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Linguine with Clams

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Linguine with clams in a garlicky white wine sauce makes an easy and elegant Italian pasta dinner.

Fork in a bowl of linguine with clams.

Linguine with clams is a classic Italian restaurant dish, and it’s also one of the simplest, most affordable pasta dishes you can make at home. I know cooking shellfish, like clams and mussels, can be intimidating to the uninitiated, but I promise they are the easiest thing in the world to cook — and once you try it, you’ll wonder what took you so long! For this dish, you can do all of the prep and make the clam sauce in the time it takes to boil the pasta, so dinner is done in 30 minutes. To complete the meal, toss a salad, warm some crusty bread, and pour a few glasses of the same white wine used to make the sauce.

Looking for more classic Italian restaurant pasta dishes? Try my penne all vodka, bolognese, and lasagna.

What you’ll need to make Linguine with clams

ingredients for linguini with clams

HOW TO PREPARE THE CLAMS

The recipe calls for Littleneck clams, which are readily available at most supermarkets. They are usually sold in a mesh bag because they are alive and need to breathe. If your fishmonger places them in a plastic bag, remove them from the bag immediately when you get home from the supermarket and place them in a bowl (uncovered) in the refrigerator.

To prepare the clams, first, check that they are alive by making sure all of the shells are tightly closed. If any clams are open, gently tap them against the countertop; if they are alive, they will close their shells. Discard any clams that do not close their shells or that have cracked or chipped shells.

Bowl of soaking clams.

Next, place all of the clams in a bowl and cover them with cool tap water. Let the clams sit for 20 minutes to an hour. During this time, the clams will expel sand from inside their shells. When you’re ready to cook, lift each clam from the water and rinse it, scrubbing if necessary, to get rid of any grit from the surface. (Note that most supermarkets sell farm-raised clams, which are already quite clean, so you may not find a lot of grit or sand.)

Person rinsing clams in running water.

How To Make Linguine with Clams

In a 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 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).

Pot of boiling linguine.

Reserving 1/2 cup of the cooking water, drain the linguine in a colander (do not rinse).Linguine in a colander.Meanwhile, prep all of the ingredients for the sauce.

Red onions and garlic chopped on a cutting board.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.

sautéing shallots and garlic

Add the wine, red pepper flakes, 3/4 teaspoon kosher salt, and 1/4 cup of the parsley.

adding wine, parsley and chili flakes to pan

Toss in the clams, then bring to a simmer.

clams in the pan

Cook, covered, until the clams open, 6 to 8 minutes. Discard any unopened clams.

Skillet of opened clams.

Add the drained 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).

Pasta and clams in a skillet.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.

adding butter, lemon, and parsley to the pasta

Remove the pan from the heat. Add the butter, lemon zest, lemon juice, and the remaining 2 tablespoons of parsley; toss to coat.

finished linguini with clams in pan

Taste and adjust the seasoning with more salt, lemon zest and/or lemon juice, if necessary. Transfer the linguini with clams to a serving dish or bowls and serve.

Fork in a bowl of linguine with clams.

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Linguine with Clams

Linguine with clams in a garlicky white wine sauce makes an easy and elegant Italian pasta dinner.

Servings: 4 to 6
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Total Time: 30 Minutes, plus at least 20 minutes to soak the clams

Ingredients

  • Kosher salt
  • 1 pound linguine
  • 6 tablespoons extra-virgin olive oil
  • ½ cup finely chopped shallots, from 2 shallots
  • 6 cloves garlic, coarsely chopped
  • 1 cup dry white wine, such as Pinot Grigio, Chardonnay or Sauvignon Blanc (see note)
  • ½ teaspoon red pepper flakes
  • 2 pounds Littleneck clams (40 to 45), scrubbed
  • ¼ cup plus 2 tablespoons fresh flat-leaf parsley, finely chopped
  • 3 tablespoons unsalted butter
  • 1 teaspoon lemon zest, from 1 lemon, plus more to taste
  • 1 tablespoon lemon juice, from 1 lemon, plus more to taste

Instructions

  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). Drain in a colander (do not rinse), reserving ½ cup of the cooking water for 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. 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). Increase the heat to medium and cook the linguini 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. 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.
  4. 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.

