Linguine with clam sauce is a quick, easy dinner that’s perfect for busy evenings — and it’s ready in just 20 minutes! With simple ingredients liked chopped canned clams, white wine, olive oil, butter, garlic, and parsley, it’s a flavorful and affordable, restaurant-quality dish.
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If you’re looking for even more pasta recipes, be sure to try this dump-and-bake Tuscan chicken pasta, a French onion pasta bake with spinach and mushrooms, pomodoro sauce, our favorite million dollar baked spaghetti, and a pot of roasted vegetable pasta, too!
How to Make Linguine with Clam Sauce | 1-Minute Video
Why You’ll Love this Recipe
- Quick and Easy. Linguine with white clam sauce is an easy meal that takes advantage of convenient canned clams, so there’s hardly any prep work necessary. You don’t have to fuss with the shells, and you can keep the ingredients stashed in your pantry. Plus, it’s ready from start to finish in about 20 minutes and only requires 5 minutes of prep time!
- Affordable. This recipe only requires a handful of simple ingredients, which helps to keep the grocery bill down. The pasta and canned clams are also quite inexpensive, and readily available in almost any store.
- Kid-Friendly. This pasta dish is also a nice way to introduce children to shellfish and seafood. The chopped clams are very small and almost undetectable amidst the buttery garlic sauce. It’s even easy to serve the noodles without any of the clams on the plate, so your kids really just think they’re eating plain pasta in a flavorful sauce. It doesn’t have a fishy, overpowering clam taste, but instead tastes like grown-up buttered noodles. Top each bowl with some Parmesan cheese, parsley, lemon wedges, or crushed red pepper flakes and everyone will love it!
This is my go-to recipe for a quick hit from my kitchen! Easy to make, tastes delicious. Love, love, love this recipe! My family requested I make this for our Christmas Eve dinner (7 fishes) this year! Think this will be added to our other Italian Feast traditions as well!
– Dolores
Linguine with Clams in White Wine Sauce
As opposed to a tomato-based red clam sauce, this linguine with clam sauce features a white sauce made from white wine, butter, olive oil, clam juice, and plenty of garlic (no tomatoes in the mix!). Serve each bowl of pasta with a loaf of crusty bread and a green salad for the ultimate weeknight meal!
Ingredients
This is just a quick overview of the ingredients that you’ll need for our favorite linguine with clams recipe. As always, specific measurements and step-by-step cooking instructions are included in the printable recipe box at the bottom of the post.
- Linguine: a close relative of fettuccine, this pasta includes long, flat strands, but is thinner and narrower than fettuccine. Linguine, which means “little tongues” in Italian, originated in the Liguria region of Italy. Throughout this area, the air is fragrant with salty ocean breezes and the aroma of delicious food cooking. It’s a natural companion for clam sauce, but you can substitute with another pasta shape of your choice. Good alternatives include spaghetti, fettuccine, or angel hair pasta.
- Canned clams: use two cans of chopped clams for a quick and easy protein option. Make sure that you reserve the juice that the clams are packed in, since this is the flavorful foundation for your white clam sauce.
- White wine: pick a dry white wine that’s a good quality for drinking, such as Sauvignon Blanc, pinot grigio, or Chardonnay. For an alcohol-free substitute, use chicken broth or extra clam juice instead.
- Onion and garlic: for savory flavor.
- Worcestershire sauce: adds salty umami flavor.
- Parsley: fresh is best for a bright touch of flavor and color.
Directions
It’s funny where recipe ideas come from. This particular dinner was inspired by my obstetrician, who suggested the dish as a great way to enjoy clams, which happen to be a rich source of iron. I have always liked clams (typically of the fried variety), but they don’t exactly make it onto my weekly grocery list. This dinner turned out to be a winner with the entire family – it’s fast, it requires only a few ingredients, and it’s delicious!
I’ve included detailed directions in the recipe card below, but here’s the quick version:
- Cook the linguine.
- Sauté the onion and garlic in olive oil and butter.
- Add the reserved canned clam juice, white wine, and Worcestershire sauce.
- Bring to a boil, then reduce the flame and simmer over low heat for about 10 minutes.
- Stir in the cooked linguine, chopped clams, and parsley. Toss to combine.
- Season with kosher salt and ground black pepper, to taste.
- Cook for about 5 more minutes.
- Serve the pasta and garnish with desired toppings.
Serving Suggestions
Serve the linguine with white clam sauce alongside garlic bread or no-knead focaccia, a classic green salad with red wine vinaigrette or Caesar salad, and garlic roasted broccoli, sauteed zucchini, or roasted asparagus.
Storage Tips
Leftovers will keep in an airtight container in the fridge for 1-2 days. Reheat in a skillet over low heat, just until warmed through. You can also reheat individual servings in the microwave for about 30-60 seconds.
