Linguine with clam sauce is a staple in my family. Well, maybe not a staple – we don’t eat it that often, but often enough where it was always something in my family’s rotation of dinner ideas from time to time. One of the reasons, besides the fact that we like seafood, is because my mom doesn’t like cheese and so when out at Italian restaurants she would often and still does order this and then inevitably we started making it at home too.
I don’t have exact measurements for you guys – you know I’m bad at that – but there are so many recipes you can find online so this is more of a photo guide for you. Also, I want to note that often my family makes this pasta dish with fresh clams which my dad cooks and then rinses all the sand out. But for this post, I used canned baby clams. It’s not as meaty as with fresh clams which are larger, but the canned baby clam version makes this a quicker meal to whip up.
For my linguine with clam sauce, I use linguine (obviously), extra virgin olive oil, white wine, crushed red pepper, garlic, parsley, and baby clams. Not pictured here is anchovy paste. I also sometimes use thyme in addition to the parsley. Another note – when I use fresh clams, I buy clam juice to use but since I used canned baby clams here I just use the liquid from the can.
While the linguine cooks, I start getting the sauce ready. I put the garlic, crushed red pepper flakes, anchovy paste in a pan to heat up
Then, I add in the white wine and clams (with the juice). Add in your cooked linguine, toss it around, then add some parsley and you’re all set!
So easy and delicious! I love how easy and simple this dish is while still looking a little fancy!