Pair with

Nutrition Information

Powered by Edamam

  • Per serving (6 servings)
  • Calories: 627
  • Fat: 22 g
  • Saturated fat: 6 g
  • Carbohydrates: 67 g
  • Sugar: 4 g
  • Fiber: 3 g
  • Protein: 33 g
  • Sodium: 920 mg
  • Cholesterol: 61 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Comments

  • SO easy to make and DELICIOUS!!! The sauce is the perfect consistency – not too thin nor thick and soupy. We top with a healthy amount of Parmesan cheese and enjoy with a side of our fav Caesar salad (also a Once Upon a Chef recipe! 😊).

  • After reviewing about a dozen linguine with clams recipes, I selected this one due to its use of fresh clams and layered approach to adding the ingredients (including the butter). It was not only easy, but came out excellent; it really stood out from other versions that I’ve made in the past. This will be my go-to recipe in the future. My only change was to use cockles instead of Littlenecks since I wanted a smaller clam. I also removed most of the clams from their shells and incorporated them into the pasta, leaving a few in the shell for plating appearance. If you’re a fan of garlic, it’s okay to up it a bit as well.

  • This recipe is a favorite in our house – very easy, quick, and absolutely delicious. Although the ingredients are similar adding the pasta into the saucepan with the clams makes this far and away the best linguini with clams recipe I have tried.

  • Excellent recipe! This was an easy yet delicious dinner my family enjoyed and asked to make again real soon. Thank you!

  • I made this today and it’s not only the best linguine and clams that I’ve ever made, it’s the best I’ve ever tasted. Thanks so much for the recipe!

    • — John Schroeder
    • Reply
  • Thank you so much for this perfect recipe! My husband and I were nervous and excited about cooking with live clams. Well we tried tonight following each of your well-written steps to a ‘T’ and are soooo happy we took the leap. This was delicious. Moaning food.

    • — Molly Leskovec
    • Reply
  • Thank you for this recipe! My family and I made homemade pasta on NYE and then followed your recipe and it was AMAZING! Better than a restaurant good! I followed the recipe as written and I wouldn’t change a thing.

  • This recipe was awesome. I halved it and it was perfect for my husband and I plus some extra! First time making clams and it was so easy plus I added shrimp which was delicious! The sauce was the perfect amount of flavor and buttery and creamy with every bite of pasta, but not overly done at all. Great dish!

  • Just made this last night and it was delicious.

  • We used cockles we saw at Costco because they looked just like clams and were in the mesh bag Jenn described. They tasted just like clams and were a great price! Jenn’s recipe was delicious and it was actually pretty easy due to her step by step instructions, especially with preparing the clams. Another win, Jenn, so thank you! We are making a recipe of yours at least once a week now😀.

  • This was absolutely phenomenal!! knocked it right out of the park. I’m in love with how easy and simple this was for a dish that packs so much punch. If this dish doesn’t get me a husband I don’t know what will! LOL

  • Excellent recipe. Super quick & easy and looks impressive. Definitely will make this again.

  • Excellent recipe. I added some roasted cherry tomatoes with garlic I had. Delicious!

  • Thank you so much for this recipe. Both my husband and I loved it! I am not the greatest cook but I found this recipe easy to follow and and simple to make. Thank you so much for sharing it.

  • This was our Christmas Eve dinner. We ordered clams from a whole saler so I had more than the recipe called for, but the method worked out just as well. The flavor of the sauce with the juices from the clams is amazing. It’s hard to believe that it is so simple to make. I have already passed the recipe on to others! So good! Thanks so much for a great recipe.

