Easy Linguine with Clams
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This linguine with clams pasta dish is a quick 30-minute dinner with a very short ingredient list. Quick, easy, restaurant-quality at home!
why you’ll love easy linguine with clams (linguine alle vongole)
- Perfect for a fancy night in. Linguine with clams is known to be a fancy, elegant pasta dish, yet it comes together in less than 30 minutes with quick-cooking clams. It’s perfect for quick weeknight dinners or a romantic night in at home in PJs.
- Budget-friendly. Making this dish at home costs a fraction of the price than ordering at a restaurant. Clams are about $4.99-$6.99 per pound, and you can easily feed a family of four with 2 pounds of fresh clams (or even opt for canned clams). And once you have your clams, all you need is a few inexpensive pantry staples.
- One pot dinner. Not only does this come together lightning fast, but everything gets cooked in a single pot, the boiled pasta, the clams, and the light briny sauce, which can only mean one thing: less dishes for easy clean up!
What is linguine with clams?
Also known as linguine alle vongole, this is an Italian pasta dish traditionally made with long, flat strands of pasta (for example, linguine), fresh or canned clams, and a light, briny garlic sauce.
How to clean clams
You’ll want to rinse and scrub the clams from debris under cold running water. This will also give you a chance to check (and discard) clams that are cracked, feel hollow, or gaping open. All clams should be tightly closed.
Soak the clams in a bowl of salt water – about 4 quarts cold water and 1/3 cup salt – for about 20 minutes to 1 hour. This will help filter out the sand and grit. Using a slotted spoon, drain the clams from the water and into a colander (pouring the water and clams together into a colander will add all that sand right back!), rinsing them thoroughly.
How to make linguine with clams
- Clean the clams. Soak the clams in salt water to remove debris and sand, scrubbing the shells clean.
- Cook the pasta. Boil the linguine pasta in a large stockpot or Dutch oven in boiling salted water until al dente, about 7-8 minutes. Reserve 1/2 cup pasta water for later.
- Sauté the aromatics. Cook the garlic and red pepper flakes in melted butter until fragrant, about 30 seconds to 1 minute.
- Simmer. Stir in the vegetable broth, salt and pepper, letting it simmer until reduced by half, about 2 minutes.
- Steam the clams. Add the cleaned clams, cover, and let steam until the shells begin to open, about 5-8 minutes. Remove any clams that did not open.
- Combine. Toss the al dente linguine until evenly coated, adding the reserved pasta water, as needed, until the desired consistency is reached (and to help the sauce cling to the noodles).
- Serve. Serve in shallow bowls, generously garnished with parsley, with crusty bread and a glass of white wine.
Pro tip
Substitute canned clams to make it more economical.
Canned baby clams or chopped clams are convenient (skipping the cleaning and de-gritting), highly affordable and shelf stable, ideal for a fast, cheap weeknight dinner.
Tools For This Recipe
Easy Linguine with Clams: Frequently Asked Questions
Linguine is generally the classic, traditional choice but spaghetti or bucatini are both great alternatives.
Yes! Swap out the vegetable broth for a dry, white wine (for example, pinot grigio or sauvignon blanc), cooking it down for a few minutes to burn off the sharp alcohol taste.
Littleneck clams are best as they are small and tender. Estimate about 1/2 lb of clams per person for serving.
Discard any clams that remain shut.
A simple side salad and crusty bread (or skillet dinner rolls) are both excellent accompaniments.
Store leftovers in an airtight container in the fridge for 2-3 days, gently reheating on the stovetop with a splash of water, white wine or clam juice (if needed) until warmed through.
Easy Linguine with Clams
Video
Ingredients
- 12 ounces linguine
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- ⅛ teaspoon crushed red pepper flakes, optional
- ½ cup vegetable broth
- Kosher salt and freshly ground black pepper, to taste
- 2 pounds littleneck clams, cleaned
- 2 tablespoons chopped fresh parsley leaves
Instructions
- In a large stockpot or Dutch oven of boiling salted water, cook pasta according to package instructions; reserve 1/2 cup water and drain well.
- Melt butter in the Dutch oven over medium high heat. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1 minute.
- Stir in vegetable broth; season with salt and pepper, to taste.
- Bring to a boil; reduce heat and simmer until reduced by half, about 1-2 minutes. Stir in clams. Cover, with a tight-fitting lid, and cook until the clams have opened, about 5-8 minutes. Discard any unopened clams.
- Stir in pasta and reserved pasta water, one tablespoon at a time, until desired consistency is reached.
- Serve immediately, garnished with parsley, if desired.
Equipment
Notes
- Clean the clams first. This is key to remove sand and grit as well as exterior debris.
- Cook the pasta until al dente. The pasta will finish cooking in the sauce, soaking up the briny clam juice, without overcooking and getting soggy.
- Reserve the pasta water. Thanks to the starch in the pasta water, this will help the briny sauce stick to the pasta for a smooth coating.
- Finish with butter. Stir in 1 tablespoon butter just before serving for a rich, shiny gloss to the pasta.
- Loosen the sauce when reheating. Since the pasta will continue absorbing the sauce as it sits, add in a splash of water, white wine or clam juice to loosen the sauce.
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