Linguine with Clam Sauce

I wanted to make some pasta with fresh clams but the store I buy my fresh seafood at was out. Since I was still craving seafood I decided to make the best of it and try a pasta recipe I saw at Tasty Kitchen by Eat, Live, Run that used canned clams. It looked like a simple and quick recipe that would satisfy my seafood and pasta craving… I was right. It was super easy to make, made the house smell fantastic, and tasted even better. I loved this dish and so did my husband. The kids thought it was okay. My husband took the leftovers to work the following day and said it tasted great. I served this pasta with a Casesar Salad with Homemade Garlic Croutons and a Creamy Caesar Dressing for a delicious and comforting meal.

Prepare the pasta per package instructions. Drain and set aside.

Heat the olive oil in a large skillet over medium heat. Add the minced shallots and sauté for about 5 minutes, until they are soft. Add the minced garlic and cook, stirring constantly for 1 minute. Add the drained clams and continue to cook for another 3-4 minutes.

Add the 1/2 cup reserved clam juice, lemon juice, and red pepper flakes to the clam mixture. Bring mixture to a boil, then simmer for 2-3 minutes. Add the hot cooked linguine to the skillet and toss well with the clam sauce. Season with sea salt and freshly cracked pepper, to taste. Top the pasta with Parmesan cheese and chopped parsley. Serve immediately. Enjoy.

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Linguine with Clam Sauce

Yield: 5

Cook Time: 10 min.

Ingredients:

8 oz dry linguine, prepared per instructions
1/2 tbsp olive oil
1 large shallot, minced
3 cloves of garlic, minced
2 6 oz cans of chopped clams, drained with 1/2 cup juice reserved
1 whole lemon, juiced
1/4 tsp red pepper flakes
Sea salt and freshly cracked pepper, to taste
Parmesan cheese, grated, to taste
Fresh parsley, chopped

Directions:

Prepare the pasta per package instructions. Drain and set aside.

Heat the olive oil in a large skillet over medium heat. Add the minced shallots and sauté for about 5 minutes, until they are soft. Add the minced garlic and cook, stirring constantly for 1 minute. Add the drained clams and continue to cook for another 3-4 minutes.

Add the 1/2 cup reserved clam juice, lemon juice, and red pepper flakes to the clam mixture. Bring mixture to a boil, then simmer for 2-3 minutes. Add the hot cooked linguine to the skillet and toss well with the clam sauce. Season with sea salt and freshly cracked pepper, to taste. Top the pasta with Parmesan cheese and chopped parsley. Serve immediately. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Eat, Live, Run at Tasty Kitchen

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22 Responses to “Linguine with Clam Sauce”

  1. 1

    Carmen Rosa — March 7, 2013 @ 1:40 am

    Good morning Pam, I love sea food and I love pasta so what could be better….these looks delicious!!!

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  2. 2

    pam — March 7, 2013 @ 3:58 am

    Yum! I haven’t had linguine with clam sauce in ages!

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  3. 3

    Jenn — March 7, 2013 @ 4:28 am

    My mom used to make a dish similar to this when I was a kid – I was like your kids… it was okay…. Now, now I beg her to make it when I go home :)

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  4. 4

    Susan — March 7, 2013 @ 4:36 am

    This is such a great stand-by recipe! Until my children got old enough to truly appreciate (and eat without muttering,’Yuck!’) clams in the shell, I used canned clams for our linguine and clam sauce … it is one of their fave pasta dishes and now that they can wrap their minds around shucking shellfish, they truly appreciate the more traditional way of making the dish!

    [Reply]

  5. 5

    karen — March 7, 2013 @ 6:16 am

    I always add some dry white wine, delish!

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  6. 6

    jennifurla — March 7, 2013 @ 9:00 am

    yes please, this looks tasty and filling.

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  7. 7

    Joanne — March 7, 2013 @ 9:57 am

    I love that lemony sort-of fish infused sauce that comes with linguine with clams but not the clams themselves lol. Sounds like a great meal though!

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  8. 8

    Chung-Ah | Damn Delicious — March 7, 2013 @ 11:27 am

    This is one of my favorite pasta dishes! I love the simplicity of this – so perfect for a weeknight meal!

    [Reply]

  9. 9

    Diane — March 7, 2013 @ 12:18 pm

    Now if only I could find tinned clams! This sounds just perfect for the two of us as we are pasta and fish lovers. Diane

    [Reply]

  10. 10

    gloria — March 7, 2013 @ 2:26 pm

    I love pasta with seafood Pam, look delicious!!

    [Reply]

  11. 11

    teresa — March 7, 2013 @ 4:03 pm

    i would love to dig into that gorgeous plate of pasta! pinning!

    [Reply]

  12. 12

    Natalie — March 7, 2013 @ 5:11 pm

    I am not sure if I like clams or not but this recipe looks so good that I might just have to try it out for the first time!

    [Reply]

  13. 13

    Jersey Girl Cooks — March 7, 2013 @ 5:55 pm

    I love this dish and haven’t had it in a while. Now I have a craving and will have to make it soon.

    [Reply]

  14. 14

    Peggy Recker — March 7, 2013 @ 6:08 pm

    Oh this looks so good, one of my favorites.

    [Reply]

  15. 15

    larry — March 7, 2013 @ 7:05 pm

    One of my very favorite pasta dishes and frequently ordered in restaurants.

    [Reply]

  16. 16

    Words Of Deliciousness — March 7, 2013 @ 7:19 pm

    Sounds delicious. I love clams.

    [Reply]

  17. 17

    Angie@Angie's Recipes — March 7, 2013 @ 8:41 pm

    This looks really fresh and delicious, Pam.

    [Reply]

  18. 18

    Anne ~ Uni Homemaker — March 7, 2013 @ 9:31 pm

    I love linguini with clams! This looks fresh and beautiful. YUM!

    [Reply]

  19. 19

    Chris — March 9, 2013 @ 3:32 pm

    Ahhhh just clam up! ;)
    Clams are one of the seafood things that I do like. I like the little kick the red pepper flake adds.

    [Reply]

  20. 20

    vanillasugarblog — March 13, 2013 @ 5:08 pm

    this is a staple at our house, we get a lot of fresh seafood cheap here (thankfully)
    next time you make this, add in a nice dollup of white wine. so good!

    [Reply]

  21. 21

    Ben — March 18, 2013 @ 12:47 pm

    Seems a bit skinny on clams. For years I’ve used a recipe from the Seattle Times that’s similar (no lemon or shallot but plenty of garlic and a bit of dry white wine). But — the recipe I use calls for one can of clams per serving (not two for five servings as you have). I also prefer to use bottled clam nectar as I find the liquid in which canned clams come to taste a bit metallic.

    Definitely go with the red pepper, though.

    [Reply]

  22. 22

    eleanor — January 22, 2014 @ 11:20 am

    I make this same recipe except I also use one can of Red Clam Sauce and I DO NOT add the Canned CLAMS until the Red Sauce is heated. Canned clams seem to toughen if cooked too long.

    [Reply]

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