Linguine with Clam Sauce

4.97 from 30 votes

This classic linguine with white clam sauce is an easy, flavorful dinner that's ready in just 20 minutes. Canned clams, white wine, butter, and garlic come together in a silky sauce that coats every strand of pasta.

Course Dinner

Cuisine American, Italian

Keyword how to make clam sauce, linguine with canned clams, linguine with clam sauce, linguine with white clam sauce, pasta with clam sauce, spaghetti with clam sauce

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 709kcal

Author Blair Lonergan

Equipment

Large skillet

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.

Video

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.

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