LINGUINE WITH CLAM SAUCE
- WineCheeseScallops
- Jan 7
- 5 min read
There’s something undeniably classic and comforting about a bowl of Linguine with Clam Sauce. It’s coastal, elegant, and surprisingly simple—bringing restaurant-worthy flavor straight to your own kitchen. This version balances briny clams, silky cream, bright lemon, and just enough garlic to make every bite irresistible.
Perfect for date night, a cozy family dinner, or when you’re craving seafood without the fuss, this dish comes together quickly while still feeling elevated. It’s the kind of recipe that makes you slow down, pour a glass of wine, and savor every twirl of pasta.
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Clams
Canned clams are the unsung heroes of easy seafood cooking. They’re harvested at peak freshness and preserved in their own juice, which adds incredible depth and natural salinity to sauces. Using the reserved clam juice intensifies flavor without overpowering the dish, giving the sauce that signature ocean-kissed taste.
Lemon
Lemon is the bright counterbalance to the richness of cream and butter in this recipe. Both the zest and juice are used to layer flavor—zest for aromatic citrus oils and juice for clean acidity. Together, they lift the entire dish and keep the sauce from feeling heavy.
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Recipe Origin & Inspiration
This Linguine with Clam Sauce was inspired by classic Italian-American seafood dishes found along the East Coast, where clams and pasta are a staple. Traditionally served with either a white wine–based sauce or a creamy variation, this recipe brings the best of both worlds together.
We wanted something indulgent yet fresh—rich enough to feel special, but light enough to enjoy year-round. The addition of lemon, shallots, and parsley keeps the flavors balanced, while cream adds a luxurious finish that clings beautifully to the linguine.
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Tips, Serving Suggestions & Storage Advice
Salt your pasta water generously—it’s the foundation of flavor for the entire dish.
Cook linguine just to al dente so it doesn’t become mushy when tossed with the sauce.
Reserve pasta water before draining; it’s essential for loosening and emulsifying the sauce.
Sauté garlic and shallots gently to avoid bitterness.
Deglaze the pan with white wine to capture all the flavorful browned bits.
Simmer the sauce gently after adding cream to prevent curdling.
Taste and season at the end, as clams and cheese both add saltiness.
Use freshly grated parmesan for the best texture and flavor.
Serve immediately for the creamiest consistency.
Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently over low heat.
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Unique Recipe Qualities
Combines white wine and cream for a balanced, restaurant-style sauce.
Uses canned clams for convenience without sacrificing flavor.
Lemon zest and juice brighten every bite.
Shallots add subtle sweetness and depth.
Ready in under 30 minutes.
Elegant enough for entertaining.
Minimal ingredients with maximum impact.
Easily adjustable spice level with red pepper flakes.
Pairs beautifully with crisp white wine.
A timeless pasta dish with modern simplicity.
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LINGUINE WITH CLAM SAUCE
Ingredients
Kosher salt, to taste
1 lb linguine
4 Tbsp olive oil
2 Tbsp salted butter, divided
3 (6.5-ounce) cans chopped clams, drained (juice reserved)
4 garlic cloves, minced
2 shallots, finely chopped (about ¾ cup)
¾ cup white wine
Zest and juice of 1 lemon, plus lemon wedges for serving
¾ cup heavy cream
2 Tbsp fresh flat-leaf parsley, chopped, plus more for serving
½ tsp black pepper
¼ tsp red pepper flakes (optional)
Freshly grated parmesan cheese, for serving
Instructions
Bring a large pot of well-salted water to a boil. Add the linguine and cook according to package directions until al dente. Reserve 1 cup of the pasta water, then drain and keep the pasta warm.
In a large skillet over medium-high heat, warm the olive oil and 1 tablespoon of the butter. Add the garlic and shallots and sauté until soft and fragrant, about 3–4 minutes.
Add the clams and stir to combine. Cook until fragrant and just beginning to brown, about 3 minutes.
Pour in the white wine, scraping the bottom of the skillet to release any browned bits. Cook until the sauce reduces slightly, about 2–3 minutes.
Add ½ cup of the reserved clam juice, red pepper flakes (if using), and the remaining 1 tablespoon butter. Stir until melted.
Reduce heat to medium-low. Add the lemon juice, cream, parsley, lemon zest, and black pepper. Taste and season with salt as needed. Simmer gently for about 3 minutes, stirring occasionally.
Add the cooked linguine to the skillet along with ¼ cup of the reserved pasta water. Toss until the pasta is glossy and evenly coated, adding more pasta water if needed.
Serve topped with parmesan cheese, additional parsley, and lemon wedges.
MUST-HAVE TOOLS FOR THIS RECIPE
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Frequently Asked Questions
Can I use fresh clams instead of canned?
Yes, fresh clams work beautifully, but will require additional cooking time and preparation.
What wine works best?
A dry white wine like Pinot Grigio, Sauvignon Blanc, or Chardonnay is ideal.
Can I make this without cream?
Absolutely. Omit the cream and add extra clam juice or pasta water for a lighter version.
Is this dish spicy?
Only mildly, and the red pepper flakes are optional.
Can I reheat leftovers?
Yes, gently reheat over low heat, adding a splash of cream or pasta water to loosen the sauce.
For the freshest ingredients to recreate dishes like these at home, we always visit our local gem, General Steak and Seafood.
Their high-quality selection never disappoints!
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