If you’ve ever wanted to wow your family or guests with a dish that’s both simple and downright irresistible, this Linguine with Clams in White Wine Sauce Recipe is going to become your new go-to. I absolutely love how this classic Italian dinner balances tender linguine, briny clams, and a silky, garlicky white wine sauce — trust me, it’s fan-freaking-tastic and easier than you’d think. Stick around, and I’ll walk you through everything you need to know to make it perfectly every time.
Why You’ll Love This Recipe
- Simple Yet Elegant: You don’t need to be a pro Chef to impress with this sophisticated dish.
- Fresh Ingredients Shine: Clams, garlic, and white wine create layers of flavor that are so satisfying.
- Quick to Make: Ready in about 30 minutes, perfect for a weeknight treat or weekend dinner.
- Family Favorite: My loved ones can’t get enough, and I bet your crowd will feel the same.
Ingredients You’ll Need
Every ingredient plays a starring role in this Linguine with Clams in White Wine Sauce Recipe, coming together to create a vibrant and fresh sauce. Here are a few notes before you shop so you can score the best flavors.
- Kosher salt: Essential for seasoning the pasta water and enhancing the sauce flavors.
- Linguine: This pasta’s flat shape holds the sauce beautifully—don’t substitute with spaghetti or you’ll lose that perfect coating.
- Extra-virgin olive oil: Go for a fruity, quality one since it’s a flavor anchor here.
- Shallots: They add a milder, slightly sweet onion flavor that’s less harsh than yellow onions — a must for gentle savoriness.
- Garlic: Coarsely chopped for that punchy, aromatic garlic kick throughout the sauce.
- Dry white wine: Choose a decent drinking wine like Pinot Grigio or Sauvignon Blanc—trust me, it makes all the difference.
- Red pepper flakes: For just a little heat to contrast the brininess of the clams.
- Littleneck clams: Fresh and scrubbed – these small clams open quickly and stay tender (avoid pre-cooked or frozen for best results).
- Fresh flat-leaf parsley: Finely chopped to add brightness and color at the end.
- Unsalted butter: Adds richness and smooths out the sauce perfectly.
- Lemon zest and lemon juice: The final fresh pop that lightens the whole dish—don’t skip this!
Variations
One of the things I adore about this Linguine with Clams in White Wine Sauce Recipe is how easily you can tweak it for your taste or occasion. Here’s how I sometimes switch things up without losing that signature flavor.
- Spicy Kick: I add a pinch more red pepper flakes when my family is craving something with an extra bump of heat—it always livens things up.
- Herb Twist: Sometimes I swap half the parsley for fresh basil or thyme to give a slightly different herbal note.
- Shellfish Mix: When clams aren’t available, I’ve added fresh mussels along with the clams to give a bigger seafood vibe.
- Gluten-Free: Linguine made from brown rice or chickpeas works well here to keep it gluten-free but still satisfying.
How to Make Linguine with Clams in White Wine Sauce Recipe
Step 1: Perfectly Cook Your Linguine
Bring a large pot of water to a rolling boil with 2 tablespoons of kosher salt—this is your chance to season from the start. Add the linguine and cook it just shy of al dente; it should still have a little bite since it’ll finish cooking in the sauce. Don’t rinse your pasta—keep that starchy coating on to help the sauce cling. Reserve about ½ cup of the pasta water before draining; this magic liquid is key for adjusting the sauce later.
Step 2: Sauté Shallots and Garlic Into Aroma Heaven
In a large sauté pan over medium-high heat, warm 6 tablespoons of extra-virgin olive oil until shimmering but not smoking. Toss in the finely chopped shallots and coarsely chopped garlic and sauté for just about 30 seconds until golden and fragrant—don’t let it brown too dark or it’ll taste bitter. This quick step builds layers of flavor for the sauce.
Step 3: Simmer Clams in Wine and Spices
Add 1 cup of dry white wine, ½ teaspoon red pepper flakes, ¾ teaspoon kosher salt, the clams, and ¼ cup chopped parsley to the pan. Cover and let the clams steam for 6 to 8 minutes until they burst open like little flavor bombs. If a clam stays tightly closed, toss it out—it’s likely no good. This step is the heart of your sauce, marrying the briny clams with the tang of wine and heat.
