Linguine with Chopped Clams

Linguine with Chopped Clams
Jump to Recipe Print Recipe

Linguine with clams—no fresh clams needed! Chopped canned clams, garlic, olive oil and a little pasta water come together for a simple Italian classic with plenty of flavor. 🍝 Restaurant quality for 1/4 the cost!

Watch me put it together, then give it a try yourself.

If you’re hungry, have a seat. The Kitchen’s Open!

Linguine with Chopped Clams and Anchovy-Garlic Sauce

A briny white clam sauce with garlic, anchovies, wine, butter, parsley, and lemon. Chopped clams go in at the end to stay tender.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 –3 servings
Ingredients Method Notes

Ingredients
  

  • 12 oz linguine
  • 2 6.5 oz cans chopped clams in juice, drained with juice reserved
  • 1/4 cup extra-virgin olive oil
  • 4 garlic cloves thinly sliced
  • 2 anchovy fillets
  • 1/4 tsp red pepper flakes or to taste
  • Small pinch dried oregano
  • 1/3 cup dry white wine
  • 1 tbsp butter
  • 1/4 cup finely chopped flat-leaf parsley plus more for serving
  • 1/2 lemon for a light squeeze at the end
  • Freshly ground black pepper
  • Salt for the pasta water

Method
 

  1. 1. Drain the chopped clams, reserving all their juice. Keep the clam meat separate.
  2. 2. Bring a pot of moderately salted water to a boil. Cook the linguine about 2 minutes shy of al dente. Reserve at least 1 cup pasta water.
  3. 3. Meanwhile, heat the olive oil in a wide skillet over medium-low heat. Add the garlic, anchovies, red pepper flakes, and oregano. Stir for 2–3 minutes, until the anchovies dissolve and the garlic softens without browning.
  4. 4. Add the white wine, raise heat to medium, and simmer about 2 minutes. Add the reserved clam juice and simmer another 3 minutes.
  5. 5. Transfer the linguine to the skillet with about 1/4 cup pasta water. Toss until the pasta finishes cooking and the liquid forms a glossy sauce. Add more pasta water a little at a time if needed.
  6. 6. Lower the heat. Add the chopped clams, butter, and parsley. Toss just until the clams are warm, about 30–60 seconds.
  7. 7. Turn off the heat. Squeeze in a little lemon and add black pepper. Taste before adding salt. Serve with a drizzle of olive oil and more parsley.

Notes

For 8 oz linguine, use 1 can chopped clams, 1 anchovy, 3 garlic cloves, and about 1/4 cup white wine. Keep the clams out until the end.