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!
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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 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 1/2 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, 1/2 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.
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How to make linguine with canned clams
Each number corresponds to the numbered written steps below.
- Slice 7 cloves of garlic and mince 1/4 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 1/4 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 1/2 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!
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Linguine with Canned Clams
Linguine with white clam sauce made from canned clams, garlic, and parsley and topped with homemade toasted garlic breadcrumbs.
Ingredients
For the seasoned breadcrumbs (optional)
- 5 slices day old bread (crust removed) or 1 cup store-bought plain breadcrumbs
- 1/2 teaspoon salt
- 3 tablespoons (45g) olive oil
- 1/2 clove garlic minced
- 3 tablespoons minced flat-leaf Italian parsley
For the canned clam sauce
- 1 pound (454g) linguine
- 5 tablespoons (75g) extra virgin olive oil
- 7 cloves garlic sliced
- 5 anchovy fillets
- 1/4 teaspoon crushed hot red pepper flakes
- 1/2 cup (120g) dry white wine
- 3 10-ounce cans baby clams see notes below
- 1/4 cup minced flat-leaf Italian parsley
- 2 tablespoons (28g) butter cubed
- 2 cups (480g) reserved pasta water might not need all of it
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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
Nutrition information is automatically calculated, so should only be used as an approximation.
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Terrific recipe Jim
I have made it several times.
When we see your long awaited book, will it include your videos via QR codes?
Hi Steve, thanks for the comment and so happy you enjoyed the recipe! As for the book, we might include a qr code, but not sure. It’s definitely a good idea.
Hello Jim!
Okay, so I made your white clam sauce according to your receipe, except I had mentioned that I had the fresh chopped clams and you suggested I simmer them for a bit and then proceed…..
It came outrageously delicious! Perfect in every way……my husband loved it, right down to the toasted bread crumbs! It is my “official” white clam sauce recipe! Thank you so much! You explain everything well, concise and easy to follow. I told all my gym friends about your wonderful recipes and Sip and Feast site! Thanks again!
Hi Jan, I’m so happy this one was a hit! Thanks for coming back to let me know!
Hello Jim,
With respect to the linguine with chopped clams…..I bought fresh chopped clams at my Shop Rite. Do I have to cook them first and then proceed with your receipt for white clam sauce? I saw that you mentioned the chopped clams in can were already cooked.
Would appreciate any help you could offer in this wonderful looking recipe. Thank you!
Hi Jan, I’d recommend adding the chopped clams to the hot liquid and allow to simmer for a few minutes longer before adding the pasta. This should allow them enough time to cook. Hope you enjoy the sauce!
Excellent. My only change would be to use the ENTIRE can of anchovies including the oil.
Hi Mark, thanks for the comment and so happy you enjoyed. I love anchovies so the entire can sounds great!
I rarely leave a review for a recipe but I just had to for this one.
It is SOOOOO good!
I did not add breadcrumbs and I used minced clams. I also only used 2 anchovy filets as I thought 5 may have been overpowering but I think I will use 4 next time.
I thought it great and so easy!
Thanks!
Hi Angela, I’m so happy you enjoyed the recipe and really appreciate the comment!
Your clam sauce is DELICIOUS. I always make clam sauce. Not to have it watery I add a little flour to the sauce what a difference!!! The sauce clings to the pasta its not watery big difference.
Hi Anna, I’m so happy you liked the clam sauce and really appreciate the comment!
Have you ever made this with minced garlic instead of sliced garlic?
Hi Nancy, yes and sometimes I’ll use whole garlic cloves too. Slice, mince, or chop the garlic however you like.
Thank you Jim! This is a delicious recipe.
Hi Nancy, so happy you liked this one and really appreciate the comment!
Jim..
I’m debating this dish or your sheppards pie for Fathers Day brunch…
Both look amazing… ah what the heck. Make both.. lol!
Thanks for these recipes, im sure my parents will love them!
When in doubt, make both! lol Hope you enjoy!
Love this!! Easy fast and delicious!!
Hi Kathy, so happy you like this recipe and thanks for the comment!
Jim – Great recipe, thanks for sharing! Made this last night for the family and everyone loved it. I used 2 cans of clams for 1 pound of pasta and it seemed to be just right. Love the channel & keep up the great work!
Hi Vinnie, I really appreciate the comment and so happy you and the family enjoyed this one!
Each dish we have tried from your site has been terrific. This recipe is no exception. The breadcrumbs are a wonderful addition. Be sure to serve them on the side or at the very last moment, as instructed, so they stay crisp. We forgot to slice the garlic and chopped it instead. It worked out fine, but next time we will do it the Sip and Feast way! Thank you for your easy-to-follow, delicious recipes.
Hi Ellen, thanks for the comment and so happy you’re enjoying the recipes!
It’s an amazing recipe…the only difference between James’ recipe and my Nona’s are shallots and freshly squeezed lemon juice..James, my husband and I love all your recipes.. they are so authentic. You give us a good base and from there we can make it our own. Thank you for putting your heart, soul & family traditions into each recipe..I am sure your Nona is proud. ❤️
Hi Ardie, thanks for the lovely comment, and happy to hear my recipe is close to your Nona’s recipe! I’m so happy you and your husband are enjoying the recipes and really appreciate you following along!
Hi Jim,
We made this recipe for dinner tonight. Winner for dinner! We especially loved the breadcrumbs. We are working our way through your recipes. Glad I retired this year so I can cook and relive some memories of childhood.
Grazie,
Joe
Hi Joe, I’m so happy you enjoyed this one and really appreciate the comment!
Hey Jim, I’m definitely gonna give it a try. Never had with the anchovies. By the way, where did you get that 14 inch skillet??
Hi Dorothy, thanks for the comment and hope you enjoy! There is a very similar 14 inch skillet in my shop that’s linked here on the website.
BRAVA
Thanks for the comment Paula!
Jim I love this recipe and want to know about the proper dry white wine to use. I am Italian but do not drink much wine. Which wine should I use??
Hi Rita, I typically use dry white wines when cooking, so in this case a Pinot Grigio or Sauvignon Blanc would be perfect!
Thanks Jim that’s exactly what I thought too. By the way, I was watching you make Sicilian Pizza. You deserve an award for the way you made it. It was the best instruction video ever. And I mean that sincerely. My daughter is taking classes at the Culinary Inst. of America for dough making. I sent her the link for the video and she went “nuts” Good job Jim, you are the best in my book.
Hi Rita, I really appreciate this comment and am flattered your daughter also found it enjoyable. Thank you so much!
Recipe is great. I added some fresh lemon juice at the end. Added a bright flavor
Hi Maria, so happy you enjoyed this one and thanks for the comment!
Thank you Jim and “staff”!
Sorry to hear about the trolling – I would have never thought that would happen to you and your videos. Love your recipes and how you explain everything having not been exposed to these types of foods (grew up poor in MN). Please keep them coming! If I wasn’t afraid of putting on the pounds I’d use your meals every night.
JD
Hi JD, thanks for the comment and for watching our videos! So happy you’re enjoying the recipes!
It’s a very simple recipe and cannot wait to try this. I need to find a good quality gluten-free linguine product so a family member can enjoy it.
Thank you, Jim!
Thanks for the comment, Roger. I haven’t tested it myself, but I’ve heard good things about Banza for GF pasta. Hope you enjoy!
This recipe is excellent! I didn’t add the anchovies, because I couldn’t find any in my grocery store today, but it turned out delicious anyway. Thank you for sharing your recipe!
Hi Maribeth, thanks for the review and comment! I’m so happy you enjoyed this one!