Linguine with Clam Sauce

Linguine with Clam Sauce is a classic Italian dinner. Delicious clams in a savory tomato sauce, this easy meal will have everyone coming back for seconds!

A plate of linguine and clam sauce

Linguine with Clam Sauce

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I’ve always been a lover of seafood. Ever since I was a little kid, if there was an opportunity to eat seafood, I was all over it! And being an Italian-American gal, clam sauce over pasta was an absolute favorite.

Now at most Italian restaurants, you’ll often see two types of clam sauce, white clam sauce and red clam sauce. Both are seriously delicious. But today I’ll be focusing on a red clam sauce recipe. Tomatoes and seafood go together so perfectly, and with my ongoing love affair with Tuttorosso Tomatoes.

A close up image of the red linguine with clam sauce

Great tomatoes for a delicious sauce

It’s always a pleasure getting to collaborate with Tuttorosso Tomatoes because my family has been enjoying their products for as long as I can remember. For us, quality takes priority, and Tuttorosso continues to deliver with:

  • Quality you can see: they use color sorters to make sure you only get the most perfectly rich, red tomatoes that they personally inspect for imperfections. This also means no artificial colors, flavors or preservatives.
  • Quality you can taste: Tuttorosso uses Steam Sealed Flavor-Loc™ system to protect the fresh, vine-ripened
    flavor of their tomatoes. This means the tomatoes are canned using only steam to preserve them, not “processed” food.
  • Values: The pride and care of family ownership drives them to do the right thing like: sustainably produced tomatoes, NON-GMO ingredients and Non-BPA lined cans.

There’s a reason they’re the best-selling Italian inspired canned tomato brand in the USA. I feel confident that I’m serving my family the very best when I cook with Tuttorosso Tomatoes and the best ingredients help take recipes from good to extraordinary.

An overhead photos of a tuttorosso can with ingredients around it A can of Tuttorosso tomatoes on it's own

Tips for making clam sauce

  • Don’t skimp on the garlic, it adds amazing flavor to the sauce.
  • I personally like a mix of minced and chopped canned clams because I like both textures. If you’re a person that doesn’t love the texture of clams then stick to 4 cans of minced clams.
  • If you don’t drink, you can always add chicken broth or even clam juice from the cans in place of it (although this will definitely give it a fishier flavor). That said, I think it tastes best with the wine, and the alcohol cooks off.

A forkful of linguine and clam sauce

Can you use the juice from canned clams?

I prefer not to because I like a more subtle clam flavor, but as I mentioned above, you can use clam juice in place of wine if you don’t drink or if you want a fishier flavor.

Can you eat leftover clams?

Yes you can.

Do you need to rinse canned clams?

Nope, I’ve never found the need.

How long does linguine and clam sauce last?

The leftovers last for 2 days covered in the refrigerator.

A close up of the red clam sauce

Ingredients for making red linguine and clam sauce

  • Olive oil
  • Garlic
  • Canned clams
  • Crushed red pepper flakes
  • Kosher salt
  • Ground black pepper
  • Dried parsley
  • White wine
  • Tuttorosso Crushed Tomatoes Chunky Style in Puree with Sweet Basil
  • Water
  • Linguine
  • Romano cheese

Ingredients to prep ahead:

  • Peel garlic
  • Parboil pasta

Helpful tools:

  1. Chef’s knife
  2. Cutting board
  3. Large saute pan
  4. Wooden spoon
  5. Measuring cups
  6. Measuring spoons

An overhead image of a plate of clam sauce with linguine

Linguine with Clam Sauce
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

Linguine with Clam Sauce is a classic Italian dinner. Delicious clams in a savory tomato sauce, this easy meal will have everyone coming back for seconds!

Course: Main, Main Course, Main dish
Cuisine: Italian
Keyword: linguine with clam sauce
Servings: 6 servings
Author: Jessy Freimann, The Life Jolie
  • 2 Tablespoons olive oil
  • 5 cloves garlic, minced
  • 2 cans minced clams, drained
  • 2 cans chopped clams, drained
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon dried parsley
  • 1/2 cup dry white wine
  • 1 28 ounce can Tuttorosso Crushed Tomatoes Chunky Style in Puree with Sweet Basil
  • 1/4 cup water
  • 1 pound linguine, cooked
  • Romano cheese, garnish
  1. Heat oil in a large saute pan over medium high.

  2. Add garlic and saute for 2-3 minutes, stirring often so the garlic doesn't burn.

  3. Add clams, crushed red pepper, salt, black pepper and dried parsley and stir to combine.

  4. Saute for 3-4 minutes stirring often until heated through.

  5. Deglaze the pan with white wine and simmer for 2 minutes stirring often to reduce slightly.

  6. 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.

  7. Bring to a simmer and then reduce to medium low and simmer for 10 minutes stirring periodically.

  8. Serve immediately over hot linguine with a sprinkle of Romano cheese.

If you tried this recipe please comment and rate it 🙂 I love hearing your feedback and answering your questions! And if you make this please tag me on Instagram with @thelifejolie so I can share it <3

Other delicious pasta recipes include:

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