Why You’ll Love This Recipe
This recipe delivers big flavor with minimal effort. The briny clams pair beautifully with garlic and olive oil, while a splash of broth and fresh lemon add brightness and balance. It’s quick enough for a weeknight dinner but impressive enough to serve guests. Using pantry-friendly canned clams makes it convenient, while fresh clams can elevate it even further. The sauce is light, not heavy, allowing the seafood flavor to truly shine.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 pound linguine
salt for pasta water
3 tablespoons olive oil
4 cloves garlic, minced
1/2 teaspoon red pepper flakes
1/2 cup chicken broth
1/2 cup clam juice
2 cans chopped clams, drained (reserve juice)
2 tablespoons butter
1 tablespoon lemon juice
1 teaspoon lemon zest
1/4 cup fresh parsley, chopped
freshly ground black pepper to taste
Directions
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Bring a large pot of salted water to a rolling boil. Cook the linguine according to package directions until just shy of al dente. Reserve about 1/2 cup of pasta water before draining.
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While the pasta cooks, heat olive oil in a large skillet over medium-low heat. Add the minced garlic and cook gently until fragrant, about 1 minute, being careful not to brown it.
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Stir in the red pepper flakes and cook for another 30 seconds.
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Pour in the chicken broth and clam juice. Let it simmer for 3–5 minutes to allow the flavors to blend and reduce slightly.
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Add the reserved clam liquid and continue to simmer briefly.
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Add the drained clams to the skillet and cook just until heated through.
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Stir in the butter, lemon juice, and lemon zest.
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Add the drained pasta directly to the skillet and toss well to coat. If needed, add a splash of reserved pasta water to loosen the sauce.
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Sprinkle with fresh parsley and freshly ground black pepper. Toss again and serve immediately.
Servings and timing
Servings: 4 servings
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
For a fresher seafood flavor, substitute canned clams with fresh littleneck or Manila clams, steaming them until they open before adding to the sauce.
Add finely chopped shallots along with the garlic for extra depth.
For a richer version, stir in a splash of heavy cream at the end.
Increase the red pepper flakes or add fresh chili for a spicier dish.
A sprinkle of freshly grated Parmesan can add a savory finish, though traditionally this dish is served without cheese.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Seafood pasta is best enjoyed fresh, but it can be reheated gently.
To reheat, warm the pasta in a skillet over low heat with a splash of broth or water to loosen the sauce. Stir frequently and heat just until warmed through to avoid overcooking the clams. Microwave reheating is possible in short intervals, stirring between each, but stovetop reheating provides better texture.
FAQs
Can I use fresh clams instead of canned?
Yes, fresh clams work beautifully. Steam them until they open, remove the meat, and add it to the sauce at the end.
What can I use instead of white wine?
Chicken broth and clam juice provide excellent flavor while keeping the sauce bright and balanced.
Is it okay to add cheese?
While not traditional, a light sprinkle of Parmesan can be added if you enjoy the flavor combination.
How do I prevent the garlic from burning?
Cook it over medium-low heat and stir constantly. Garlic should be fragrant but not browned.
Can I use a different pasta shape?
Yes, spaghetti or fettuccine are good alternatives if you don’t have linguine.
Why should I reserve pasta water?
The starchy pasta water helps emulsify and thicken the sauce, creating a silky texture that clings to the pasta.
Can I freeze leftover clam sauce?
Freezing is not recommended, as the texture of the clams may become rubbery once thawed.
How can I make the sauce thicker?
Allow it to simmer slightly longer to reduce, or add a small amount of reserved pasta water while tossing to help it bind.
What can I serve with linguine with white clam sauce?
A crisp green salad, roasted vegetables, or crusty bread make excellent side dishes.
Can I make this dish ahead of time?
This dish is best served fresh, but you can prepare the sauce slightly ahead and cook the pasta just before serving for best results.
Conclusion
Classic Linguine with White Clam Sauce is a timeless pasta dish that celebrates simple ingredients and bold, fresh flavors. With its balance of garlic, broth, lemon, and tender clams, it offers a light yet satisfying meal that’s easy to prepare and perfect for any occasion. Whether you keep it traditional or try one of the variations, this dish is sure to become a favorite in your kitchen.
