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91% would make again

Doug’s Clams Linguine

This is the recipe for my dad’s clams linguine, or at least as close as memory allows. The canned clams, thanks to their affordability and convenience, make this dish an easy and inexpensive weeknight meal. It’s important not to skimp on the seasoning–this pasta should be bright, garlicky, and a little sweet from the clams. Serve with your favorite crusty bread for dipping!

Tasty Team
November 16, 2022
Total Time

30 minutes

30 min

Prep Time

15 minutes

15 min

Cook Time

15 minutes

15 min

Doug’s Clams Linguine
Total Time

30 minutes

30 min

Prep Time

15 minutes

15 min

Cook Time

15 minutes

15 min

Ingredients

for 4 servings

  • ⅓ cup extra virgin olive oil (80 mL)
  • ½ medium yellow onion, finely chopped
  • ½ teaspoon kosher salt, plus more to taste
  • 1 teaspoon dried Italian seasoning
  • ½ teaspoon red pepper flakes, plus more to taste
  • 3 cloves garlic, minced
  • 2 cans clams, drained, 1/4 cup (60 ml) clam juice reserved
  • ½ cup dry white wine (120 mL), such as sauvignon Blanc
  • ½ cup fresh italian parsley (20 g)
  • 2 tablespoons salted butter
  • ½ lb dried linguine (100 g), cooked and drained
  • olive oil, to taste
  • crusty bread, for serving
  • lemon wedge, for serving

Preparation

  1. Heat the extra-virgin olive oil in a large skillet over medium heat until shimmering. Add the onion and season with salt. Cook for 2–3 minutes, until the onions are softened and translucent. Add the Italian seasoning, red pepper flakes, and garlic. Stir and cook for 1–2 minutes, until the garlic is fragrant.
  2. Stir in the chopped clams, reserved clam juice, and white wine. Cook for 2–3 minutes, until the liquid is reduced by about half. Add the butter and parsley and swirl the pan until the butter is melted.
  3. Add the linguine to the pan and toss to combine until the pasta is well coated.
  4. Divide the pasta between 4 bowls and drizzle with finishing olive oil, if desired. Season with more red pepper flakes. Serve with crusty bread and lemon wedges.
  5. Enjoy!

Ingredients

for 4 servings

  • ⅓ cup extra virgin olive oil (80 mL)
  • ½ medium yellow onion, finely chopped
  • ½ teaspoon kosher salt, plus more to taste
  • 1 teaspoon dried Italian seasoning
  • ½ teaspoon red pepper flakes, plus more to taste
  • 3 cloves garlic, minced
  • 2 cans clams, drained, 1/4 cup (60 ml) clam juice reserved
  • ½ cup dry white wine (120 mL), such as sauvignon Blanc
  • ½ cup fresh italian parsley (20 g)
  • 2 tablespoons salted butter
  • ½ lb dried linguine (100 g), cooked and drained
  • olive oil, to taste
  • crusty bread, for serving
  • lemon wedge, for serving

Preparation

  1. Heat the extra-virgin olive oil in a large skillet over medium heat until shimmering. Add the onion and season with salt. Cook for 2–3 minutes, until the onions are softened and translucent. Add the Italian seasoning, red pepper flakes, and garlic. Stir and cook for 1–2 minutes, until the garlic is fragrant.
  2. Stir in the chopped clams, reserved clam juice, and white wine. Cook for 2–3 minutes, until the liquid is reduced by about half. Add the butter and parsley and swirl the pan until the butter is melted.
  3. Add the linguine to the pan and toss to combine until the pasta is well coated.
  4. Divide the pasta between 4 bowls and drizzle with finishing olive oil, if desired. Season with more red pepper flakes. Serve with crusty bread and lemon wedges.
  5. Enjoy!
Doug’s Clams Linguine

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