🌊 Why You’ll Love This Linguini & Clams Recipe
Okay, real talk—this was my first time trying clam pasta, and I was blown away. Like, where has this been all my life?! If you love garlicky, herby pastas with a buttery kick and a touch of ocean vibes, you’re going to devour this.
Linguini with clams (aka linguine alle vongole) is a classic Italian dish that tastes gourmet but is actually super easy to make at home. It’s made with fresh littleneck clams, pasta, garlic, white wine, chili flakes, lemon, and loads of parsley. The whole thing comes together in under 30 minutes and feels like you’re eating at a coastal trattoria in Italy.
🛒 Ingredients You’ll Need
Here’s what you need to make this unforgettable pasta:
- 1 lb littleneck clams, cleaned
- 1/2 lb linguini
- 3 tbsp butter (plus 3 more tbsp later!)
- Dash of olive oil
- 1 shallot, minced
- 2 garlic cloves, minced
- 1 tbsp chili flakes (adjust to taste)
- Fresh parsley, chopped (about 1/4 cup)
- 3/4 cup dry white wine
- Salt, to taste
- 1/2 cup reserved pasta water
- Juice of 1/2 lemon
🧽 How to Clean Clams
Let’s get this out of the way first—you must clean your clams. It’s super easy, and it ensures you don’t bite into gritty sand.
Here’s how to do it:
- Place your clams in a bowl and cover them with cold water.
- Add a generous amount of salt (about 2 tbsp).
- Let them sit for 20 minutes so they purge any sand.
- Rinse well under cold water before cooking.
Trust me, this step makes a difference!
🍝 Step-by-Step: How to Make Linguini & Clams
1. Boil the Pasta
Cook 1/2 lb of linguini in well-salted water until al dente. Reserve 1 cup of pasta water before draining.
2. Make the Flavor Base
In a large skillet over medium heat, melt 3 tbsp butter with a dash of olive oil. Add your minced shallot and garlic, cooking until fragrant (about 2 minutes). Stir in the chili flakes and half your chopped parsley.
3. Add the Clams
Add the cleaned clams to the skillet. Pour in the white wine, sprinkle with a pinch of salt, and cover with a lid. Steam for 5–10 minutes until the clams open up. Discard any that stay closed!
4. Build the Sauce
Remove the clams and set them aside in a bowl. Pour in 1/2 cup of reserved pasta water to the buttery wine sauce and bring it to a simmer.
5. Combine Pasta & Sauce
Toss your al dente linguini right into the pan. Cook it for 2–3 minutes to soak up all the flavor, then stir in 3 more tbsp of butter and a little more olive oil.
6. Final Touches
Add more parsley and chili flakes. Toss everything together until you’ve got a creamy, silky sauce. Return the clams to the pan and finish with a squeeze of lemon juice and a pinch of salt.
💡 Tips for Perfect Linguini & Clams
- Use fresh clams if possible. Frozen clams work in a pinch but fresh ones give the best flavor.
- Don’t overcook the clams. As soon as they open, take them off the heat.
- White wine matters. Use something dry and drinkable—like Pinot Grigio or Sauvignon Blanc. Not cooking wine!
- Fresh herbs = magic. Don’t skip the parsley. It brightens everything up.
🥂 What to Serve With It
This dish is a star on its own, but if you want to round it out:
- Crusty sourdough bread – perfect for scooping up that buttery sauce
- Simple arugula salad with lemon and olive oil
- Glass of chilled white wine (just use the one you cooked with!)
🤩 Why This Recipe Works
- One pan + one pot = minimal cleanup
- Elegant but unfussy – it’s special enough for date night but easy enough for a Tuesday
- Ready in under 30 minutes
- It’s rich, salty, garlicky, briny, buttery… everything you want in one dreamy bite
📦 Storing & Reheating
Clam pasta is best fresh, but leftovers can be stored in an airtight container in the fridge for up to 1 day. To reheat, add a splash of broth or water in a pan to loosen the sauce and warm gently over low heat.