You will absolutely love this very easy-to-make Linguine with Clam Sauce recipe that has homemade pasta in a delicious garlicky clam sauce.
I’m Italian so naturally, I love just about every pasta out there. If you’re anything like me then you should definitely check out my Bucantini All’Amatriciana, Spaghetti Pomodoro, or Pasta Primavera.
Linguine with Clam Sauce
To me, linguine with clam sauce is one of the best Italian pasta recipes out there. It’s incredibly simple to make and loaded with delicious garlic and seafood flavors. This recipe obviously originated in Italy, and specifically the east Genoa region. Most Italian recipes were created based on availability, and with Genoa being ocean side, there was plenty of seafood to use.
This recipe comes together in under 20 minutes and can be slightly enhanced with the addition of shallots and parmesan cheese. They are optional ingredients but definitely add to the flavor profile.
Is it the Same as Pasta Alle Vongole
Pasta alle vongole translates from Italian to English as, “pasta with clams.” While spaghetti is more commonly used in Alle vongole, linguine is often substituted. It is the exact same dish as linguine with white clam sauce, so no need to be confused.
What Kind of Clams Should I Use?
The Most common clams to use if you were located in Italy would be Palourde or vongole vercace, which are both small clams. In the US, it’s hard to get these clams so we have to use what we have available. Here are some great fresh clams to use here in the states:
- Atlantic Hard-Shell
- Manilla
- Surf
- Pacific Razon
- Atlantic Jackknife
- Pacific Geoduck
If for some reason you are unable to use fresh clams in your recipe and canned are your only option, I suggest using a combination of whole and chopped clams.
How to Make White Clam Sauce from Scratch
Follow along with these simple instructions for how to make this amazing linguine with clam sauce:
Start off the white clam sauce by cooking some shallots and garlic in olive oil in a rondeau pot over low heat for 1 minute.
Add in the fresh clams and stir to combine and then place on a lid and cook for 6-8 minutes or just until the clams begin to open up.
Next, deglaze with some white wine and cook over medium-high to high heat until the clams are fully open for about 3-4 minutes.
Finish by adding in the chopped and whole clams all in juice, along with salt, pepper, and parsley, and cook for 1 to 2 minutes over low heat minutes. Set aside.
Cook the pasta in a large pot of boiling salted water until al dente.
Strain the pasta and toss it together with the clam saucepan until combined.
Garnish the pasta with optional cheese, pepper flakes, and parsley.
Recipe Chef Notes + Tips
Make-Ahead: This recipe is meant to be eaten as soon as it is done cooking.
How to Reheat: Add your desired amount to a pan over low heat and heat up until warm. You may need to add in a little bit of water or chicken stock to reconstitute.
How to Store: Place covered in the refrigerator for up to 3 days. This recipe will not freeze well.
You should definitely use Fresh Pasta Dough Recipe, but if not, you can easily swap out for dried.
I personally like to use an Italian white wine like Pinot grigio, but other great wines you could use are chardonnay or sauvignon blanc.
More Amazing Pasta Recipes
- Puttanesca Sauce with Pappardelle Pasta
- Homemade Spaghetti Sauce
- Lasagna Bolognese
- Pomodoro Sauce with Spaghetti
- Spaghetti Pasta Carbonara
- Spaghetti Aglio e Olio
Be sure to follow me on Facebook, YouTube, Instagram, and Pinterest, and if you’ve had a chance to make this then definitely drop me a comment and a rating below!
Video
Linguine with Clam Sauce Recipe (Pasta Alle Vongole)
Ingredients
- ¼ cup olive oil
- 4-5 finely minced cloves of garlic
- ½ peeled and small diced shallot
- 12 fresh rinsed clams
- ¾ cup white wine
- 10 ounces canned whole clams in juice
- 6.5 ounces canned chopped clams in juice
- small bunch finely minced fresh parsley
- 1 pound fresh or dried pasta
- sea salt and fresh cracked pepper to taste
Instructions
- Add the olive oil to a large rondeau or frying pan over low heat and stir in the garlic and shallots and cook for 1 minute.
- Place in the fresh clams and stir until combined. Place on a lid and cook for 6-8 minutes or just until the clams begin to open.
- Next, deglaze with the wine and turn the heat to medium-high to high heat and cook for 3-4 minutes to reduce the amount of wine, and until the clams are completely opened up.
- Turn the heat to low and add in the canned clams, salt, pepper, and ¾ of the chopped parsley and cook for 1 to 2 minutes. Set aside.
- Add the pasta to a large pot of boiling salted water and cook until al dente.
- Strain the noodles and toss with the clam’s saucepan.
- Serve with optional grated parmesan cheese, red pepper flakes, and remaining chopped parsley.
Notes
- Make-Ahead: This recipe is meant to be eaten as soon as it is done cooking.
- How to Reheat: Add your desired amount to a pan over low heat and heat up until warm. You may need to add in a little bit of water or chicken stock to reconstitute.
- How to Store: Place covered in the refrigerator for up to 3 days. This recipe will not freeze well.
- You should definitely use Fresh Pasta Dough Recipe, but if not, you can easily swap out for dried.
- I personally like to use an Italian white wine like Pinot grigio, but other great wines you could use are chardonnay or sauvignon blanc.
Carol Beale says
Does the dough recipe make about 2 lbs. of pasta for 8? Or about how much if I were to buy fresh pasta?
Chef Billy Parisi says
I thing you could feed 8 no problem. You have to remember homemade pasta is so rich and while you think you can eat a lot it expands quickly and fills you up pretty quick.