Skip to Content

Linguine with Clam Sauce

Linguine with Fresh Clam Sauce is a classic Italian-inspired dish that combines tender pasta with briny clams and a white wine garlic sauce. It’s a simple but impressive recipe, perfect for weeknight dinners or special occasions. What makes this recipe amazing is using fresh clams and high quality ingredients. From the butter (get the good stuff) to the lemon juice (no squeeze bottles) to the wine (only something you’d also drink). In about 30 minutes, you can enjoy a restaurant-quality seafood pasta at home with minimal effort.

Linguine with Fresh Clam Sauce

This Linguine with Fresh Clam Sauce is an elegant, easy-to-make seafood dish that highlights the natural flavors of clams with a buttery, garlicky wine sauce. The simplicity of the preparation allows the ingredients to shine while producing a perfect dish to whip up for date night at home or special company coming over.

This dish is also very scalable. You can make a large batch and it’ll still be easy and delicious. The hardest part is picking through the clams before you cook to make sure there aren’t any dead ones in the bunch.

Why You’ll Love This Dish

  • Fresh and Flavorful: The briny clams combined with garlic, wine, and lemon create a vibrant, refreshing sauce.
  • Simple and Fast: Ready in under 30 minutes, it’s perfect for a quick but special dinner.
  • Restaurant-Quality at Home: With minimal effort, this recipe elevates your weeknight dinner to gourmet level.
  • Customizable: Easily adjust the heat, add more herbs, or substitute different types of clams.
Linguine with Clam Sauce

Fresh Clam Linguine Shopping List

Wondering if you have to hit the grocery store or if you have all the ingredients you need for this? Check out this list! For the full ingredients list, including the amounts you’ll need, make sure to scroll to the bottom and view the recipe card.

Ingredients

  • Kosher Salt
  • Linguine
  • Butter
  • Shallot
  • Garlic
  • Sauvignon Blanc
  • Red Pepper Flakes
  • Manila or Butter Clams
  • Parsley
  • Lemon Juice

How To Make Clam Linguine with Fresh Clams

Here’s a quick overview of the recipe, so you know just what you’re getting into. Is this a quick and easy dish or something you’re going to have to devote an afternoon to? Find out below! When you’re cooking, don’t forget to use the recipe card at the bottom of the post.

  1. Boil the Pasta: Cook linguine in salted water until just shy of al dente. Reserve some pasta water for later.
  2. Sauté Aromatics: In a large pan, melt butter and cook shallots and garlic until fragrant.
  3. Steam the Clams: Add wine, red pepper flakes, and clams. Simmer until the clams open.
  4. Toss the Pasta: Add the pasta to the clam sauce and toss to combine, adjusting the sauce with reserved pasta water if needed.
  5. Finish with Butter and Lemon: Stir in remaining butter and lemon juice, adjust seasoning, and serve garnished with parsley.
Linguine with Clam Sauce

FAQ

How should I store leftovers?

Store any leftover linguine with clam sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of water or stock to refresh the sauce.

Can I make this recipe ahead of time?

This dish is best enjoyed fresh, but you can prep the sauce ingredients (chop shallots, garlic, and clean clams) ahead of time to streamline the cooking process.

What are good substitutions for clams?

If you can’t find clams, you can substitute mussels or even shrimp. Make sure to adjust the cooking time accordingly, as smaller shrimp can cook much faster.

Can I adjust the spice level?

Absolutely. If you prefer more heat, add extra red pepper flakes or finish with a sprinkle of chili oil before serving.

Linguine with Clam Sauce

Serve This With…

Linguine with Clam Sauce

Linguine with Fresh Clam Sauce is a rewarding and approachable dish that combines the brininess of clams with a buttery, garlicky wine sauce. It’s simple to prepare and full of flavor, making it an ideal choice for any seafood lover looking for a refined but easy meal.

Linguine with Clam Sauce

Fresh Clam Linguine

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Fresh Clam Linguine is perfect for a fancy dinner at home, and tastes amazing!

Ingredients

  • 1 tablespoon Kosher salt
  • 1 pound linguine
  • 1/2 cup butter, divided
  • 1 shallot, finely chopped
  • 6 cloves garlic, chopped
  • 1 1/2 cups Sauvignon Blanc
  • ½ teaspoon red pepper flakes
  • 2 pounds manila clams, washed and purged
  • ¼ cup parsley, chopped
  • 2 tablespoons lemon juice

Instructions

  1. In a large pot, bring 4 quarts of salted water to a rolling boil. Add the linguine and cook per the package instructions until almost al dente—about 1-2 minutes less than the shortest cook time on the package (if the package says cool for 11-13 minutes, you'd cook it for 9 minutes).
  2. Drain the pasta in a colander and reserve ½ cup of the pasta water.
  3. While the pasta cooks, melt 6 tablespoons of the butter in a large sauté pan over medium-high heat. Stir in the chopped shallot and cook until softened and slightly golden, around 2-3 minutes.
  4. Add the garlic and sauté for another 30-60 seconds, until fragrant.
  5. Pour in the wine and sprinkle in the red pepper flakes. Add the clams and half of the parsley, then cover the pan.
  6. Let everything simmer until the clams open up, about 6-8 minutes. Discard any clams that remain closed.
  7. Transfer the drained linguine to the pan with the clams. Stir and toss the pasta, allowing it to soak up the sauce, for 2-3 minutes.
  8. If needed, add a bit of the reserved pasta water to adjust the consistency.
  9. Take the pan off the heat. Stir in the remaining butter and lemon juice, tossing to coat the pasta evenly.
  10. Adjust seasoning with more salt or lemon juice to taste.
    Garnish with the rest of the parsley and serve hot.

Notes

Prepping fresh clams properly before cooking is essential to ensure they are clean and safe to eat. Start by purchasing live clams from a trusted source, checking that their shells are tightly closed or close when tapped. If any clams remain open or have cracked shells, discard them as they may not be safe to eat.

Once you have your clams, place them in a large bowl of cold water for about 20 to 30 minutes to allow them to expel any sand or grit they may contain. During this process, adding a bit of salt to the water can mimic the clams' natural environment and encourage them to purge.

After soaking, drain the clams and gently scrub each shell with a brush under cold running water to remove any surface dirt or debris.

At this point, check the clams again for any that are damaged or still open and discard those. Now, the clams are ready for cooking.

Always ensure that the clams open during cooking—those that remain closed should be discarded, as they may not be safe to consume.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 807Total Fat: 29gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 213mgSodium: 3859mgCarbohydrates: 53gFiber: 3gSugar: 2gProtein: 66g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

As an Amazon Associate, we earn from qualifying purchases. This site contains affiliate links.Skip to Recipe