Pair red clam sauce with linguine for a classic Italian pasta dish made with tender clams, garlic, white wine, and tomatoes. It’s rich, comforting, and comes together in about 30 minutes, making it perfect for busy weeknights or casual dinner guests.
Why You’ll Love Linguine With Red Clam Sauce
Seafood lovers will adore this simple, flavorful dish. The tomato-based (red) clam sauce is savory and bright, with garlic and white wine adding depth while the clams provide a tender, briny bite. It’s nostalgic and comforting yet light enough for an everyday meal.
- Rich, savory, and well balanced
- Works as a main dish or side
- Easy, straightforward steps
- Ready in about 30 minutes
- Great for entertaining
Ingredient Information And Substitutions
- Clams – A mix of minced and chopped canned clams keeps the recipe quick and gives pleasant texture. If using fresh clams, clean and steam them first, then chop and add.
- Crushed tomatoes – Use chunky crushed tomatoes for the best texture in the sauce.
- Pasta – Linguine is classic, but any long pasta will work.
- Dry white wine – Pinot Grigio or Sauvignon Blanc are good choices. Substitute low-sodium chicken or vegetable broth (or reserved clam juice) if you prefer to skip wine.
- Olive oil – The base for sautéing. Avocado oil is a fine substitute.
- Garlic – Fresh garlic makes a big difference here; use generous amounts to boost flavor.
- Crushed red pepper flakes – Optional, for a touch of heat.
- Parsley – Dried works well; use fresh parsley (about 1 tablespoon) if you prefer.
- Romano or Parmesan cheese – For finishing; either works.
How To Make This Linguine And Clam Sauce
Step 1 – Sauté the garlic.
Heat olive oil in a large sauté pan over medium-high heat. Add minced garlic and cook 2–3 minutes, stirring often so it softens but doesn’t brown.
Step 2 – Add the clams and seasonings.
Stir in drained clams, crushed red pepper flakes (if using), kosher salt, black pepper, and parsley. Cook 3–4 minutes, stirring frequently, until heated through.
Step 3 – Deglaze with wine.
Pour in the white wine and gently scrape any browned bits from the pan. Simmer about 2 minutes to reduce slightly.
Step 4 – Add tomatoes and simmer.
Stir in crushed tomatoes and add a bit of water (swirl the empty can to capture any remaining tomato). Bring to a gentle simmer, reduce heat to medium-low, and cook 10 minutes, stirring occasionally.
Step 5 – Cook pasta and serve.
Cook linguine until al dente according to package directions. Toss or serve the sauce over hot pasta and finish with grated Romano or Parmesan cheese.
Frequently Asked Questions
Yes. Canned clams are fully cooked and ready to use; they simply need to be heated through in the sauce.
Rinsing is optional. If you rinse, be sure to drain them well so the sauce doesn’t become too watery.
A dry white wine such as Pinot Grigio or Sauvignon Blanc pairs nicely with the clams and tomato sauce.
Tips For Making Pasta With Clam Sauce
- Use plenty of garlic. Fresh garlic brightens the sauce—feel free to be generous.
- Mix clam textures. Combining minced and chopped clams gives both flavor and bite; use only minced if you prefer a smoother texture.
- Fresh clams option. If using fresh, plan on about 2 cups of meat (approximately six dozen small clams). Soak, scrub, steam until they open, discard any that remain closed, then chop.
- Skip the wine if needed. Reserved clam juice or low-sodium broth can replace wine and add seafood flavor.
- Prep ahead. Mince garlic and cook pasta to al dente before serving; keep components separate until ready to combine.
- Storage. Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave.
What To Serve With Clam Linguine
This pasta can stand alone, but a few simple sides complete the meal: roasted garlic-parmesan vegetables, a crisp green salad, crusty bread for mopping up sauce, or a light Italian-style pasta salad for a buffet-style spread.
Other Seafood Recipes To Try
Parmesan Crusted Fish-
Stuffed Clams (Clams Casino)
-
Grilled Shrimp Tacos
-
Crab Pasta Salad
Red Clam Sauce
Jessy Freimann
Equipment
- Chef’s knife
- Cutting board
- Skillet or large sauté pan
- Wooden spoon
- Can opener
- Measuring spoons and cups
Ingredients
- 2 Tablespoons olive oil
- 5 cloves garlic, minced
- 13 ounces minced clams, drained (two 6.5 ounce cans)
- 13 ounces chopped clams, drained (two 6.5 ounce cans)
- ½ teaspoon crushed red pepper flakes (optional)
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 teaspoon dried parsley (or 1 Tbsp fresh)
- ½ cup dry white wine
- 28 ounces crushed tomatoes (canned)
- ¼ cup water
- 1 pound linguine, cooked
- Romano or Parmesan cheese, for garnish
Instructions
- Heat oil in a large sauté pan over medium-high heat.
- Add garlic and sauté 2–3 minutes, stirring often so it doesn’t burn.
- Add clams, crushed red pepper, salt, black pepper, and parsley; stir to combine.
- Sauté 3–4 minutes, stirring until heated through.
- Deglaze the pan with white wine and simmer 2 minutes to reduce slightly.
- Add crushed tomatoes and the water from the empty can; stir to combine.
- Bring to a simmer, reduce heat to medium-low, and simmer 10 minutes, stirring occasionally.
- Serve immediately over hot linguine with a sprinkle of Romano cheese.
Notes
- Garlic: Don’t skimp—fresh garlic adds crucial flavor.
- Clam texture: Mixing minced and chopped clams creates the best mouthfeel.
- Fresh clams: If substituting fresh, clean and steam them first, then chop and add.
- Wine substitute: Reserved clam juice or low-sodium broth can replace wine.
- Prep ahead: Mince garlic and cook pasta to al dente ahead of time.
- Storage: Refrigerate leftovers up to 3 days; reheat gently.