Why You’ll Love Linguini with Clams Recipe

I keep coming back to this recipe because it lets the natural sweetness of the clams shine while keeping the sauce light and flavorful. I enjoy how the garlic, citrus, and herbs come together into a delicate broth that coats the pasta perfectly without feeling heavy or overpowering.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

• linguini pasta

• fresh clams, cleaned

• olive oil

• garlic, minced

• red pepper flakes (optional)

• clam juice or seafood broth

• lemon zest and lemon juice

• chopped parsley

• salt and black pepper

Directions

I start by bringing a large pot of salted water to a boil and cooking the linguini until just al dente. While the pasta cooks, I heat olive oil in a wide skillet over medium heat. I add the minced garlic and red pepper flakes if using, and gently sauté until fragrant, being careful not to let the garlic brown.

Next, I pour in the clam juice or seafood broth and let it simmer for a few minutes so the flavors concentrate slightly. I add the cleaned clams, cover the skillet, and let them steam until they open, usually about 5 to 7 minutes. Any clams that remain closed are discarded.

Once the clams are open, I stir in the lemon zest, lemon juice, and chopped parsley, then season with salt and black pepper. I drain the linguini, reserving a small amount of pasta water, and add the pasta directly to the skillet. I toss everything together, adding a splash of pasta water if needed so the sauce coats the linguini evenly.

Servings and Timing

This recipe serves about 4 people. I usually spend around 10 minutes on preparation and about 20 minutes cooking, making the total time roughly 30 minutes.

Variations

Sometimes I add cherry tomatoes for sweetness and color. When I want a richer finish, I stir in a small pat of butter or drizzle extra olive oil just before serving. Toasted breadcrumbs sprinkled on top add a nice crunch and contrast to the tender clams.

Storage/Reheating

I find this dish is best enjoyed immediately. If there are leftovers, I store them in an airtight container in the refrigerator for up to 1 day. When reheating, I warm it gently on the stovetop with a splash of broth to prevent the pasta from drying out.

FAQs

Can I use frozen clams?

Yes, I thaw them completely before cooking and adjust the steaming time as needed.

What if some clams don’t open?

I always discard any clams that remain closed after cooking.

What can I use instead of fresh clams?

I sometimes use canned clams and add them near the end just to warm through.

How do I clean fresh clams?

I scrub them under cold water and soak them briefly in salted water to release sand.

What pasta works best for this dish?

I prefer linguini, but spaghetti or bucatini also work very well.

Can I make this dish spicy?

Yes, I add extra red pepper flakes when I want more heat.

How do I keep the sauce from being watery?

I let the broth simmer slightly before adding the clams and toss the pasta well in the sauce.

Can I add vegetables?

Yes, spinach, asparagus tips, or zucchini ribbons are great additions.

Can I prep anything ahead of time?

I clean the clams and chop the garlic and parsley ahead to save time.

What should I serve with linguini and clams?

I enjoy serving it with crusty bread and a simple green salad.

Conclusion

I love how this Linguini with Clams delivers fresh, vibrant flavors in a dish that feels both comforting and refined. The light, garlicky broth, tender clams, and perfectly cooked pasta make it a recipe I turn to whenever I want something simple, satisfying, and elegant.