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Clam Linguine

Simple and quick Little Neck clam pasta in garlic white wine sauce
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Main Course
Cuisine Italian
Servings 6


  • 1 lb Linguine
  • olive oil
  • 2-2 1/2 lb Little Neck Clams, washed and scrubbed clean
  • 3/4 cup white wine
  • 1/2 cup chopped parsley
  • 5 cloves garlic
  • 1/2 tsp red chili pepper flakes
  • 1 tbsp lemon juice + zest of the lemon
  • salt and pepper
  • 1/2 cup pasta cooking water


  • Set water to boil in a large pot for pasta. Wash and scrub the clams. Discard any that are open. Chop the parsley and mince the garlic. Zest one lemon and reserve a tablespoon of lemon juice.
    In a large pan heat up some olive oil, add garlic, parsley and red chili pepper flakes and cook for 30 seconds then add the white wine and the clams. Season with salt and pepper and cover and cook until the clams open, about 4-5 minutes.
    Cook the pasta while the clams are cooking. After clams have cooked for about 5 minutes check them and discard any that didn't open. Add the lemon juice, drain the pasta but reserve a little bit of pasta water first, about 1/2-3/4 cup. Toss the pasta with the clams and add some pasta water to help create a nice sauce. Add the lemon zest and check for seasoning before serving. Enjoy!
Keyword clam linguine, clam pasta, clams, easy dinner, italian pasta, linguine, linguine with clams, little neck clams, pasta, pasta with clams, quick pasta, seafood pasta