clams in wine sauce with linguine

Easy Clams Linguine (video)

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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, saute 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!

easy clam linguine pasta - seafood pasta recipe
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.

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Easy Clams Linguine video recipe

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