This dish was a very easy, simple dinner to make that used up so little ingredients. It took less than 30 minutes to make and made the house smell wonderful. I especially enjoyed the chunks of clams within each bite, which was a party of salty flavor that was very well balanced with the linguini. But what I really loved about this dish was how inexpensive all the ingredients were. I already had most of them in my pantry and the only thing I really needed was canned clams and heavy cream, which cost less than $10. You could also stock up on everything except for the heavy cream, which makes weeknight dinners a breeze.

Linguini with Clam Sauce (adapted from Annie’s Eats):

2 servings

  • 12 ounces linguine pasta
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 2 (6.5 ounce) cans clams, juices reserved
  • 1/2 cup heavy cream or half-and-half
  • Kosher salt and freshly ground black pepper, to taste
  • Grated Parmesan, for serving

In a large pot of boiling salted water, cook pasta until al dente according to package instructions; drain well.

While the pasta is cooking, heat olive oil and butter over medium-high heat in a large skillet or saucepan.

Once the butter has melted, add the garlic and saute until golden and fragrant, about 1 minute.

Add the reserved clam juice, bring to a simmer and reduce by about half. 

Stir in the clams and heavy cream. Season with salt and pepper, to taste.

Spoon the sauce over the pasta and top with grated Parmesan, if desired. Serve immediately.

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