Linguine with Clam Sauce Recipe

overhead shot of fork in bowl of linguine with white clam sauce

Course: Main Course, Main Dish

Cuisine: Italian

Keyword: linguine with clam sauce, white clam sauce

Prep Time: 20

Cook Time: 15

Total Time: 35

Servings:

Calories: 663kcal

Author: Chef Jessica Formicola

Clam Sauce Recipe- just like at the restaurant, plus see me super easy tips for cleaning clams for any recipe! Buttery broth, chopped and whole clams in an easy shallot, garlic and parsley sauce. Ready in just 40 minutes!

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Equipment

Ingredients

4 dozen littleneck or cherrystone clams cleaned, see above
1/2 cup unsalted butter
1/3 cup shallots , chopped
3 garlic cloves , minced or grated
2 tablespoons Italian parsley , chopped
1/2 cup white wine
1/3 cup fresh lemon juice
1 lemon , cut into wedges, seeds removed
10 ounces canned chopped clams , undrained
1 pound linguine , cooked al dente according to box directions
freshly grated Parmesan-Reggiano Cheese
freshly ground black pepper

Instructions

In a large Dutch oven or skillet (large enough for pasta and 4 dozen clams), melt the 1/2 cup unsalted butter over medium heat.
Add the chopped 1/3 cup shallots and minced 3 garlic cloves. When pungent and soft, add the chopped 2 tablespoons Italian parsley, 1/2 cup white wine, 1/3 cup fresh lemon juice and 1 lemon cut into wedges.
Heat to a simmer for approximately 3-4 minutes. Stir in the undrained 10 ounces canned chopped clams.
Add the 4 dozen littleneck or cherrystone clams and cover to steam for 5 minutes. Clams are ready when they open. Discard any clams shells that did not open.
Toss the cooked 1 pound linguine in the sauce and with clams. Using tongs, evenly divide among 4 large pasta bowls. Divide the clams among the bowls and then top with freshly grated Parmesan-Reggiano Cheese and season with freshly ground black pepper .
If you've tried this recipe come back and let us know how it was in the comments or star ratings.

Notes

You can also toss pasta in buttery sauce, cooking for an additional minute to let the pasta soak up broth.

How to Store Linguine with White Clam Sauce

Store any leftover pasta in an airtight container in the fridge. It should stay for up to three days.

Can I Freeze Linguine with Clam Sauce?

Yes, you can freeze this pasta. Add it to an airtight container or freezer bag and keep frozen for up to three months.

Nutrition