Linguine and Clams with Garlic and Oil

There’s one dish that always wins my heart at an Italian restaurant — Linguine and Clams.

It’s my ultimate measure of a kitchen’s soul — simple, honest, and done right. Perfectly al dente pasta, garlicky olive oil, and tender clams in a briny white wine sauce — when done right, it’s pure perfection.

Prefer using just canned clams? Jump to the simplified version here.

As someone who loves to experiment with Italian cuisine in my own kitchen, I have a special appreciation for the classic flavors and comforting dishes that come with it. Whenever I find myself dining out at an Italian restaurant, there's one dish that always calls out to me — Linguine and Clams. It’s my go-to order, and I’ve earned a bit of a reputation as a pasta critic.

Is the pasta perfectly cooked, or does it fall flat? Are the clams tender and juicy, or disappointingly tough? These details make or break a great linguine and clams night for me — and now, I finally have a version that delivers every time from the comfort of home.

History of Linguine and Clams:

Linguine and Clams has roots in Italian coastal cuisine, where fresh seafood is abundant. The dish likely originated in Southern Italy, where clams are plentiful along the coastline. Over time, it has become a beloved staple in Italian-American cuisine, cherished for its simplicity and delicious taste.

🎄 A Christmas Eve Favorite:

Linguine and Clams is also a beloved dish in the Italian Feast of the Seven Fishes tradition, often served on Christmas Eve. Light, seafood-forward dishes like this one are meant to be comforting without being heavy — perfect for a long evening of family, stories, and shared plates. This version leans toward the aglio e olio style, where olive oil and garlic lead the sauce, letting the clams shine without heavy cream or tomato.

Linguine and Clams with Garlic and Oil is everything Italian cooking should be — simple, rustic, and full of flavor. This classic combines briny clams, golden garlic, and good olive oil into something that feels both comforting and elegant. Below, we’ll explore the story behind this dish, highlight key ingredients, and share an easy recipe you can make in your own kitchen.

Key Ingredients:

1. Linguine Pasta: Linguine, a type of long, flat pasta, is the star of this dish. Its broad shape and firm texture make it the perfect vehicle for soaking up the flavorful sauce.
2. Clams: Fresh clams add a briny sweetness to the dish. While fresh clams are preferred, canned clams can also be used for convenience.
3. Garlic: Garlic, when sautéed in olive oil, imparts a rich, aromatic flavor that complements the sweetness of the clams.
4. Olive Oil: High-quality olive oil serves as the base of the sauce, lending a smooth and fruity flavor to the dish.
5. Parsley: Fresh parsley adds a pop of color and freshness to the finished dish.

Linguine and Clams with Garlic and Olive Oil

Simple, coastal flavors perfect for cozy dinner nights and your next D’Angelos read

Ingredients:

• 1 pound linguine pasta
• 1 pound fresh clams, scrubbed and cleaned
• 2 cans (6.5 ounces each) chopped or whole belly clams, drained, with juice reserved
• 1/4 cup extra virgin olive oil
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (adjust to taste)
• 1/2 cup dry white wine
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• Grated Parmesan cheese for serving (optional)

Clam Varieties:
Littleneck clams are small and sweet — perfect for delicate texture. Cherrystones are meatier and more robust. Both are delicious options. Just remember to scrub thoroughly and adjust cook times depending on size.

Instructions:

Prepare the Clams:

• Rinse fresh clams under cold water to remove grit or sand.
• Soak clams in a large bowl of cold water for 20–30 minutes, then drain. Discard any clams that are open or cracked.
• Steam clams as directed below until they open.
• Once opened, use tongs to remove the clams from the pan.
• Set aside 3–4 clams per serving in their shells to use as a garnish later.
• Allow the remaining clams to cool slightly, then remove the meat from the shells using a small knife or spoon. Place the clam meat in a small bowl and set aside.
• Do not discard the cooking liquid. Line a fine-mesh sieve with a damp paper towel and strain the clam juice into a bowl. Reserve this liquid — it’s the base of your sauce.
• Drain canned clams in a separate bowl, reserving the juice.

Cook the Linguine:

• Bring a large pot of salted water to a boil.
• Add the linguine pasta to the boiling water and cook according to package instructions until al dente.
• Once cooked, drain the linguine and set aside, reserving about 1 cup of pasta water.

Prepare the Sauce:

• Heat olive oil in a large skillet over medium heat.
• Add garlic and red pepper flakes, sautéing until fragrant and lightly golden.
• Pour in white wine and simmer for 2–3 minutes to reduce slightly.
• Add reserved strained clam juice and canned clams to deepen the flavor. Simmer gently for 2–3 minutes.

Combine the Linguine and Clams:

• Add cooked linguine to the skillet and toss to coat in the sauce.
• Stir in the reserved clam meat and chopped parsley.
• Add pasta water as needed to loosen the sauce.

Traditionally in Italy, seafood pasta is served without cheese so the flavor of the clams shines through.

Serve:

• Divide the Linguine and Clams among serving plates.
• Top each plate with the reserved whole clams in their shells.
• If desired, add a light sprinkle of grated Parmesan — while not traditional, it’s a personal preference.
• Serve immediately and enjoy the delicious combination of fresh and canned clams.

💡 Cooking With Just Canned Clams? Click to Expand

If you’re using only canned clams instead of fresh clams, here’s how to simplify:

📝 Ingredients:

• 1 pound linguine pasta
• 2 cans (6.5 oz each) chopped or whole belly clams, drained (juice reserved)
• 1/4 cup extra virgin olive oil
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 1/2 cup dry white wine (optional)
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• Grated Parmesan (optional)

👩‍🍳 Instructions:

1. Cook linguine per package directions. Reserve 1 cup pasta water, then drain.
2. Sauté garlic and red pepper flakes in olive oil until fragrant.
3. If using wine, add and simmer 2-3 minutes.
4. Add canned clams and heat through, 2-3 mins. Add clam juice or pasta water if needed.
5. Toss in pasta and parsley. Season to taste.
6. Serve hot with Parmesan if desired!

Note: Chopped or whole belly clams both work — just choose your preferred texture.

Fresh Campari Tomato, Garlic and Herb Sauce

A fresh, vibrant sauce that pairs perfectly with pasta and seafood dishes like Linguine and Clams.

See Recipe

🦪 Not a Fan of Clams?

Try this with sautéed shrimp, sea scallops, or roasted mushrooms. Each brings its own texture and richness that pairs beautifully with the garlic and oil base.

📖 What to Read With This Dish

Pair this coastal comfort with a romance set in Italy or a character-driven foodie fiction title. I created this dish while rereading the D’Angelos Series — it’s packed with Tuscan charm, second chances, and wine country magic.

Perfect for cozy fall dinners or your next themed book club night.