A Christmas Eve special for our family, Linguine with Clams is something we eat every year during the holidays. But, that doesn't mean it doesn't sneak its way into our weekly meals because it's so easy to make.
If you're a big fan of linguine with clams, you may love these seafood pastas: Fra Diavolo Sauce with Shrimp, Lemon Pesto Spaghetti with Scallops, or Umami Shrimp Scampi.
Jump to:
Why You Should Learn How to Make Linguine with Clams
Looking to rev up your seafood skills? This is a tasty recipe you must add to your repertoire. It's so important to me to have recipes that taste great that I can cook in 30 minutes or less.
This dish when fresh is one of my favorite recipes to make at home. Anyone can learn how to make this and if you want to switch it up and make it with red sauce try Linguine with Red Clam Sauce.
Where to Get Your Clams
I use a combination of local, fresh, little neck clams and canned clams. The canned clams just add more substance to the dish. It can be done without the canned clams, but that works for our family.
If you're not close to an ocean or it's difficult to get fresh seafood where you live, this dish can still be tasty without the fresh clams. Using just the canned clams will still make a delicious dish.
Find a seafood market that you can trust. Look at their reviews and make sure everything you get is on ice!
When buying your clams, try to inspect them if possible and discard any clams that have broken shells, or are open. This is an indication that the clam is dead. Fresh clams are still living and will keep their shells closed tightly until you cook them.
A healthy clam looks like the one above. It is shut tight with no cracks or openings.
Purging Fresh Little Neck Clams
Start by scrubbing the shells to remove any sand, dirt, or debris on the outside of the shells. It feels like I shouldn't have to say this but, PLEASE, don't use soap. Just use some water and your hands to remove whatever is on the shells. Use a brush if necessary.
Then place your clams in an ice-cold water bath for 30-60 minutes. Salt the water heavily and allow the clams to rest. This is called purging the clams. They will "breathe" in the fresh cold water and purge any sand within them.
Drain the water, and then do this one more time. There is nothing worse than chewing on sandy pasta.
Then rinse again to remove any more debris. Keep the clams on ice at all times to keep them fresh, or in the refrigerator, if you are ready to cook.
How to Make Linguine with Clams
Start by heating a large saucepan to medium heat. Fill a large pot with water and bring it to a boil. Boil the linguine until al dente. Save some pasta water.
Step 1: Add extra virgin olive oil to the pan. Once the oil is hot, add minced garlic and a small amount of red pepper flakes.
Don't go crazy with the red pepper flakes. It's not supposed to overpower the dish. I know some people like it spicy, but this dish has such a nice balance of flavors that shouldn't be overshadowed by spice.
Step 2: Stir the garlic often to be sure it is evenly cooked and not turning brown. After about a minute, stir in the white wine, lemon juice, lemon zest, and parsley. Bring to a simmer.
Step 3: Allow the sauce to simmer for about 5-7 minutes. It should begin to reduce and thicken slightly. Pour in your canned clams and return the sauce to a simmer for 5 minutes. Place your clams in the pan with the sauce, spreading them out. Cover the saucepan for 5 minutes.
When you open the pan you should see that the clams have all opened. Remove the clams from the pan and place them on a plate to the side.
Discard any clams that will not open.
Step 4: Strain your pasta and add it to the pan. Stir in ¼ cup of pasta water and let it simmer while stirring the pasta and coating it with the sauce. Sprinkle in the rest of the fresh parsley.
Step 5: Return the clams to the pan and combine. I like to remove some of the clams from their shells and leave some of them in the shells for the aesthetic.
Traditionally, linguine with clams is not served with parmesan cheese. But, these days, everyone eats everything with cheese, and parmesan is much more affordable and readily available. But, try it without the cheese first. The flavors in this dish are subtle and adding the parmesan overpowers the lemon and spice.
Pro-Tips
- Let the sauce reduce. Don't be impatient. Once you add the canned clams, allow the sauce to simmer and reduce down so the sauce isn't soupy.
- Give the clams time (and space) to open. Remove the clams that are open and give the clams that are still closed time to open.
Christmas Eve Recipes to Add to Your 7 Fish
- I always like to have some filets on the table like Pistachio Crusted Fish, Lemon Garlic Broiled Flounder, or Cast Iron Lemon Dill Salmon
- Some great seafood appetizers to try are Italian Stuffed Baked Clams, The Best Homemade Shrimp Cocktail, Garlic Sage Seared Scallops, or Steamed Mussels in White Wine
- We usually have more than one seafood pasta on the table too, like Fra Diavolo Sauce with Shrimp, Lemon Pesto Spaghetti with Scallops, or Umami Shrimp Scampi
Recipe FAQs
I always use Sauvignon Blanc or Pinot Grigio. My number one rule with wine is if I wouldn't drink it, I won't cook with it. So, don't pick the cheapest wine on the shelf. Something middle of the road should do just fine.
The best option is to reheat it on the stovetop in a pan with a little olive oil. This will ensure it is not dried out when eating the leftovers.
I throw them away. Don't risk it on clams. Always find fresh clams and look through them before you buy. Get rid of any broken clams. If they don't open while cooking, just toss them. It means they are no good.
Video Recipe
More Seafood Recipes
Please leave a comment and star rating below in the recipe card! I love to hear what you think of our recipes. Feel free to tag us on Instagram @vindelgiudice.
📖 Recipe
Linguine with Clams
Equipment
- 1 deep frying pan
Ingredients
- 1 lb linguine
- 2 dozen little neck clams
- 10 oz can clams in white wine
- ¾ cup white wine
- ¼ cup parsley
- 3 tbsp extra virgin olive oil
- 6 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1 tablespoon lemon zest
- ½ lemon, juiced
Instructions
- Start by cleaning the clams by rinsing them in cold water and removing any debris on the shells. Then soak them in cold, salted water for 30-60 minutes, while you begin preparing the rest of the ingredients.
- Heat your pan to medium heat. Pour in 2 tablespoon olive oil and once hot, add in the garlic and the crushed red pepper. Sauté for 1-2 minute, stirring frequently. Before the garlic begins to brown add white wine, lemon juice, lemon zest, and ½ the parsley and bring to a simmer. Allow the wine to simmer for 5-7 minutes, stirring occasionally.
- In a large pot bring salted water to a boil and begin to boil the linguine until just before al dente.
- Add the can of clams to the sauce and return the sauce to a simmer. Once the sauce is simmering, add the fresh clams into the sauce and cover. Keep the it covered for about 4-5 minutes. When you remove the cover, you should see that the clams have all opened. Remove the clams that have opened and place them on a plate. Cover the sauce again if any clams have not opened
- Once the clams have been removed from the sauce, add your pasta to the sauce with ½ a cup of pasta water. Stir the pasta until it is completely covered in the sauce and allow the sauce to return to a low simmer. If the sauce isn't sticking to the pasta, add more pasta water and allow to continue simmering. Once the pasta is coated in the sauce, remove from the heat, stir in the rest of the parsley, and add the clams back in. Serve immediately
Notes
-
- Let the sauce reduce. Don't be impatient. Once you add the canned clams, allow the sauce to simmer and reduce down so the sauce isn't soupy.
- Give the clams time (and space) to open. Remove the clams that are open and give the clams that are still closed time to open.
Vinny
One of our go-to Christmas eve dishes! Now you can make it right at home.