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5.0 from 60 votes

Linguine with Clams

Linguine with clams is easy to make with canned clams in a white wine reduction sauce with butter, garlic, and simple seasonings.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 people
Calories: 623 kcal
Course: Main Course
Cuisine: Italian , American

Ingredients

  • 3 (6.5 oz.) cans chopped clams juices reserved
  • ½ lb. linguine
  • 1 tablespoon olive oil
  • 4 oz. pancetta see notes
  • 1 cup dry white wine see notes
  • 1 medium shallot finely diced
  • 6 tablespoons salted butter
  • 4 cloves garlic minced
  • ¾ cup Parmesan Cheese grated
  • 2 tablespoons lemon juice
  • ½ cup pasta water
Seasonings
  • ¾ teaspoon oregano
  • ½ teaspoon basil
  • ½ teaspoon salt
  • 1 pinch red pepper flakes
For Serving
  • High-quality Lemon Pepper Seasoning see notes
  • freshly chopped parsley
  • lemon slices

Instructions

    Cup of Yum
  1. Separate the clams from the clam juice. Reserve 1 cup clam juice for this recipe and set aside. Measure out remaining ingredients before beginning. Place a measuring cup in the colander you’ll use to drain the pasta, this will remind you to save some of the pasta water when that step arrives.
  2. Start boiling water for linguine. Salt the water liberally once a boil is reached.
  3. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add the pancetta and sauté until browned and crisp, 3-4 minutes. Transfer the pancetta and any drippings from the skillet to a plate.
  4. Turn the heat off. Add the white wine and set the heat to medium. Use a silicone spatula to "clean" the bottom and sides of the skillet. Add the shallots. Let the wine bubble and reduce by half, 6-7 minutes.
  5. Add the clam juice, garlic, butter, and seasonings and stir to combine. Simmer over low heat while you boil the linguine.
  6. Cook the pasta 1 minute less than al dente. (Set a timer to ensure you don’t overcook it.) Drain once cooked and reserve ½ cup pasta water.
  7. Gradually sprinkle the Parmesan cheese into the sauce, stir it continuously as you add it. (Be sure to add it gradually, not all at once, so that it has a chance to melt as it’s added.) Add the cooked pancetta and any juices from the plate. Add the clams and stir to combine.
  8. Add the drained linguine and the lemon juice. Use kitchen tongs to toss and combine. Simmer for 1 minute. If desired, add a little pasta water. (This adds a creamy finish and helps the pasta cling onto the sauce.) Note: the sauce is meant to be thin. The pasta will continue to absorb the sauce as it sits.
  9. Taste and season with freshly cracked lemon pepper seasoning (or salt and freshly cracked pepper) if desired. Garnish with fresh parsley and serve with lemon wedges!

Notes

  • Pro Tips:
  • Storage:
  • The nutritional information provided is an estimate and is per serving. There are 4 servings in this recipe.
  • Pancetta: This is a great way to add “fond” to the skillet which is deglazed with white wine for superior flavor. It also adds savory flavor and a pop of color. Proscuitto, bacon, or even ham make good substitutes.
  • White Wine: Pinot Giorgio, Sauvignon Blanc, and Chardonnay are the best wines to use for this recipe. Chicken broth may be used if you don't cook with wine.
  • Clams: I use Bar Harbor Chopped Clams for this recipe. Be sure to add them right at the end, cooking them too long can make them too chewy/rubbery
  • Using Fresh Clams: 1 heaping cup of chopped fresh clams can be used in this recipe along with 1 cup of clam juice. Make sure the clams are cleaned and steamed prior to chopping. 
  • Butter: High-quality salted butter is highly recommended for this recipe. I like Cabot or Land O' Lakes.
  • Parmesan Cheese: Grate the cheese from a block as it will melt and taste much better than packaged grated cheese. I use Belgioioso Parmesan cheese.
  • Lemon Pepper Seasoning: Redmond Real Salt lemon pepper seasoning is my favorite brand for seasoning this chicken, it also contains sea salt and has a lot of great flavor.  (Use promo code ‘COZY‘ for 15% off!) Some brands (like McCormick) can be potent so be aware of that.
  • Spinach or diced tomatoes make a nice addition to this meal and can be added when the clams are added at the end.
  • 📘 Find this recipe on page 233 of my 2nd cookbook, Let’s Eat!
  • Store in an airtight container and refrigerate for up to 3 days.

Nutrition Information

Calories 623kcal (31%) Carbohydrates 49g (16%) Protein 18g (36%) Fat 38g (58%) Saturated Fat 18g (90%) Polyunsaturated Fat 3g Monounsaturated Fat 13g Trans Fat 1g Cholesterol 83mg (28%) Sodium 954mg (40%) Potassium 284mg (8%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 731IU (15%) Vitamin C 4mg (4%) Calcium 204mg (20%) Iron 1mg (6%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 623

% Daily Value*

Calories 623kcal 31%
Carbohydrates 49g 16%
Protein 18g 36%
Fat 38g 58%
Saturated Fat 18g 90%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 13g 65%
Trans Fat 1g 50%
Cholesterol 83mg 28%
Sodium 954mg 40%
Potassium 284mg 6%
Fiber 2g 8%
Sugar 2g 4%
Vitamin A 731IU 15%
Vitamin C 4mg 4%
Calcium 204mg 20%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.