Classic Linguine with Clams – Easy Italian Seafood Pasta
Linguine with clams is a classic Italian seafood pasta that’s both simple and elegant, delivering a perfect balance of briny freshness, garlic, white wine, and lemon. This dish is a staple of coastal cuisine, celebrated for its light yet deeply flavorful sauce that clings to every strand of pasta.
With just a handful of fresh ingredients, this recipe transforms into a restaurant-quality meal in under 30 minutes. Whether you’re cooking for a weeknight dinner or a special occasion, this easy linguine with clams recipe brings the taste of the sea straight to your table. Pair it with a crisp white wine, a side of warm, crusty bread, and a fresh salad for a truly authentic Italian experience.
Tip: Soaking clams in fresh water for 20 minutes before cooking helps them purge any sand or grit. For an extra thorough clean, mix in a tablespoon of salt or cornmeal—it encourages the clams to expel even more debris, making for a cleaner, grit-free dish. Always discard any clams that stay open after tapping or won’t open after cooking.
Linguine with Clams Recipe
Serves: 4 to 6
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Total Time: 30 Minutes
Ingredients:
- 2 pounds Littleneck clams (40 to 45), scrubbed
- 1 pound linguine
- 1 cup dry white wine, such as Pinot Grigio, Chardonnay or Sauvignon Blanc
- ½ cup finely chopped shallots, from 2 shallots
- ¼ cup fresh flat-leaf parsley, finely chopped
- 6 tablespoons extra-virgin olive oil
- 6 cloves garlic, coarsely chopped
- 3 tablespoons unsalted butter
- 1 tablespoon lemon juice, from 1 lemon, plus more to taste
- 1 teaspoon lemon zest, from 1 lemon, plus more to taste
- ½ teaspoon red pepper flakes
- Kosher salt
Directions:
1. In large pot over high heat, bring 4 quarts of water and 2 tablespoons of kosher salt to a boil. Add the linguine and cook according to the package directions until just shy of al dente (the pasta should still be firm to the bite since it will cook another minute or two in the sauce).
2. Meanwhile, in a very large sauté pan over medium-high heat, heat the olive oil until hot but not smoking. Add the shallots and garlic and sauté until just golden, about 30 seconds. Add the wine, red pepper flakes, ¾ teaspoon kosher salt, clams, and ¼ cup of the parsley; bring to a simmer and cook, covered, until the clams open, 6 to 8 minutes. Discard any unopened clams.
3. Reserving ½ cup of the cooking water, drain the linguine in a colander (do not rinse). Add the pasta to the sauté pan with the clams. If you don’t have room for everything in one pan, transfer the clams to a plate and cover to keep warm. When ready to serve, add them back to the pasta on a serving platter.
4. Increase the heat to medium and cook the linguine with the clams, tossing occasionally, until the pasta absorbs most of the sauce and is just tender, 1 to 2 minutes. If necessary, add some of reserved cooking water to keep moist.
5. Remove the pan from the heat. Add the butter, lemon zest, lemon juice, and the remaining 2 tablespoons of parsley; toss to coat. Taste and adjust the seasoning with more salt, lemon zest and/or lemon juice, if necessary. Transfer to a serving dish or bowls and serve.
Note: When cooking with wine, select a bottle that is inexpensive (under $10) but still good enough to drink. Avoid “cooking wines,” which are salty and include additives.
Credits to Jenn Segal from Once Upon a Chef. FInd her recipe here.
