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5 from 2 votes

Linguini and Clams

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Author: Samantha Ferraro


  • 3 tbsp olive oil
  • 2 tbsp unsalted butter
  • 4-5 garlic cloves chopped finely
  • 1/2 tsp red pepper flakes
  • 1/2 cup white wine
  • 2- 6.5 oz canned clams or 1- 10oz can
  • 1 lemon zested and juiced
  • 2 medium sized tomatoes chopped into 1/2 inch cubes
  • 1 pound fresh clams soaked and scrubbed
  • 1/2 pound cooked linguini + 1/2 cup reserved pasta water may need it
  • Salt and pepper to taste
  • Chopped parsley or basil for garnish


  • In a large skillet over medium heat, drizzle olive oil and add butter, chopped garlic and red pepper flakes. Saute until garlic is lightly golden, about 2 minutes.
  • Next pour in the wine wine and canned clams with their juices and reduce for about a minute.
  • Add in the chopped tomatoes and toss everything together. Then add the cleaned fresh clams, lemon zest and juice and toss everything together again. Cover with a lid and cook until the clams have opened up, about 3-5 minutes. Discard any clams that have not opened.
  • Once done, turn off the heat and garnish with chopped parsley and season with salt and pepper. Toss with cooked linguini and pour in 1/2 cup of reserved pasta water. Toss everything together and taste for seasoning.
  • Serve immediately.