Chopped Clams and Linguine in Wine Sauce Recipe

Name: Chopped Clams and Linguine in Wine Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 25 whole Grape Tomatoes; 8 ounces, weight Uncooked Linguine; 2 Tablespoons Extra Virgin Olive Oil; 3 Tablespoons Chopped Shallot; 2 Tablespoons Minced Garlic; 1 teaspoon Red Pepper Flakes; 1 teaspoon (rounded) Anchovy Paste Or 2 Anchovy Fillets; 1 cup White Wine; 3/4 cups Clam Juice, Drained From Can Or From A Bottle If Using Fresh Clams; 1 teaspoon Salt; 1/2 teaspoons Black Pepper; 3 cans (6 1/2 Oz. Size) Chopped Clams, Drained With Juice Reserved, Or 1 Pound Fresh Clams; 2 Tablespoons Fresh Lemon Juice; 3 Tablespoons Butter, Cut Into 3 Chunks; 1 Tablespoon Chopped Parsley

Servings: persons

25 whole Grape Tomatoes
8 ounces, weight Uncooked Linguine
2 Tablespoons Extra Virgin Olive Oil
3 Tablespoons Chopped Shallot
2 Tablespoons Minced Garlic
1 teaspoon Red Pepper Flakes
1 teaspoon (rounded) Anchovy Paste Or 2 Anchovy Fillets
1 cup White Wine
3/4 cups Clam Juice, Drained From Can Or From A Bottle If Using Fresh Clams
1 teaspoon Salt
1/2 teaspoons Black Pepper
3 cans (6 1/2 Oz. Size) Chopped Clams, Drained With Juice Reserved, Or 1 Pound Fresh Clams
2 Tablespoons Fresh Lemon Juice
3 Tablespoons Butter, Cut Into 3 Chunks
1 Tablespoon Chopped Parsley

1
Burst tomatoes slightly open by lightly smashing them.
2
Set aside.
3
Drop linguine in generously salted boiling water and cook according to package directions until al dente.
4
While linguine cooks, make sauce.
5
Preheat a 13-inch skillet on medium heat.
6
Add oil.
7
Add shallot, garlic, red pepper flakes and anchovy paste.
8
Cook, stirring occasionally for 12 minutes, until shallots are translucent.
9
Stir in wine.
10
Allow to boil for 30 seconds.
11
Add clam juice, salt, black pepper, and tomatoes.
12
Allow to come to a boil.
13
Cover and reduce heat.
14
If using canned clams, simmer tomatoes for about 4 minutes to cook through.
15
Add clams and cook for a minute, covered.
16
If using fresh clams, add clams and bring to a boil after tomatoes simmer for 2 minutes.
17
Continue to simmer for 2 additional minutes, covered.
18
Add lemon juice, then butter, stirring to incorporate.
19
Thoroughly drain pasta when cooked.
20
Add to sauce.
21
Stir to combine.
22
Adjust seasoning and lemon juice to taste.
23
Serve with a garnish of chopped parsley.

269

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 25 whole Grape Tomatoes, 8 ounces, weight Uncooked Linguine, 2 Tablespoons Extra Virgin Olive Oil, 3 Tablespoons Chopped Shallot, and more.

Yes, Chopped Clams and Linguine in Wine Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chopped Clams and Linguine in Wine Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions