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  • fromjudyskitchen

Linguine with Clams and White Wine

I've always wanted to make mussels or clams in white wine sauce, but always felt too intimidated to try for some reason. While at Whole Foods this past weekend, I saw that they had previously frozen clams for $7.99/lb. I don't have any context if that's more or less than average market rate. Regardless of the price, it was a great learning experience and now I can finally check this dish off my list! The clams opened beautifully after being in the pot for just 5 minutes. (Not going to lie - I was nervous they wouldn't open up for me, and I'd have to figure out how to shuck them open).

The best part: I was able to use my very old leftover white wine that's been sitting in my fridge for weeks! Professional chefs may argue that I shouldn't have used that, but it was honestly fine and fulfilled its purpose :)

Day 21. My temporary lacto-ovo-pescatarian diet continues...

Linguine with Clams and White Wine

Prep Time: 5 min

Cook Time: 20 min

Servings: 2


  • 4-5 oz dry or fresh linguine

  • 1 tbsp salt

  • 2.5 lbs clams

  • 1 tbsp unsalted butter

  • 4 garlic gloves (thinly sliced)

  • 1/2 onion (minced)

  • 1 small tomato (diced)

  • 1/2 cup white wine

  • 1 tsp chili flakes

  • 1/4 tsp sea salt

  • 2 tbsp fresh parsley (minced)


  • Rinse clams under cool water. Drain and set aside.

  • In a large pot, melt butter on medium high heat. Add onions and sauté until fragrant. Add garlic, and stir ingredients together for about 1 minute. Add tomatoes and continue to stir for another minute. Lower heat to medium. Cover the pot with lid and let simmer for about 5 minutes.

  • After removing the lid, tomatoes should have softened. Add clams, white wine, chili flakes, sea salt, and parsley. Mix evenly together. Cover the pot with lid again and cook for another 5 minutes.

  • In a separate large pot, fill with water and boil on high heat. Add 1 tbsp salt. Once water has boiled, add linguine. Remember to stir from time to time (to prevent noodles from sticking together). Once cooked, drain water and set aside.

  • In the pot with clams, remove lid. Clams should have nicely opened. (If they have not, cook for an additional few minutes.)

  • Transfer linguine on your serving plate(s). Add clams (with sauce) over the linguine and serve warm.


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