There is something truly comforting and utterly delicious about a homemade Linguine with Clam Sauce Recipe that never fails to impress both seafood aficionados and pasta lovers alike. This dish brings together tender linguine pasta swirled in a fragrant, garlicky clam sauce rich with crushed tomatoes, white wine, and just a hint of spice. Whether you’re cooking for a casual family dinner or wanting to wow guests, this recipe captures classic Italian flavors in a simple, hearty, and satisfying way that feels like a warm hug on a plate.
Ingredients You’ll Need
These ingredients are wonderfully straightforward yet pack an incredible punch when combined. Each one plays an essential role, from infusing the sauce with that bright garlicky aroma to bringing out the savory sweetness of the clams, making this Linguine with Clam Sauce Recipe truly shine.
- 2 tablespoons olive oil: Provides a rich, fruity base that elevates the garlic and clams.
- 5 cloves garlic, minced: Fresh garlic is absolutely key for that signature aromatic flavor.
- 2 (6.5-ounce) cans minced clams, drained: Adds tender clam pieces and subtle brininess.
- 2 (6.5-ounce) cans chopped clams, drained: Offers texture contrast and reinforces the clam flavor.
- 1/2 teaspoon crushed red pepper flakes: A gentle heat to brighten and complement the seafood.
- 1 teaspoon kosher salt: Enhances all the flavors without overpowering.
- 1/4 teaspoon ground black pepper: Adds a mild warmth supporting the pepper flakes.
- 1 teaspoon dried parsley: Brings a touch of herbal freshness and color.
- 1/2 cup dry white wine: Depth and acidity that lift the sauce beautifully.
- 1 (28-ounce) can crushed tomatoes: Provides a luscious, slightly sweet tomato base.
- 1/4 cup water: Balances the sauce consistency perfectly.
- 1 pound linguine, cooked al dente: The ideal pasta choice for soaking up all those flavorful juices.
- Grated Romano cheese, for garnish: Just enough salty richness to finish.
How to Make Linguine with Clam Sauce Recipe
Step 1: Sauté the Garlic
Start by heating olive oil in a large skillet or saucepan over medium-high heat. Toss in the minced garlic and sauté for 2 to 3 minutes until it’s wonderfully fragrant but not browned. This initial step infuses the oil with deep, aromatic flavor that forms the backbone of the sauce.
Step 2: Add the Clams and Seasonings
Next, add both the minced and chopped clams alongside crushed red pepper flakes, kosher salt, ground black pepper, and dried parsley. Sauté everything for about 3 to 4 minutes, just enough to heat the clams through and let the spices bloom, creating layers of flavor you’ll love.
Step 3: Deglaze with White Wine
Pour in the dry white wine and simmer for about 2 minutes. This step not only deepens the sauce’s complexity with a subtle acidity but also helps lift any flavorful bits stuck to the pan, ensuring every drop counts.
Step 4: Simmer with Tomatoes and Water
Stir in the crushed tomatoes and water, bring the sauce to a gentle simmer, then reduce the heat. Let it cook uncovered for 10 minutes, stirring occasionally. This allows the flavors to meld perfectly and results in a thick, luscious sauce that clings beautifully to the pasta.
Step 5: Serve over Hot Linguine
Finally, plate the hot cooked linguine and generously spoon the clam sauce over it. Don’t forget to sprinkle grated Romano cheese on top for that final savory touch that pulls everything together.
How to Serve Linguine with Clam Sauce Recipe
Garnishes
A sprinkle of freshly grated Romano cheese adds an irresistible salty contrast. For an even fresher note, a few torn fresh parsley leaves or a quick drizzle of extra virgin olive oil can brighten up the final presentation and flavor.
Side Dishes
Simple sides like a crisp green salad dressed with lemon vinaigrette or a crusty artisan bread are perfect companions. The bread is especially handy for soaking up any leftover clam sauce, making sure nothing flavorful goes to waste.
Creative Ways to Present
For a beautiful dinner party centerpiece, serve your Linguine with Clam Sauce Recipe in individual shallow bowls, topped with edible flowers or lemon zest curls. You can also add a small bowl of extra crushed red pepper flakes at the table for guests who love an extra kick.
