Why I love clams and linguine
Staying with my parents has made me want to eat all of my favorite childhood foods. Things that I love when my mom makes, but really never feel the need to make myself – like clams and linguine – which we’ve always, always referred to as clams and spaghetti even though we’ve never, ever made it with spaghetti. I guess it’s just one of those weird things.
No matter what we call it, I’ve been eating this meal since I was a kid – even if I didn’t always eat the clams. It’s one of my dad’s favorites, and my family has it on a very regular basis.
Clams and linguine is just possibly the easiest and quickest pasta dish you can make. In about 20 minutes, you can have a delicious pasta dish on the table. Plus it’s just fancy enough to make a regular weeknight meal feel special.
If you like this shrimp pasta recipe, you have to try this shrimp fettuccine in white wine tomato sauce, and this Old Bay shrimp scampi and this shrimp yaki udon. Searching for more seafood recipes? You could try making this sweet chili salmon, Moroccan sweet and spicy shrimp or these easy 6 Ingredient fish cakes.
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- Canned clams – You can get either minced or chopped, if you love clams I would recommend opting for the chopped which contain bigger pieces.
- Clam juice – This is usually right by the clams in the grocery store but if you can’t find it, grab another can of clams and use all of the juice from all four cans.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.
How to make this pasta with clams
Boil the pasta. Boil a large pot of salted water, and cook the pasta according the directions on the package for al dente. Make sure to reserve about ½ cup of pasta water before straining.
Make the sauce. Sauté garlic, red pepper flakes and basil in olive oil until you can smell the garlic. Normally that takes about 30 seconds. Add the clams and clam juice and simmer while your pasta cooks.
Toss the pasta. Combine the clam sauce and the linguine, adding the reserved pasta water if needed to stretch the sauce. Garnish with fresh parsley and serve.
FAQs and tips for making linguine with clam sauce
Ingredients
- 1 16- ounce package linguine
- 1 tablespoon extra virgin olive oil
- 5 garlic cloves - minced
- 1/4 teaspoon crushed red pepper flakes - optional
- 3 6.5- ounce cans chopped or minced clams in juice
- 1 8- ounce bottle clam juice
- 1 1/2 teaspoons dried basil
- Fresh parsley - optional for garnish
Instructions
- Cook pasta according to package directions.
- In a small saucepan, heat olive oil to medium heat.
- Sauté garlic, crushed red peppers, and basil in the olive oil until fragrant.
- Add clams in their juice and clam juice.
- Reduce heat to low and simmer until pasta is ready.
- When pasta is cooked, toss with clams and sauce.
- Serve with dairy free parmesan cheese or top with nutritional yeast.
