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!
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.
Ingredients
For the seasoned breadcrumbs (optional):
- 5 slices day old bread - (crust removed) or 1 cup store-bought plain breadcrumbs
- ½ teaspoon salt
- 3 tablespoons olive oil - 45g
- ½ clove garlic - minced
- 3 tablespoons minced flat-leaf Italian parsley
For the canned clam sauce:
- 1 pound linguine - (454g)
- 5 tablespoons extra virgin olive oil - (75g)
- 7 cloves garlic - sliced
- 5 anchovy fillets
- ¼ teaspoon crushed hot red pepper flakes
- ½ cup dry white wine - (120g)
- 3 10-ounce cans baby clams - see notes below
- ¼ cup minced flat-leaf Italian parsley
- 2 tablespoons butter cubed - (28g)
- 2 cups reserved pasta water - might not need all of it, (480g)
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.
- 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!