This Linguine with Clam Sauce feels fancy, but is made from simple pantry staples that won’t break the bank. It’s a family favourite weekday pasta dish or fancy enough to serve to guests on the weekend.
This recipe was one that I used to love when I was a little kid. I’ve always been a huge seafood fan and clams were always a personal favourite. This simple, low ingredient dish is homey, but also feels fancy and like I’m a gourmet chef.
Linguine with Clams has turned into my kids favourite now too. This has come during a pandemic which is great, because I can find pasta and canned clams at the grocery stores making this a back pocket recipe I lean on frequently.
Clams are also very high in protein / iron. They’re little, but pack a mighty punch of nutrient that makes us feel full and satisfied after a comforting bowl.
This dish is nice and “light” but still so enjoyable to eat. A slow food meal that we can sit back and appreciate not only the food, but each other as well.
What goes with linguine and clam sauce?
We usually do a simple light salad, similar to this Spicy Greens Salad, the Mustard Vinaigrette from that salad is our usual go to where we will toss it with butter lettuce or a red leaf lettuce and gobble it up before a cozy pasta dish.
A more kid-friendly salad could be this Cucumber Salad or this chopped vegetable salad.
Ingredients for this Linguine with Clam Sauce recipe:
- Quality canned or jarred clams with liquid: My favourite brand is Allessia Baby Clams in a jar with clam juice.
- Any dried linguine pasta: and if you’re in a pinch, most long noodles (fettuccini or spaghetti) also work.
- White wine: is used for some depth of flavour as well acid. If you don’t like cooking with wine, lemon juice, chicken broth or even some additional water work well as substitutes.
- Fresh parsley: I don’t think there is a substitute here, but if you don’t like parsley, omit or add some extra basil.
More pantry friendly recipes:
Luscious Linguine with Clam Sauce. Made from pantry staples that taste delicious together for a family favourite weekday meal.
- 16 oz. dried linguine pasta
- 9.5 oz. canned or jarred clams with juice
- 3 tbsp olive oil
- 1 small finely chopped cooking onion yellow or white
- 4 medium garlic cloves, thinly sliced
- 1/2 cup (dry) white wine
- 1/4 tsp fine sea salt
- 1/4 cup chopped fresh parsley leaves
- 1/2 small lemon, juiced
- 2 tbsp chopped, fresh basil leaves, optional
- 1 pinch red pepper flakes, optional
-
Cook linguine as per package directions, reserving 1/2 cup of cooking liquid immediately before draining.
-
Meanwhile, heat oil in a large rimmed pan over medium heat. Add onion and cook for 3-4 minutes or until beginning to soften and turn translucent. Add garlic and cook for another minute or 2 longer.
-
Add wine (see post above for substitutions) and cook for 3-5 minutes until liquid has reduced by half. Add clams and juice from can/jar, and cook for 2 minutes until heated through. Season with sea salt.
-
Add cooked pasta, pasta water, parsley, basil (if using), lemon juice, and red pepper flakes (if using). Toss aggressively together until herbs are scattered throughout the pasta and pasta has a silky coating. Serve immediately.
Enjoy! xo
