Linguine with Canned Clam Sauce

A plate of linguine with creamy canned clam sauce, mussels, and pieces of tomato, garnished with a sprig of fresh thyme. The dish is dusted with a light sprinkling of red seasoning, and a spoon is placed next to the plate on a brown surface.

Linguine with Canned Clam Sauce

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!

Prep Time5

Cook Time15

Total Time20

Servings: servings

Calories: 347kcal

Author: Stephanie Wilson

Ingredients

1 pound dry linguine
3 tablespoons olive oil
1/2 stick butter
2 (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

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Instructions

Bring a large pot of lightly salted water to boil. Add pasta and cook until al dente – 8-10 minutes. Drain.
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.
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”.

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