Linguine with clams is a fast weeknight meal that you may even be able to sneak past the seafood haters in your family. You’ll love how easy these are with canned clams–no shells to sort or clean! You’ll be in linguine love.Jump to Recipe
Pasta by itself never fills you up. An hour after a bowl of spaghetti and you’re rummaging for the chips.
Carbs alone won’t hold you over, but when you blend your favorite pasta (this would work with any linguine from whole wheat to chickpea) with the protein-packed power of clams you have a fast, filling dinner.
We’re using canned clams here because they are already cooked and it’s basically just a matter of rewarming them in a simple brothy sauce.
A lot of people worry that clams are overly fishy tasting or firm and rubbery like shrimp. They are neither of those things.
For a long time my kids thought they were eating mushrooms–clams sort of have the same texture as a cooked mushroom if I had to try and label them.
Are clams healthy?
Clams are loaded with protein. 22 grams in 3 ounces (just under a half cup) and have just 2 grams of fat and 4 carbs per serving. Clams are among some of the last wild foods. And they are delicious!
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How to make linguine with clams (white clam sauce)
Tips for the best easy linguine with clams
- Don’t cook your clams to death. Just heat them up. They were cooked during the canning process.
- Save the clam juice! You can also buy a bottle of it at the store if you think you need more.
- Add fresh parsley and lemons when serving.
- Replace 1/2 cup of the chicken broth with white wine and simmer.
- Use a seafood stock (homemade if you have it).
- If using chicken stock, make your own or buy a clean option like Pacific Foods organic.
Linguine with Clams
- 1 pound linguine
- 2 tablespoons olive oil
- 1/2 medium onion chopped
- 2 cloves fresh garlic chopped
- 1 1/2 cups chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon red pepper flakes optional
- 1 teaspoon Italian seasoning
- 1/4 cup lemon juice 1/2 cup white wine may be substituted
- 2 cans fancy whole baby clams save the the juice
- 1/2 cup Parmesan cheese
- 1/2 cup bread crumbs
- Bring a pot of salted water to a boil and add the pasta. Cook according to package directions and drain. While the pasta cooks, make the sauce.
- In another large (I do mean large) sauce pan, heat the olive oil over medium heat and add the onions. Saute until translucent about 6 minutes or so. Add the garlic and cook about 30 seconds or just until you smell it.
- Add the chicken broth (you can use water or vegetable stock, too), the liquid from the clams (save the clams for last) salt, pepper, red pepper flakes and Italian seasoning. Bring to a simmer and reduce by half–about 6 to 7 minutes or so.
- Add the drained pasta to the sauce. Stir to coat and let the two cook together about 4 minutes. Add the lemon juice and stir to combine. Add the clams, cheese and bread crumbs and cook 4 to 5 more minutes until most of the liquid from the bottom of the pan is absorbed. Serve hot with some crusty french bread.