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!
- 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
- dash red onion diced optional
- Romano or Parmesan cheese
- Bring a large pot of water to a boil, and add in your linguini.
- 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.
- 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!
- Add in the clams and their juices. Stir.
- Add a dash of salt and simmer for 15 to 20 minutes.
- Add in the parsley (if desired) the last 5 to 8 minutes.
- 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!