Name: Linguine with Clams in White Wine Sauce Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 pound linguine; Kosher salt, for pasta water; 6 tablespoons extra-virgin olive oil; ½ cup finely chopped shallots (from 2 shallots); 6 cloves garlic, coarsely chopped; 1 cup dry white wine (such as Pinot Grigio, Chardonnay, or Sauvignon Blanc); ½ teaspoon red pepper flakes; 2 pounds littleneck clams (40 to 45), scrubbed; ¼ cup plus 2 tablespoons fresh flat-leaf parsley, finely chopped; 3 tablespoons unsalted butter; 1 teaspoon lemon zest (from 1 lemon), plus more to taste; 1 tablespoon lemon juice (from 1 lemon), plus more to taste; ¾ teaspoon kosher salt, plus more to taste

If you’re craving a dish that feels both fancy and wonderfully comforting, you’re going to fall head over heels for this Linguine with Clams in White Wine Sauce Recipe. It’s one of those meals I turn to when I want something impressive but manageable, with that magical blend of garlicky, briny clams swimming in a luscious, slightly tangy white wine sauce. Trust me, your kitchen will smell incredible, and your family (or guests!) will be asking for seconds before you know it.

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Why You’ll Love This Recipe

Quick yet impressive: You’ll get a restaurant-quality meal on the table in about 30 minutes.
Simple ingredients: The magic is in fresh clams, good wine, and garlic—no complicated prep required.
Versatile and fresh: Lemon and parsley brighten the rich sauce, making it light and vibrant.
Perfect balance: You get the right hit of briny seafood with the subtle heat from red pepper flakes.

A large silver pan filled with a mix of long, flat, pale yellow noodles and many small clams that have light brown and beige shells, some open showing the inside. The noodles look soft and slightly shiny, tangled with some green parsley pieces scattered on top. The pan rests on a black stove with a white marbled countertop beside it, and some small bits of food cling to the pan's edge. photo taken with an iphone --ar 2:3 --v 7 - Linguine with Clams in White Wine Sauce, clam pasta recipe, seafood pasta with white wine, quick clam linguine, easy clam pasta dish

Ingredients You’ll Need

These ingredients work beautifully together to capture that classic Italian coastal flavor. When shopping, make sure your clams are super fresh and lively—they’ll really make or break the dish!

Flat lay of a small pile of dry linguine pasta strands, a cluster of fresh Littleneck clams with open shells, two whole uncracked brown shallots, six whole uncracked garlic cloves, a small white ceramic bowl of golden extra-virgin olive oil, a small white ceramic bowl of clear dry white wine, a small white ceramic bowl with vibrant red pepper flakes, a few sprigs of fresh flat-leaf parsley loosely arranged, a small white ceramic bowl of creamy unsalted butter cubes, a whole fresh lemon with a few thin lemon zest strips beside it, a small white ceramic bowl holding fresh lemon juice, and a small white ceramic bowl of coarse kosher salt placed symmetrically around the central linguine on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Linguine with Clams in White Wine Sauce, clam pasta recipe, seafood pasta with white wine, quick clam linguine, easy clam pasta dish

Kosher salt: Essential for seasoning both the pasta water and the sauce perfectly.
Linguine: Its flat shape cradles the sauce better than thinner pastas like spaghetti.
Extra-virgin olive oil: Use a good quality one to develop a rich base for the sauce.
Shallots: They add a subtle sweetness that complements the garlic and wine.
Garlic: Coarsely chopped for a punch of flavor without overpowering the clams.
Dry white wine: I love using Pinot Grigio or Sauvignon Blanc; make sure it’s drinkable and not cooking wine.
Red pepper flakes: For a gentle, smoky heat that lifts the flavors.
Littleneck clams: These small clams are tender and sweet—scrubbed thoroughly before cooking.
Fresh flat-leaf parsley: It adds a fresh, herby note—don’t skip it!
Unsalted butter: For richness and to bring everything together in the sauce.
Lemon zest and juice: These brighten the dish and cut through the richness with fresh citrus flavor.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to tinker with this Linguine with Clams in White Wine Sauce Recipe depending on the season or what I have on hand. It’s flexible, so feel free to make it your own!

Spicy kick: Sometimes I add a bit more red pepper flakes or even a fresh chili for extra heat, and it totally wakes up the dish.
Mixed seafood: I’ve tossed in some shrimp or mussels when clams were low in stock, and it still worked brilliantly.
Herb swap: Fresh basil or thyme can add a different vibe; just swap out the parsley if you like.
Gluten-free option: Linguine made from rice or chickpea flour works fine here if you want to avoid gluten.
Dairy-free: You can skip the butter and finish with a drizzle of olive oil for a lighter sauce.

How to Make Linguine with Clams in White Wine Sauce Recipe

Step 1: Cook the linguine just shy of al dente

Bring a large pot of salted water to a boil—don’t skimp on the salt here, it seasons the pasta perfectly. Cook the linguine according to package directions but stop just before it’s fully al dente because it will cook a bit more later in the sauce. I learned this trick after overcooking pasta several times, and it makes a huge difference in texture. Once drained, save about half a cup of the pasta water; that starchy water is liquid gold for your sauce.

