Linguine with clams in white wine sauce...need I say more?!?
Recipe by Tommy DeVincenzo Sr.
Linguine with Clams in White Wine Sauce is...well...amazing! And contrary to what most people think, it’s super easy to make. In just 5 simple steps, you can have this Italian favorite on your dinner table in 15 minutes. Don't wait until next Christmas Eve to cook this one up...it's too good to have just once a year!
Like clams??? You gotta try this New England Clam Chowder...excellent!
Now, you can make linguine with clams with just canned minced clams, but if you wanna splurge a bit, pick up some fresh Manila clams to mix in. I like the Manilas because they're super small and sweet. Feel free to use Littlenecks or Cherrystones too. They're a little bigger, but all good.
Get ready to dig in either way!
I typically use Cento minced clams and clam juice. Hands down my favorite 'clam combo'. There’s a lot of great brands out there, but Cento is my def my go-to.
What white wine is best for clam sauce?
A dry or crisp one. My general rule of thumb is use what you like to drink...but keep the expensive stuff for the wine glass and not the pan.
For me, it's typically Pinot Grigio but you can also use Sauvignon Blanc or an Unoaked Chardonnay. Either way, leave your sweet whites for desserts and your dry, crisp ones for cooking.
Here's 3 tips you can use
- Add the wine with the clams first - this won’t make or break the recipe, but if you add the wine with the clams and cook on high for 3-5 minutes, you'll thank yourself later.
- Use ½ clam juice and ½ chicken broth - this one may not pertain to you if you like your clam sauce on the “fishier side, but in my opinion, using ½ clam juice and ½ broth really makes a difference in the taste.
- Shave your garlic - this one is just for aesthetics but slicing your garlic for this linguine with clam sauce recipe is a pretty way to finish the dish and really make it pop.
Pasta lover? You gotta try my creamy Bolognese sauce. One of my absolute favs!
Linguine with Clams in White Wine Sauce
- 2 tbsp olive oil
- ¼ stick butter
- 4 cloves garlic shaved
- 1 shallot minced
- 3 6.5 oz can minced clams optional - a pound of Manila clams to add in
- 1 cup white wine dry, crisp
- 2 cup chicken broth low-sodium
- 2 8 oz bottle clam juice
- 2 tbsp fresh parsley chopped
- 1 tsp fresh basil chopped
- 1 lb linguine
- ¼ tsp crushed red pepper optional
- Heat a pot of salted water until boiling.
- Heat the oil and butter in a large saucepan. Once heated, add garlic. Season with salt and pepper. Cook for about a minute until fragrant.
- Add the clams (canned and fresh, if using) and the wine and cook on high for about 3-5 minutes. If using fresh, cook clams until they open (discard any that don't), then remove and set aside until later.
- Add the broth, clam juice, half the parsley, and the basil. Continue cooking on high until boiling. Then lower heat and simmer for 10-15 minutes. Add the fresh clams back in (if using) during the last 3-4 minutes of cooking.
- As the sauce cooks, add the linguine and cook until al dente per the instructions.
- Once the linguine is cooked, drain and add to a large pasta bowl. Top the pasta with the clam sauce.