clam linguine in bowl

Simple pasta dishes are popular around every family table. Whether you’ve just finished work or wrapped a long day with the kids, pulling together an easy meal brings dietary bliss. Recipe developer Kate Shungu from Gift of Hospitality shares with us her best rendition of white clam sauce linguine. This dish will satisfy your taste buds and give you a healthy balance of carbs, protein, and omega-3s.

"I love pasta, but many pasta dishes have lots of cheese," Shungu explains. "When I’m steering clear of dairy, this is my go-to pasta dish." Whether you want to cut back on dairy or experiment with more seafood-based dishes, this recipe is perfect for you. Though the ingredients are simple, they’re loaded with plenty of nutrients and decadent flavors, making it the ideal pasta dish to enjoy any day of the week. We invite you to try this balanced meal and share it with your family — keep reading to learn how to make this easy white clam sauce linguine.

Gather the ingredients to make easy white clam sauce linguine

ingredients for clam linguine

Easy shopping list alert! The ingredients for this recipe are pretty minimal, so let’s take a look at what you need to make this easy white clam sauce linguine. For starters, you’ll need linguine pasta, olive oil, freshly minced garlic, and white wine. Additionally, you’ll need a couple of cans of minced clams, and be sure not to drain the juices. Finally, you’ll need some lemon zest, chopped parsley, and have a bit of salt to sprinkle for taste. Aside from ingredients, you’ll also need a skillet and large pot to boil your pasta.

Cook the linguine

linguine boiling in pot

To start off, cook the linguine in a large pot of boiling salted water according to package directions. If you’re not a pasta-making pro, don’t worry. "My best advice for cooking pasta is to follow the instructions on the package," Shungu explains. "If the package says 11 minutes for al dente, keep the water at a full boil with the pasta in it for the full 11 minutes." We love the last tip she mentions, which is to "set a timer so you don’t have to guess!"

Heat up the oil, wine, and clam juice

frying pan with clam juice

While the linguine cooks, pour the olive oil into a large skillet. Add the minced garlic and cook for 30 seconds, until the garlic softens up and becomes fragrant. "I love how delicious the garlic smells as it is cooking," Shungu notes of the wonderful aroma. Now, add the white wine and the juice from the cans of clams — don’t add the clams themselves just yet. Let these ingredients cook for six to eight minutes over medium heat. The mixture may be reduced in volume by half as it cooks, but that’s exactly what we want.

Add the clams and toss in the pasta

clam linguine in skillet

After the white wine and clam juice mixture has had time to cook and reduce, stir in the actual clams, lemon zest, and parsley. Keep your pan on medium heat. Meanwhile, drain the pasta and add it into the skillet. Toss the pasta around to coat it, ensuring that all of the clam sauce distributes evenly among the linguine. Give it a taste and season the dish with salt as needed. Feel free to chop up a bit more parsley for garnish.

Serve your easy white clam sauce linguine and enjoy

clam linguine in bowl

Now is the moment of truth! Serve the white clam sauce linguine to your guests and watch as their faces light up with delight at the simple but decadent flavors. Like a traditional Italian dish, this is best paired with a veggies and a light glass of wine. "I like to serve this dish with a big leafy green salad," Shungu notes of a good side dish. "Garlic bread would be delicious on the side, too." Of course, you could also enjoy this dish on its own, knowing that it’s a perfectly balanced meal thanks to the hearty pasta and clams. And, if you happen to have leftovers, you can store them in the fridge for up to four days and simply reheat in the microwave.

  • 12 ounces linguine
  • ¼ cup olive oil
  • 3 cloves garlic, minced
  • ½ cup white wine
  • 2 (6-ounce) cans minced clams (including the juice)
  • zest of 1 lemon
  • ¼ cup chopped parsley
  • salt, to taste
  1. Cook the linguine in a large pot of boiling salted water according to package directions.
  2. While the linguine cooks, pour the olive oil in to a large skillet. Add the garlic and cook for 30 seconds, until the garlic softens. Add the white wine and the juice from the cans of clams. Cook for 6 to 8 minutes over medium heat, until the mixture is reduced by half.
  3. Add the clams, lemon zest, and parsley. Stir to combine.
  4. Drain the pasta and add it to the skillet, tossing to coat. Taste and season with salt if desired.
  5. Serve the pasta with additional chopped parsley on top.