This Linguine with Clam Sauce is a classic Italian-American dish that’s easy to make and bursting with flavor! It features tender linguine pasta coated in a savory clam sauce made with garlic, white wine, and crushed tomatoes. This recipe is perfect for a quick weeknight meal or a special occasion dinner.
Why You’ll Love This Linguine with Clam Sauce Recipe
- Classic Italian Flavors: This recipe captures the essence of a traditional Italian clam sauce with its simple yet flavorful ingredients.
- Easy to Make: With just a few pantry staples and fresh ingredients, this dish comes together in just 30 minutes.
- Versatile: Enjoy it as a light main course or pair it with your favorite Italian-inspired sides for a complete meal.
Ingredients
- Olive Oil: Used for sautéing the garlic and clams.
- Garlic: Adds a pungent and aromatic flavor to the sauce.
- Canned Clams: Minced and chopped clams provide a convenient and flavorful base for the sauce.
- Crushed Red Pepper Flakes: Add a touch of heat.
- Kosher Salt and Ground Black Pepper: Season the sauce to perfection.
- Dried Parsley: Adds a fresh, herbaceous note.
- Dry White Wine: Adds depth and complexity to the sauce.
- Crushed Tomatoes: Create a rich and flavorful sauce.
- Water: Helps to create a smooth and consistent sauce.
- Linguine: A long, flat pasta that’s perfect for coating with the clam sauce.
- Romano Cheese: Adds a salty and tangy flavor as a garnish.
How to Make Linguine with Clam Sauce Recipe
Step 1: Sauté the Garlic and Clams
Heat olive oil in a large sauté pan and sauté garlic until fragrant. Add clams, red pepper flakes, salt, pepper, and parsley. Sauté until heated through.
Step 2: Deglaze and Simmer
Deglaze the pan with white wine and simmer to reduce slightly. Add crushed tomatoes and water, bring to a simmer, and then cook until the sauce has thickened.
Step 3: Cook the Pasta
While the sauce is simmering, cook the linguine according to package directions.
Step 4: Serve
Serve the clam sauce over hot linguine and garnish with Romano cheese.
Tips for Making Linguine with Clam Sauce Recipe
- Don’t Burn the Garlic: Keep a close eye on the garlic as it sautés to prevent it from burning.
- Choose Your Clams: Use a mix of minced and chopped clams for a variety of textures, or use all minced clams for a smoother sauce.
- Don’t Fear the Wine: The alcohol in the wine cooks off, leaving behind a delicious flavor. If you prefer not to use wine, you can substitute with water or broth.
How to Serve Linguine with Clam Sauce
- As a Main Course: This Linguine with Clam Sauce is light and flavorful enough to be enjoyed as a meal on its own.
- With a Side Salad: A simple green salad with a vinaigrette dressing complements the flavors of the pasta.
- With Garlic Bread: Crusty garlic bread is perfect for dipping into the flavorful sauce.
Make Ahead and Storage
Storing Leftovers
Store leftover pasta in an airtight container in the refrigerator for up to 3 days.
Freezing
This dish is best enjoyed fresh and is not recommended for freezing.
Reheating
Reheat gently in a pan over medium heat or in the microwave.
FAQs
1. Can I use fresh clams instead of canned?
Yes, you can use fresh clams. Steam them until they open, then remove the clam meat and chop it before adding it to the sauce.
2. Can I use a different type of pasta?
Yes, you can use spaghetti, fettuccine, or any other long pasta.
3. How can I make this recipe spicier?
Add more crushed red pepper flakes or a pinch of cayenne pepper to the sauce.
4. Can I make this recipe ahead of time?
You can prepare the clam sauce ahead of time and reheat it when ready to serve. Cook the pasta just before serving.
There you have it! A simple and delicious recipe for Linguine with Clam Sauce. I hope you enjoy it!
PrintLinguine with Clam Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: main dishes
- Method: stovetop cooking
- Cuisine: Italian-American
Description
This Linguine with Clam Sauce is a classic Italian-American dish that’s quick and easy to make. Tender linguine pasta is tossed with a flavorful clam sauce made with garlic, white wine, and a touch of spice.
Ingredients
- 2 tablespoons olive oil
- 5 cloves garlic, minced
- 2 (6.5-ounce) cans minced clams, drained
- 2 (6.5-ounce) cans chopped clams, drained
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon dried parsley
- 1/2 cup dry white wine
- 1 (28-ounce) can crushed tomatoes
- 1/4 cup water
- 1 pound linguine, cooked al dente
- Grated Romano cheese, for garnish
Instructions
- Sauté garlic: Heat olive oil in a large skillet or saucepan over medium-high heat. Add garlic and sauté for 2-3 minutes, or until fragrant, stirring frequently.
- Add clams and seasonings: Add minced clams, chopped clams, red pepper flakes, salt, pepper, and parsley. Sauté for 3-4 minutes, or until heated through.
- Deglaze and simmer: Pour in white wine and simmer for 2 minutes, or until slightly reduced.
- Add tomatoes: Stir in crushed tomatoes and water. Bring to a simmer, then reduce heat and simmer for 10 minutes, stirring occasionally.
- Serve: Serve immediately over hot cooked linguine. Garnish with Romano cheese.
Notes
- Don’t be afraid to use plenty of garlic for flavor.
- You can use all minced clams or all chopped clams, depending on your preference.
- If you prefer not to use wine, you can substitute with water, broth, or clam juice.
- You can prep the garlic and parboil the pasta ahead of time.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop or in the microwave.
Nutrition
- Serving Size: 1 Serving
- Calories: 420kcal
- Sugar: 6g
- Sodium: 950mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 30mg
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