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*This recipe is from the archives. I had a lot of requests to make Linguini and Clam Sauce in a video, so I am updating the recipe with a step by step video as well. Enjoy!*
Linguini with white clam sauce has always been one of my favorite meals and I can say with confidence that this is one recipe I’ve mastered.
By making some very simple changes, this classic Italian dish is easily transformed into a C&D staple.
Here are my simple swaps:
1. Upgrade from white pasta to a whole grain pasta (there are tons of options out there).
2. Use some of the reserved juice from the clams in order to bulk up the “sauce” without using a cup of oil.
3. Thicken the sauce with a couple tablespoons of whole wheat flour in place of butter.
4. Bulk up the volume (and veggie content) by layering the bottom of your bowl with fresh spinach and tossing some tomatoes into the mix.
I also use a ton of clams, because I hate sitting down to a bowl of linguini and clam sauce and not getting enough clams; which is why I usually try to stock up on my canned clams when I see them on sale.
This pregnancy has been a little bit tougher for me than my first, and I definitely find myself turning to food out of pure boredom and for a little extra comfort. I haven’t been nearly as active as I was with my first pregnancy and have been eating a lot more sweets and carbs than my body prefers. All in all, things haven’t gotten too crazy… I am due on Monday (if you can believe that) and have gained 23 lbs so far. I honestly believe that choosing C&D comfort foods (like this recipe) have helped me to stay in check while semi-over indulging.
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Ingredients
- 1 lb. whole grain linguini
- 2 tbsp. extra virgin olive oil
- 6 cloves of garlic chopped
- 2 tbsp. whole-wheat flour any type works
- 2 cups reserved clam juice
- 1 cup of white wine
- The juice and zest of one lemon
- 6 cans chopped clams drained (save the liquid)
- 1/2 pint cherry tomatoes halved
- Handful of fresh chopped parsley
- Salt and pepper to taste
- 6 handfuls of fresh baby spinach
- Parmesan cheese for serving optional
Instructions
- Place a big pot of salted water over a high heat on your back burner.
- Place a large non-stick saut pan over a medium high heat on the front burner and add olive oil, garlic, and a pinch of kosher salt. Saut the garlic until fragrant and lightly sizzling, but not brown.
- Add flour to the oil and garlic and quickly whisk to break the flour down (just like you would if creating the base for gravy). Slowly whisk in clam juice, white wine, lemon juice and zest (the goal is to prevent the flour from clumping).
- Toss in clams, tomatoes, and season with salt and pepper. Simmer for 5-10 minutes or until the sauce has thickened up.
- In the meantime, add your pasta to the water and set your timer for 7 minutes.
- The sauce and the pasta will be done at right about the same time. Drain the pasta and toss directly into sauce. Finish with some fresh parsley and salt and pepper as needed.
- Line each bowl with a handful of spinach and top with pasta. Enjoy!
- Makes 6 servings.
Comments
Wani says
Hey Dani, is there a particular type of canned clams you prefer over other brands?
Dani says
I’ve gotta be honest… the clams are one of those ingredients I usually stock up on when I see them on sale SO I don’t really have a go-to brand!
Tash says
Yum!this was delish:)thankyou dani!
*might i add- only gaining 23 pounds! how fantastic!
Goes to show your way of eating really pays off!
Dani says
So glad you gave it a try and liked it! As for the 23 lbs. I think we may be a 25 now 😉
Heather says
This was great! Thank you! The whole family loved it.
Dani says
Thanks for letting me know! It’s definitely a family fave around here too!
Carolynn says
This recipe was delicious! It really was a quick, filling dinner.
Bridget says
The size of clams I usually buy are 142 g—would you use 6 cans this size?
Dani says
I just checked my clams and they are 184g per can, so yes I would use 6 cans. BUT I like A LOT of clams so you could probably cut back a bit if you aren’t dying for tons of them;)
Berneda says
I really love this dish when I splurge and go out to dinner but would love to try this at home. What kind of dry white wine do you suggest? Would a cooking wine work too? Thank you.
Dani says
Berneda – ANY white wine would work… I usually cook with whatever I would have in the house to drink;)
dianna says
I make this even simpler…my kids even gobble it up! Boil whole box whole wheat pasta, leave it a tad underdone…Drain, leave in strainer…in same pot add 2 TB of oil, when good and hot throw in 6/8 diced cloves of garlic and a smidge of red pepper flakes(im a garlic fiend, feel free to use less lol), get those good and smelly then dump in 1/2 cup wine, let that sizzle, then add 1 can italian diced tomatoes..at this point I add onion powder, pepper and a dash of sea salt, all to taste…let this simmer for about 5 minutes, then add half a bag of spinach and some fresh parsley(I like spinach, not baby spinach but both are good)and 1 can of clams..let the spinach wilt and clams heat, then turn off heat and add noodles back in.( DO NOT add all noodles, just however much looks right, I just make them all so I have them in the fridge, my 4 boys will eat leftover pasta all week)..then add a handful of freshly shredded parmesan or romano and gently toss, this will mingle w the juices and create a thicker base…you can also save a cup of pasta water to add back in slowly to thicken…Written out this way it seems long (I can be a little windy) but theres very few ingredients, it takes about 20 minutes, and only about 560 calories…its AMAZING…anyhoo just wanted to share my version, I love simple, delish foods even my brood of boys will devour!
bernie says
Can you use red wine instead of white wine?
Dani says
No… this would definitely change the dish!
Jen says
LOVE THIS. Finally got a chance to make this for dinner tonight. The flavors are amazing! I accidentally bought baby clams. They were good, but not quite as chewy as the regular clams I’m used to. I also used who;e grain thin spaghetti as compared to linguine, because I had it on hand. I don’t think I would combine the pasta and the clam sauce again though. Mostly in the interest of leftovers as the noodles do absorb most of the sauce. Very Yummy, I just like the distinction between the flavors… I might have licked out the pan after the leftovers were put away. 🙂 My meat and potatoes husband did not rave about it, but said he would eat it again, but would prefer his “Salad” separate next time. Or cooked in the sauce would be ok. 🙂 That being said, my three year old loved it and ate almost everything on his plate and that was after a a peanut butter sandwich! Thanks Dani! I will definitely be making this again!
Julie W. says
Hi Dani:
I am new to your web-site, but I have to admit your videos and recipes are easy to follow and surprisingly amazing in taste and texture. I had made the clams and linguni for dinner tonight along with my garden cherry tomatoes, fresh parsley over whole grain pasta and to my surprise my Husband loved it. So thanks so much for taking the time to do these videos. You make it look so easy and it truly takes no time at all to make healthy meals not only on the fly but, also easy on the wallet too.
Emilie says
Hey Dani!
My husband and I totally enjoyed this for dinner tonight. It was soooo yummy!! We will definitely be making it again. The lemon juice and zest really came through to brighten the flavor of the dish. Thank you so much,Dani! This one’s going in my recipe box.