Pair red clam sauce with linguine for a classic Italian pasta dish made with tender clams, garlic, white wine, and tomatoes. It’s rich, comforting, and comes together in about 30 minutes, making it perfect for both busy weeknights and casual dinner guests.
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Why You’ll Love Linguine With Red Clam Sauce
I’ve always been a lover of seafood. Ever since I was a little kid, if there was an opportunity to eat shellfish or shrimp, I was all over it. And being an Italian-American gal, clam sauce over pasta was always an absolute favorite in my house. It’s one of those meals that feels nostalgic, comforting, and special all at the same time.
At most Italian restaurants, you’ll usually see two versions of clam sauce on the menu: white and red. Both are seriously delicious, but today I’m focusing on the tomato-based version. It’s rich, savory, and incredibly satisfying without feeling heavy. Here’s why you’ll love this linguine and clam sauce recipe as much as I do:
- Rich, savory, and perfectly balanced
- Works as a main or a side
- Simple steps, no stress
- Done in under 30 minutes
- Great for entertaining
Ingredient Information And Substitutions
- Clams- I use a mix of chopped and minced canned clams for great flavor and texture. You can use fresh baby clams if you’d like, but canned clams keep this recipe easy. Be sure to drain them well before adding.
- Crushed tomatoes- Chunky crushed tomatoes give the sauce the best texture.
- Linguine- The classic choice, but any long pasta will work.
- Dry white wine- Pinot grigio or sauvignon blanc are great options. If skipping wine, use a low-sodium chicken or vegetable broth.
- Olive oil- Forms the base of the sauce; avocado oil is a good substitute.
- Water- Helps loosen the sauce as it simmers.
- Garlic- Fresh garlic makes a big difference here, so don’t hold back.
- Crushed red pepper flakes- Optional, but great for a little heat.
- Kosher salt- Season to taste, especially depending on how salty your clams are.
- Black pepper- Freshly ground if possible.
- Dried parsley- Fresh parsley works just as well if you have it on hand. In that case, increase to 1 tablespoon.
- Romano cheese- For finishing. Parmesan is a fine swap.
How To Make This Linguini And Clam Sauce Recipe
Step 1- Sauté the garlic.
Heat the olive oil in a large pan over medium-high heat. Add the garlic and cook for 2-3 minutes, stirring often so it doesn’t brown.
Step 2- Add the clams and seasonings.
Stir in the clams, salt, pepper, crushed red pepper flakes, and parsley. Cook for a few minutes, stirring frequently, until everything is warmed through.
Step 3- Deglaze with wine.
Pour in the white wine and gently scrape up any browned bits from the bottom of the pan. Let it simmer for about 2 minutes to reduce slightly.
Step 4- Add tomatoes and simmer.
Stir in the crushed tomatoes. Swirl a little water in the empty can, then add it to the pan as well. Bring to a gentle simmer, reduce the heat, and cook for 10 minutes, stirring occasionally.
Step 5- Cook pasta and serve.
Cook the linguine until al dente according to package directions. Serve the sauce over hot pasta and finish with grated Romano cheese.
Frequently Asked Questions
Yes, canned clams are already fully cooked and ready to use.
It’s not necessary, but you can rinse them if you prefer, just drain well.
A dry white wine like Pinot Grigio or Sauvignon Blanc pairs beautifully with this linguine with clam sauce recipe.
Tips For Making Pasta With Clam Sauce
- Don’t skimp on the garlic. It adds so much flavor to the sauce, and this is one of those recipes where measuring with your heart really works.
- Choose your clam texture. A mix of minced and chopped clams gives great flavor and bite in this Italian linguine with clam sauce. If you’re not big on texture, stick with minced only.
- You can use fresh clams instead of canned. You’ll need about 2 cups, roughly 6 dozen small clams. Soak and scrub them, steam until they open, discard any that stay closed, then chop and add to the sauce.
- You can use the reserved clam juice instead of wine. It adds extra seafood flavor and works great if you prefer to skip the wine.
- Ingredients to prep ahead- Peel and mince the garlic, and cook the pasta just until al dente. Store separately until ready to use.
- Leftovers and storage- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat or in the microwave until warmed through.
What To Serve With Clam Linguine With Canned Clams
This pasta stands well on its own, but a few simple sides can turn it into a full Italian-style meal. Here are some great pairing ideas:
- Garlic Parmesan Roasted Broccoli
- Ciabatta Italian Bread Stuffing
- Zesty Italian Pasta Salad
- Italian Pizzelles
Other Seafood Recipes To Try
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Red Clam Sauce
Equipment
Ingredients
- 2 Tablespoons olive oil
- 5 cloves garlic, minced
- 13 ounces minced clams, drained (two 6.5 ounce cans)
- 13 ounces chopped clams, drained (two 6.5 ounce cans)
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 teaspoon dried parsley
- ½ cup dry white wine
- 28 ounce Crushed Tomatoes canned
- ¼ cup water
- 1 pound linguine, cooked
- Romano cheese, garnish
Instructions
- Heat oil in a large sauté pan over medium high.
- Add garlic and sauté for 2-3 minutes, stirring often so the garlic doesn't burn.
- Add clams, crushed red pepper, salt, black pepper and dried parsley and stir to combine.
- Saute for 3-4 minutes stirring often until heated through.
- Deglaze the pan with white wine and simmer for 2 minutes stirring often to reduce slightly.
- Add crushed tomatoes and swirl water in empty can to get any tomatoes that may have been left behind and then stir the water into the pan.
- Bring to a simmer and then reduce to medium low and simmer for 10 minutes stirring periodically.
- Serve immediately over hot linguine with a sprinkle of Romano cheese.
Video
Notes
- Don’t skimp on the garlic. It adds so much flavor to the sauce, and this is one of those recipes where measuring with your heart really works.
- Choose your clam texture. A mix of minced and chopped clams gives great flavor and bite in this Italian linguine with clam sauce. If you’re not big on texture, stick with minced only.
- You can use fresh clams instead of canned. You’ll need about 2 cups, roughly 6 dozen small clams. Soak and scrub them, steam until they open, discard any that stay closed, then chop and add to the sauce.
- You can use the reserved clam juice instead of wine. It adds extra seafood flavor and works great if you prefer to skip the wine.
- Ingredients to prep ahead- Peel and mince the garlic, and cook the pasta just until al dente. Store separately until ready to use.
- Leftovers and storage- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat or in the microwave until warmed through.
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