The Best Linguine With White Clam Sauce Recipe

The best Linguine with White Clam Sauce recipe is one that you can whip up any night of the week.

Known in Italy as Pasta alle Vongole, Linguine with White Clam Sauce is a classic seafood sauce that can be served for special occasions, holidays and at-home date nights… but also for weeknight pasta meals with family.

In this Linguine with White Clam Sauce recipe, we keep it super simple by using some of our most beloved pantry staples: canned Chopped Sea Clams, White Clam Sauce, imported Italian Extra Virgin Olive Oil and superior Italian Linguine to create this classic pasta dish.

What Is Linguine With White Clam Sauce?

Linguine with White Clam Sauce is a simple, yet tasty, Italian pasta dish. Known in Italy as Pasta alle Vongole, or Pasta with Clams, this iconic seafood dish comes from the coast of East Genoa, where it is usually prepared with Spaghetti pasta. It is quite simple in preparation and can be made with just a few pantry staples and some fresh herbs. Oh, and don’t forget the dry white wine! That kiss of wine is like the most delicious science experiment—a touch of alcohol that allows the bright flavors of each ingredient to shine through. While you can make Linguine with Clams from scratch, this recipe is just as tasty and with less than half of the prep time.

Why You’ll Love This Linguine With White Clam Sauce Recipe

Linguine with White Clam Sauce is a flavorful recipe—a light and pleasantly briny pasta dish with fresh notes of garlic and parsley. You’ll love how easy it is to whip up, especially with our prized pantry staples on-hand: Chopped Sea Clams, White Clam Sauce, Extra Virgin Olive Oil and Italian Linguine Pasta. This is a dish that is fancy enough to serve up for holidays (Lent, Feast of the Seven Fishes, etc.) and special occasions, but also easy enough to cook up for any night of the week.

The Ingredients You Will Need To Make Linguine With White Clam Sauce

Pasta: Linguine is the perfect pasta cut for soaking up oil-based sauces like this one. Linguine is a ribbon-shaped pasta that is long and flat with a slightly thinner width than fettuccine.

Extra Virgin Olive Oil: The extra virgin olive oil should be of a superior quality, like that of our Italian Extra Virgin Olive Oil.

Herbs: Fresh minced garlic and chopped Italian parsley add a complementary burst of fresh flavor to this classic sauce.

Clams: Canned chopped sea clams and white clam sauce make this a super easy pasta dish with the perfect rich, salty flavor.

Dry White Wine: A little dry white wine brings out the flavors of this clam sauce.

How To Make Linguine With White Clam Sauce

Top Tips

Linguine with White Clam Sauce is best enjoyed the day it is made, but it can be stored in an airtight container and refrigerated for up to 3 days. This is a recipe that does not freeze well.

Substitutions And Additions

Brighten with a kiss of lemon juice.

Top off with Parmesan cheese.

Try another herb like fresh basil or thyme.

Turn up the heat with spicy red pepper flakes.

Instead of using canned clams, you can use real clams instead.

What To Serve With Linguine With White Clam Sauce

This classic Italian pasta dish can be served all on its own, but also with some tasty accompaniments. Elevate your plate of Linguine with White Clam Sauce with some complementary flavors and textures. Garden salads, Caesar salads, Caprese salads and Niçoise salads are fresh pairing ideas for your seafood pasta dish. A great pasta always pairs well with a great starch, so try garlic knots, focaccia bread or breadsticks. Simple roasted vegetables like Brussels sprouts, asparagus, beets and zucchini are a great pairing for your Linguine and White Clam Sauce too!

Linguine With White Clam Sauce: FAQ

What Are The Best Dry Wines To Use In This Dish?

We recommend a dry, crisp Pinot Grigio wine for cooking this Linguine with White Clam Sauce recipe. It also makes a great accompaniment to the final dinner!

Where Did Linguine With White Clam Sauce Come From?

Linguine with White Clam Sauce, known as Pasta alle Vongole, is a classic seafood pasta sauce from the Genoa region of Italy—specifically East Genoa, where the coast has inspired many seafood-rich recipes.

Can I Use The Juice From The Canned Clams?

You can use the juice from the canned clams, but you will need more juice than that. This is why we recommend DeLallo White Clam Sauce to really set off your pasta dish.

Are Canned Clams Good For You?

Canned clams are typically full of minerals, including iron and potassium. The shellfish is a low-calorie protein ready to add a filling element to your pasta without a load of fat and calories.

Can I Make This Dish Ahead Of Time?

Like most pasta dishes, we recommend making this dish just before eating. It is quick and easy enough to whip up, so there is no need to make ahead.

The Best Linguine With White Clam Sauce Recipe

• 1 (1-pound) package DeLallo Linguine
• 3 tablespoons DeLallo Extra Virgin Olive Oil
• 3 cloves garlic, minced
• 3 (6.5-ounce) cans DeLallo Chopped Sea Clams, drained
• 1/4 cup dry white wine
• 1/4 cup chopped Italian flat-leaf parsley
• 1 (14-ounce) can DeLallo White Clam Sauce
• Salt and pepper

Directions

1. Bring 5 quarts of salted water to a boil for pasta. Cook according to package instructions. Drain, reserving 1 cup of pasta cooking water.
2. Meanwhile in a large saucepan, heat oil on medium setting. Sauté garlic for about 2-3 minutes. Stir in clams and cook for another minute. Add the white wine and cook until reduced. Add the clam sauce and simmer for 10 minutes. Stir in fresh chopped parsley last.
3. Toss hot pasta in the saucepan with clam sauce. Sauté together on medium heat for 2 minutes. Add pasta water a little at a time if needed to make sauce creamier.
4. Serve hot with a crisp white wine.

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