Pasta with White Clam Sauce

You know what they say—if you can’t make it to coastal Italy, you can at least make linguine with clam sauce (or linguine alle vongole). In this quick, easy and incredibly flavorful recipe, the garlicky, brothy pasta sauce is made with clams, anchovies and a variety of seasonings, then tossed with just-cooked linguine and topped with fresh herbs and cheese. You’ll have dinner on the table in less than 30 minutes. Here’s how to make a mighty tasty linguine with white clam sauce to impress your family on weeknights.

Ingredients for Linguine with Clam Sauce

• Linguine: Another long pasta shape like spaghetti or fettuccine would also work.
• Garlic: This is supposed to be a garlicky sauce; you really can’t have too much garlic. Feel free to add another clove or two.
• Anchovies: Because this recipe calls for anchovies (which add saltiness), be sure to watch the salt content—for instance, a teaspoon of salt in the pasta water should suffice.
• Olive oil: Don’t pre-heat the pan with olive oil; rather, start cooking your garlic, anchovies and olive oil at the same time to ensure the garlic doesn’t burn.
• Clam juice and minced clams (undrained): For a more traditional version of linguine with white clam sauce, use whole (small) clams, such as manilla or littlenecks (wash them well!)
• Water: We also like using white wine instead for added flavor complexity.
• Seasonings: Dried oregano, parsley, salt and pepper are all you need to season the sauce.
• Toppings: Shredded Parmesan, fresh parsley and fresh oregano are all welcome here. We also like adding a drizzle of olive oil and crushed red pepper flakes.

Directions

Step 1: Cook the pasta

Cook pasta according to package directions (don’t overcook it!)

Step 2: Saute the garlic and anchovies

In a saucepan, saute garlic and anchovies in oil for three minutes. Break up the anchovies as ot sautes.

Step 3: Stir in the other ingredients

Stir in the clam juice, clams, water, oregano, parsley, salt and pepper. Bring a boil. Then reduce the heat and simmer, uncovered, for 15 minutes or until sauce is reduced by half.

Step 4: Combine with pasta

Drain the pasta and toss with clam sauce. Sprinkle with Parmesan, if desired. Top with parsley and oregano.

Linguine with White Clam Sauce Recipe Variations

• Use white wine: Add a splash of dry white wine along with the clams and clam juice (just use a little less water or replace it altogether).
• Add lemon zest: Finish this dish with lemon zest for added brightness.
• Top with toasted breadcrumbs: A layer of toasted breadcrumbs takes linguine with clam sauce to new heights.

How to Store Linguine with Clam Sauce

If there’s any leftover linguine with clam sauce, store it in airtight containers in the refrigerator. It’ll stay good for up to three days. Add more clam juice if needed when reheating to keep the linguine from drying out.

Can you make linguine with white clam sauce ahead of time?

We wouldn’t recommend making this dish ahead of time (clams are best consumed when they’re freshly cooked). The beauty of linguine with white clam sauce is that it comes together quickly with no need to make it in advance anyway.

Linguine with Clam Sauce Recipe Tips

Can you make linguine with clam sauce with other types of seafood?

Sure, you could easily make this pasta with shrimp, scallops or mussels.

What should you serve with linguine with white clam sauce?

Serve linguine with clam sauce with plenty of crusty bread (perfect for mopping up all that yummy sauce) and a leafy green salad.

What wine pairs well with linguine with clam sauce?

Earthy, medium-bodied white wines and sparkling wine pair nicely with white clam sauce. Sauvignon blanc, pinot grigio and unoaked chardonnay are all safe bets.