Linguine with Canned Clams
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
706 kcal
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Course
Main Course
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Cuisine
Italian
Linguine with Canned Clams
Description
This recipe begins with seasoning breadcrumbs made from day-old bread pulsed with garlic, parsley, salt, and olive oil, then toasted until golden and crisp. The clam sauce is prepared separately by slowly infusing olive oil with sliced garlic and anchovies until the anchovies dissolve, creating a deep umami base. Red pepper flakes add gentle heat before white wine and reserved clam juice reduce to concentrate flavor.
Baby clams are added to the sauce along with cubed butter and fresh parsley. Meanwhile, linguine is cooked to just shy of al dente and finished in the sauce with reserved pasta water to adjust consistency. The resulting dish features tender linguine coated in a flavorful broth with bright, salty, and slightly spicy notes complemented by the fresh herby breadcrumbs.
This pasta showcases canned clams for a quick, satisfying seafood dish with layered flavors. The cooking method emphasizes gentle sauce build-up to prevent overcooking the delicate clams. Breadcrumb topping adds texture and a subtle garlicky, herbal crunch contrasting the smooth pasta.
Adjustments include using extra clam juice or pasta water to control sauce volume and flavor. The recipe advises no additional salt due to the salt content of anchovies and clam juice. Leftovers keep for a few days and reheat well.
Ingredients
For the seasoned breadcrumbs (optional)
- 5 lices bread or 1 cup store-bought plain breadcrumbs, day old, crust removed
- 1/2 teaspoon salt
- 3 tablespoons (45g) olive oil
- 1/2 clove garlic minced
- 3 tablespoons Italian flat-leaf parsley minced
For the canned clam sauce
- 1 pound (454g) linguine
- 5 tablespoons (75g) extra virgin olive oil
- 7 cloves garlic sliced
- 5 anchovy fillet
- 1/4 teaspoon red pepper flakes crushed, hot
- 1/2 cup (120g) white wine dry
- 3 ounce cans baby clams see notes below
- 1/4 cup Italian flat-leaf parsley minced
- 2 tablespoons (28g) butter cubed
- 2 cups (480g) water might not need all of it, reserved pasta water
Instructions
For the seasoned breadcrumbs
- Pulse 5 slices of day-old bread in a food processor along with the garlic, parsley, salt, and olive oil.
- Heat a large pan to medium and add all of the breadcrumb ingredients to the pan. Stir frequently and cook until the breadcrumbs turn golden (about 5-7 minutes).
For the canned clam sauce
- Bring a large pot of salted water to a boil.
- Separate the canned baby clams from their juice, reserving both.
- Heat a large pan to medium-low heat and add the extra virgin olive oil, garlic, and anchovies. Cook until the garlic is golden and the anchovies dissolve (about 3 minutes).
- Meanwhile, begin cooking the linguine until 1 minute less than al dente.
- Add the hot red pepper flakes to the pan and cook for another 30 seconds. Add the white wine and turn the heat up to medium-high. Cook the wine for 2-3 minutes or until it slightly reduces then add all of the reserved clam juice.
- Turn the heat down to medium-low and add the baby clams to the pan. Mix well.
- Add the linguine to the pan. Toss or mix with tongs to emulsify the sauce. Cook the pasta with the sauce for 1 minute or until the pasta just reaches al dente. If more sauce is needed, add a couple of ounces of reserved pasta water at a time. The pasta should have plenty of sauce, so add enough pasta water.
- Turn the heat off and add the butter and parsley. Mix well then taste test. Adjust salt and pepper levels if required. Serve in bowls along with the seasoned breadcrumbs on the side. Enjoy!
Notes
- Three 10-ounce cans of baby clams yield about 18 ounces of clam juice; supplement with store-bought clam juice or pasta water if needed.
- Do not add extra salt initially; adjust seasoning just before serving due to natural saltiness from clams and anchovies.
- Reserve some pasta water to loosen sauce if it thickens while waiting to serve.
- Leftovers can be refrigerated for up to 3 days and reheated in the microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 706 kcal
% Daily Value*
| Calories | 706kcal | 35% |
| Carbohydrates | 86.3g | 29% |
| Protein | 31.9g | 64% |
| Fat | 27.6g | 42% |
| Saturated Fat | 6.8g | 34% |
| Cholesterol | 62mg | 21% |
| Sodium | 625mg | 26% |
| Potassium | 632mg | 13% |
| Calcium | 72mg | 7% |
| Iron | 22mg | 122% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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