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large serving bowl of linguine with clams on a table

Linguine with Clams

Fast pasta dishes are easier than ever with pantry staples you can whip up in minutes. Linguine with clams is a filling twist to a quick meal. 
Course Main Course
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people
Calories 402kcal
Author Rachel Ballard


  • 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. 


Calories: 402kcal | Carbohydrates: 66g | Protein: 15g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 617mg | Potassium: 277mg | Fiber: 3g | Sugar: 3g | Vitamin A: 99IU | Vitamin C: 9mg | Calcium: 146mg | Iron: 2mg