With its briny clams, crumbly Italian sausage, garlic, and fresh parsley, this Linguine with Sausage and Clams is everything you want in an easy, delicious pasta dish. Ready in about 35 minutes, this one’s especially good for busy weeknights!
This post may contain affiliate links. Our disclosure policy.
A classic, kicked up!
I’ve been making linguine with canned clams for years (probably decades) now and it is an absolute favorite of mine, but is also a reader favorite.
It was my love for this recipe that made me want to experiment more and that’s how my sausage and clams linguine recipe came to be. The flavor is inspired in part by Portuguese sausage and clams, but for this one I’m using Italian sausage.
What I like most about this pasta is how simple, but filling and delicious it is. I like to serve it with a chunk of crusty bread and a garlicky green, such as sauteed broccoli rabe.
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Clams. Canned baby clams work so well for this recipe and since they’re shelf stable, far more accessible. That being said, you can definitely use fresh clams for Italian sausage and clam linguine.
- Sausage. I am using bulk Italian sausage with fennel. If you can’t find bulk sausage, simply purchase the links and remove the meat from the casing. You can also use spicy Italian sausage, chorizo, or even andouille.
- Wine. A dry white wine, such as Sauvignon Blanc works really well and adds the perfect amount of acidity.
- Garlic. I love a lot of garlic in this dish so I’m using 10 cloves. If you like more, use more. If you prefer less, use less. It’s that simple.
See the recipe card for full information on ingredients and quantities.
Want To Save This Recipe?
Enter your email and we'll send it to you. Plus, get great new recipes from us every week!
How to make it
Each number corresponds to the numbered written steps below.
- Separate the baby clams from their juice and set both aside.
- In a large pan over medium heat, saute the sausage with olive oil until browned. Use a meat masher or wooden spoon to break up the sausage.
- Make room in the pan and add olive oil and garlic.
- Cook the garlic until golden. At this time, cook the linguine in salted boiling water until slightly less than al dente.
- Add the red pepper flakes and white wine. Cook the wine for 2-3 minutes or until it slightly reduces.
- Add the clam juice and 1 cup of pasta water. Turn the heat to medium and add the baby clams.
- Add the linguine and half of the parsley and mix well. Cook the pasta with the sauce for 1 minute, or until the pasta is al dente. If more sauce is needed, add a few ounces of pasta water.
- Turn off the heat and add the butter and remaining parsley. Mix well, then taste test and adjust salt and pepper if needed. Serve and enjoy!
Top tips
- Don’t skip the finish. Adding the butter at the end yields an incredibly silky texture and really elevates the dish while the fresh parsley gives the sausage and clam linguine a wonderful bright freshness.
- Save your pasta water. This dish needs a lot of sauce, so be sure to reserve your pasta water to help loosen up the pasta if it becomes dry.
More recipes you’ll love
If you’ve enjoyed my Italian sausage and clam linguine, give these other recipes a try!
If you’ve enjoyed this Sausage and Clam Linguine recipe, give it a 5-star rating.
Watch us on YouTube, follow along on our Facebook Page, and become a Patreon member to receive access to exclusive full-meal videos and content.
Linguine with Italian Sausage and Clams
Ingredients
- 1 pound linguine
- 6 tablespoons extra virgin olive oil divided
- 1 pound bulk Italian sausage
- 10 cloves garlic chopped
- 1/2 teaspoon crushed hot red pepper flakes
- 1 cup dry white wine
- 3 10-ounce cans baby clams see notes below
- 1/2 cup minced flat-leaf Italian parsley
- 2 tablespoons butter cubed
- 3 cups reserved pasta water might not need all of it
Want To Save This Recipe?
Enter your email and we’ll send it to you. Plus, get great new recipes from us every week!
Instructions
- 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 heat with 2 tablespoons of extra virgin olive oil. Add the sausage and saute until browned. Break up the sausage with a wooden spoon or meat masher. Make some room in the pan and add the remaining olive oil and the garlic. Cook the garlic until golden.
- 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 and 1 cup of pasta water.
- Turn the heat down to medium and add the baby clams to the pan. Mix well.
- Add the linguine to the pan and half of the parlsey and mix well. 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 mix in the butter and remaining parsley. Mix well then taste test. Adjust salt and pepper levels if required. Enjoy!
Notes
- Canned clams. 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.
- Fresh clams. Use 2-3 dozen to equal the 3 cans of clams. Steam the clams in water or white wine, remove as they open, then remove the clams from their shells and chop. Or just use them whole. The choice is yours.
- Sausage. Hot sausage or chorizo will work just as well. It will change the character of the dish but still be delicious. If you can’t find bulk Italian sausage, simply remove the sausage meat from the casings.
- Pasta water. The extra reserved pasta water can loosen up the sauce if it dries out while waiting for guests to be seated.
- Leftovers. Sausage and clam linguine can be stored in the fridge for up to 3 days and can be reheated in the microwave or on the stovetop.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Follow Me
The Sip and Feast Cookbook
- 100+ recipes
- Essential tools and ingredients
- Entertaining ides
- Stunning photography
