Go Back
–+ servings
A plate of linguine tossed with white clam sauce and fresh herbs.

White Clam Sauce with Linguine

40aprons.com/white-clam-sauce/
This delicious and savory pasta dish is made even easier with canned clams.
Prep 15 minutes
Cook 15 minutes
Total 30 minutes
Recipe Makes (Approximate): 4 servings

Equipment

  • Large pot
  • Large wooden spoon
  • colander
  • Large skillet

Ingredients

For the Linguine

  • 16 cups water
  • 1 tablespoon sea salt
  • 1 12-ounce package linguine

For the White Clam Sauce

  • ¼ cup good-quality olive oil
  • 2 tablespoons minced fresh garlic (approximately 4 large cloves)
  • clam juice (reserved from cans of minced clams below)
  • 1 cup dry white wine (sauvignon blanc or pinot grigio)
  • 1 teaspoon salt (more or less to taste)
  • 3 8-ounce cans minced clams (24 ounces)
  • ½ cup chopped fresh parsley

Serving Suggestions (All Optional)

Instructions

For the Linguine

  • Add 16 cups water to large pot and place pot on stovetop over high heat. Bring water to boil.
  • When water begins to boil rapidly, add 1 tablespoon sea salt to pot and stir to incorporate. Allow water to resume boiling rapidly.
  • When water begins to boil rapidly once more, add 1 12-ounce package linguine to pot. Boil pasta 1 minute less than instructed on pasta packaging.
  • When pasta is al dente, pour pasta and water into colander. Drain pasta well, then set aside.

For the White Clam Sauce

  • Place large skillet on stovetop over medium-high heat. When pan is warm, add ¼ cup good-quality olive oil. Continue heating pan until oil is hot and shimmery.
  • When oil is hot, add 2 tablespoons minced fresh garlic and stir to incorporate. Sauté garlic, stirring occasionally, 30 to 60 seconds or until just fragrant.
  • Add clam juice from 3 cans of minced clams, 1 cup dry white wine, and 1 teaspoon salt to pan. Stir to incorporate, then bring liquid to boil.
  • Once mixture begins to boil, immediately reduce heat under skillet to medium. Simmer mixture 10 minutes or until liquid has reduced by approximately 50%.
  • Once liquid has reduced, add clams from 3 8-ounce cans minced clams and ½ cup chopped fresh parsley to skillet. Stir until fully incorporated and clams are heated through, then immediately reduce heat under skillet to low.

To Serve

  • Add drained linguine to skillet and stir or toss until pasta is fully coated in clam sauce.
  • Once pasta is just coated in sauce, divide pasta into preferred serving sizes and plate accordingly. Garnish each serving with crushed red pepper flakes and chopped fresh parsley as desired. Serve immediately.

Recipe Notes

  • Leftovers: Refrigerate any leftover white clam sauce in an airtight container up to 3 days. Refrigerate any leftover pasta in a separate container up to 5 days.

Nutrition Information (Approximate)

Serving Size: 1serving, with pastaCalories: 566calProtein: 21gFat: 16gSaturated Fat: 2gTrans Fat: 0gCholesterol: 46mgSodium: 3364mgPotassium: 290mgTotal Carbs: 74gFiber: 3gSugar: 5gNet Carbs: 71gVitamin A: 632IUVitamin C: 11mgCalcium: 71mgIron: 4mg
Recipe By: Cheryl Malik
https://40aprons.com/white-clam-sauce/