The BEST Linguine with Clam Sauce Recipe (Easy & Restaurant Style!)

clams

💰Cheaper: canned clams

Canned clams are more accessible and less expensive than fresh clams.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Chicken broth adds flavor without the cost of wine.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a more economical option for cooking.

parsley

💰Cheaper: dried parsley

Dried parsley is a cost-effective substitute.

If using fresh 8 oz littleneck clams, steam them in a covered pot with a splash of wine for 5–8 minutes until they open. Set aside.

Bring a large pot of salted water to a boil and cook the 1 lb linguine until 1 minute shy of al dente. Reserve ½ cup of the starchy pasta water when draining.

In a deep skillet, melt the ½ cup butter and ¼ cup olive oil over medium heat. Add the ½ cup fresh parsley, ½ tsp ground white pepper, 3 cloves garlic, and 1 pinch crushed red pepper flakes (optional).

Sauté, stirring, for 1–2 minutes until fragrant; do not brown the garlic. Add the ½ cup dry white wine and simmer for 2–3 minutes until the wine has reduced by half.

Pour in the 13 oz canned clams and juice, plus optional steamed fresh clams if using. Simmer for 1 minute, then remove from heat.

Stir in the 1 large lemon (juice and zest), and ¼ cup Parmesan cheese (optional) until the cheese melts. Add the drained pasta to the skillet and toss in the sauce for 1–2 minutes.

Add the reserved pasta water, gradually, if needed. Serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens