Everyone has their go-to meals. Fortunately for me, I found this wonderful recipe and it quickly became a regular on our menu. While having fresh clams with linguine is always wonderful, we don’t always have that luxury due to prices and availability. That’s where canned clams come in. They’re great since I can always have them on-hand, allowing for a quick meal without having to run to the grocery store. Always a plus! It’s warm and comforting during the winter, while being a lighter pasta dish that would be wonderful in the summer months.Creamy Clam Linguine
16 ounces linguine pasta
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
3-4 cloves garlic, minced
3 (6.5 oz) cans minced clams, juices from 2 cans reserved
½ cup dry white wine
½ cup whipping cream or half-and-half
Salt and pepper
Parmesan cheese, grated or shredded for serving
Parsley, fresh or dried, for garnish
Bring a large pot of salted water to boil. Cook pasta according to the package directions until al dente; drain well.
Meanwhile, in a large skillet over medium-high heat, heat the olive oil and butter until the butter is completely melted. Add the garlic to the pan and sauté until golden and fragrant, about 1 minute. Add the reserved clam juice and wine to the pan, bring to a simmer, and reduce by about half. Reduce heat to medium-low and stir in the clams and cream. Season the sauce to taste with salt and pepper. Add prepared pasta to the pan and toss to coat. Serve immediately, topped with Parmesan cheese.
Source: Adapted from Annie’s Eats
Yum! I’d love some of this right now. I just love clams and pasta. 🙂
Linguine and clams is certainly a favorite of mine! So simple yet so satisfying.
fati's recipes said:
Looks good. I don’t think I’ve tried clam before.. definitely not with pasta 🙂 Will keep it in mind for pasta recipe ideas 🙂
Yum! To have a go-to pasta dish like this is awesome.
Definitely comfort food – looks delicious.
My stomach growled looking at this. I love a good seafood/pasta dish.
yummy!! on really busy days pasta is the way to go!!..happy to have another great recipe, thanks!
Bam's Kitchen said:
When I was 6 years old, I very much disliked linguini and clams and quickly realized that not even our family pet would eat it off the floor and that is why I was scolded. But now I absolutely love it! Your version looks so very delicious! BAM
You know, I don’t think I can get clams here in France… well, perhaps, sometimes in some fish-markets, but it’s not common, and I didn’t even see canned ones either 😦
I wonder if mussels would be as good in a dish like this? I love things like this – big steaming piles of pasta with a wonderful sauce on top – looking good Stefanie 🙂
No clams? Sadness!! Mussels might work… worth a try, right? 🙂 You might want to get some clam juice, or maybe use some of the juices from cooking the mussels… Let me know if you mess around with it!
My favourite paste, this is so flavourful!
Read this delicious recipe again, and bookmarked, then noticed you did not mention parsley or any other green. I see something in the yummy picture, did you use fresh or dried?
Sorry about that! Thanks for pointing that out. I used dried parsley just as a garnish, though fresh or dry would work. I just always have dried and it adds nice color 🙂
I love the sound of this linguine and clams version. All the traditional goodness, and all the great variations rolled into one! Clams, butter, cream, wine and cheese…what could be better?