    • — Katie | Healthy Seasonal Recipes
    • Reply
  • Photos of ingredients helped. The ratios of seasonings in this recipe are just right. Easy to follow recipe with details for the less experienced cook. It is important to add ingredients as directed for a most flavorful sauce. My compliments to the chef for helping those of us who did not attend cooking school. Each orderly step and specific ingredients can be perfectly executed to a wonderful quick meal.

  • Made this for Christmas Eve dinner! So tasty, even my teenage son loved it! Thank you for sharing!

  • Could I make this recipe with shrimp and lobster?

  • This is a foolproof and delicious recipe. Get all of your ingredients chopped and ready before you start cooking. Superb!

  • Made this tonight for our low key 54th anniversary dinner. Really yummy! Will definitely make it again and won’t change a thing.

    • — Cindy Swoveland
    • Reply
    • Happy 54th anniversary!!

  • I just made this for dinner and it was absolutely amazing! Wouldn’t change a thing. Served with a crusty French baguette to sop up the juice. Delish!

  • Oh my ever loving deliciousness. This was insanely, insanely good. Made exactly but did 3.5 lbs of clams and between three clam-loving people, we are every single one. Jenn, thank you, thank you for this recipe I can’t wait to make it again.

  • Best linguine and clams I’ve had by far. Better than any restaurant I’ve had. People couldn’t get enough of it and are already requesting it again.

  • From 1 to 10 , it’s a 9 plus, Thank you

  • I prepared this recipe for my pregnant fiancé and she, unfortunately, ate my portion too. I’ll never prepare this again, hehe!!!
    Greg B, San Francisco, Ca

  • Simple recipe creating a delicious elegant meal. I love recipes in which each ingredient rings clear and this is one of them – a classic!

  • I followed this recipe to the letter and all I can say is that I may never eat linguini and clams at a restaurant again…amazing!

    • — Marcia McCovey
    • Reply
  • Outstanding, I followed the recipe as it was only substitution was dried parsley, it was all I had on hand. My wife is not a big fan but had seconds ! Hands down the BEST I have ever had.

  • I made this an came out PERFECTLY! Delicious! I highly recommend! Washing the clams is key so no grittiness!!

    • — Catheryn Cohen
    • Reply
  • I have tried probably a dozen linguine with FRESH clams recipes now. This was by far my favorite! I used salted butter and it came out pretty salty. This time I’m going to go by the recipe cut back the salt and add anchovies (I use them as a base whenever I saute garlic and onions, TRY IT!) Cant wait to see how it comes out.

    • — Jon Helpingstine
    • Reply
  • This was delicious and just like what you would get if you were dining in a good Italian restaurant. Also, it’s so easy! For my taste, the salt was a little heavy, so next time I’ll start with 1/2 the amount and go from there. Also, added the lemon juice and zest little by little which was good because adding the full amount would have been a little too much for me. Recommend this for sure!

    • Excellent meal. I particularly liked the advice to cook linguine pre al dente. Great to let the linguini absorb the clam juice in the frying pan. It also avoids severe timing issue in boiling linguini and frying the sauce. I made a meal for two and it was delicious.

  • Easy and delicious! Thank you! Garlic bread for dipping in the sauce made the perfect accompaniment.

  • Made this tonight. It was fantastic!! I did cook the onions/garlic for about 5-7 minutes, had bar harbor canned clams and used those plus ome of the clam juice. Other than that followed recipe and it was superb!! Will make again and again!!

  • I have made this recipe many times. It is simple and comes out perfect every time! I followed you before your cookbook came out and bought your cookbook as soon as I could and refer to it all the time! Every recipe is great! I especially enjoy your tips and hints and I have learned so much from you! Many, many thanks to you Chef Jenn!

  • Great recipe, great instruction, and great result!! Highly recommend.

