Linguine with Clam Sauce is one of my favorite meals. I often order it when we’re out at an Italian restaurant, and I make it at home, too, but with a canned sauce. This was my first go at making it on my own, and it was actually really easy and tasted SO much better!
It’s a two-pot dish, one for the clams and sauce and one for the pasta, and there are a few steps here but it’s not difficult at all. Read through the whole recipe before you get started.
We finished it off with a drizzle of EVOO to bring it all together. Here’s the recipe:
- Approximately 5 tablespoons Capatriti Extra Virgin Olive Oil (divided)
- 9 cloves garlic, divided
- 50 littleneck clams, cleaned and rinsed
- 1 cup white wine (I used Sauvignon Blanc)
- ½ cup water
- 1 pinch crushed red pepper flakes (see note)
- 1 lb. linguine
- 2 tablespoons butter
- 2 tablespoons flat leaf parsley, chopped
- 2 tablespoons oregano, chopped
- ½ cup shredded Parmigiano-Reggiano cheese (optional)
- Heat 2 tablespoons olive oil over medium heat in a saucepan that has a lid. Add 5 cloves of crushed garlic (just smash them, no need to chop).
- Cook until the garlic is aromatic and turns golden brown, then discard the garlic. You are just flavoring the oil.
- Add the wine and water to the flavored oil and half of the clams (just eyeball it). Cover the pan and bring to a low boil, cooking about 10 minutes until the clam shells open.
- Remove the clams from the pan and allow the liquid to continue to cook at a slow bubble to reduce. Meanwhile, remove the cooked clams from the shells. Save the clams, discard the shells.
- Pour the cooking liquid into a measuring cup and reserve it.
- Use the same saucepan, again add about 2 tablespoons of olive oil over medium heat. Add two of the remaining cloves of garlic, smashed, and cook until browned and aromatic.
- While that garlic is cooking, heat a large pot of salted water and bring to a boil. Once it boils, cook the linguine just short of being done (about 1 minute less than what the package directs). You'll finish it in the clam cooking liquid.
- After your garlic has browned, remove it from the oil and discard it. Add the remaining two cloves of garlic, chopped, to the oil. Then add the remaining clams and the reserved cooking liquid. Be careful not to pour in any sediment that might have settled to the bottom. Just discard that.
- Cover the pan and cook until the clams open. Once they are open, remove them from the pan and place in a dish to stay warm. I put them in a metal bowl covered with aluminum foil.
- Add the butter and the cooked clams you removed from their shells to the saucepan and stir until melted.
- Bring the liquid to a boil and add the drained pasta and fresh herbs. Toss with tongs to combine and cook for a few minutes until the pasta is completely done and the sauce begins to thicken.
- Turn off the heat and stir in the cheese if using. Add the cooked clams that are still in their shells to the top of the dish.
- Finish with a drizzle of olive oil, about a tablespoon (just eyeball it).
This easily made 6 servings so it would be a nice dish to serve if you had company. I really like that the entire meal is in one pot. And it’s got amazing flavor with the red pepper flakes, clams, and EVOO. This is the perfect dish for a fancy meal like an anniversary dinner or Valentine’s Day celebration!