Linguine with Clams is an easy dinner than comes together in under 30 minutes. It is fancy enough for guests, but easy enough for a weeknight meal.
For YEARS I have been craving this recipe.
My mom used to make me Linguine with Clams for my birthday. Giving me the option to request anything my heart desired, I always always picked her Clam Linguine.
But, I never had the foresight to write the recipe down. So it was lost when I lost her . . . or so I thought!
Recently, my dad sent me a few recipes from my childhood (including this Broccoli Pasta), and a recipe for linguine and clams was in there. My wonderful husband made it for me for my birthday.
It was close, but it wasn’t quite the recipe. But with a few tweaks, we have it. Just as delicious as I always remembered it, and I think you are going to love it too.
HOW TO MAKE LINGUINE WITH CLAMS
This recipe comes together so simply. I opted to use canned clams, because they are so easy to keep on hand. Additionally, they are just easier to eat. But, you could certainly use fresh baby clams and clam juice.
- Cook your linguine according to package instructions.
- While the water is coming to a boil prep everything else. This is important to keeping this a quick meal.
- Sauté the onion and garlic in oil.
- Add in white wine, lemon juice, and 1 cup of reserved liquid from the canned clams. Simmer down for 10 minutes.
- Toss the cooked linguine and clams with the sauce, and enjoy!
Linguine with clam sauce is such a delightfully simple but comforting dish!
MAKING THE CLAM SAUCE
A big part of what makes this recipe special is the clam sauce. There are three parts to it: white wine, lemon juice, and clam juice.
We can get the clam juice right from the canned clams. Drain the juice from the cans, until you get 1 cup.
We add the lemon juice, white wine, and clam juice to the sautéed onions and garlic and let it simmer for 10 minutes. It will reduce and become rich, and delicious.
MAKING THIS WTHOUT WINE
If you don’t cook with alcohol or are cooking for someone who can’t have wine, you can replace the white wine with additional clam juice. You should have enough with the two cans of clams you have.
The taste will be slightly different than the recipe I have here, but it will still be delicious and worth making.
THE IMPORTANCE OF MULTI TASKING
The way we keep this recipe quick is by multi tasking. Resist the urge to prepare all your ingredients as the first step.
Instead, start your water for your linguine right away. While the water is coming to a boil, chop your onion, mince your garlic, and measure out your other ingredients.
Your linguine will likely be done before it is time to toss it with the sauce. If it sits for too long, it might start to stick together. You can give it a quick rinse with warm water, draining it well, and then add it to the sauce for easy tossing.
WHAT TO SERVE WITH CLAM LINGUINE
I’m going to be real honest. A quiet house, a fork, and that entire skillet sounds pretty good to me right now.
But if I have to be civilized, then we can make some side dishes that will pair well with this.
The recipes below were chosen specifically because of how well their flavors will pair with the fresh taste of this dish, but also because they are gorgeous and great for entertaining.
This Arugula Salad is so simple, but the subtle lemon flavor in this will be perfect with the linguine and clam sauce.
This Pea Soup Recipe, is ridiculously simple but would impress guests. It’s also light, so perfect for pairing with a pasta dish.
If you make my Clam Linguine Recipe or any of my other recipes, please leave me a comment and let me know what you think!
- 1/2 pound linguine cooked according to package instructions
- 2 tablespoons olive oil
- 1 medium yellow onion
- 2 cloves garlic minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepepr
- 1/3 cup white wine I used Pinot Grigio, but any non sweet wine will do
- 2 tablespoons lemon juice
- 13 ounces minced clams (2 6.5 ounce cans) – reserve the juice from the cans
- fresh parsley minced (for serving)
- Cook the linguine according to package instructions.
- While the water for the linguine is coming to a boil, chop the onion and garlic, and measure out the other ingredients.
- Heat the olive oil in a large skillet over medium heat.
- Add the onion and garlic, season with salt and pepper, and sauté 5 to 7 minutes.
- Add the white wine, lemon juice, and 1 cup of the juice from the clams (not the clams themselves) to the skillet. Simmer, uncovered, for 10 minutes.
- Add the clams and the cooked linguine to the skillet. Toss to combine and serve with fresh parsley.