Linguine with Clams is easy to make with canned clams and has the most flavorful white wine reduction sauce with garlic, butter, simple seasonings, and a gourmet flair!

Be sure to try my Clam Chowder and Shrimp Pasta recipes next!

Linguine with Clams in a white bowl with pancetta, parsley, and lemon wedges.

Linguine with Clams

There is no simpler way to switch up your dinnertime routine than with this Linguine with Clams recipe, (made super easy with canned clams)!

Pancetta infuses the skillet with savory flavor that is then deglazed with white wine and reduced down to enhance the other flavors in the dish, which include butter, shallots, garlic, clam juice, and simple seasonings. It’s finished off with a little Parmesan cheese, clams, lemon juice, and perfectly cooked linguine. 

I can’t wait for you to try this! (Be sure to check out my pro tips below!)

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Brown the pancetta and set aside. Deglaze the skillet with white wine. Add the shallots and reduce the wine by half.

A skillet with pancetta next to a skillet with white wine and shallots.

Add the clam juice, garlic, butter, and seasonings and stir to combine. Simmer on low while you boil linguine for 1 minute less than al dente. Stir the Parmesan cheese into the sauce. Add the clams and the cooked pancetta.

Making a white wine clam sauce with butter, garlic, shallots, and clams.

Add the linguine and lemon juice. Toss to combine. Add pasta water as needed and simmer for 1 minute. Taste and season with lemon pepper seasoning (or salt and freshly cracked pepper), if desired. Garnish with parsley and serve with lemon wedges.

Adding linguine to a skillet with clam sauce.

Pro Tips

  • Pancetta: This is a great way to add “fond” to the skillet which is deglazed with white wine for superior flavor. It also adds savory flavor and a pop of color. Proscuitto, bacon, or even ham make good substitutes.
  • White Wine: Pinot Giorgio, Sauvignon Blanc, and Chardonnay are the best wines to use for this recipe. Chicken broth may be used if you don’t cook with wine.
  • Clams: I use Bar Harbor Chopped Clams for this recipe. Be sure to add them right at the end, cooking them too long can make them too chewy/rubbery
  • Using Fresh Clams: 1 heaping cup of chopped fresh clams can be used in this recipe along with 1 cup of clam juice. Make sure the clams are cleaned and steamed prior to chopping. 
  • Butter: High-quality salted butter is highly recommended for this recipe. I like Cabot or Land O’ Lakes.
  • Parmesan Cheese: Grate the cheese from a block as it will melt and taste much better than packaged grated cheese. I use Belgioioso Parmesan cheese.
  • Lemon Pepper Seasoning: Redmond Real Salt lemon pepper seasoning is my favorite brand for seasoning this chicken, it also contains sea salt and has a lot of great flavor.  (Use promo code ‘COZY‘ for 15% off!) Some brands (like McCormick) can be potent so be aware of that.
  • Spinach or diced tomatoes make a nice addition to this meal and can be added when the clams are added at the end.
  • 📘 Find this recipe on page 233 of my 2nd cookbook, Let’s Eat!

Storage

  • Store in an airtight container and refrigerate for up to 3 days.

A white bowl filled with Linguine with Clams with lemon wedges and parsley.

Tools For This Recipe

(Amazon affiliate links)- Check out all of my kitchen essentials here.

  • 3-Quart Stainless Steel Sauté Pan– This is the skillet pictured in the process shots of this recipe.
  • Cheese Grater– Always shred your cheese from a block for soups and sauces, it melts and tastes much better than packaged shredded cheese.
  • Pasta Strainer– I have this one and love it.
  • Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
  • Pinch Bowls– For measuring out seasonings ahead of time.

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Linguine with Clams in a white wine sauce in a white bowl with lemon wedges.

Linguine with Clams

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
5 from 20 ratings
Servings: 4 people
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Linguine with clams is easy to make with canned clams in a white wine reduction sauce with butter, garlic, and simple seasonings.

