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–+ servings
Linguine with Clams in a white wine sauce in a white bowl with lemon wedges.
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Linguine with Clams

Linguine with clams is easy to make with canned clams in a white wine reduction sauce with butter, garlic, and simple seasonings.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course, Pasta
Cuisine: American, Italian
Servings: 4 people
Calories: 623kcal
Author: Stephanie

Ingredients

  • 3 (6.5 oz.) cans chopped clams juices reserved
  • ½ lb. Linguine
  • 1 tablespoon olive oil
  • 4 oz. Pancetta see notes
  • 1 cup dry white wine see notes
  • 1 medium shallot finely diced
  • 6 tablespoons salted butter
  • 4 cloves garlic minced
  • ¾ cup Parmesan cheese grated
  • 2 tablespoons Lemon Juice
  • ½ cup Pasta Water

Seasonings

  • ¾ teaspoon oregano
  • ½ teaspoon basil
  • ½ teaspoon salt
  • 1 pinch Pinch red pepper flakes

For Serving

  • High-quality Lemon Pepper Seasoning see notes
  • Freshly chopped parsley
  • Lemon slices
US Customary - Metric

Instructions

  • Separate the clams from the clam juice. Reserve 1 cup clam juice for this recipe and set aside. Measure out remaining ingredients before beginning. Place a measuring cup in the colander you’ll use to drain the pasta, this will remind you to save some of the pasta water when that step arrives.
  • Start boiling water for linguine. Salt the water liberally once a boil is reached.
  • Meanwhile, heat olive oil in a large skillet over medium-high heat. Add the pancetta and sauté until browned and crisp, 3-4 minutes. Transfer the pancetta and any drippings from the skillet to a plate.
  • Turn the heat off. Add the white wine and set the heat to medium. Use a silicone spatula to "clean" the bottom and sides of the skillet. Add the shallots. Let the wine bubble and reduce by half, 6-7 minutes.
  • Add the clam juice, garlic, butter, and seasonings and stir to combine. Simmer over low heat while you boil the linguine.
  • Cook the pasta 1 minute less than al dente. (Set a timer to ensure you don’t overcook it.) Drain once cooked and reserve ½ cup pasta water.
  • Gradually sprinkle the Parmesan cheese into the sauce, stir it continuously as you add it. (Be sure to add it gradually, not all at once, so that it has a chance to melt as it’s added.) Add the cooked pancetta and any juices from the plate. Add the clams and stir to combine.
  • Add the drained linguine and the lemon juice. Use kitchen tongs to toss and combine. Simmer for 1 minute. If desired, add a little pasta water. (This adds a creamy finish and helps the pasta cling onto the sauce.) Note: the sauce is meant to be thin. The pasta will continue to absorb the sauce as it sits.
  • Taste and season with freshly cracked lemon pepper seasoning (or salt and freshly cracked pepper) if desired. Garnish with fresh parsley and serve with lemon wedges!

Notes

Pro Tips:
  • Pancetta: This is a great way to add “fond” to the skillet which is deglazed with white wine for superior flavor. It also adds savory flavor and a pop of color. Proscuitto, bacon, or even ham make good substitutes.
  • White Wine: Pinot Giorgio, Sauvignon Blanc, and Chardonnay are the best wines to use for this recipe. Chicken broth may be used if you don't cook with wine.
  • Clams: I use Bar Harbor Chopped Clams for this recipe. Be sure to add them right at the end, cooking them too long can make them too chewy/rubbery
  • Using Fresh Clams: 1 heaping cup of chopped fresh clams can be used in this recipe along with 1 cup of clam juice. Make sure the clams are cleaned and steamed prior to chopping. 
  • Butter: High-quality salted butter is highly recommended for this recipe. I like Cabot or Land O' Lakes.
  • Parmesan Cheese: Grate the cheese from a block as it will melt and taste much better than packaged grated cheese. I use Belgioioso Parmesan cheese.
  • Lemon Pepper Seasoning: Redmond Real Salt lemon pepper seasoning is my favorite brand for seasoning this chicken, it also contains sea salt and has a lot of great flavor.  (Use promo code ‘COZY‘ for 15% off!) Some brands (like McCormick) can be potent so be aware of that.
  • Spinach or diced tomatoes make a nice addition to this meal and can be added when the clams are added at the end.
Storage:
  • Store in an airtight container and refrigerate for up to 3 days.
The nutritional information provided is an estimate and is per serving. There are 4 servings in this recipe.

Nutrition

Calories: 623kcal | Carbohydrates: 49g | Protein: 18g | Fat: 38g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 954mg | Potassium: 284mg | Fiber: 2g | Sugar: 2g | Vitamin A: 731IU | Vitamin C: 4mg | Calcium: 204mg | Iron: 1mg