Step 4: Marry Pasta and Clams in the Sauce
Add the drained linguine directly to the pan with the clams. If your pan’s not quite big enough, transfer the clams to a plate and keep warm, then combine all just before serving. Turn the heat to medium and toss everything for 1 to 2 minutes so the pasta absorbs the beautiful sauce. If it feels too dry, splash in some reserved pasta water to keep it silky. This is where flavor meets texture magic.
Step 5: Finish with Butter, Lemon & Fresh Parsley
Remove the pan from heat and stir in 3 tablespoons unsalted butter, 1 teaspoon lemon zest, 1 tablespoon lemon juice, and the remaining parsley. Toss gently but thoroughly to coat every strand of linguine and every clam in this bright, luxurious sauce. Taste and adjust salt or lemon if you want a little more zing. Serve immediately—this dish is best enjoyed fresh.
Pro Tips for Making Linguine with Clams in White Wine Sauce Recipe
- Use Fresh Clams: Fresh Littleneck clams make a huge difference in taste and texture—always scrub them well to remove grit.
- Don’t Overcook Pasta: Pasta keeps cooking in the sauce, so take it off the heat when it’s slightly firmer than you like.
- Reserve Pasta Water: That starchy water helps adjust the sauce’s consistency without watering down flavor.
- Choose the Right Wine: Skip “cooking wines” and use an affordable, drinkable bottle — it truly elevates the sauce.
How to Serve Linguine with Clams in White Wine Sauce Recipe
Garnishes
I always finish this dish with an extra sprinkle of fresh flat-leaf parsley and a little more lemon zest for that vibrant fresh zing. Sometimes, I like to shave a touch of Parmesan for a creamy contrast, but that’s totally optional since the clams and garlic shine on their own.
Side Dishes
My favorite sides to accompany this Linguine with Clams in White Wine Sauce Recipe are a crunchy green salad with lemon vinaigrette and a slice of crusty artisan bread – perfect for mopping up the leftover sauce. A chilled glass of the same white wine used in cooking never hurts either!
Creative Ways to Present
For a special dinner, I serve the linguine in shallow wide bowls to showcase the clams nestled throughout. A small bowl for discarded shells adds a nice touch. Adding a sprig of fresh parsley on top makes for great photo-worthy plating. You can even sprinkle some crunchy toasted breadcrumbs for texture variation.
Make Ahead and Storage
Storing Leftovers
I usually refrigerate leftovers in an airtight container within 2 hours of cooking. The pasta tends to soak up the sauce after a day or two, so I recommend eating leftovers within 1–2 days for the best experience.
Freezing
I don’t typically freeze this dish because clams can get tough and rubbery after thawing. Instead, I prefer making fresh, but if you really want to, freeze the sauce separately without the pasta or clams to maintain better texture.
Reheating
To reheat, gently warm the leftovers in a skillet over low heat with a splash of water or white wine to loosen the sauce. Avoid microwaving if possible, as it can dry the linguine out and toughen the clams.
FAQs
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Can I use frozen clams for this Linguine with Clams in White Wine Sauce Recipe?
While fresh Littleneck clams are best for this recipe to ensure tenderness and flavor, frozen clams can be used in a pinch. Just be aware they might lose some texture and won’t open during cooking, so you’ll need to adjust your steps, such as pre-cooking the frozen clams before adding.
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What kind of white wine should I use?
Choose an inexpensive but good-quality dry white wine like Pinot Grigio, Chardonnay, or Sauvignon Blanc. Avoid cooking wine with additives or salt, as they’ll negatively affect the taste. The wine you cook with should be drinkable and enjoyable to you.
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How do I know when the clams are cooked?
Clams are done when they open their shells, usually around 6 to 8 minutes of steaming in the wine sauce. Discard any clams that don’t open, as they may be unsafe to eat.
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Can I make this linguine dish ahead of time?
I recommend making this Linguine with Clams in White Wine Sauce Recipe fresh for the best flavor and texture. You can have all your ingredients prepped ahead, but cook and combine right before serving.
Final Thoughts
This Linguine with Clams in White Wine Sauce Recipe truly holds a special place in my heart (and my dinner table). It’s that rare dish that feels luxurious but remains so straightforward to prepare. Every time I serve it, people rave — there’s something magical about that garlicky, lemony sauce coating fresh clams and pasta that just makes you sigh happily. I hope you’ll love making and sharing it as much as I do, whether it’s a quick weeknight dinner or your next impression-making meal for friends.
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Linguine with Clams in White Wine Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 to 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
Linguine with Clams is a classic Italian pasta dish featuring fresh littleneck clams simmered in a fragrant garlicky white wine sauce with shallots, red pepper flakes, lemon, and parsley. This elegant yet easy-to-make meal combines perfectly cooked linguine with tender clams and a buttery, citrusy sauce. Ideal for a special dinner or an impressive weeknight meal.
Ingredients
Pasta and Seasoning
- Kosher salt, as needed
- 1 pound linguine
Sauce and Clams
- 6 tablespoons extra-virgin olive oil
- ½ cup finely chopped shallots (from 2 shallots)
- 6 cloves garlic, coarsely chopped
- 1 cup dry white wine (such as Pinot Grigio, Chardonnay or Sauvignon Blanc)
- ½ teaspoon red pepper flakes
- 2 pounds littleneck clams (40 to 45), scrubbed
- ¼ cup plus 2 tablespoons fresh flat-leaf parsley, finely chopped
- 3 tablespoons unsalted butter
- 1 teaspoon lemon zest (from 1 lemon), plus more to taste
- 1 tablespoon lemon juice (from 1 lemon), plus more to taste
Instructions
- Cook the Linguine: In a large pot over high heat, bring 4 quarts of water and 2 tablespoons kosher salt to a boil. Add the linguine and cook according to package directions until just shy of al dente, when the pasta is still firm to the bite. Drain the pasta in a colander without rinsing, reserving ½ cup of the cooking water for later use in the sauce.
- Sauté Aromatics and Clams: While the pasta is cooking, heat the olive oil in a very large sauté pan over medium-high heat until hot but not smoking. Add the shallots and garlic, sautéing until just golden, about 30 seconds. Pour in the white wine, add red pepper flakes, ¾ teaspoon kosher salt, clams, and ¼ cup of the chopped parsley. Bring the mixture to a simmer, cover, and cook until the clams open, about 6 to 8 minutes. Discard any unopened clams.
- Combine Pasta and Clams: Add the drained linguine directly to the sauté pan with the clams. If the pan is too small, transfer clams to a plate, cover to keep warm, and add them back just before serving. Increase heat to medium and cook, tossing occasionally, until the pasta absorbs most of the sauce and is tender, about 1 to 2 minutes. If needed, add some reserved pasta cooking water to keep it moist.
- Finish the Dish: Remove the pan from heat. Stir in the butter, lemon zest, lemon juice, and the remaining 2 tablespoons of parsley. Toss everything well to coat the pasta and clams evenly. Taste and adjust seasoning with additional salt, lemon zest, or lemon juice if necessary.
- Serve: Transfer the linguine and clams to a serving dish or individual bowls and serve immediately for a delicious Italian-inspired meal.
Notes
- Linguine with clams in a garlicky white wine sauce makes an easy and elegant Italian pasta dinner.
- Choose an inexpensive but drinkable dry white wine such as Pinot Grigio, Chardonnay, or Sauvignon Blanc. Avoid cooking wines as they tend to be salty and have additives.
- Be sure not to overcook the linguine initially since it will finish cooking in the sauce.
- Discard any clams that do not open after cooking to ensure food safety.
Nutrition
- Serving Size: 1 serving
- Calories: 627
- Sugar: 4 g
- Sodium: 920 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 67 g
- Fiber: 3 g
- Protein: 33 g
- Cholesterol: 61 mg
