Looking for an easy, restaurant-style seafood recipe? My clams linguine in white wine sauce is so delicious and bound to become a seafood favorite! It’s easy enough to make even on a weeknight and perfect for a special dinner! Made with linguine pasta, a shallot and mushroom wine sauce and fresh clams, prepared easily at home. Whenever my husband and I go out for dinner at a seafood restaurant, we almost always order a clam or mussel dish similar to this one. Making clams linguine at home is much cheaper than ordering it at a restaurant, too! I love to serve this dish with chilled white wine and French baguette on the side to soak up any leftover sauce!
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How to Make Clams Linguine
This delicious seafood pasta is one of my favorites because it’s so easy to make!
- Start by getting a large pot of salted water on the stovetop, bring to a boil and then cook the pasta to al dente.
- While the pasta is cooking, get the clams ready by rinsing them in cold water to get rid of any sand.
- Next, prepare the white wine sauce – in a large pan, sauté the shallots, garlic and mushrooms in butter until tender. Add in the diced tomatoes and spices, then set aside the sauce for later.
- For cooking the clams, heat the pan until it’s smoking hot! This is important, otherwise the clams will cook too long. Add the clams into the hot pan, add a splash of wine and then immediately close the pan with a tight-fitting lid to keep the steam trapped inside. The steam will cook the clams. Most small-medium sized clams will take about 7 to 8 minutes to cook. As the clams cook, they will open; discard any closed or damaged clams.
- Use the clam juice in the pan to prepare a simple sauce with the prepared shallots and mushrooms. Toss the linguine in the prepared sauce, top with the clams and enjoy!
Tips for Buying Clams
When purchasing your clams from the seafood counter, make sure to ask if the clams are fresh. I usually try to get clams that are no older than a day. Before cooking the clams, place them into a large bowl or sink filled with ice cold water and let them stand for 5 minutes. Rinsing the clams with cold water before cooking will help get rid of any sand and shell pieces. Discard any clams that are open or have a cracked shell. Once the clams are cooked, discard any clams that didn’t open.
Enjoyed this delicious seafood pasta recipe? Check out some more options on my website you’re sure to enjoy!
- Smoky Garlic Shrimp Scampi – easy, 15-minute shrimp pasta recipe with garlic, smoked paprika, white wine and butter.
- Pan-Seared Scallops – zesty lemon caper jumbo scallops with creamy mushroom risotto! Perfect for a special occasion dinner!
- Creamy Crab Pasta – creamy and delicious pasta dish, made with real crab!
- Chimichurri Shrimp Pasta – you’ll love this zesty and refreshing pasta dish with jumbo shrimp and zesty sauce!
- Butter Poached Lobster with Risotto – juicy lobster tails with butter and herbs, another restaurant-style dish that’s easy to prepare at home!
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Easy Clams Linguine Recipe (video)
- 1/2 pound linguine pasta
- 2 to 3 pounds clams
- 1 tablespoon butter
- 1 large shallot, diced
- 4 garlic cloves, finely minced
- 6 white mushrooms, diced
- 1 large tomato, diced
- salt and ground black pepper
- 1/4 teaspoon EACH: dried basil, smoked paprika
- 1 cup white wine
- 1 cup milk
- 1 tablespoon butter
- 1 tablespoon flour
- fresh parsley, chopped
- 1 lemon sliced into wedges; for serving
- Prepare linguine pasta according to package instructions; set aside and keep warm while preparing clams and sauce. Wash clams under cold water and discard any cracked or open clams. Keep clams in cold water until ready to use.
- Meanwhile, prepare the sauce. Melt 1 tablespoon butter in a large saute pan and add the shallots and garlic. Saute for a few minutes, just until shallot is tender but not browned. Add the diced mushrooms and saute for a few more minutes. Add the diced tomato, about 1/2 teaspoon salt, ground black pepper and spices. Cook for a few more minutes, then remove the mixture from the pan.
- Heat the same saute pan over high heat until smoking, then drain clams and add them to the pan. Immediately, pour in the white wine and close the pan with a tightly fitting lid. Steam the clams for 7 to 8 minutes or until they are open. Discard any clams that do not open. Remove the clams into a large bowl and keep warm.
- Allow the clam juice and white wine that remains in the pan to settle for a few minutes, then drain into a measuring cup; take care to leave any sand in the pan. Rinse the pan, the return the broth to the pan. Add the butter and flour, whisking and heating over medium heat until the mixture thickens, about 5 minutes. Pour in the milk and return the prepared aromatics to the pan. Whisk and bring the sauce up to a simmer for a few minutes.
- Add the prepared linguine and toss the pasta in the sauce to coat. Add the prepare clams on top and lightly toss them with the pasta. Sprinkle the dish with freshly chopped parsley when ready to serve. Serve with lemon wedges on the side, squeezing a bit of juice over each portion.