large skillet or saucepan over medium-high heat. When the oil is shimmering, toss in the minced garlic. Give it a gentle stir and let it sauté for about 2 to 3 minutes until fragrant. The smell of garlic sizzling in oil will fill your kitchen with an inviting aroma that’s already promising something delicious.
Step 2: Introduce the Clams and Season
Next, add both the minced clams and the chopped clams into the pan. These bring the essential seafood sweetness and texture to this dish. Sprinkle in the crushed red pepper flakes, kosher salt, ground black pepper, and dried parsley. Stir everything gently to combine and let it sauté for 3 to 4 minutes so the flavors meld and the clams warm through.
Step 3: Pour in the White Wine
Pour the half cup of dry white wine into the skillet. This is where the sauce really starts to deepen in flavor, as the wine adds acidity and richness. Allow it to simmer for about 2 minutes until the wine’s volume slightly reduces, concentrating the taste and lifting all the aromatics.
Step 4: Add Tomatoes and Simmer
Now, it’s time to stir in the crushed tomatoes and the quarter cup of water. This mixture becomes your luscious sauce base. Bring everything to a gentle simmer, then lower the heat and continue simmering for 10 minutes. Stir every so often to keep the sauce from sticking and to help intensify the flavors.
Step 5: Combine with Linguine and Serve
By now, your linguine should be perfectly al dente, ready to meet the sauce. Plate generous portions of the pasta and ladle the hot clam sauce over the top. Don’t forget to sprinkle grated Romano cheese on each serving for that extra layer of savory goodness. Dive in immediately and enjoy the beautiful blend of tastes and textures.
How to Serve Linguine with Clam Sauce Recipe
Garnishes
Finish off this dish by garnishing with freshly grated Romano cheese, which adds salty, nutty undertones that complement the clam’s delicate flavors so well. For an added touch of freshness, scatter some chopped fresh parsley or a drizzle of good-quality olive oil. These simple garnishes bring your dish to life and elevate the presentation.
Side Dishes
Pair this hearty pasta with a crisp green salad dressed in a light vinaigrette or some roasted seasonal vegetables. A crusty loaf of garlic bread or a warm focaccia is also perfect for soaking up every drop of the clam sauce, ensuring none of that deliciousness goes to waste.
Creative Ways to Present
For a memorable dinner party, serve the linguine in individual shallow bowls and add a sprig of fresh herbs on top for color. You can also offer lemon wedges on the side to allow guests to add a zesty brightness that beautifully cuts through the richness. For a fun twist, serve alongside chilled white wine to complete the experience.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, store any leftovers in an airtight container in the refrigerator. The linguine with clam sauce recipe keeps well for up to 2 days, but clams and pasta can become a bit delicate, so it’s best eaten quickly for quality and safety.
Freezing
If you want to freeze leftovers, it’s best to separate the linguine from the clam sauce. Freeze the sauce in a freezer-safe container for up to 3 months, while the pasta can be frozen separately if tightly wrapped. This helps maintain the ideal texture when reheating.
Reheating
When it’s time to reheat, gently warm the clam sauce on the stove over low heat to prevent it from curdling or drying out. Reheat the linguine by tossing it quickly in hot water or microwaving briefly, then combine and serve immediately for the best taste and texture.
FAQs
Can I use fresh clams instead of canned for this Linguine with Clam Sauce Recipe?
Absolutely! Fresh clams will add an even more vibrant, natural seafood flavor. Just steam them until they open, then chop the meat and add it to the sauce in place of canned clams. Be sure to reserve the clam juice to add more depth to your sauce.
Is white wine necessary in the recipe?
While white wine enhances the sauce with acidity and depth, you can substitute it with clam juice or chicken broth if you prefer to avoid alcohol. Keep in mind the flavor profile will shift slightly, but it will still taste delicious!
What type of pasta works best for this recipe?
Linguine is ideal because it’s flat and wide enough to carry the clam sauce beautifully, but you can also use spaghetti or fettuccine if that’s what you have on hand. Just make sure the noodles are cooked al dente to hold up to the saucy coating.
How spicy is this Linguine with Clam Sauce Recipe?
The crushed red pepper flakes add a gentle warmth that uplifts the sauce without overpowering the clams’ natural sweetness. If you prefer a milder dish, simply reduce or omit the red pepper flakes.
Can I prepare this dish ahead of time for a dinner party?
This recipe can be mostly prepared ahead by making the sauce in advance and storing it chilled. When it’s time to serve, cook the linguine fresh and heat the sauce gently. This approach lets you spend more time with your guests without rushing in the kitchen.
Final Thoughts
There’s something truly special about a warm bowl of linguine bathed in a rich, garlicky clam sauce that makes this Linguine with Clam Sauce Recipe an absolute joy to make and savor. It’s approachable enough for a casual weeknight yet elegant enough for company, a dish you’ll find yourself coming back to again and again. Pour yourself a glass of white wine, set the table, and dive into this flavorful feast—you’re going to love every bite.
Print
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-American
Description
A delicious and hearty Linguine with Clam Sauce recipe featuring tender clams simmered in a flavorful tomato and white wine sauce, perfectly served over al dente linguine and garnished with grated Romano cheese. This classic Italian-American dish combines the briny sweetness of clams with aromatic garlic, herbs, and a touch of spice for a satisfying seafood pasta meal.
Ingredients
Clam 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
Pasta
- 1 pound linguine, cooked al dente according to package instructions
Garnish
- Grated Romano cheese, for garnish
Instructions
- Heat olive oil and sauté garlic: Heat the olive oil in a large skillet or saucepan over medium-high heat. Add the minced garlic and sauté for 2 to 3 minutes, stirring frequently until the garlic is fragrant but not browned.
- Add clams and seasonings: Stir in the minced clams, chopped clams, crushed red pepper flakes, kosher salt, ground black pepper, and dried parsley. Continue to sauté for 3 to 4 minutes until the clams are heated through and well mixed with the seasonings.
- Deglaze with white wine: Pour in the dry white wine and let it simmer for about 2 minutes, allowing the wine to reduce slightly and intensify the flavor of the sauce.
- Add tomatoes and simmer: Stir in the crushed tomatoes and water, bring the sauce to a gentle simmer, then reduce the heat to low. Let it simmer for 10 minutes, stirring occasionally to blend the flavors and thicken the sauce slightly.
- Serve over linguine and garnish: Serve the hot clam sauce immediately over cooked al dente linguine. Top each serving with grated Romano cheese for a savory finish.
Notes
- For best flavor, use a good quality dry white wine like Pinot Grigio or Sauvignon Blanc.
- Make sure to cook the linguine just until al dente to maintain a firm texture that holds up to the sauce.
- You can adjust the crushed red pepper flakes to control the level of spiciness.
- Drain the canned clams well to avoid making the sauce too watery.
- Fresh parsley can be used instead of dried parsley if available.