Step 2: Sauté shallots and garlic gently in olive oil

Heat your olive oil over medium-high, but watch carefully so it doesn’t smoke. Toss in the chopped shallots and garlic, sautéing just until golden and fragrant—about 30 seconds. Be careful not to burn the garlic; that subtle sweetness forms the base of your sauce and you’ll want it mellow, not bitter.

Step 3: Add wine, spices, and clams; simmer until they open

Pour in the dry white wine and add the red pepper flakes, salt, clams, and half the parsley. Cover the pan and let everything simmer 6 to 8 minutes. You’ll know your clams are perfect when they all pop open—discard any stubborn ones that don’t open to avoid any surprises. This step infuses the sauce with briny, ocean-fresh flavor.

Step 4: Toss linguine with clams and finish the sauce

Add the linguine straight into the pan with the clams. If your pan isn’t quite big enough, I like to transfer the clams to a plate, keep them warm, and toss the pasta in the sauce separately—then add the clams back on top when serving. Toss the linguine and clams over medium heat until the pasta soaks up most of that flavorful sauce, 1 to 2 minutes. Use some reserved pasta water if it starts to look dry. Then, stir in butter, lemon zest, lemon juice, and the remaining parsley. Taste and adjust seasoning; a bit more lemon juice always freshens things up for me.

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Pro Tips for Making Linguine with Clams in White Wine Sauce Recipe

Clam freshness check: Tap each clam before cooking—if it doesn’t close, toss it out to ensure freshness.
Pasta water magic: Save some cooking water to loosen your sauce and help it cling beautifully to the linguine.
Layer flavors slowly: Sauté shallots and garlic at medium heat to avoid bitterness but build depth.
Don’t overcook clams: Remove any unopened clams promptly to keep the dish fresh and safe.

How to Serve Linguine with Clams in White Wine Sauce Recipe

A white round bowl filled with three layers: the base layer is cooked yellow spaghetti pasta twisted into loose nests, the middle layer is light tan clam shells opened with pinkish clam meat inside, and the top layer is chopped green parsley sprinkled evenly with small bits of white garlic and red chili flakes scattered around, with a silver fork placed on the right side resting inside the bowl. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Linguine with Clams in White Wine Sauce, clam pasta recipe, seafood pasta with white wine, quick clam linguine, easy clam pasta dish

Garnishes

I love finishing this dish with an extra sprinkle of fresh parsley for that pop of green and freshness. A little more freshly grated lemon zest over each plate really wakes up the flavors, too. Sometimes, I drizzle a tiny bit of good olive oil just before serving—it adds a silky gloss and richness.

Side Dishes

A simple green salad with a lemon vinaigrette pairs beautifully here, balancing the richness of the sauce. Crusty garlic bread is a no-brainer for mopping up every last drop of that heavenly white wine sauce. You could also serve it alongside roasted asparagus or steamed green beans for some extra crunch and color.

Creative Ways to Present

For special occasions, I like twirling the linguine into neat nests on each plate, topping them with a couple of open clams and a sprig of parsley. It makes the dish look restaurant-worthy but still totally approachable. A white shallow bowl also helps hold all that gorgeous sauce in each serving.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to two days. To keep the pasta from drying out, I add a splash of olive oil before sealing the container—it keeps the noodles from sticking together.

Freezing

Freezing this dish isn’t my favorite because the texture of linguine changes when thawed, and clams can get rubbery. I personally recommend enjoying it fresh or within a couple of days refrigerated.

Reheating

When reheating leftovers, I gently warm the pasta with a splash of water or broth in a skillet over medium-low heat. Stir often to prevent sticking and help the sauce loosen up nicely. Microwave works too but be careful not to overheat or the clams get tough.

FAQs

Can I use frozen clams for this Linguine with Clams in White Wine Sauce Recipe?

Frozen clams can be used if fresh ones aren’t available, but I highly recommend using fresh littlenecks for the best texture and flavor. If you do use frozen, thaw them fully and drain any excess liquid to avoid watering down your sauce.
What kind of white wine is best for the sauce?

I prefer a dry white wine like Pinot Grigio, Chardonnay, or Sauvignon Blanc that you’d enjoy drinking. Stay away from cooking wines since they usually contain salt and preservatives that can affect flavor.
How do I make sure no sand is left in the clams?

Before cooking, soak the clams in salted cold water for about 20 minutes to encourage them to expel sand. Be sure to scrub the shells well under running water as well—this step makes a big difference.
Can I substitute linguine for another pasta?

Absolutely! Spaghetti or fettuccine work well too, though linguine is great because the slightly broader noodles hold the sauce better. Just adjust cooking times according to the pasta shape.

Final Thoughts

This Linguine with Clams in White Wine Sauce Recipe is one of my all-time favorites because it’s deceptively simple yet feels like a special occasion meal. I love making it when I want to treat myself but don’t want to spend all day in the kitchen. The happy marriage of garlicky sauce, fresh clams, and tender pasta hits all the right notes every single time. Give it a try—you’ll enjoy that fresh, seaside vibe no matter where you live.