Clam Linguini

Clam Linguini | Print

Clam Linguini

Clams are abundant here in the low country and they make a tasty recipe & beautiful linguini dish.  Tip on fresh clams – keep them on ice and don’t suffocate them in a closed bag.  Give them a quick rinse & scrub and put them back on ice.  Discard any that are open before you start cooking and discard any that won’t open after they’ve been cooked.

  • Author: beckie
  • Prep Time: 30 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 50 minutes
  • Yield: 6
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian


  • 1lb dry linguine or zoodles (zucchini noodles)
  • 2 Tbsp e.v. olive oil
  • 2 Tbsp unsalted butter
  • 3 anchovy fillets, minced
  • 1 1/2 Tbsp garlic, minced
  • 1 1/2 cup white wine
  • 28 littleneck clams, rinsed
  • 2 Tbsp drained capers
  • 1/2 tsp red pepper flakes
  • 1/4 cup half and half
  • 1/3 cup fresh parsley, chopped (garnish)
  • 3/4 cup Parmesan Cheese, grated (garnish)


  • Bring a pot of salted water to a boil and add linguine. Boil ~ 10 minutes or until desired doneness.  Strain, toss with olive oil, and set aside.
  • Bring the same large pot to medium high heat and add butter, anchovies, and garlic.  Cook 1-2 minutes or until fragrant and add white wine.  Bring to a boil and add clams, red pepper flakes, and capers.  Reduce heat to a simmer and cook covered ~10 minutes or until all those little clams have “yawned” open.  Take them out one by one (so they don’t overcook) as they open and set aside.
  • Turn off heat and stir in half and half.  Add clams and linguine to pot and toss.  Add sea salt to taste.  Garnish with fresh parsley and Parmesan Cheese.  Serve with crusty bread or baguette.  Happy Eating!  Beckie


Clams can be sandy.  Even the best restaurants don’t always get all the sand out.  Before tossing the pasta with the sauce you may want to transfer the sauce to a separate bowl and leave the last of the liquid in the pan where the sand is most likely to settle and trash it.  Toss the pasta with the non-sandy liquid.


Things In My Kitchen:

12″ Coiled Tongs – I love these no frills, unpretentious, heavy duty tongs for pulling out the clams from the liquid.  They don’t have a lock to close ’em up which I prefer.  I just drape them over my utensil holder.  The 9 ” Tongs are also a standard in my kitchen.

For more kitchen items I love/use: please visit my shop page.

This post contains Amazon affiliate links.  Thank you for supporting my blog & love of cooking.

Keywords: Clams, Clam Linguini, Zoodles, Seafood, Pescatarian, Pasta, Gluten Free

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Clam Linguini

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