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    Home » All Recipes » Pasta » Linguine with Canned Clams

    Linguine with Canned Clams

    Published on Dec 14, 2022 by Tara · Updated on Dec 14, 2022 · As an Amazon Associate I earn from qualifying purchases. · 24 Comments

    Jump to Recipe Jump to Video Print Recipe

    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!

    White bowl with canned linguine with white clam sauce.

    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!

    Seasoned breadcrumbs ingredients on walnut cutting board.

    How to make the seasoned breadcrumbs (optional)

    1. 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.

    Seasoned breadcrumbs process shot collage.

    1. 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.

    Ingredients shown: white wine, butter, garlic, olive oil, anchovies, parsley, canned clams, and linguine.

    How to make linguine with canned clams

    Each number corresponds to the numbered written steps below.

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

    Linguine with canned clam sauce recipe process shot collage group number one.

    1. 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!
    2. 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.  

    Recipe process shot collage group number two.

    1. 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.
    2. 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.

    Recipe process shot collage group number three.

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

    Recipe process shot collage group number four.

    1. Add the linguine to the pan and mix with tongs or toss to emulsify the sauce.   
    2. 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.

    Recipe process shot collage group number five.

    1. 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!

    Overhead shot of Linguine with canned clam sauce in large black pan on cutting board.

    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!

    Bowl of linguine with canned clam sauce topped with seasoned breadcrumbs.

    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.

    If you’ve enjoyed this linguine with canned clams recipe or any recipe on this site, give it a 5-star rating and leave a review.

    We strive to satisfy a number of learning styles.  If you are someone who prefers to learn by watching, you can find most of our recipes on YouTube and our Facebook Page.

    Linguine with canned clam sauce featured image.

    Linguine with Canned Clams

    5 from 10 votes
    Prep Time: 10 mins
    Cook Time: 20 mins
    Total Time: 30 mins
    Servings: 4
    Print Pin Rate
    Author: James

    Ingredients

    For the seasoned breadcrumbs (optional)

    • 5 slices day old bread crust removed (or 1 cup store-bought plain breadcrumbs)
    • ½ teaspoon salt
    • 3 tablespoons olive oil
    • ½ clove garlic minced
    • 3 tablespoons Italian flat-leaf parsley minced

    For the canned clam sauce

    • 1 pound linguine
    • 5 tablespoons extra virgin olive oil
    • 7 cloves garlic sliced
    • 5 tinned anchovy fillets
    • ¼ tsp crushed red pepper flakes
    • ½ cup dry white wine
    • 3 10-ounce cans baby clams see notes below
    • ¼ cup Italian flat-leaf parsley minced
    • 2 tablespoons butter cubed
    • 2 cups reserved pasta water might not need all of it

    Instructions

    For the seasoned breadcrumbs

    • Pulse 5 slices of day-old bread in a food processor along with the garlic, parsley, salt, and olive oil.
    • Heat a large pan to medium and add all of the breadcrumb ingredients to the pan. Stir frequently and cook until the breadcrumbs turn golden (about 5-7 minutes).

    For the canned clam sauce

    • Bring a large pot of salted water to a boil.
    • Separate the canned baby clams from their juice, reserving both.
    • Heat a large pan to medium-low heat and add the extra virgin olive oil, garlic, and anchovies.  Cook until the garlic is golden and the anchovies dissolve (about 3 minutes). 
    • Meanwhile, begin cooking the linguine until 1 minute less than al dente.
    • Add the hot red pepper flakes to the pan and cook for another 30 seconds. Add the white wine and turn the heat up to medium-high. Cook the wine for 2-3 minutes or until it slightly reduces then add all of the reserved clam juice.
    • Turn the heat down to medium-low and add the baby clams to the pan. Mix well.
    • Add the linguine to the pan.  Toss or mix with tongs to emulsify the sauce. Cook the pasta with the sauce for 1 minute or until the pasta just reaches al dente. If more sauce is needed, add a couple of ounces of reserved pasta water at a time. The pasta should have plenty of sauce, so add enough pasta water.
    • Turn the heat off and add the butter and parsley. Mix well then taste test. Adjust salt and pepper levels if required. Serve in bowls along with the seasoned breadcrumbs on the side. Enjoy!

    Notes

    • Three 10-ounce cans of baby clams will leave you with approximately 18 ounces of clam juice.  If needed, use extra store-bought clam juice or more pasta water to make up the difference.
    • No extra salt was added to the clam sauce due to the inherent saltiness of the clams, anchovies, and pasta water.  Adjust according to taste right before serving.
    • The extra reserved pasta water can loosen up the sauce if it dries out while waiting for guests to be seated.  Use a few ounces at a time.
    • Leftovers can be stored in the fridge for up to 3 days and can be reheated in the microwave.

