Linguini with Clams
Linguini with Clams transforms tender clam meat and pasta into a restaurant-worthy dish with a garlicky tomato sauce that clings to every strand.
The magic happens when anchovies melt into olive oil, creating an umami foundation while fresh lemon and capers bring that bright, briny punch that makes this dish unforgettable.
My family requests this at least twice a month, especially on those nights when we’re all scattered with different schedules but need something that brings us back to the table. There’s something about twirling pasta and passing the garlic bread that makes even our chaotic weeknights feel like we’re celebrating something, even if it’s just making it through another Wednesday.
Linguini with Clams Recipe Highlights
- Ready in 30 minutes from start to finish
- Uses frozen or canned clams for convenience
- One skillet sauce means fewer dishes
- Restaurant quality without the price tag
- Naturally dairy-free but still rich and satisfying
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
CLAMS – Frozen clam meat works beautifully here because it’s already cleaned and ready to use. The proteins in clams tighten quickly with heat, which is why we add them at the end just to warm through. Fresh clams need more prep work and timing precision, while frozen or canned give you consistent results every time. Look for wild-caught varieties in your freezer section, or grab two 6.5-ounce cans if that’s what’s available.
ANCHOVIES – These little fillets dissolve completely into the oil, leaving behind pure savory depth without any fishy taste. The glutamates in anchovies work like natural MSG, amplifying every other flavor in your sauce. If you’re nervous, start with just one fillet, though most people can’t even identify them in the finished dish. Buy the ones packed in olive oil rather than salt for easier cooking.
TOMATOES – Crushed tomatoes create the perfect sauce consistency without needing to simmer for hours. The natural acidity in tomatoes balances the richness of the olive oil and complements the briny clams. San Marzano varieties have lower acidity and more sweetness, but any quality brand works well. The tomato paste adds concentrated flavor and helps the sauce coat the pasta properly.
WINE – Dry white wine adds acidity and brightness that cuts through the richness while its alcohol helps extract flavors from the aromatics. The alcohol cooks off, leaving just the fruity notes behind. Pinot Grigio or Sauvignon Blanc work perfectly, or substitute with bottled clam juice for extra ocean flavor without the alcohol.
PASTA – Linguini’s flat shape gives sauce more surface area to cling to compared to round spaghetti. The starch from slightly undercooked pasta finishes cooking in the sauce while helping everything bind together. Bronze-cut pasta has a rougher texture that grabs sauce even better than smooth varieties. Save that starchy pasta water because it’s liquid gold for adjusting your sauce consistency.
CITRUS AND HERBS – Fresh lemon juice brightens the entire dish at the end when the volatile oils are most potent. Dill might seem unusual in Italian cooking, but it pairs naturally with seafood and adds a subtle anise note. The parsley brings fresh green flavor that cuts through the richness while capers provide little pops of briny intensity.
How To Make Linguini with Clams
Please check the printable recipe card below for more detailed instructions.
- Cook linguini in salted water. Reserve pasta water before draining.
- Sauté onion in olive oil. Add garlic, anchovies, and red pepper flakes.
- Stir in tomato paste. Add crushed tomatoes, wine, dill, salt, and pepper. Simmer.
- Add clam meat and heat through.
- Toss pasta with sauce. Add lemon zest, juice, capers, and parsley.
- Serve in bowls topped with extra herbs.
Leftovers and Storage
STORE – Keep your Linguini with Clams in an airtight container in the refrigerator for up to 2 days. The pasta will absorb some sauce overnight, which actually intensifies the flavors.
FREEZE – This dish doesn’t freeze well because the clams become tough and the pasta turns mushy when thawed. Make the sauce base without clams and freeze that for up to 3 months instead.
REHEAT – Warm gently in a skillet over medium-low heat with a splash of water or clam juice to loosen the sauce. Microwave individual portions at 50% power in 30-second intervals, stirring between each.
MAKE AHEAD – Prepare the tomato sauce base up to 24 hours ahead without adding the clams. Store covered in the refrigerator, then reheat, add clams, and toss with freshly cooked pasta when ready to serve.
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Serving Suggestions
CRUSTY BREAD – Serve thick slices of garlic bread or a warm baguette alongside for soaking up every drop of that flavorful sauce. Toast the bread and rub with raw garlic for extra punch.
SIMPLE GREEN SALAD – Balance the rich pasta with crisp romaine or arugula dressed in lemon vinaigrette. The acidity cuts through the sauce beautifully.
WHITE WINE PAIRING – Pour the same crisp white wine you used in the cooking for a perfect flavor match. A cold Pinot Grigio or Albariño complements the seafood perfectly.
GARLIC BREAD – Make Air Fryer Garlic Bread for the ultimate sauce-soaking companion that comes together in minutes.
ITALIAN SALAD – Serve alongside Italian Pasta Salad as a refreshing contrast to the warm, rich pasta.