I do not recommend freezing this dish. The pasta will have a mushy, gummy texture when thawed.
Helpful Tips
- Double all of the ingredients if you’re serving a larger family.
- Don’t forget to reserve the clam juice from the canned clams — don’t pour it down the drain! This is a critical ingredient for the white clam sauce.
- Boil the pasta in a large pot of well-salted water. This is your opportunity to season the linguine itself.
- Cook the pasta just until it’s barely al dente — tender, but with a firm bite. The linguine will continue to cook in the sauce for a few more minutes, so you don’t want it to be overdone, mushy, or gummy.
- Use a dry white wine (not a sweet wine) that’s a good quality for drinking, such as sauvignon blanc, pinot grigio, or chardonnay.
- With just a few simple ingredients, it’s important to use high-quality options. I prefer fresh parsley and fresh garlic cloves, rather than dried parsley flakes or garlic powder.
- Garnish each serving with grated Parmesan cheese, chopped fresh parsley, fresh basil, fresh lemon wedges or lemon juice, or spicy red-pepper flakes for extra flavor.
What a great recipe! Made it last night and while it was fast and easy for a relatively novice “chef” like myself, above all it was delicious. It’s going into the dinner rotation!
– Daisy
More Easy Pasta Recipes to Try
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For more inspiration, check out all of our other pasta recipes!
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Linguine with Clam Sauce
Equipment
Ingredients
- 8 ounces dry linguine (or other pasta)
- 2 tablespoons olive oil
- 2 tablespoons salted butter
- ¼ cup finely diced onion
- 1 tablespoon minced fresh garlic
- 2 (6.5 ounce) cans chopped clams, drained and juice reserved
- ¼ cup dry white wine
- 1 teaspoon Worcestershire sauce
- 2 tablespoons finely chopped parsley, plus additional for garnish
- Kosher salt and ground black pepper, to taste
- Optional garnish: grated Parmesan cheese, lemon wedges, crushed red pepper flakes, extra parsley
Instructions
- Cook the linguine in a large pot of well-salted boiling water according to package directions, but pull it about 1 minute early so it’s just barely al dente. Drain and set aside.
- While the pasta cooks, heat the olive oil and butter in a large skillet over medium heat. When the butter melts, add the onion and garlic. Sauté for 2 to 3 minutes, until the onion softens and the garlic is fragrant.
- Add ¾ cup of the reserved clam juice, white wine, and Worcestershire sauce to the skillet. Bring to a boil, then reduce the heat and simmer gently for about 10 minutes, until the sauce reduces slightly and the flavors meld together.
- Add the cooked linguine, chopped clams, and parsley to the skillet. Toss to combine and coat the pasta with sauce. Season with salt and pepper to taste.
- Simmer for about 5 more minutes, tossing occasionally, until the sauce is mostly absorbed and clings to the pasta.
- Serve immediately with grated Parmesan cheese, fresh lemon wedges, extra parsley, or crushed red pepper flakes.
Notes
- Don’t forget to reserve the clam juice from the canned clams. This is the flavorful base of your white clam sauce.
- Salt your pasta water generously. This is your only chance to season the linguine itself.
- Cook pasta just until barely al dente. It will finish cooking in the sauce, so you don’t want it overdone.
- Use a dry white wine (not sweet) like sauvignon blanc, pinot grigio, or chardonnay. For an alcohol-free option, substitute chicken broth or extra clam juice with a squeeze of lemon.
- Use fresh garlic and fresh parsley for the best flavor. With so few ingredients, quality matters.
- Double all ingredients if serving a larger family.
- Garnish options: Parmesan cheese, fresh parsley, lemon wedges, or red pepper flakes.
- Storage: Refrigerate leftovers in an airtight container for 1 to 2 days. Reheat in a skillet over low heat with a splash of broth. Freezing is not recommended.
- Recipe slightly adapted from DisneyFamily.com.
Nutrition
This recipe was originally published in September, 2013. The photos were updated in April, 2024.
Not only are your recipes great but the photos are beautiful!
Thank you
Thank you so much for saying that, Phyllis! 🙂
This looks amazing! I don’t think I’ve ever actually eaten clams before – but I know my Dad loves them so I might have to try this out!
Thanks, Kristy! This is definitely the way to try them, since they’re very subtle in this dish. They’re great! 🙂
My Mama found, made, enjoyed, and then shared this recipe with me last year, and I’ve made it several times since… most recently tonight. I think it’s the worcestershire that makes it!! Well, that and a bit more garlic since we have no shame about using lots of the stinking rose! Memories of my late father abound when I eat this because it was his favorite dish. Tomorrow would be his 90th birthday, so I made extra to enjoy at work tomorrow! Thank you for an excellent recipe!!
Thank you so much, Rebecca! It sounds like you have great memories with your father. We’re so glad this soup is part of that.
