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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I think that I could use a little chicken broth instead of the wine. I also use a little Old Bay seasoning. Looks yummy. I usually use minced clams but will try the baby clams next time.
Sound good but can I leave out the anchovies really don’t like them
Yes, you can leave out the anchovies.
Anchovies get a bad reputation. I can understand maybe not liking them on your pizza (I personally love them on pizza), but they are really invaluable as an umami ingredient.
Hi Tara, this dish looks so yummy! I hardly ever drink so my question is what kind of white wine would i use to make this dish. I would prefer to use the wine in it, like you guys did. Thank you.
Hi Christine, Jim’s go-to for white wine when cooking is a sauvignon blanc. If you can find Matua, a New Zealand wine, that’s the one he usually uses. A pinot grigio would also be a great option. Hope you enjoy!
I made this to bring to a pre-Thanksgiving potluck last year. Day of, made clam sauce (2.5x amount), then cooked 2lbs of linguine at host house. I also a used a mix of whole & minced clams. Heated sauce & tossed. It was polished off before I realized. Doing it again for a Pre-Christmas potluck this year. Great easy dish. Didn’t use breadcrumbs last year. Will add with lemon juice this year. 😋
Hi Ann, we’re so happy you enjoyed and thanks for the comment!
If I substitute anchovy paste how much would I use?
Hi Karen, 2 teaspoons – 1 tablespoon should be fine depending on how much anchovy flavor you want.
Been making this dish with nearly identical ingredients for decades but always felt a bit guilty because the dish wasn’t “authentic” without using clams in the shell. I’m now vindicated.
I’ve never made this dish using the breadcrumb topping but I will try it.
Another nice addition to this dish is adding the grated rind and juice of a lemon just prior to serving. Like the fresh parsley, the lemon really helps to brighten the dish. – John
Hi John, thanks for the comment and hope you enjoy!
This recipe is perfect for a quick and easy anytime meal. So Delicious!, and truly, one of my all time favorites!! Thank-you!
So happy you enjoyed, Marian!
Hi, Tara — I have loved linguini with canned clams for decades, and your recipe takes it to the next level, because my old homemade recipe didn’t include the dry white wine, anchovies made into a paste, nor such a wonderful abundance of clams — ALL of which I absolutely love!! My old recipe has always seemed rather uninteresting, even though I occasionally have added a little lemon juice to my claim sauce. Your recipe is far more delicious, and the clam sauce is the perfect consistency!! As always, I also found Jim’s pointers and commentary in the video to be very helpful. Many thanks!
Hi Ellen, we’re so happy you enjoyed this recipe and truly appreciate your comment!
Can I use anchovy paste.?? To replace anchovies Thank you. Love your recipes. Thanks for sharing.
Hi Virgina, yes, you can substitute with anchovy paste. Thanks for the comment!
What can I use in place of the wine?
Hi Rita, you can omit the wine entirely, or use a little more clam juice or chicken stock. Hope you enjoy!
Thank you for responding. Yes that sounds good.
Thank you very much for this recipe. It was so delicious. I cheated and used anchovy paste and garlic from a tube but I couldn’t believe how well it turned out. My husband ate 3 bowls! I would definately use sliced garlic next time. I love your voice. You sound just like Frank Siller from Tunnel to Towers.
Hi Isela, we’re so happy you and your husband enjoyed this one and really appreciate the comment!
Absolutely loved this! I don’t like anchovies so I used a can of tuna (not the juice). I made for 4 and 3 of us ate every bite. Love the breadcrumbs too – what a unique addition. Will be making this again soon – followed every detail but for the anchovies!! Will look for more of your recipes.
Hi Diane, we’re so happy you enjoyed this one and really appreciate the comment!
Fabulous! I will never make this any other way. Bread crumbs add a great texture. Raised in Utica, NY with great Italian food. Your recipes are like a taste of home. Thank you!
Hi Ellen, thanks for the comment! We’re so happy you enjoyed the linguine!
Can’t wait to try your recipe, thanks for sharing!
Chow
Hi Dianna, thanks for the comment and hope you enjoy!
Jim & Tara- This is another one of my go-to recipes. It’s so easy to make & tastes phenomenal. I just made it again last night for dinner. Thank you.
Hi Dee Dee, it’s great to hear you liked this one as well. We appreicate your comments!
This was really good! Didn’t do the bread crumbs, just a piece of crusty bread.
Hi Lisa, it’s great to hear you enjoyed the recipe. The breadcrumbs really elevate the flavor of the dish and we recommend trying that next time if you can.
Hello Jim and Tara:
I guess you could say I love this pasta dish. This is the third time I am making it. Trying out on company tonight.
The only thing I do a bit differently (you said to make it my own) is to use anchovy paste instead of the whole anchovies. I wonder if there is much difference between the two.
Next week I want to try the Salmon Oreganata.
Linda
Hi Linda, it’s great to hear you love this pasta and that you’re on your third time. I hope your company enjoyed it! Anchonvy paste works just as well as the whole anchovies. Thanks so much for your comment!
Followed the recipe exactly, and glad I did – it was delicious! Saving this one to make again – my husband said best ever!
Hi Sue, we’re so happy you and your husband enjoyed the recipe and thanks for the comment!
what a lovely dish! my husband and i loved it! i cannot get fresh clams and was really worried. and your recipe was superb- thank you!
Hi Sandra, we’re so happy you and your husband loved this one and really appreciate the comment!
Absolutely delicious, I cut the recipe in half, I have enough leftover for dinner tomorrow. I will definitely make for company.
Hi Joyce, thanks for the comment. We’re so happy you enjoyed!