Linguine with Clams and White Wine Sauce
Linguine with littleneck clams in a delicious white wine sauce is the perfect, easy Italian dinner that will impress the crowd!
Table of Contents
Linguine and clams
If you like seafood dishes, check out my one pan baked herb and cheese salmon with vegetables, salt crusted fish, or my Rhode Island style calamari recipe!
Littleneck clams are super quick and easy to cook. They do take a little (but very simple) preparation, so plan about 20 minutes ahead! These clams add the perfect flavor to this linguine dish.
The linguine is cooked separately, then added to the pan with the white wine and clam sauce. Everything is tossed together to create a perfect seafood pasta dish!
I love this dish because:
- It’s super easy and fast to make.
- It’s packed with juicy cherry tomatoes and littleneck clams.
- I love pasta.
- I like cooking and drinking white wine.
- You can top it with your favorite ingredients!
You really can’t go wrong with this linguine and clams dish! It’s made with minimum effort but packs major flavor. Honestly, I could eat this on weekly rotation!
Ok, so now all you need is some soothing Frank Sinatra playing in the back while you sip on a cold glass of Pinot Grigio and get to cookin’!
Linguine with clams ingredients
- Linguine pasta– You can use any kind of pasta you’d like, spaghetti or angel hair are great options, too!
- Olive oil– As always, opt for an extra virgin olive oil when cooking. Extra virgin olive oil goes through different processes and testing and results in a more authentic product.
- Garlic– Garlic makes the white wine sauce pop with flavor!
- Dry white wine– You can use your favorite dry white wine like Pinot Grigio, Sauvignon Blanc, or Pinot Blanc. Whatever you prefer to use and sip on!
- Littleneck clams– I’ll break down all the steps on how to buy and prepare the clams so it’s not intimidating!
- Cherry tomatoes– I like to use the multicolored cherry tomatoes that are sold in most grocery stores. They add different flavors (some are sweeter) and colors!
- Basil– Use fresh basil for this recipe as it adds a ton of fresh flavor and an undertone of peppery goodness!
- Red pepper flakes– Every good dish is topped with a pinch of red pepper flakes. It’s practically an Italian tradition!
Chef’s Tips
Plan ahead
The clams will take about 20-30 minutes to soak in water before you can cook them, so make sure you soak them before you toss them into the pan!
This is a quick-cooking dinner, so mise en place, meaning everything in its place. Make sure you have everything measured out beforehand to make this dinner super fast and easy!
Tips on buying and preparing live littleneck clams
Littleneck clams are very common and can be found in most grocery stores. They are generally sold in a mesh bag because they are alive and need to be able to breathe. You want to pick the bag of clams that doe not have any broken or damaged shells.
When you bring them home, you can place them on a plate and lightly cover them with a damp towel or paper towel. The clams will stay fresh for 2-3 days in the fridge using this method.
Do not submerge clams in tap water unless you are preparing them that evening. If you store the clams in tap water (for an extended amount of time) or in an airtight container, they will die and will be inedible.
Preparing clams
To prepare littleneck clams, check each one to make sure their shell is intact. Check to make sure they are alive, their shells should be shut. If their shells are open, gently tap them to see if they shut. If they remain open, discard the clam. Discard any clam that has broken or chipped shells or remains open after being gently tapped. You want to use only healthy and alive clams.
Place the clams in a bowl with cold water. Allow them to soak in the water for at least 20 minutes or up to an hour. The clams will expel any sand or grit while they are in the water, so be sure to discard the water when they are done.
When the clams are done soaking, rise each individual clam off in running water. Use a brush or sponge to wipe away any grit. There you go! They are ready for cookin’!
How to make linguini and clams
- Cook the pasta. Bring a large pot of generously salted water to a roaring boil. Toss in the pasta and cook according to package instructions until the pasta is al dente. Drain the pasta and set it to the side. Do not overcook the pasta, it will cook for a couple more minutes in the white wine sauce.
- Make the white wine sauce. Heat olive oil in a medium-sized pan over medium heat. Once the oil is hot and shimmering, add the finely chopped garlic and allow it to sautè for 2 minutes. Deglaze the pan with dry white wine and bring it to a simmer. Add the clams and most of the basil to the pan, cover with a lid and cook for 2-3 minutes until all the clams have opened.
- Toss the pasta in the white wine sauce. Remove the lid from the pan. Add the pasta and cherry tomatoes to the pan with white wine sauce and toss with tongs. Allow the pasta to cook for another 2 minutes. Serve with red pepper flakes, parmesan cheese, and more fresh basil. Mangia!
How to store and reheat linguine and clams with white wine sauce
Store it in the fridge
Store this linguine and clams dish in the fridge in an airtight container. I prefer glass containers because they never have a lingering smell and I never have to worry about chemicals leaching into my food!
You can store linguine with clams in the fridge for up to 4 days.
Reheating linguine with clams
To reheat this pasta dish, you can place it in a pan over medium heat and toss the pasta in a little extra olive oil. Allow it to cook for about 5 minutes until the pasta is heated through.
You can also microwave the pasta, although this will yield pretty chewy clams and pasta never taste the same in the microwave, so this method is my least favorite.
What to serve with linguine and clams
- Pan roasted broccoli with garlic is a delicious and easy side dish that results in crispy broccoli florets that are garlicky and delicious!
- Five minute roasted asparagus results in the most perfect asparagus ever! They are soft but still have a crunch and will go great with linguine and clams!
- White wine and lemon roasted artichokes are such a delicious side dish! They are made in one pan in the oven and taste phenomenal!
- Oven roasted vegetables with thyme is such a classic side dish! The vegetables are perfectly roasted so they maintain a little crunch and major flavor!
Be sure to follow me on Facebook, Pinterest, and Instagram to stay in touch! I love to see your creations! Tag me at #SeaSaltSavorings to show me what you’ve made!
Linguine with Clams and White Wine Sauce
Equipment
- Large pot
- Pan with lid
- Rubber or wooden spatula
- Knife
- Cutting Board
Ingredients
- 1 lb linguine pasta
- 4 tbsp olive oil
- 5 cloves garlic finely chopped
- 3/4 cup dry white wine
- 2 lbs Littleneck clams soaked and scrubbed
- 1 cup fresh basil divided, chopped
- 1 cup cherry tomatoes halved
Additional toppings
- pinch of red pepper flakes
- parmesan cheese
Instructions
- Cook the pasta. Bring a large pot of generously salted water to a roaring boil. Add the pasta and cook according to package instruction until the pasta is al dente. Drain the pasta and set it to the side.
- Make the white wine sauce. Add olive oil to a medium-sized pan over medium heat. Once the olive oil is hot and shimmering, add the garlic and sautè for 2 minutes until it is fragrant. Add the white wine to the pan and allow it to come to a simmer. Add the clams and 3/4 cup basil to the pan and cover it with a lid. Let the clams cook for 2-3 minutes until they are opened.
- Toss it all together. Add the pasta to the pan and toss the ingredients together so the pasta is coated in the sauce. Add the cherry tomatoes to the pan and cook for another 2 minutes so the flavors can marry.
- Serve. Serve the linguine and clams and top with red pepper flakes, the reserved fresh basil, and parmesan cheese. Mangia!
Nutrition
Nutrition values are estimates, for exact values consult a nutritionist.