    Nutrition

    Calories: 706kcal | Carbohydrates: 86.3g | Protein: 31.9g | Fat: 27.6g | Saturated Fat: 6.8g | Cholesterol: 62mg | Sodium: 625mg | Potassium: 632mg | Calcium: 72mg | Iron: 22mg
    Did you make this recipe? Mention @sipandfeast or tag #sipandfeast
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    Reader Interactions

    Comments

    1. Anna

      December 15, 2022 at 5:57 am

      5 stars
      👍

      Reply
    2. Judy

      December 15, 2022 at 8:38 pm

      5 stars
      A great “pantry” meal. Delicious.

      Reply
      • Jim

        December 16, 2022 at 10:14 am

        Hi Judy, thanks for the comment and yes, this is one of our favorite pantry pastas!

        Reply
    3. Lou

      December 16, 2022 at 6:47 pm

      5 stars
      I gave it a 5 for an easy way to make the clams sauce !

      Reply
      • Jim

        December 17, 2022 at 11:21 pm

        So happy you liked it, Lou! thanks for the comment.

        Reply
    4. Caro

      December 16, 2022 at 8:44 pm

      5 stars
      Best white clam sauce since I left Brooklyn.

      Thanks Jim. You did good.

      Reply
      • Jim

        December 17, 2022 at 11:21 pm

        Thanks, Caro! So happy you enjoyed it!

        Reply
    5. Kit Cella

      December 17, 2022 at 2:23 pm

      5 stars
      Jim, Help me. I need clarity. Is that 5 anchovies filets from 1 tin or 5 tins of anchovies?

      Reply
      • Jim

        December 17, 2022 at 3:02 pm

        Hi Kit, it's 5 anchovy filets - not 5 tins of anchovies.

        Reply
    6. Claire

      December 18, 2022 at 11:11 am

      Hi Jim--were the clams whole or chopped?

      Reply
      • Jim

        December 18, 2022 at 2:13 pm

        Hi Claire, these are baby clams in the can so don't need to be chopped. If you buy larger canned clams and want to chop them you can.

        Reply
    7. allthegarlic

      December 18, 2022 at 6:31 pm

      5 stars
      This has been one of my favorites since I moved out on my own many moons ago. As a pantry meal, it is affordable & one feels like they are dining like royalty even if the cupboard is bare Also, it is a easy, impressive dish for guests.

      I never have used anchovies, but I love them, so I am going to give that a whirl & bc I have a non-drinker in the house,I often don't have wine available to cook with, so I makeup for it with just clam juice and pasta water and it still tastes fantastic

      Reply
    8. Bob Chiarello

      December 21, 2022 at 10:14 am

      5 stars
      Yumm.
      I often want Clams and pasta at times when going out to buy them is out of the question. This is a great alternative.

      Reply
      • Jim

        December 21, 2022 at 12:44 pm

        Thanks for the comment, Bob! Yes, this is perfect for when you can't get to the store!

        Reply
    9. David A

      December 31, 2022 at 4:49 pm

      5 stars
      Jim, Thank you for posting this exceptionally easy and delicious recipe.

      Your directions and cook times are perfect for al’ dente’ linguine. I added dried parsley flakes when I added the wine, since I don’t have fresh parsley in the garden at the moment.

      This is absolutely stellar dish and tastes shockingly close, in taste, to fresh clams.

      Reply
      • Jim

        January 02, 2023 at 8:42 am

        Hi David, thanks for the comment and so happy you enjoyed the recipe!

        Reply
    10. Phyllis Sykes

      January 11, 2023 at 2:32 pm

      5 stars
      Looks delicious, I’m going to make it this weekend

      Reply
      • Jim

        January 12, 2023 at 8:52 am

        Hi Phyllis, hope you enjoy it and thanks for the comment!

        Reply
    11. Christina Constantine

      January 28, 2023 at 2:54 pm

      This recipe Linguine with Canned Clams & Shrimp Scampi are my go to when I want to impress company! 😋thank you.

      Reply
      • Jim

        January 30, 2023 at 10:12 am

        Hi Christina, so happy you liked the recipes and thanks for the comment!

        Reply
    12. Patricia Dunne

      January 28, 2023 at 11:59 pm

      5 stars
      Looks delicious

      Reply
      • Jim

        January 30, 2023 at 10:15 am

        Hi Patricia, so happy you liked it and appreciate your comment!

        Reply
    13. Susan Williams

      January 29, 2023 at 5:57 pm

      Will this still be good without the anchovies? I don't have any and I've never actually tried them before.

      Reply
      • Jim

        January 30, 2023 at 10:20 am

        Hi Susan, yes, you can omit the anchovies if you'd like.

        Reply

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    About Jim

    Welcome! I'm Jim and I'm here to help you make awesome Italian food that you would normally enjoy at some of your favorite New York style Italian restaurants. While my recipes are typically Italian, you'll find some other great ones as well. Take a look around, and get cooking!

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