The BEST Linguine with Clams in 30 Minutes (VIDEO)
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It only takes 30 minutes to make the best Linguine with Clams you’ve ever had! This classic seafood pasta is so simple but delicious – perfect for a weeknight or a special occasion!
Watch the Linguine with Clams Recipe Video!
A Note from CJ
Linguine with Clams is so good!
This dish is so special because the natural juices from the clam are emulsified into a delicious butter-y, olive oil based sauce with garlic and red pepper flakes that is out of this world good!
If you love pasta, try my Carbonara, Fettuccine Alfredo, Spicy Vodka Pasta, Pasta al Limone, Cacio e Pepe, or Fettuccine Alfredo!
I love this recipe! Super delicious and easy to make!! My fave!!! ❤️ a go-to for Italian night for the whole family!
Ingredients Tips
- linguine pasta – this dish is traditionally made with linguine but you can use any fresh or dry long pasta (I recommend bronze die-cut dry pasta!)
- fresh clams – I used fresh Littleneck clams. Fresh clams need to breath to stay alive, so purchase them the day you want to use them and keep them uncovered in the refrigerator until you are ready to cook. If using canned clams: instead of steaming the clams, let the sauce reduce and add the clams to the sauce. Cook them through for 1-2 minutes to heat and continue with the recipe as written.
- white white – I use a dry white wine such as Pinot Grio or Sauvignon Blanc (do. not use a cooking wine!), but you can easily substitute this for chicken stock if you prefer to omit alcohol from this recipe.
How to Make Linguine with Clams
Soak and Clean Clams, Cook Linguine – Soak clams in salted water for 20 minutes to clean them, then rinse with cold water and drain, scrubbing any residue from the shells with the rough side of a sponge. In a pot of boiling water, season with salt (1 tbsp per quart) over high heat. Add the linguine and cook until very al dente (1-2 minutes) less than package directions.
Start the Sauce – While the pasta is cooking. Heat a large skillet over medium heat. Add the olive oil and butter to the pan until the butter is melted. Add the red pepper flakes, crushed garlic and 2-3 parsley stems to the pan and fry for 30 seconds until the parsley stems and garlic are fragrant.
Cook Clams and Remove – Turn the heat to high. Add the drained clams along with white wine, cover and steam for 6-8 minutes until the clams have opened up. Remove the clams from the sauce and place them into a separate bowl, discarding any unopened clams. Remove the parsley stems and garlic, then reduce the sauce by 1/3.
Add Linguine and Clams – Once the sauce is reduced, immediately add the linguine and 1/2 cup of pasta water. Drizzle 1 tbsp of olive oil to the pasta. Cook and toss the pasta over high heat until the sauce has thickened slightly and emulsified. Add back the clams and freshly chopped parsley and mix to combine. Garnish more parsley and lemon, if desired, and enjoy!
PRO TIPS
CJ’s Storage & Reheating Tips
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. I recommend serving Linguine with Clams fresh – the leftover pasta will stick together when made ahead of time.
Reheat in a pan with a splash of water to loosen up the pasta; you can also reheat in the microwave with a damp paper towel on top of the bowl (to lightly steam) until warmed through.
If you tried this Linguine with Clams or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Linguine with Clams (VIDEO)
Ingredients
- 2 lbs fresh clams, I recommend Littleneck or Manila clams
- 8 oz Linguine pasta
- 2 tbsp olive oil
- 2 tbsp butter
- 1/4 tsp red pepper flakes
- 4 cloves garlic, crushed
- 1 bunch fresh italian parsley, stems and leaves separated
- 1 cup white white, or chicken stock if you prefer alcohol free
- kosher salt
- lemon, for garnish
Instructions
- Soak clams in salted water for 20 minutes to clean them, then rinse with cold water and drain, scrubbing any residue from the shells with the rough side of a sponge.
- In a pot of boiling water, season with salt (1 tbsp per quart) over high heat. Add the linguine and cook until very al dente (1-2 minutes) less than package directions.
- While the pasta is cooking. Heat a large skillet over medium heat. Add the olive oil and butter to the pan until the butter is melted. Add the red pepper flakes, crushed garlic and 2-3 parsley stems to the pan and fry for 30 seconds until the parsley stems and garlic are fragrant.
- Turn the heat to high. Add the drained clams along with white wine, cover and steam for 6-8 minutes until the clams have opened up. Remove the clams from the sauce and place them into a separate bowl, discarding any unopened clams. Remove the parsley stems and garlic, then reduce the sauce by 1/3.
- Once the sauce is reduced, immediately add the linguine and 1/2 cup of pasta water.
- Drizzle 1 tbsp of olive oil to the pasta. Cook and toss the pasta over high heat until the sauce has thickened slightly and emulsified.
- Add back the clams and freshly chopped parsley and mix to combine. Garnish more parsley and lemon, if desired, and enjoy!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This Linguine with Clams recipe was originally published in February 2023, and updated in March 2026.
My all time fav dish!
I love this recipe! Super delicious and easy to make!! My fave!!! ❤️ a go-to for Italian night for thw whole family!
Made this the other day and it was quick and delicious! I like how simple the ingredients are and tasting the natural clam flavor.
@ysikorski
My kids love this recipe! Super simple and tasty!
A recipe worth trying.
My favorite pasta dish. I love the fresh flavors of the clams with the light sauce. I always feel intimidated to cook seafood, but this is not super complicated. Just need those fresh clams.