Recipe Success Tips
PASTA WATER – Save that starchy pasta water before you drain your noodles. It’s like liquid gold for your Linguini with Clams because the starch in it helps the sauce stick to every piece of pasta. Regular water just makes your sauce watery, but pasta water keeps everything creamy and perfect. I always keep a cup next to the stove and add it a splash at a time until the sauce looks just right.
USING ANCHOVIES – Don’t be scared of anchovies. They melt right into the oil and make everything taste better without being fishy at all. Smash them with the back of your spoon while the oil warms up, and in about 30 seconds they’ll disappear completely. Your family will never know they’re in your Linguini with Clams, but they’ll definitely notice that amazing flavor they add.
Expert Tip – Clams cook super fast and turn rubbery if you’re not careful. Here’s the trick: take your pan off the heat completely before adding the clams. Stir them around in the warm sauce for about 30 seconds, then put the pan back on the lowest heat for just 2 minutes. This gentle cooking keeps them tender and sweet, not tough and chewy like erasers.
LEMON AT THE END – Fresh lemon juice loses its bright, happy flavor when it gets too hot. That’s why you always add it after taking the pan off the heat. Wait about 30 seconds for things to cool down a bit, then squeeze in that lemon. You’ll taste the difference right away. It makes your whole Linguini with Clams taste fresh and light instead of just sour.
SAUCE CONSISTENCY – Your sauce should flow like heavy cream, not stick like glue or run like water. Here’s how to check: lift up a spoonful and watch how it drips back into the pan. It should coat the spoon but still drip off smoothly. Too thick? Add some pasta water. Too thin? Let it bubble gently for another minute before adding your clams. Getting this right makes all the difference.
Commonly Asked Questions
Can I Use Fresh Clams Instead Of Frozen or Canned Clams?
Yes, steam 2 pounds of littlenecks in white wine until they open, about 5 minutes. Remove meat from shells and use the steaming liquid in place of some wine in the sauce.
What If I Can’t Find Anchovy Fillets?
Substitute with 1 tablespoon of anchovy paste or 2 teaspoons of fish sauce. Worcestershire sauce works in a pinch but use half the amount since it’s sweeter.
Is There A Way To Make This Spicier?
Double the red pepper flakes or add a teaspoon of chili paste with the tomato paste. Fresh sliced fresno chilies also add great heat and color.
Can I Add Cream To Make It Richer?
Stir in 2-3 tablespoons of heavy cream after removing from heat for a rosa sauce version. Add it slowly to prevent curdling from the lemon juice.
Why Did My Clams Turn Out Rubbery?
Overcooking is the culprit. Clams only need 2-3 minutes to warm through since they’re already cooked. Lower heat and shorter cooking time will keep them tender.
What Wine Works Best For Cooking?
Choose a dry, crisp white you’d actually drink. Avoid cooking wines which have added salt. Sauvignon Blanc, Pinot Grigio, or Vermentino all work beautifully.
More Pasta Recipes
Shrimp Scampi – Classic garlic butter sauce with plump shrimp.
Smoked Salmon Pasta – Simple pasta with smoked salmon in a light cream sauce.
Shrimp and Mushroom Pasta – Earthy mushrooms and succulent shrimp.
Shrimp Carbonara – Creamy Italian classic gets a seafood twist.
Linguini with Clams
Ingredients
- 12 ounces linguine
- 2 tablespoons olive oil
- 4 cloves garlic finely minced
- 2 anchovy fillets
- 1 small yellow onion finely chopped
- ½ teaspoon red pepper flakes adjust to taste
- 1 14.5-ounce can crushed tomatoes
- 1 tablespoon tomato paste
- ½ cup white wine dry white or substitute clam juice
- 1 pound clam meat frozen, thawed or canned clams, drained
- 1 teaspoon dried dill
- 2 tablespoons parsley chopped
- 1 large lemon zest and juice
- 1 tablespoon capers
- salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook the linguine until just al dente. Reserve ½ cup of the pasta water before draining.
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 4 to 5 minutes until soft and translucent. Stir in the garlic, anchovy fillets, and red pepper flakes and cook for 30 seconds until fragrant and the anchovies dissolve.
- Add the tomato paste and stir for 1 minute to develop flavor. Pour in the crushed tomatoes and wine or clam juice. Stir in the dill, a pinch of salt, and black pepper. Simmer for 8 to 10 minutes until slightly thickened, stirring occasionally.
- Add the thawed clam meat and cook for 3 to 5 minutes until just heated through. Keep the heat moderate to avoid overcooking. If the sauce becomes too thick, stir in a splash of the reserved pasta water.
- Add the cooked linguine and toss until well coated. Stir in the lemon zest, lemon juice, capers, and fresh parsley. Taste and adjust with more salt or lemon juice as needed.
- Divide the pasta into bowls and top with extra parsley, dill, and capers if desired. Serve with crusty bread for soaking up the sauce.
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.