Linguine with White Clam Sauce is a perfect meal for any weeknight and so easy for a dinner party. Canned clams provide great flavor and are so easy to use. No shucking and no sacrificing flavor.
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❤️ Why you'll love this recipe
- While fresh clams make a great sauce, using canned clams is super quick, easy, and affordable with delicious results.
- The pasta recipe is on the table in 20 minutes.
- We serve this year round and it is great for an easy dinner to feed a crowd.
- This is an easy Christmas Eve linguine alle vongole pasta course that our family loves.
- Our recipe rivals any Italian restaurant's clams sauce.
Ingredients
- linguine pasta
- olive oil
- unsalted butter
- shallot
- garlic
- crushed red pepper flakes
- white wine
- lemon
- chopped clams
- oregano
- salt
- black pepper
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Equipment
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
Linguine
- Cook linguine in a large pot of boiling salted water according to package instructions. Set aside.
- While the linguine is cooking make the clam sauce.
How to Make White Clam Sauce
- Open the canned clams. Drain the juice from the clams into a medium-sized mixing bowl. Set aside.
- In a large skillet, over medium heat, melt butter and olive oil.
- Add in the chopped shallot, saute for about 2 minutes, to soften and release the flavors.
- Mix in the minced garlic and crushed red pepper for about 30 seconds to blend flavors.
- Pour in the white wine, reserved clam juice, and lemon juice.
- Cook another 5 minutes, stirring often.
- Add in the chopped clams, fresh parsley, oregano, salt, and black pepper. Cook another minute.
- Taste the sauce for seasoning, if needed, reseason the sauce.
- Toss with the cooked linguine and serve immediately.
- Serve immediately. Top with additional fresh parsley, oregano, and lemon wedges.
Storage
Leftovers can be kept in the refrigerator in a covered airtight container for about 2 days.
The sauce can be frozen in freezer-safe storage bags or containers for up to 2 months. Defrost in the refrigerator for a few hours and reheat in a saucepan over medium heat until warmed through.
Expert Tips
Cook the pasta al dente, for about 10 minutes.
If you do not cook with wine, use additional clam juice. (This would be in addition to the clam juice from the canned clams)
Fresh parsley and oregano in the sauce are best. In a pinch, dried parsley works.
Expert Tip: Always salt the water to add flavor to the pasta.
Frequently Asked Questions
A dry white wine like Pinot Grigio, Chardonnay, or Sauvignon Blanc can all add the perfect flavoring to the light clam sauce.
Absolutely! We use canned clams all the time with great success for delicious clam sauce.
Canned clams are a cost-effective way to enjoy clams. They have a great shelf life and they're ready whenever you want to enjoy clam sauce.
No, the beauty of this recipe is besides being delicious, it is so easy.
The clams will go right into the sauce. Also, reserve the juice from the canned clams to add to the sauce as well.
Variations
If you do not use wine for cooking, use chicken stock or additional clam juice.
Another option is adding a bit of the cooked pasta water to the clam sauce for flavor.
Capers are a lovely addition to the finished sauce for a salty flavor.
If you love lemon flavor, add some lemon zest to the sauce.
Serving Suggestions
- Some of my favorite things to serve along with linguine with clam sauce are roasted vegetables like roasted green beans and roasted broccoli with garlic.
- Pair this pasta dinner with a simple arugula salad and you'll have a delicious homemade meal in minutes.
- Apple Pecan Salad is a delicious salad and it would pair nicely with the pasta recipe.
- If you are having a buffet-type meal and would like a few more Italian recipes, serve this with Grilled Eggplant Caprese salad and Eggplant, Tomato, Zucchini
- A nice loaf of Italian bread or garlic bread would be awesome to soak up the sauce.
- For a great low-carb meal serve over zoodles or roasted spaghetti squash.
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Homemade Marinara Sauce is a keeper, it can also be made in large batches and frozen for another day.
Poached shrimp along with our cocktail sauce are two of our popular recipes, both with readers and our family.
Foil-wrapped salmon with lemon and herbs is a favorite by so many and it's another easy recipe that is restaurant-quality delicious.
Cajun shrimp, sausage, and veggies are another skillet meal that you will love. It is quick and easy to make for any day of the week.
Try our Baked Spaghetti Casserole where there is no need to cook the spaghetti ahead of time.
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Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Linguine with White Clam Sauce
As an Amazon Associate, I earn from qualifying purchases
Equipment Needed:
- As an Amazon Associate I earn from qualifying purchases
Ingredients
- 1 pound linguine Note 1
- 1 Tablespoon olive oil
- 2 teaspoons unsalted butter
- 1 small shallot, peeled and finely diced
- 3 cloves garlic, peeled and minced
- ½ teaspoon crushed red pepper flakes
- ½ cup white wine
- ½ large lemon, juiced
- 26 ounces chopped clams Note 2
- ¼ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon fresh oregano, chopped Note 2
- ½ cup fresh parsley, chopped Note 2
- lemon slices optional garnish
- Parmesan cheese optional garnish
Instructions
Linguine
- Cook linguine according to package directions. Set aside.
- While the linguine is cooking make the clam sauce.
How to Make White Clam Sauce
- Open the canned clams. Drain the juice from the clams into a medium-size mixing bowl. Set aside.
- In a large skillet, over medium heat, melt the olive oil and butter.
- Add in the chopped shallot, saute for about 2 minutes, to soften and release the flavors.
- Mix in the minced garlic and crushed red pepper for about 30 seconds to blend flavors.
- Pour in the white wine, reserved clam juice and lemon juice.
- Cook another 5 minutes, stirring often.
- Add in the chopped clams, fresh parsley, oregano, salt, and black pepper. Cook another minute.
- Taste the sauce for seasoning, if needed, reseason the sauce.
- Toss with the cooked linguine and serve immediately.
- Serve immediately. Top with additional fresh parsley, oregano, and lemon wedges.
