This post may contain affiliate links which I may earn a small commission.
Italian clams and linguine is a great traditional Italian pasta recipe that I grew up with thanks to my mother. I typically don’t like seafood with my pasta, but I love this recipe as well as almost everyone in my family.
I’m glad to pass it on to you and hope you will enjoy it as well.
As with every recipe I post, this one uses very few ingredients and is simple to make. In fact this particular recipe uses no red sauce, but instead uses the sauce from the cans of chopped clams and olive oil.
The prep time is minimal and you’ll have it ready to serve in no time at all – like 30 minutes!
Using Clams from the Can
The recipe uses canned clams, I’ve never used fresh clams so I have no idea how to even tell you how to cook it that way. Regardless, using clams from a can is just so much easier and you’ll want to make sure to use the juice too which adds flavor.
The recipe can be made over the stove and if you can mult-task, cook the sauce while you’re cooking the pasta to save even more time.
I hope you enjoy the recipe! Make sure to sign up for my newsletter to receive more recipes, product reviews, and cooking tips!
Recipe for Clams and Linguine
Recipe for Clams and Linguine
Ingredients
- 1 lb linguini pasta
- 2 cans chopped clams with the juice
- 2 chopped garlic cloves
- 3 TBLE extra virgin olive oil
- dash salt
- 1 1/2 tsp dried parsley or 2 Tablespoons fresh parsley
- Romano or Parmesan cheese
- dash red pepper flakes optional
Instructions
- Bring a large pot of water to a boil, and add in your linguini.1 lb linguini pasta
- Stir to prevent clumping.
- Meanwhile as water is coming to a boil, in a large frying pan heat the olive oil over low/medium heat.3 TBLE extra virgin olive oil
- Add in the garlic and red pepper flakes (if you are using the pepper flakes) and simmer for 3 minutes – do not let it burn!2 chopped garlic cloves, dash red pepper flakes
- Add in the clams and their juices. Stir.2 cans chopped clams with the juice
- Add a dash of salt and simmer for 15 to 20 minutes.dash salt
- Add in the parsley (if desired) the last 5 to 8 minutes.1 1/2 tsp dried parsley
- Drain the pasta (reserving some of the water to add to sauce if pasta is too dry) when ready, and mix together with the sauce.
- Top with grated cheese and enjoy!Romano or Parmesan cheese
This is how I make it – but I add fresh lemon juice to perk up the dish.
That sounds like a great tip! I’ll need to try that next time we make it. Thanks for commenting!