This classic white clam sauce with linguine is an easy and flavorful Italian pasta recipe. Made with canned clams, garlic, white wine, and fresh parsley, this dish is perfect for a quick weeknight dinner or an elegant meal. Learn how to make this rich and creamy seafood pasta that’s ready in under 30 minutes! Serve it with garlic bread and a crisp salad for a complete dining experience.

Ingredients
- 12 ounces linguine
- ¼ cup high-quality olive oil
- 4 cloves garlic, minced
- 3 (8-ounce) cans minced clams, juice drained and reserved
- 1 cup dry white wine
- 1 teaspoon salt
- ½ cup chopped fresh parsley, plus extra for garnish
- Crushed red pepper flakes, for garnish (optional)
Instructions
- Cook the Linguine: Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, according to package instructions. Drain the pasta and set it aside.
- Prepare the Sauce Base: Heat the olive oil in a large skillet over medium-high heat until hot and shimmering. Add the minced garlic and sauté for about 1 minute, or until fragrant.
- Simmer the Liquid: Pour in the reserved clam juice, white wine, and salt. Stir well and bring the mixture to a boil. Reduce the heat to medium and simmer for about 10 minutes, or until the liquid has reduced by half.
- Add Clams and Parsley: Stir in the minced clams and chopped parsley. Cook for another 1-2 minutes, just until the clams are heated through. Lower the heat to a gentle simmer.
- Combine with Pasta: Add the cooked linguine to the skillet. Toss the pasta gently in the sauce over low heat until the noodles absorb some of the sauce, but not all. Remove from heat.
- Serve: Plate the linguine and clam sauce, garnishing with additional parsley and a sprinkle of crushed red pepper flakes, if desired. Serve immediately.
Why You’ll Love This Recipe
- Quick and Easy: Ready in under 30 minutes, this dish is perfect for busy weeknights or a simple, elegant dinner.
- Rich and Flavorful: The combination of garlic, white wine, and fresh parsley creates a vibrant sauce that perfectly complements the clams.
- Restaurant-Quality at Home: Recreate a classic Italian dish with minimal effort and maximum flavor.
- Customizable: Easily adjust ingredients to suit your preferences, such as adding more spice or substituting fresh clams.

Tips
- Use a high-quality olive oil to enhance the flavor of the sauce.
- Cook the linguine al dente to ensure it holds up well when tossed in the sauce.
- Allow the sauce to reduce sufficiently to concentrate the flavors before adding the clams.
- Toss the pasta gently to avoid breaking the noodles.
Variations and Substitutions
- Pasta Options: Substitute linguine with spaghetti, fettuccine, or any long pasta of your choice.
- Fresh Clams: Use fresh clams instead of canned for an elevated taste. Steam them separately and add the juices to the sauce.
- Herbs: Swap parsley with fresh basil or oregano for a different flavor profile.
- Add-Ins: Enhance the dish with sautéed mushrooms, cherry tomatoes, or a splash of heavy cream for richness.
FAQs
Can I make this dish ahead of time?
While the sauce can be prepared in advance, it’s best to cook and toss the pasta just before serving to maintain its texture.
What’s the best wine to use?
A dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay works well in this recipe.
Can I make this without wine?
Yes! Substitute the wine with chicken broth or clam juice for a non-alcoholic option.
Serving
Serve this white clam sauce linguine with a side of crusty garlic bread and a simple green salad. Pair with a glass of the same dry white wine used in the sauce for a cohesive meal.
Suggestions
- For a spicy kick, add a pinch of crushed red pepper flakes while sautéing the garlic.
- To make it extra decadent, finish the dish with a drizzle of truffle oil.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of water or broth to loosen the sauce.
White Clam Sauce with Linguine Recipe
4
servings5
minutes25
minutesIngredients
12 ounces linguine
¼ cup high-quality olive oil
4 cloves garlic, minced
3 (8-ounce) cans minced clams, juice drained and reserved
1 cup dry white wine
1 teaspoon salt
½ cup chopped fresh parsley, plus extra for garnish
Crushed red pepper flakes, for garnish (optional)
Directions
- Cook the Linguine: Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, according to package instructions. Drain the pasta and set it aside.
- Prepare the Sauce Base: Heat the olive oil in a large skillet over medium-high heat until hot and shimmering. Add the minced garlic and sauté for about 1 minute, or until fragrant.
- Simmer the Liquid: Pour in the reserved clam juice, white wine, and salt. Stir well and bring the mixture to a boil. Reduce the heat to medium and simmer for about 10 minutes, or until the liquid has reduced by half.
- Add Clams and Parsley: Stir in the minced clams and chopped parsley. Cook for another 1-2 minutes, just until the clams are heated through. Lower the heat to a gentle simmer.
- Combine with Pasta: Add the cooked linguine to the skillet. Toss the pasta gently in the sauce over low heat until the noodles absorb some of the sauce, but not all. Remove from heat.
- Serve: Plate the linguine and clam sauce, garnishing with additional parsley and a sprinkle of crushed red pepper flakes, if desired. Serve immediately.

Leave a Reply