Pasta recipe with chopped clams in a creamy, lemony sauce

Linguine with Clam Sauce

  • Author: Dan
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 6 Servings 1x

Linguine with Clam Sauce is so easy to make at home! We love this version that has a creamy, lemony sauce with tons of chopped clams!



  • 1 pound linguine
  • 2 tablespoons olive oil
  • 1/4 cup chopped garlic
  • 29 ounce can chopped clams, drained
  • 1 tablespoon flour
  • 3/4 cup white wine
  • 1/2 cup clam juice (see note)
  • 1 cup heavy cream
  • 2 tablespoons butter
  • 1/2 cup grated parmesan cheese
  • 1/4 cup fresh squeezed lemon juice
  • 1/2 teaspoon crushed red pepper
  • Fresh black pepper to taste (optional)
  • Kosher salt if needed
  • Grated parmesan cheese and fresh chopped parsley for garnish


  1. Cook the linguine according to the package directions. Drain and return back to the pot with just a little olive oil to keep the pasta from sticking.
  2. Heat the olive oil in a large skillet over medium-low heat. Add the garlic and cook for 2 minutes while stirring so the garlic doesn’t brown. Add the chopped clams and cook for 3-4 minutes. Sprinkle in the flour, stir and cook 1 minute longer.
  3. Carefully pour in the wine, scraping up the bottom of the skillet as you stir. Let the wine simmer for 1 minute to reduce, then add the clam juice, heavy cream, butter. and parmesan cheese. Stir to combine the sauce and let simmer for 5 minutes to thicken.
  4. Add the lemon juice and crushed red pepper then taste the sauce for seasonings. Add salt and black pepper if desired.
  5. Pour the sauce over the cooked linguine and stir to combine. Add fresh chopped parsley and more parmesan cheese for serving.

Recipe Notes

I prefer to buy clam juice in a bottle instead of saving the drained juice from the clams as it can be gritty, even after straining.

  • Category: Dinner
  • Method: Stove Top
  • Cuisine: American

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