Make your favorite pasta with clam sauce even more scrumptious with this recipe for a linguine with creamy clam sauce. A luxuriously different supper that will have them asking for seconds and thirds, so you might want to make extra!
why we love this recipe
I love good old linguine with clam sauce a ridiculous amount of love, and lately my favorite version is the creamy way, made with tomatoes, baby clams, and, yep, cream. Cream makes it silky and decadent and, well, creamy.
Even better, this is one of those wonderful, quick recipes you can make on a Wednesday night when you only feel like spending 20 minutes on dinner, and it’s going to come out like you were slaving away in the kitchen all afternoon.
One important note about this recipe. If you are making it in the summer, feel free to use whatever kind of tomato you want.
If you are making it in the dead of winter, please use cherry tomatoes. Tomatoes in winter are a pale, tasteless shadow of their wonderful summer selves…except for cherry tomatoes.
Somehow those manage to stay sweet and delicious all year long. And they are easier to cut up as well. Double win!!
ingredients you need
ingredient notes and substitutions
- Linguine: This is the traditional pasta used for clam sauce recipes, but it works with spaghetti and fettuccine as well.
- Clams: You can use whole baby clams or chopped clams for this recipe. Canned clams also come in a minced variety, but we like a little more substance, so whole baby clams will always be our first choice!
- Tomatoes: You can definitely use chopped whole tomatoes when they are in season, but we find that cherry tomatoes work the very best for this recipe (and unlike big tomatoes they are delicious all year round, for mysterious reasons).
how to make this recipe
STEP 1: Cook up ten ounces of linguine according to package directions in heavily salted water. Drain and set aside.
STEP 2: While the pasta is cooking, heat olive oil in large skillet over medium heat. Add garlic, parsley and tomatoes and cook for two minutes.
STEP 3: Add baby clams with their juice and cream and simmer for five minutes. Mix cornstarch with 3 tablespoons cool water and add to the sauce. Simmer another two to three minutes or until slightly thickened. Season to taste with salt and pepper.
STEP 4: Toss sauce with cooked pasta until everything is nice and mixed up.
STEP 5: Divide among plates, garnish with parsley and serve it up!
If you are willing to put in the extra time and work, you absolutely can! You are going to need about 8 to 10 clams per person, and you should shuck and and cook them before you start the rest of this recipe. Here’s a great resource for how to prepare fresh clams.
You can! You won’t get the super rich flavor and texture that you get from heavy cream, but it will still be scrumptious.
Cornstarch is a white tasteless powder made from corn kernels. It is super helpful as a thickener in sauces, gravies, soups, and desserts…make sure you dilute it with cold water and not hot.
Pop your question in the comments section below and I will answer pronto!
want to round out your meal?
This is a great all in one dish what with the pasta and the clams and tomatoes, but if you want a fun appetizer to start out with, we love these cute antipasto skewers!
And for dessert, how about some jam cake? (I won’t tell if you put some ice cream on top!)
other pasta and seafood recipes we love
Looking for even more pasta inspiration? Here is our complete collection of pasta (and pizza!) recipes!
could you leave us some stars? 🌟
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section. Your thoughts and advice will help both us and your fellow readers. 🥰Print