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Linguine with Canned Clam Sauce

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This delicious and quick recipe for Linguine with Canned Clam Sauce is made from canned clams and other pantry staples for a simple yet elegant pasta supper that is ready and on the table in just 20 minutes!

Linguini with Clam Sauce and fresh thyme

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One of the most succulent dishes in fine Italian restaurants is Linguine with Clam Sauce. A simple yet extraordinary dish that will transport you on an evening out with a single bite.

Yet with just a few pantry staples, you can make this lovely dish anytime, on any day, in just 20 minutes! I love easy pantry meals like this when I don’t know what to cook and I have not had time to go to the store. This Linguini with Canned Clam Sauce recipe is an easy elegant dish that looks like you’ve put a tonne more effort into dinner than it actually took. All you need is a well-stocked pantry.

Do I have to use canned clams for this Linguine with Clam Sauce recipe?

I love this recipe as it is a pantry meal, so I recommend you use a different recipe like this Linguine with Clams if you want to use fresh clams (don’t get me wrong, I love fresh seafood in something like my Seafood Chowder with Mussels and Shrimp, but I love the convenience of canned clams here!) You can however sub in any other canned bivalve like mussels which will work well in this recipe too.

Do I have to use linguine for this pasta recipe?

I like linguine because the sauce clings really well to the toothsome noodles, but any noodle-style pasta would work here. Go thinner with spaghetti, make this dish even speedier by using vermicelli, or if you prefer a wider noodle, tagliatelle will work well too.

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Linguini with Clam Sauce and fresh thyme

Linguine with Canned Clam Sauce


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Description

This delicious and quick recipe for Linguini with Canned Clam Sauce is made from canned clams and other pantry staples for a simple yet elegant pasta supper that is ready and on the table in just 20 minutes!


Ingredients

Scale
  • 1 pound dry linguine
  • 3 tablespoons olive oil
  • 1/2 stick butter
  • 2 x 6.5-ounce cans minced clams, drained — reserve juice
  • 4 cloves garlic, minced
  • 2 tablespoons fresh parsley, finely chopped
  • 1/2 teaspoon crushed red chili flakes
  • salt and freshly cracked pepper, to taste
  • grated parmesan cheese, to taste

Instructions

  1. Bring a large pot of lightly salted water to boil. Add pasta and cook until al dente – 8-10 minutes. Drain.
  2. Heat the oil, butter, reserved clam juice, garlic in a large skillet over medium heat. Simmer, stirring, for about 5 minutes. Add the clams and chili flakes and continue cooking until for another minute.
  3. Add the al dente pasta to the large skillet and toss with the clam sauce. Add parmesan cheese and salt and freshly cracked pepper. Serve immediately with crusty bread.

Notes

You can substitute 2 tablespoons dried parsley for the fresh to keep this dish strictly “pantry”.

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Entree
  • Cuisine: Italian American

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