Make Ahead and Storage
Storing Leftovers
Store leftover Linguine with Clam Sauce in an airtight container in the refrigerator. It will stay fresh for up to 3 days, giving you a convenient and tasty meal the next day.
Freezing
Because of the delicate seafood and fresh tomato sauce, freezing is not recommended for this recipe. The texture and flavor of the clams can change during freezing, so it’s best enjoyed fresh or refrigerated.
Reheating
To reheat, gently warm the leftovers in a skillet over low heat to keep the clams tender. Add a splash of water or white wine if the sauce thickens too much. Avoid the microwave to prevent overcooked clams.
FAQs
Can I use fresh clams instead of canned?
Absolutely! Fresh clams can elevate the flavor wonderfully. Just steam and shuck them first, then add the meat and some of their cooking liquid to the sauce for a more vibrant taste.
What type of wine works best in this recipe?
A dry white wine like Sauvignon Blanc or Pinot Grigio complements the dish beautifully by adding acidity and depth without overpowering the delicate clam flavors.
Is there a substitute for Romano cheese?
Pecorino Romano is traditional, but you can use Parmesan or a good-quality Grana Padano as alternatives. Each offers slightly different textures and flavors but still adds the needed salty, savory kick.
Can I make this recipe gluten-free?
Yes! Simply swap out regular linguine for your favorite gluten-free pasta. Just be sure to cook it according to package instructions so it holds up well against the sauce.
How spicy is the clam sauce with red pepper flakes?
The crushed red pepper flakes add a gentle warmth that enhances the sauce without overpowering. You can adjust the amount up or down depending on your preference for spice.
Final Thoughts
If you’re looking for a comforting yet elegant pasta dish that showcases the flavors of the sea with a perfect balance of garlic, wine, and tomatoes, this Linguine with Clam Sauce Recipe is an absolute must-try. It’s simple enough for a weeknight dinner, yet impressive enough for special occasions. I can’t wait for you to enjoy it as much as I do!
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Linguine with Clam Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Entree
- Method: Stovetop
- Cuisine: Italian
Description
This Linguine with Clam Sauce recipe features a flavorful, tomato-based clam sauce infused with garlic, white wine, and a hint of crushed red pepper for a subtle kick. Perfectly cooked linguine is tossed in the savory sauce and garnished with grated Romano cheese, making it an elegant yet easy seafood pasta dish ideal for weeknight dinners or special occasions.
Ingredients
Clam Sauce Ingredients
- 2 tablespoons olive oil
- 5 cloves garlic, minced
- 2 (6.5-ounce) cans minced clams, drained
- 2 (6.5-ounce) cans chopped clams, drained
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon dried parsley
- 1/2 cup dry white wine
- 1 (28-ounce) can crushed tomatoes
- 1/4 cup water
Pasta
- 1 pound linguine, cooked al dente
Garnish
- Grated Romano cheese, for garnish
Instructions
- Sauté Garlic: Heat olive oil in a large skillet or saucepan over medium-high heat. Add minced garlic and sauté for 2-3 minutes until fragrant, stirring frequently to prevent burning and to release the garlic’s aroma.
- Cook Clams and Seasonings: Add the minced clams, chopped clams, crushed red pepper flakes, kosher salt, black pepper, and dried parsley to the skillet. Sauté for 3-4 minutes, stirring occasionally, until the clams are heated through and the spices are well combined.
- Simmer with White Wine: Pour in the dry white wine and let the mixture simmer for 2 minutes, allowing the wine to reduce slightly and meld with the clam flavors, enriching the sauce.
- Add Tomatoes and Water, Simmer: Stir in the crushed tomatoes and water. Bring the sauce to a simmer, then reduce the heat to low and let it simmer gently for 10 minutes. Stir occasionally to prevent sticking and to develop a rich sauce.
- Serve: Place cooked linguine on plates and spoon the hot clam sauce generously over the pasta. Garnish with grated Romano cheese and serve immediately to enjoy the best flavors.
Notes
- Use fresh minced and chopped clams if available for a fresher taste.
- Adjust crushed red pepper flakes according to your spice preference.
- The dry white wine can be substituted with clam juice or vegetable broth for a non-alcoholic version.
- Ensure linguine is cooked al dente to hold up well with the sauce.
- Garnish with fresh parsley along with Romano cheese for added color and flavor.
