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This white clam sauce is heavenly: lots of garlic, olive oil, white wine, and clams tossed with al dente linguine for a delicious Italian dinner! Made with mostly pantry ingredients, this easy recipe is addictive, quick enough for a weeknight dinner, but elegant enough for company.
What Makes This Recipe So Good
My love affair with shellfish began in Italy many years ago, and to this day, I always order linguine alle vongole when I’m there. I’ve been making linguine alle vongole (“linguine with clams”) for years, and this recipe keeps all the delicious, rich flavor of the original, but makes it so much easier by using canned clams. What’s great is that this recipe uses mostly pantry staples, making it inexpensive, too!
Ingredients
- Linguine – A simple ribbon pasta that is wider than spaghetti and rounder than fettuccine, linguine is perfect for soaking up the sauce and allowing the other flavors to shine.
- Clams – Canned clams make this pasta super easy and inexpensive, yet still have a rich, salty, slightly fishy flavor.
- Olive oil – A light, fresh olive oil is perfect for making a sauce that is savory but doesn’t overpower the other flavors.
- White wine – A little white wine enhances the olive oil and the saltiness of the clams.
Chef’s Tips
- In Southern Italy, tomatoes and fresh basil are often added to this dish. I’ve made mine without, but you can add those if you’d like!
- To get your linguine perfectly al dente, make sure to heavily salt your water. Make sure to use plenty of water in the pot, too, so that the pasta has plenty of room to move around and expand.
More Delicious Italian Recipes
- Caprese Sandwich (Melted or Cold)
- Chicken Carbonara
- Baked Feta Pasta
- Chicken Piccata (Paleo, Gluten Free)
- Cottage Cheese Alfredo
White Clam Sauce with Linguine
Equipment
- Large pot
- Large skillet
Ingredients
- 1 12-ounce package linguine
- ¼ cup olive oil good quality
- 4 cloves garlic minced
- 3 8-ounce cans minced clams 24 ounces, juice drained and reserved
- 1 cup dry white wine
- 1 teaspoon salt
- ½ cup chopped parsley plus more for garnish
- crushed red pepper flakes for garnish, optional
Instructions
- Fill large pot with salted water. Add linguine and cook until pasta is al dente. Drain pasta water and set noodles aside.
- In large skillet over medium-high heat, warm olive oil until oil is hot and shimmering. Add garlic and sauté until just fragrant.
- Add reserved liquid from cans of clams, white wine, and salt. Stir well and bring liquid to boil, then reduce heat to medium and cook 10 minutes or until liquid has reduced approximately 50%.
- Add minced clams and chopped parsley to skillet. Stir until clams are heated through, then reduce heat to low.
- Add cooked linguine to skillet. Toss pasta in sauce over low heat until noodles have absorbed some (not all) sauce. Plate pasta and clam sauce, garnish with additional parsley and crushed red pepper flakes if desired, and serve immediately.
- Optional Variation: In Southern Italy, tomatoes and fresh basil are often added to this dish.
- Tips for cooking pasta al dente: Make sure to heavily salt your water. Use plenty of water in the pot, so that the pasta has plenty of room to move around and expand.
- Make it Keto/Low Carb: Use a pasta alternative, like palmini noodles.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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Absolutely delicious! Thank you!
So glad you enjoyed it!
I only had two cans of clams on hand so this definitely needs three or maybe even 4 if you like lots of clams. In the can the amount of clams is about half of what you expect. Overall this was a really good recipe and easy to prepare. I also added butter just for an extra creamy texture to the broth and used gluten free pasta noodles.
Great point! Can’t hurt to add more clams to this recipe! Glad you enjoyed it and were able to make it your own.
I had never made clam sauce and was intimidated at the thought of doing so. I made the sauce according to the directions with the only exception of adding 2 tablespoons of unsalted butter at the end. I got rave reviews for this dish. I will certainly make this again. Absolutely delicious!
This is exactly what we love to hear, Linda! Thanks so much for sharing your experience!
My Italian husband absolutely loved this! Whenever we go out to an Italian restaurant, he often orders this dish and 90% of the time he’s disappointed.He was far from disappointed tonight! It was really easy to make too!
So happy to hear this!
First time making clams with angel hair pasta. It was delicious. I included 1/2 cup of cherry tomatoes and juice from 1/2 lemon. The sauce was light and very tasty. Will definitely make again in near future Thanks for a great recipe.
Thanks for the amazing review, so glad you enjoyed this recipe!
SIMPLY THE VERY BEST
We’re thrilled you think so! 🙂
I was given four cans of clams … what to do with them ??? I really thought I needed fresh clams to make a good linguine with clam sauce … this recipe is perfect … tasty … perfect amount of sauce …so so easy !! Outstanding!!
Thanks for the awesome review!
I made this dish for my family’s traditional Italian Christmas Eve dinner. It was very easy and convenient to use the canned clams. This recipe is absolutely wonderful . Every one commented how delicious the sauce was and how much they enjoyed it. I will definitely be using this recipe next Christmas Eve.
Debra, we’re so glad this recipe worked for you!
This a family staple for Christmas Eve dinner of the seven fishes. My Mom makes this every year! It is delicious!!
Proud to be part of your family tradition, Cynthia!
Can you please recommend a good brand of canned clam? This looks delicious!
I used Bumble Bee!
I recommend BumbleBee, which used to be Snow’s. I use the clams for linguini with clam sauce and clam dip. I’ve been eating Snow’s all my 70 years and it hasn’t changed, always good, like Campbell’s Cream of Mushroom soup!
The clams are available as minced, chopped, or ocean. I use the chopped for everything
All you need to do is cook the linguini as the package directs, heat the Snow’s white clam sauce, adding a small can of chopped clams, throw in a cup of clam base (see Amazon for Minor’s Clam base). I also add a teaspoon of Old Bay to the dressing.
This meal has flavors I crave and I make it about once a month. You can keep it in the fridge 4-5 days or freeze it for months.