One of my favorite pasta dishes is Linguine with Clams. The bright, briny clam sauce paired with a touch of garlic, olive oil and white wine creates a fresh, unforgettable flavor. When the steamed little neck clams are served on top, the dish becomes both beautiful and impressive—perfect for a relaxed weeknight or for entertaining guests.

My family has Italian roots, so pasta is a comfort food I return to often. I usually eat a mostly grain-free diet, but for this recipe I like to use brown rice linguine as a gluten-free alternative that still feels indulgent. The sauce is simple and relies on good ingredients—extra-virgin olive oil, butter, garlic, white wine and fresh clams—so each component should be high quality for the best result.

This dish also fits nicely into holiday seafood traditions such as the Feast of the Seven Fishes. It’s an uncomplicated addition to a larger seafood menu—elegant without demanding constant attention in the kitchen.

Linguine with Clam Sauce

Published: 2017-10-20 | Author: Alex Snodgrass

Ingredients

12 oz dried linguine (or a gluten-free brown rice linguine)
Salt, to taste
2 tablespoons extra-virgin olive oil
1 stick of butter (preferably grass-fed)
6 cloves garlic, finely chopped
1/2 teaspoon crushed red pepper flakes (optional)
12 oz canned chopped clams (do not drain)
1/2 cup dry white wine
1/4 teaspoon dried oregano
Kosher salt and black pepper, to taste
2 lbs little neck clams, debearded and scrubbed
Fresh flat-leaf parsley, finely chopped, for garnish
Freshly grated Parmesan, for serving (optional)

Instructions

Bring a large pot of salted water to a boil for the pasta.
While the water heats, warm a large skillet over medium heat. Add the olive oil and butter and let the butter melt.
Add the crushed red pepper (if using) and the garlic, sautéing for 1–2 minutes until fragrant. Be careful not to brown the garlic.
Pour in the white wine and add the canned chopped clams with their juices and the oregano. Stir and season lightly with salt and pepper.
Add the fresh clams to the skillet, tossing to coat them in the sauce. Cover the pan and cook for about 1–3 minutes, until the clams begin to open.
Meanwhile cook the linguine according to package instructions until al dente. Reserve a small cup of pasta cooking water before draining.
Drain the pasta and add it to the skillet with the clam sauce, tossing to combine. If the sauce needs loosening, add a splash of the reserved pasta water to reach the desired consistency.
Finish with a generous sprinkle of chopped parsley and a grind of black pepper. Serve with freshly grated Parmesan if desired.

Notes and Tips

Be sure to remove sand from fresh clams by soaking them in cool water for about 10 minutes, then rinsing well. Discard any clams that are cracked or do not close when tapped before cooking.
Do not overcook the garlic; it should become soft and fragrant but not brown or bitter.
If you prefer a lighter sauce, reduce the butter and use extra olive oil. For a richer sauce, keep the full stick of butter.
White wine adds brightness; if you prefer not to use alcohol, substitute low-sodium chicken or vegetable broth and add a squeeze of lemon at the end for acidity.
Leftovers keep well refrigerated for up to a couple of days—reheat gently on the stovetop with a splash of water or broth to revive the sauce.

Serving Suggestions

Serve this linguine with a simple green salad and crusty bread or a light roasted vegetable on the side. A crisp white wine complements the briny, garlic-forward flavors. Garnish simply with parsley and a little grated cheese for a classic finish.

Recipe by Alex Snodgrass