Linguine with Canned Clams

Linguine is cooked until al dente and tossed with canned clams, their juices, garlic, olive oil, and a touch of white wine to create a savory, briny sauce. The pasta absorbs the clam-infused liquid, while aromatics like garlic and parsley enhance the natural sweetness of the seafood.

As the linguine and clams combine, the sauce thickens slightly and clings to each strand, coating the pasta evenly. Gentle tossing preserves the delicate texture of the clams while distributing flavor. The preparation emphasizes simple ingredients, quick cooking, and layering of flavors for a bright, flavorful seafood pasta.

Print Recipe

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Pasta

Italian

Servings: 2

Ingredients

• 1 lb. 8 oz. linguini
• 2 Tbsp. + 2 Tbsp. olive oil
• 4 Tbsp. breadcrumbs
• 2 10 oz. cans baby clams
• 3 garlic cloves, thinly sliced
• ¼ cup dry white wine
• ¼ tsp. red chili flakes
• 4 Tbsp. chopped parsley
• 1 Tbsp. butter, diced
• salt and pepper to taste

Instructions 

Don’t Sleep

• Add pasta to boiling water until al dente (10-12 min).
• Drain pasta when done and reserve ½ cup of pasta water.
• Add a tablespoon of olive oil to a small pan and toast breadcrumbs.
• Drain clams and rinse. Save the clam juice from the can.
• Add olive oil, garlic, and 3 parsley stems to the saucier and bring heat to medium-low.
• Cook garlic until aromatic but not starting to brown (about 1 min).
• Add the clams to the garlic and cook for 1 minute.
• Pour in the wine and simmer for 2-3 minutes until the alcohol cooks off.
• Add red pepper flakes.
• Pour in the clam juice and 2 Tbsp. of fresh parsley.
• Salt and pepper to taste.
• Reduce heat and simmer clam juice for 5 minutes.
• Add the linguine to the saucier with some pasta water.
• Add the diced butter. Stir and toss pasta until the sauce emulsifies and coats the pasta.
• Add a portion of the pasta to a plate and top with chopped fresh parsley and toasted breadcrumbs.