Linguine and Clams 🦪
Linguine and clams is a classic Italian dish and this is the way my grandmother taught me to make it. We usually serve this during the feast of the seven fishes on Christmas eve but it’s the perfect meal any night of the week. Now, Italians rarely serve this dish with grated cheese; however, we are rule breakers over here in this family and it is absolutely delicious smothered in pecorino romano. Let’s make it!
🗒 More Delicious Seafood Recipes
👝 How to Store Leftovers
Store in air-tight container for 3 days in refrigerator.
🤔 Common Questions
What can I serve with Linguine and Clams?
I served mine with crostini, but you can serve it with garlic bread or a side salad.
Can I use the canned minced clams instead of the fresh clams?
Yes! If you use the can you can also use the juice from the can, so you won’t need the cento clam juice.
Linguine and Clams
Linguine and clams is a classic Italian dish and this is the way my grandmother taught me to make it. We usually serve this during the feast of the seven fishes on Christmas eve but it's the perfect meal any night of the week. Now, Italians rarely serve this dish with grated cheese; however, we are rule breakers over here in this family and it is absolutely delicious smothered in pecorino romano. Let's make it!
Ingredients
- 1/4 cup + 2 tbsp extra virgin olive oil
- 1 tsp Calabrian Chili Oil
- 1 stick salted butter divided
- 16 oz raw chopped sea clams drained
- 1 lb linguine
- 1 cup Italian White Wine
- 1 cup clam juice
- 3/4 cups pasta water
- 1 tsp oregano flakes
- 1/4 tsp crushed red pepper flakes
- 1/4 cup chopped fresh parsley
- 7-8 garlic cloves chopped
- salt & cracked black pepper to taste
- About 1 oz of fresh basil ripped up
- Garnish: Pecorino Romano fresh parsley and basil
Instructions
- In a skillet with high sides heat up ¼ cup olive oil and Calabrian chili oil at medium heat. Start boiling linguini in a pot of heavily salted water.
- Sauté the garlic, parsley, oregano, chili flakes, salt, pepper, and 4 tbsp of butter. Once fragrant & golden deglaze with a cup or so of white wine. Simmer for a few minutes.
- Add the clam juice and simmer for another 3-5 minutes. Add the clams into the skillet. They get tough if cooked too long. They only take 2-3 minutes. So, add a couple minutes before the pasta is ready to go in.
- Add in another 2 tbsp of olive oil & fresh basil
- Remove the linguini from the boiling water 2 minutes before the box indicates. Add it into the skillet. Toss together. add 4 tbsp of butter on top of the linguini and let it melt in. Simmer 2-3 minutes. Serve, garnish, and enjoy!
Video
Nutrition
Calories: 436kcalCarbohydrates: 64gProtein: 12gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 4mgSodium: 162mgPotassium: 271mgFiber: 3gSugar: 4gVitamin A: 338IUVitamin C: 6mgCalcium: 43mgIron: 2mg
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I made this for our friends this weekend at our holiday party. Everyone really loved it! They actually said it was the best they ever had. I don’t think I’ve ever made anything that was someone’s best ever! This was only the 2nd time I ever made it, and only the 2nd time I ever made linguini in clam sauce.
*** I really recommend watching her video on how to make it, super fun! And inspiring!
Then read the recipe and make it!
Thank you to #MelissaJoRealRecipes for sharing your incredible recipes!
Thank you so very much for your comment ♥️ I truly appreciate you 💘