Clam Linguine Pasta Recipe

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This easy Clam Linguine Pasta combines tender clams and linguine with garlic, white wine, butter, and herbs for a restaurant-worthy seafood dinner at home. It is easy to make yet company-worthy.

Prep Time10

Cook Time25

Total Time35

Course: Dinner

Cuisine: Italian

Keyword: clam linguine, clams, Easy Pasta Dinner, linguine, pasta

Servings: servings

Calories: 757kcal

Author: Tara Noland

Equipment

Ingredients

1 lb. fresh small clams such as cockles littlenecks or manila clams, cleaned
1 can of baby clams drained
Kosher salt
1 lb. dried linguine
1/4 cup extra virgin olive oil plus more for drizzling
4 cloves garlic thinly sliced
2 medium shallots finely chopped
1 tsp anchovy paste
Pinch of crushed red pepper flakes or to taste
1/2 cup parsley chopped, divided
1 cup dry white wine
2 tbsp butter

Instructions

Rinse the clams under cold water, gently scrubbing the shells. Use a large colander or sieve for this. Discard any that are broken or that are open and do not close when tapped.
Bring a large pot of salted water to a boil. Add the pasta and cook until just slightly less than al dente.
In a large skillet with a lid, heat the olive oil over medium heat. Add the garlic, shallots, anchovy paste and red pepper flakes. Cook, stirring until the shallots are soft and slightly browned, about 4 minutes.
Add the clams in the shells along with a sprinkle of parsley and the white wine to the shallots in the pan. Cover the pan and allow the clams to steam, shaking the pan occasionally, until the clams open, about 4 – 5 minutes. Discard any clams that do not open. Using a slotted spoon, transfer the clams to a bowl and set aside.
Drain the pasta, reserving 1 cup of pasta water. Add the cooked pasta to the skillet with the clam sauce along with a drizzle of olive oil; toss to coat the pasta.
Add the pasta to the pan, allowing it to continue to cook for 3 – 4 minutes, adding the reserved pasta water a tablespoon at a time if needed. Once the pasta is cooked and the sauce has thickened slightly, add the butter and the canned clams to the pan.
Stir until the butter has melted. Sprinkle the remaining parsley into the pan and toss. Then top with the cooked clams in the shell and drizzle with a bit more olive oil. Divide between bowls and serve with a slice of crusty bread or garlic toast if desired.
Enjoy!

Video

Notes

See the post for more information, photos and tips.

Nutrition