With a burst of tomatoes, this creamy sauce is just the right amount of buttery brightened up with white wine and perfect with clams and linguini.
A classic to say the least, linguini and clams is my ultimate go-to mid-week dinner. Clams cook up quickly and the sauce can be thrown together in a matter of minutes with pantry staples. I love making Spanish style steamed clams with fresh herbs or adding them to cioppino, aka my favorite seafood and tomato stew that I can literally polish off an entire loaf of ciabatta on.
Now there are a lot of linguini and clams recipe, but this is the way Joe and I make it at home and for the last 10 years. Personally, I don’t prefer a totally white clam sauce because I find it overly buttery and one dimensional. But with the addition of sweet tomatoes that gently burst in the sauce, it counters the richness of the butter just perfectly. 
My secret ingredients is..and don’t run away now…canned clams! They are perfect because you get so much clam meat that you don’t have to dig between clam shells for. Plus it already comes with glorious clam juice that is just so addictive when reduced with white wine. Use it all..every last drop, I tell ya!
Also, suggestion. Omit the pasta and make a “steamed” version of this and sop it up with a crusty loaf of Italian bread! Put a large bowl of clams with the made sauce and sop away. Now that is a dinner I can do any day of the week.
If you love clams as much as I do, there is nothing that beats a warm bowl of classic New England clam chowder and these beer steamed clams with chorizo sound insanely delicious, spicy and savory! And once summer rolls around, you bet I’ll be trying out these grilled clams!
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Clams and Linguini in Wine Sauce
- Total Time: 25 minutes
- Yield: Serves 2
- Diet: Pescatarian, Omnivore, Gluten-Free
Description
Fresh clams and linguine tossed in a bright, white wine sauce. A simple yet elegant weeknight dinner.
Ingredients
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 4-5 garlic cloves chopped finely
- 1/2 tsp red pepper flakes
- 1/2 cups (118 ml) white wine
- 6.5 oz (184 g) canned clams or 10 oz (283 g) can
- 1 lemon zested and juiced
- 2 medium sized tomatoes chopped into 1/2 inch cubes
- 1 lbs (454 g) fresh clams soaked and scrubbed
- 1/2 lbs (227 g) cooked linguini + 1/2 cups (118 ml) reserved pasta water may need it
- Salt and pepper to taste
- Chopped parsley or basil for garnish
Instructions
- In a large skillet over medium heat, drizzle olive oil and add butter, chopped garlic, and red pepper flakes. Sauté until garlic is lightly golden, about 2 minutes.
- Pour in the wine and canned clams with their juices and reduce for about 1 minute.
- Add the chopped tomatoes and toss everything together.
- Add the cleaned fresh clams, lemon zest, and juice; toss everything together again.
- Cover and cook until the clams have opened, about 3–5 minutes. Discard any clams that have not opened.
- Turn off the heat and garnish with chopped parsley. Season with salt and pepper.
- Toss with cooked linguini and 1/2 cup of reserved pasta water. Toss everything together and taste for seasoning.
- Serve immediately.
Notes
- For a richer flavor, use dry vermouth or a dry white wine like Sauvignon Blanc instead of a sweeter variety.
- If using frozen clams, thaw completely and pat them dry before adding to the sauce to prevent excess moisture.
- To make this dish vegetarian, substitute the clams with artichoke hearts and add a tablespoon of nutritional yeast for a cheesy flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 12
- Carbohydrates: 50
- Fiber: 4
- Protein: 20
- Cholesterol: 100
Frequently Asked Questions
Can I use fresh clams instead of canned clams for this recipe?
Yes, you can use fresh clams, but be sure to clean them thoroughly and steam them until they open. Just keep in mind that using canned clams saves time and provides extra clam juice for the sauce.
What type of white wine works best for the sauce?
A dry white wine like Sauvignon Blanc or Pinot Grigio is ideal, as it complements the clams and enhances the overall flavor of the sauce.
How can I adjust the recipe if I want a less creamy sauce?
To make a less creamy sauce, you can reduce the amount of butter or substitute it with olive oil, and you can also add more tomatoes to balance the flavors.
This looks spectacular, and better than anything you could get at a restaurant. Pinning now!
Thank you so much Joanne! That means a lot :)