Wow, this meal looks realy tasty <3 Thanks a lot for sharing this recipe with us – I'm sure both me and my family will love it once I prepare it! And it's pretty quick to do as well.
Cheers
Thanks, Carla!!! I hope that you enjoy it!
Wow, this meal looks realy tasty <3 Thanks a lot for sharing this recipe with us – I'm sure both me and my family will love it once I prepare it! And it's pretty quick to do as well.
Cheers
I had no idea clams were full of iron. This sounds delicious, can’t wait t try it!
It’s so good! 🙂
Delicious and simple recipe! 4 out of 5 family members loved it
Did you double the recipe?
Hey, Riki! I always double the recipe for my family of 5. 🙂
If I omit the wine, should I replace it with, say, chicken or vegetable stock?
Yes! I would substitute with chicken, vegetable, or seafood stock — or even some extra clam juice. 🙂
I advise to use the wine, it really gives the dish a distinct beautiful taste.
Thanks, Mike! I agree! 🙂
I would add that there are some grocery stores that sell wine without alcohol, for those who prefer not to drink or use alcohol in their cooking. I wonder if those wines would make a nice sub for wine with alcohol??!!! Thanks! Love your recipes and blog. Yours is one of the first I turn to when checking cooking blogs for good recipes!!! Your photography is lovely!
That’s a good point, Beverly! Thank you so much for your kind words. We truly appreciate your support and are happy to have you here!
Yum yum it was delicious! I goofed and added all the clam juice, about 1 cup, and it was so tasty… hubby and I cleaned our plate. Thanks for the recipe it’s a keeper!
So glad that you enjoyed it. A little extra clam juice won’t hurt! 🙂 We just enjoyed this again a few days ago. Definitely a favorite in our house, too. Thanks, Deborah!
Made this yesterday. I used dry vermouth because I didn’t have any open white wine (saw that hint in some other recipe somewhere) and only used 1/3 pound of pasta for the two of us. I also added a pinch of dried thyme and some hot pepper flakes. It’s a keeper.
Great! So glad that you enjoyed it, Louise!
our entire family loves this and I have some picky eaters!
That’s awesome! Thanks, Victoria!
When I make this dish I add a can of quartered artichoke hearts and it takes this dish to another level! Yummy
That sounds delicious, Gail!
This is my go-to recipe for a quick hit from my kitchen! Easy to make, tastes delicious. Love, love, love this recipe! My family requested I make this for our Christmas Eve dinner (7 fishes) this year! Think this will be added to our other Italian Feast traditions as well!
Yay! That’s such high praise, Dolores. Thank you! Hope you and your family have a happy holiday season — linguine included! 🙂
I made this tonight and it was delicious! This was one of the few recipes that I have ever seen that came in somewhere close to the preparation time listed. Even my picky eater liked it. His only suggestion was that a bit of lemon juice would have added a bit of brightness to the dish. I followed the recipe almost exactly except for using dried parsley and lately I have been using Maggi Amore instead of Worcestershire sauce. This made 3 nice sized servings. Very EZ to fix and I will be making this again. Thank you Blair!
That’s great to hear, Jimmy! The lemon juice is a great addition! 🙂
What a great recipe! Made it last night and while it was fast and easy for a relatively novice “chef” like myself, above all it was delicious. It’s going into the dinner rotation!
That’s great, Daisy. Thank you!
ABSOLUTELY KILLER! LOVE this! I have to start eating clams to get my b12 up… so glad I started my first clam dinner I’ve ever made with this recipe!!
Awesome! So glad that you loved it, Elizabeth! 🙂
While searching for a clam sauce recipe without heavy cream, I found your recipe. Made it for dinner tonight and loved it! I did add a sprinkling of red pepper flakes to the onion & garlic. Sorry to say I didn’t have parsley, but didn’t miss it. Served steamed broccoli on the side. Thank you.
Sounds perfect, Sandy! Thank you!
I love linguine with clams. I’ve tried to replicate sone of the best dishes I had in restaraunt, but never seemed to come close…until now. Even my wife agreed this is the best she’s ever had. I used one can chopped AND one can minced clams..It gave it just enough larger chunks, while not overwhelming the dish. But the minced added more flavor more evenly and subtly. Also put the pasta in EXTREMELY aldenti. The stiffer the better. Finish the pasta by mixing it thoroughly and completely thru your concoction. If it’s still too stiff add a skosh more clam juice or wine and let it all soak
Into the pasta.
Thank you, John! So glad that it was a hit!
Love this recipe. It’s not only simple and quick, but it’s absolutely delicious. We always make a side salad and some crusty bread.
Yum! Thank you so much, Debra!
Perfect. This is the one!
Quick easy to make. One of my go to meals.
Wonderful! Thank you, Vicki!