  • This is an awesome recipe. First time I made it, it came out perfect. I fried the red pepper flakes with the shallots and onion because it helps to release the heat, but otherwise I wouldn’t change anything. Definitely a new favorite!

  • This is a perfect recipe !! I’ve used it a few times already and adjust as I see fit, but tend to add some fresh farm tomatoes chopped into sauce during cooking. It adds a nice flavor and texture. Everyone raves here about it!! Thank you

  • My clams come from Long Island ny. They must be naturally very salty made as written with the added salt and was inedible ..too salty Made again with no salt added and it was much better but still not restaurant quality. Didn’t add lemon as I don’t like lemon in my clam sauce I think it needs more oil and less wine

  • This was the best. I did make some changes. I used canned chopped clams, 2 cans. For the wine I used Pinot Grigio and just lemon juice no lemon zest (I didn’t have lemons). I tried it before I added the butter and it was delicious and was also delicioius with the butter but I would suggest you try without first. You can always add it later.

  • Made it for my family of while at the beach. It was amazing and possibly one of the best dishes I’ve ever cooked. My only recommendation would be to remove the clams from the shells after they’ve cooked because they take up too much space and just make it harder to eat. Also allow the clam sauce to reduce for a few minutes before finishing the linguini in the sauce.

  • This is delicious- I make clams and linguine often and usually add pancetta to sauté with the shallots – I did not have the pancetta so decided to try this and it’s just as good – the only thing I did different was add a bottle of Bar Harbour clam juice because we like extra sauce for the bread – this is excellent- I’m happy I found it. Thank you 🙂

  • Dish was absolutely delicious!!! Loved it. So simple and tasty!!!

  • This is my third time trying this recipe. Each time has been better. I pretty much follow it as written and have been very pleased. Easy and satisfying. I get little neck clams from a farmers market and grow my own parsley in a window pot. I sauté the garlic and onion about 2-3 minutes rather than the 30 seconds, before adding the wine and other ingredients. I buy a French baguette to warm slightly and rip apart to sop up the sauce. Excellent and easy dinner with a green salad.

  • Super easy, super tasty…This is a keeper!

    • My favorite pasta dish. PERFECT recipe – no substitutions, no need for extra seasonings. Easy to follow. The inclusion of weight as well as quantity count is super helpful. So delicious and honestly way better than the restaurant ones. Thank you!

  • Best I have ever had! Thank you.

  • Made this and it is much less “oily” than our local fish market clams. We spend our summers at the Jersey shore. I usually make steamed clams as an appetizer– and then have to make dinner on top of that! This does both at once. Steamed clams and dinner in one! I used chopped arugula bc I didn’t have parsley. It was a perfect substitute. I also used up cherry tomatoes and would do that again with about a pint. I added them the the onion/garlic was done with the wine. Did not cook 1 lb of pasta b/c it was only for two and would rather eat the clams than pasta but would cook more pasta for a big crowd. Yum with fresh bread to dunk! Maybe add a slew w/ flour to thicken it up next time

  • This is now my go-to LwC recipie. Made for the second time tonite, came out outstanding as usual. I wasn’t a huge LwC sauce fan before this so thank you for opening my eyes (and mouth). It’s become one of my wife’s favs too.

    We use all the clams and 1/2 the pasta and most of the sauce is still gone at the end.

    YUM YUM!

    • — Goolie McGoogoo
    • Reply
  • Tasted delicious, and the whole family loved it. Bought fresh clams, and there was a fight for who got to eat the last one. I didn’t have linguini so just used fusilli pasta, but all it did was change the presentation.

  • The best! The addition of the lemon zest and juice prepare your taste buds for the delicious briny taste of the clams. I also loved the shallots in place of onion…so perfect.

  • Jenn, this was beyond words delicious! Lemony, buttery, garlicky, winey clams, everything just perfect. We ordered a bunch of clams and will try your cioppino recipe tomorrow. Thanks so much!

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