Linguine with Canned Clams

Name: Linguine with Canned Clams
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 5 slices day old bread (crust removed (or 1 cup store-bought plain breadcrumbs)); 1/2 teaspoon salt; 3 tablespoons olive oil; 1/2 clove garlic (minced); 3 tablespoons Italian flat-leaf parsley (minced); 1 pound linguine; 5 tablespoons extra virgin olive oil; 7 cloves garlic (sliced); 5 tinned anchovy fillets; 1/4 tsp crushed red pepper flakes; 1/2 cup dry white wine; 3 10-ounce cans baby clams (see notes below); 1/4 cup Italian flat-leaf parsley (minced); 2 tablespoons butter (cubed); 2 cups reserved pasta water (might not need all of it)

Published on Dec 14, 2022 by Tara · Updated on Dec 14, 2022 · As an Amazon Associate I earn from qualifying purchases. · 65 Comments

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Linguine with canned clams is a wonderful dish to make when you're craving clam sauce but don't want to run to the store to buy fresh clams. Topped with homemade toasty breadcrumbs, this pasta is budget-friendly and takes about 30 minutes making it a perfect weeknight meal!

There are so many times I crave linguine with clam sauce, and often they're late at night!

For this reason, I always keep some canned clams in my pantry so I can easily toss together this super simple linguine with canned clams.

It's similar in taste to the classic linguine alle vongole, but easier and a bit more budget-friendly.

I love to top mine with homemade seasoned breadcrumbs which add wonderful texture and depth of flavor.

Bookmark this recipe because you'll want to make this time and time again!

How to make the seasoned breadcrumbs (optional)

Mince ½ clove of garlic and 3 tablespoons of Italian flat-leaf parsley. Pulse 5 slices of day-old bread in a food processor (or just use 1 cup of store-bought plain breadcrumbs) along with the garlic, parsley, ½ teaspoon of salt, and 3 tablespoons of olive oil. Heat a large pan to medium and add the breadcrumb ingredients to it.

Stir frequently and cook for about 5-7 minutes or until the breadcrumbs are golden brown. Set aside and serve with the pasta at the end.

How to make linguine with canned clams

Each number corresponds to the numbered written steps below.

Slice 7 cloves of garlic and mince ¼ cup of flat-leaf Italian parsley. Cube 2 tablespoons of unsalted cold butter.

Using 3 10-ounce cans of baby clams, separate the clams from their juice and reserve both. Note: You could certainly get by with 2 cans, but use 3 if you like a lot of clams!
Bring a large pot of salted water to a boil. Heat a large pan to medium-low and add 5 tablespoons of extra virgin olive oil, the garlic, and 5 tinned anchovy fillets.

Cook for about 3-5 minutes or until the garlic is golden and the anchovies have dissolved. Add a ¼ teaspoon of crushed red pepper flakes. At this point, add 1 pound of linguine to the salted boiling water and cook until 1 minute less than al dente.
Add a ½ cup of dry white wine and turn the heat up to medium-high. Cook for 2-3 minutes until the wine reduces by about half.

Add the reserved clam juice and turn the heat down to medium-low.
Add the baby clams to the pan and mix well. Simmer the sauce while waiting for the pasta.

Add the linguine to the pan and mix with tongs or toss to emulsify the sauce.
Cook the pasta with the sauce for 1 minute or until the pasta reaches al dente. If more sauce is needed, add a few ounces of reserved pasta water at a time until there is enough sauce. Note: I love it on the saucier side, but adjust it according to taste.

Remove from the heat and add the butter and parsley. Mix well, then give it a taste test adjusting salt and pepper if needed. Serve in bowls with the optional seasoned breadcrumbs from above on the side. Enjoy!

Top tips

Canned clams. Canned seafood is wonderful to keep on hand in your pantry. I typically keep several cans of baby clams, clam juice, sardines, oiled-packed tuna, and anchovies on hand for when I want to make a simple meal, like tuna pasta. I had enough clam juice from just the canned clams and didn't need to open a can of clam juice, but if you want more you can certainly add it. I do prefer to use pasta water to make up the difference.
Salt level. Clams and anchovies are pretty salty, as is the salted pasta water. For this reason, I did not need to add any additional salt to the recipe, besides the salt added to the breadcrumbs, but be sure to taste test and adjust to the salt level you prefer.
Save your pasta water! As mentioned above and in most of my pasta recipes, it's important to reserve your pasta water to help reconstitute the sauce. Never toss the pasta water until you're done eating!
The breadcrumbs. While the breadcrumbs are optional, I highly recommend using them! They bring wonderful texture and flavor to the canned clams with linguine!

More seafood recipes

Here are a few more of our favorite recipes using the fruits of the sea!

Pasta con le sarde - fennel, raisins, pine nuts, sardines and toasted breadcrumbs.
Linguine with red clam sauce - clams and pasta in a simple marinara.
Clams oreganata - baked clams topped with garlicky breadcrumbs.

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