Linguine with Clams
Linguine with clams is easy to make with canned clams in a white wine reduction sauce with butter, garlic, and simple seasonings.
Servings: 4 people
Calories: 623kcal
Ingredients
- 3 (6.5 oz.) cans chopped clams juices reserved
- ½ lb. Linguine
- 1 tablespoon olive oil
- 4 oz. Pancetta see notes
- 1 cup dry white wine see notes
- 1 medium shallot finely diced
- 6 tablespoons salted butter
- 4 cloves garlic minced
- ¾ cup Parmesan cheese grated
- 2 tablespoons Lemon Juice
- ½ cup Pasta Water
Seasonings
- ¾ teaspoon oregano
- ½ teaspoon basil
- ½ teaspoon salt
- 1 pinch red pepper flakes
For Serving
- High-quality Lemon Pepper Seasoning see notes
- Freshly chopped parsley
- Lemon slices
Instructions
- Separate the clams from the clam juice. Reserve 1 cup clam juice for this recipe and set aside. Measure out remaining ingredients before beginning. Place a measuring cup in the colander you’ll use to drain the pasta, this will remind you to save some of the pasta water when that step arrives.
- Start boiling water for linguine. Salt the water liberally once a boil is reached.
- Meanwhile, heat olive oil in a large skillet over medium-high heat. Add the pancetta and sauté until browned and crisp, 3-4 minutes. Transfer the pancetta and any drippings from the skillet to a plate.
- Turn the heat off. Add the white wine and set the heat to medium. Use a silicone spatula to "clean" the bottom and sides of the skillet. Add the shallots. Let the wine bubble and reduce by half, 6-7 minutes.
- Add the clam juice, garlic, butter, and seasonings and stir to combine. Simmer over low heat while you boil the linguine.
- Cook the pasta 1 minute less than al dente. (Set a timer to ensure you don’t overcook it.) Drain once cooked and reserve ½ cup pasta water.
- Gradually sprinkle the Parmesan cheese into the sauce, stir it continuously as you add it. (Be sure to add it gradually, not all at once, so that it has a chance to melt as it’s added.) Add the cooked pancetta and any juices from the plate. Add the clams and stir to combine.
- Add the drained linguine and the lemon juice. Use kitchen tongs to toss and combine. Simmer for 1 minute. If desired, add a little pasta water. (This adds a creamy finish and helps the pasta cling onto the sauce.) Note: the sauce is meant to be thin. The pasta will continue to absorb the sauce as it sits.
- Taste and season with freshly cracked lemon pepper seasoning (or salt and freshly cracked pepper) if desired. Garnish with fresh parsley and serve with lemon wedges!
Notes
Pro Tips:
Storage:
The nutritional information provided is an estimate and is per serving. There are 4 servings in this recipe.
- Pancetta: This is a great way to add “fond” to the skillet which is deglazed with white wine for superior flavor. It also adds savory flavor and a pop of color. Proscuitto, bacon, or even ham make good substitutes.
- White Wine: Pinot Giorgio, Sauvignon Blanc, and Chardonnay are the best wines to use for this recipe. Chicken broth may be used if you don't cook with wine.
- Clams: I use Bar Harbor Chopped Clams for this recipe. Be sure to add them right at the end, cooking them too long can make them too chewy/rubbery
- Using Fresh Clams: 1 heaping cup of chopped fresh clams can be used in this recipe along with 1 cup of clam juice. Make sure the clams are cleaned and steamed prior to chopping.
- Butter: High-quality salted butter is highly recommended for this recipe. I like Cabot or Land O' Lakes.
- Parmesan Cheese: Grate the cheese from a block as it will melt and taste much better than packaged grated cheese. I use Belgioioso Parmesan cheese.
- Lemon Pepper Seasoning: Redmond Real Salt lemon pepper seasoning is my favorite brand for seasoning this chicken, it also contains sea salt and has a lot of great flavor. (Use promo code ‘COZY‘ for 15% off!) Some brands (like McCormick) can be potent so be aware of that.
- Spinach or diced tomatoes make a nice addition to this meal and can be added when the clams are added at the end.
- 📘 Find this recipe on page 233 of my 2nd cookbook, Let’s Eat!
Storage:
- Store in an airtight container and refrigerate for up to 3 days.
The nutritional information provided is an estimate and is per serving. There are 4 servings in this recipe.
Nutrition
Calories: 623kcal | Carbohydrates: 49g | Protein: 18g | Fat: 38g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 954mg | Potassium: 284mg | Fiber: 2g | Sugar: 2g | Vitamin A: 731IU | Vitamin C: 4mg | Calcium: 204mg | Iron: 1mg