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Linguini with Easy Clam Sauce

Linguini with Easy Clam Sauce

25 MIN

When you’re stuck in the middle of February (or any month not ending in “r”) and craving clams, enter our favorite Linguini with Easy Clam Sauce. This weeknight-friendly pasta is made with canned wild clams and brightened up with a ton of fresh lemon and a generous handful of parsley. Don’t be tempted to skip the anchovies. I’ve been making this for 10 years and you’ll just need to trust me!

A Word About the Clams

Canned clams are economical, full of nutrition, and easy to cook with. They’re also considered to be a very sustainable seafood and among the lowest in mercury. Look for wild canned chopped clams (and bottled clam juice) next to the canned tuna. My favorite brand is Snow’s by Bumble Bee. 

  • 1 2-oz tin flat anchovies in olive oil, drained and oil reserved (Recommend: King Oscar brand)
  • 1 T olive oil
  • 1 cup chopped onion
  • 5 garlic cloves, minced
  • 1 teaspoon red pepper flakes, or to taste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried Italian seasoning
  • 1 cup dry white wine
  • 8 oz bottle clam juice or chicken stock
  • Zest and juice of 1 lemon (3-4 T)
  • 3 6.5-oz cans wild caught chopped clams, undrained
  • 1 pound whole wheat linguine
  • 1/2 cup chopped flat leaf parsley

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