Linguine with Canned Clams
Linguine with canned clams is an Italian-American recipe that highlights pantry simplicity and coastal flavors. It combines linguine pasta with chopped canned clams, garlic, olive oil, white wine, and parsley. The use of canned clams reflects a modern adaptation of traditional Italian seafood cookery, ensuring accessibility while preserving briny depth.
The technique begins by gently sautéing garlic in olive oil, deglazing with wine, and adding clams with their juice to build a light sauce. Cooked linguine is tossed directly into the pan to absorb flavor. A final addition of fresh parsley or chili flakes emphasizes freshness and balance.
Prep Time: 10 min
Cook Time: 15 min
Total Time: 25 min
Yield: 2 servings
Ingredients
- ½ lb. (8 oz.) linguini
- 1 + 2 Tbsp. olive oil
- 2 Tbsp. breadcrumbs
- 10 oz. can, baby clams
- 3 garlic cloves, thinly sliced
- ¼ cup dry white wine
- ¼ tsp. red chili flakes
- 4 Tbsp. chopped parsley
- 1 Tbsp. butter, diced
- salt and pepper to taste
Instructions
- 1.Add pasta to boiling water until al dente (10-12 min).
- 2.Drain pasta when done and reserve ½ cup of pasta water.
- 3.Add a tablespoon of olive oil to a small pan and toast 2 Tbsp. of breadcrumbs.
- 4.Drain clams and rinse. Save the clam juice from the can.
- 5.Add olive oil, garlic, and 3 parsley stems to the saucier and bring heat to medium-low.
- 6.Cook garlic until aromatic but not starting to brown (about 1 min).
- 7.Add the clams to the garlic and cook for 1 minute.
- 8.Pour in the wine and simmer for 2-3 minutes until the alcohol cooks off.
- 9.Add red pepper flakes.
- 10.Pour in the clam juice and 2 Tbsp. of fresh parsley.
- 11.Salt and pepper to taste.
- 12.Reduce heat and simmer clam juice for 5 minutes.
- 13.Add the linguine to the saucier with some pasta water.
- 14.Add the diced butter. Stir and toss pasta until the sauce emulsifies and coats the pasta.
- 15.Add a portion of the pasta to a plate and top with chopped fresh parsley and toasted breadcrumbs.