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Homemade linguine and clams with creamy white wine sauce and garlic toast

Linguine with Clams in Creamy White Wine Sauce

Seriously delicious and simply amazing! Fresh linguine with clams in a creamy white wine sauce. Accompany this dish with wine and buttery garlic toast and you are set!
Course Seafood pasta
Cuisine Italian
Prep 10 minutes
Cook 40 minutes
Total 50 minutes
Yields 4 servings
Author Emi


  • oil
  • 7 cloves large garlic minced (divided into portions of 3 cloves and 4 cloves)
  • 3 ½ pounds Manila clams scrubbed and purged
  • 1 cup white wine
  • ½ cup water
  • 1-2 tablespoon butter
  • pinch red chili flakes or as much as you like
  • ½ medium onion minced
  • ½ pound 70/100 shrimp peeled and deveined, chopped (optional)
  • ¼ cup heavy cream
  • ½ cup Parmesan grated
  • 2 sprigs thyme fresh
  • ¼ cup parsley fresh, finely chopped
  • 1 pound linguine fresh

To Serve

  • Parmesan grated
  • red chili flakes
  • black pepper fresh cracked
  • fresh parsley finely chopped


  1. Coat a large sauté pan with oil and heat to medium-high. Add 3 cloves of minced garlic and cook until golden (be careful not to burn the garlic). Add about two thirds of the clams to the pan along with wine and water. Cover and steam for about 5 minutes until the clams open. Carefully remove the clams and place in a large bowl to cool. (Discard any clams that have not open.) While the clams cool, reduce the wine sauce. When reduced, reserve the wine sauce for later use. When the clams are cooled, remove the meat from the shells and discard the shells.

  2. Bring a large pot of salted water to boil.
  3. Using the same pan, add butter, chili flakes, 4 cloves of minced garlic, and onions. Sauté for about 5 minutes until the onion is softened. Add the chopped shrimp, cream, reserved clams, and reduced wine sauce (make sure to not add the grit at the bottom). Stir and add the remaining clams, cover and steam for about five minutes or until the clams open. (Discard any clams that have not open.)

  4. Drop the fresh linguine into the boiling water and cook for a few minutes until al dente. (If using dry pasta, boil for the recommended time on the package).
  5. While the linguine cooks, add in Parmesan, thyme leaves, and parsley.
  6. Add the cooked linguine into the pan and toss to coat. Divide the pasta among four bowls, top each with equal amounts of clam (in shells). Top each bowl with grated Parmesan, red chili flakes, fresh cracked pepper, and parsley.
  7. Enjoy!