Ingredients

US Customary - Metric
  • 3 (6.5 oz.) cans chopped clams, juices reserved
  • ½ lb. Linguine
  • 1 tablespoon olive oil
  • 4 oz. Pancetta, see notes
  • 1 cup dry white wine, see notes
  • 1 medium shallot, finely diced
  • 6 tablespoons salted butter
  • 4 cloves garlic, minced
  • ¾ cup Parmesan cheese, grated
  • 2 tablespoons Lemon Juice
  • ½ cup Pasta Water

Seasonings

  • ¾ teaspoon oregano
  • ½ teaspoon basil
  • ½ teaspoon salt
  • 1 pinch red pepper flakes

For Serving

  • High-quality Lemon Pepper Seasoning, see notes
  • Freshly chopped parsley
  • Lemon slices

Instructions

  • Separate the clams from the clam juice. Reserve 1 cup clam juice for this recipe and set aside. Measure out remaining ingredients before beginning. Place a measuring cup in the colander you’ll use to drain the pasta, this will remind you to save some of the pasta water when that step arrives.
  • Start boiling water for linguine. Salt the water liberally once a boil is reached.
  • Meanwhile, heat olive oil in a large skillet over medium-high heat. Add the pancetta and sauté until browned and crisp, 3-4 minutes. Transfer the pancetta and any drippings from the skillet to a plate.
  • Turn the heat off. Add the white wine and set the heat to medium. Use a silicone spatula to "clean" the bottom and sides of the skillet. Add the shallots. Let the wine bubble and reduce by half, 6-7 minutes.
  • Add the clam juice, garlic, butter, and seasonings and stir to combine. Simmer over low heat while you boil the linguine.
  • Cook the pasta 1 minute less than al dente. (Set a timer to ensure you don’t overcook it.) Drain once cooked and reserve ½ cup pasta water.
  • Gradually sprinkle the Parmesan cheese into the sauce, stir it continuously as you add it. (Be sure to add it gradually, not all at once, so that it has a chance to melt as it’s added.) Add the cooked pancetta and any juices from the plate. Add the clams and stir to combine.
  • Add the drained linguine and the lemon juice. Use kitchen tongs to toss and combine. Simmer for 1 minute. If desired, add a little pasta water. (This adds a creamy finish and helps the pasta cling onto the sauce.) Note: the sauce is meant to be thin. The pasta will continue to absorb the sauce as it sits.
  • Taste and season with freshly cracked lemon pepper seasoning (or salt and freshly cracked pepper) if desired. Garnish with fresh parsley and serve with lemon wedges!

Notes

Pro Tips:
  • Pancetta: This is a great way to add “fond” to the skillet which is deglazed with white wine for superior flavor. It also adds savory flavor and a pop of color. Proscuitto, bacon, or even ham make good substitutes.
  • White Wine: Pinot Giorgio, Sauvignon Blanc, and Chardonnay are the best wines to use for this recipe. Chicken broth may be used if you don't cook with wine.
  • Clams: I use Bar Harbor Chopped Clams for this recipe. Be sure to add them right at the end, cooking them too long can make them too chewy/rubbery
  • Using Fresh Clams: 1 heaping cup of chopped fresh clams can be used in this recipe along with 1 cup of clam juice. Make sure the clams are cleaned and steamed prior to chopping. 
  • Butter: High-quality salted butter is highly recommended for this recipe. I like Cabot or Land O' Lakes.
  • Parmesan Cheese: Grate the cheese from a block as it will melt and taste much better than packaged grated cheese. I use Belgioioso Parmesan cheese.
  • Lemon Pepper Seasoning: Redmond Real Salt lemon pepper seasoning is my favorite brand for seasoning this chicken, it also contains sea salt and has a lot of great flavor.  (Use promo code ‘COZY‘ for 15% off!) Some brands (like McCormick) can be potent so be aware of that.
  • Spinach or diced tomatoes make a nice addition to this meal and can be added when the clams are added at the end.
  • 📘 Find this recipe on page 233 of my 2nd cookbook, Let’s Eat!
Storage:
  • Store in an airtight container and refrigerate for up to 3 days.
The nutritional information provided is an estimate and is per serving. There are 4 servings in this recipe.

Nutrition

Calories: 623kcal, Carbohydrates: 49g, Protein: 18g, Fat: 38g, Saturated Fat: 18g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 83mg, Sodium: 954mg, Potassium: 284mg, Fiber: 2g, Sugar: 2g, Vitamin A: 731IU, Vitamin C: 4mg, Calcium: 204mg, Iron: 1mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Main Course, Pasta
Cuisine: American, Italian
Author: Stephanie