This linguine with shrimp and clam sauce is a classic Italian-American seafood pasta that comes together in about 30 minutes, making it perfect for a weeknight but elegant enough for company. The combination of tender shrimp, briny clams, garlic, white wine, and fresh parsley creates a light yet flavorful sauce that coats every strand of pasta. Using both clam juice and the pasta water ensures a silky, restaurant-quality sauce without needing cream or butter.
Ingredients
- 12 oz (340 g) linguine
- 1 lb (450 g) large shrimp, peeled and deveined (tails removed)
- 2 cans (6.5 oz / 184 g each) chopped or whole baby clams, drained with juice reserved
- 3 tbsp (45 ml) olive oil, divided
- 4 cloves garlic, thinly sliced
- 1/2 tsp red pepper flakes (optional)
- 1/2 cup (120 ml) dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1 cup (240 ml) bottled clam juice (or the reserved clam liquid plus water to make 1 cup)
- 1/4 cup (60 ml) reserved pasta water, plus more as needed
- 1/4 cup (15 g) fresh parsley, chopped
- Salt and black pepper to taste
- Lemon wedges, for serving (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente, usually 8-10 minutes. Reserve 1 cup (240 ml) of pasta water before draining. Drain the pasta and set aside.
- While the pasta cooks, pat the shrimp dry with paper towels and season lightly with salt and pepper. Heat 2 tablespoons (30 ml) of olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side, until just pink and opaque. Transfer the shrimp to a plate and set aside.
- Reduce the heat to medium and add the remaining 1 tablespoon (15 ml) olive oil to the skillet. Add the sliced garlic and red pepper flakes (if using) and sauté for 30-60 seconds until fragrant, but not browned.
- Pour in the white wine and scrape up any browned bits from the bottom of the skillet. Let the wine simmer for 2-3 minutes, until reduced by about half.
- Add the bottled clam juice and the reserved juice from the canned clams. Bring to a gentle simmer and cook for 5 minutes to let the flavors meld.
- Add the drained clams to the sauce and warm through for 1-2 minutes. Be careful not to boil them vigorously, as they can become tough.
- Add the cooked linguine to the skillet along with 1/4 cup (60 ml) of the reserved pasta water. Toss everything together over medium heat for 1-2 minutes, allowing the pasta to absorb some of the sauce. If the sauce seems dry, add more pasta water a tablespoon at a time.
- Gently fold in the cooked shrimp and half of the chopped parsley. Cook for another minute until the shrimp are heated through.
- Season with salt and black pepper to taste. Serve immediately, garnished with the remaining parsley and lemon wedges on the side.
Tips
- Don’t overcook the shrimp: Shrimp cook quickly and become rubbery if overdone. Remove them from the skillet as soon as they turn pink and opaque, then add them back at the end just to warm through.
- Use quality clam juice: The bottled clam juice is the backbone of the sauce. If you can’t find it, use the liquid from the canned clams and supplement with water, but the flavor will be less intense.
- Reserve plenty of pasta water: The starchy pasta water is what helps the sauce cling to the linguine. Always reserve at least a cup before draining, even if you think you won’t need it.
- Don’t rinse the pasta: Rinsing removes the starch that helps the sauce adhere. Just drain and add directly to the sauce.
Serving Suggestions
Serve this linguine hot, with extra lemon wedges and a sprinkle of red pepper flakes for those who like heat. A simple green salad with a light vinaigrette and crusty bread for sopping up the sauce are ideal sides. For wine, a crisp Pinot Grigio or Sauvignon Blanc complements the briny seafood perfectly.
Variations
- Add vegetables: Sauté a handful of cherry tomatoes or chopped zucchini with the garlic for extra color and flavor.
- Make it creamy: Stir in 2-3 tablespoons of heavy cream or a pat of butter at the end for a richer sauce.
- Use fresh clams: If you have fresh littleneck clams, steam them in the white wine and clam juice until they open, then proceed with the recipe. Discard any that don’t open.
- Swap the protein: Use only shrimp or only clams if you prefer, or add scallops for a seafood medley.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. The pasta will absorb some sauce as it sits, so when reheating, add a splash of water or clam juice to loosen it. Reheat gently in a skillet over medium-low heat, stirring occasionally, until warmed through—about 5-7 minutes. Avoid the microwave, which can make the shrimp rubbery and the pasta mushy. For best texture, enjoy fresh.
Frequently Asked Questions
Can I use frozen shrimp? Yes, thaw them overnight in the refrigerator or under cold running water. Pat them very dry before cooking to ensure they sear properly.
What if I don’t drink wine? You can substitute an equal amount of chicken or vegetable broth, plus a squeeze of lemon juice to mimic the acidity. The flavor will be slightly different but still delicious.
Can I make this dairy-free? This recipe is naturally dairy-free as written. Just skip the optional butter or cream in the variations.
How do I prevent the garlic from burning? Keep the heat at medium and stir constantly. Garlic burns quickly and turns bitter, so if it starts to brown too fast, remove the skillet from the heat and add a splash of wine to cool it down.
Can I use whole clams instead of canned? Absolutely. Steam about 2 pounds of fresh clams in the white wine and clam juice until they open (about 5-7 minutes), then remove the meat and add it to the sauce at the end. Discard any unopened clams.
What pasta can I use instead of linguine? Spaghetti, fettuccine, or even angel hair work well. Adjust the cooking time according to the package instructions.