Unlock the secret to restaurant-worthy pasta nights with these 18 creamy clam sauce recipes! Whether you’re craving a quick weeknight dinner or a cozy comfort meal, these dishes turn simple ingredients into something special. Perfect for pasta lovers looking to impress without stress—let’s dive into these delicious, creamy creations that’ll have everyone asking for seconds.
Linguine with White Clam Sauce
Let’s be real—some days you just need a restaurant-worthy pasta dish without the fuss. Linguine with white clam sauce is that perfect weeknight hero: briny, garlicky, and ready in about 30 minutes. It’s a cozy classic that feels fancy but comes together with minimal effort.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 12 ounces dried linguine
– 4 tablespoons unsalted butter
– 4 cloves garlic, minced
– 1/2 cup dry white wine
– 1/2 cup bottled clam juice
– 2 (6.5-ounce) cans chopped clams, drained (reserve juice)
– 1/4 cup fresh parsley, chopped
– 1/4 teaspoon red pepper flakes
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– 1/2 teaspoon kosher salt
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the linguine and cook according to package directions until al dente, about 9–11 minutes.
3. While the pasta cooks, melt the butter in a large skillet over medium heat.
4. Add the garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
5. Pour in the white wine and simmer for 2 minutes to reduce slightly.
6. Stir in the bottled clam juice and the reserved juice from the canned clams.
7. Bring the sauce to a gentle simmer and cook for 5 minutes to allow flavors to meld.
8. Add the drained chopped clams, parsley, red pepper flakes, and salt to the skillet.
9. Cook for 2–3 minutes just until the clams are heated through.
10. Drain the cooked linguine, reserving 1/2 cup of the pasta water.
11. Add the drained linguine and olive oil to the skillet with the clam sauce.
12. Toss everything together, adding splashes of the reserved pasta water as needed to loosen the sauce until it coats the pasta evenly.
13. Remove from heat and stir in the grated Parmesan cheese until combined.
14. Divide among bowls and serve immediately.
Creamy yet light, this sauce clings beautifully to each strand of linguine. The briny clams and punch of garlic are balanced by that hint of white wine and Parmesan. Try it with a squeeze of lemon or crusty bread for soaking up every last drop.
Spaghetti with Red Clam Sauce
Wondering what to make for a cozy weeknight dinner that feels special without the fuss? This spaghetti with red clam sauce is your answer—it’s quick, packed with flavor, and brings a taste of the coast right to your table. You’ll love how the briny clams mingle with a simple tomato sauce, all tossed with al dente pasta.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 12 ounces dried spaghetti
– 2 tablespoons olive oil
– 4 cloves garlic, minced
– 1/4 teaspoon red pepper flakes
– 1 (28-ounce) can crushed tomatoes
– 1/2 cup dry white wine
– 2 (6.5-ounce) cans chopped clams, drained (reserve 1/4 cup clam juice)
– 1/4 cup chopped fresh parsley
– Salt, to taste
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the spaghetti and cook for 8–10 minutes, stirring occasionally, until al dente (it should be tender but still have a slight bite).
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat.
4. Add the minced garlic and red pepper flakes, and sauté for 1–2 minutes until fragrant, being careful not to burn the garlic.
5. Pour in the white wine and let it simmer for 2–3 minutes to reduce slightly, which helps concentrate the flavor.
6. Stir in the crushed tomatoes and the reserved 1/4 cup clam juice, then bring the sauce to a gentle simmer.
7. Reduce the heat to low and let the sauce cook for 10 minutes, stirring occasionally, until it thickens slightly.
8. Add the drained chopped clams to the sauce and cook for 2–3 minutes just to heat through, avoiding overcooking to keep them tender.
9. Drain the cooked spaghetti and add it directly to the skillet with the sauce.
10. Toss everything together until the pasta is well coated, then stir in the chopped parsley and season with salt as needed.
11. Serve immediately while hot.
Keep it simple and enjoy this dish straight from the skillet—the sauce clings beautifully to the pasta, offering a briny, garlicky kick with a hint of heat. For a creative twist, top it with a sprinkle of grated Parmesan or serve alongside crusty bread to soak up every last drop.
Garlic Butter Clam Sauce with Angel Hair Pasta
Sometimes you just need a meal that feels fancy but comes together in a flash. This garlic butter clam sauce over angel hair pasta is exactly that—a restaurant-worthy dish you can whip up on a busy weeknight.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 pound dried angel hair pasta
– 2 tablespoons olive oil
– 4 tablespoons unsalted butter
– 6 cloves garlic, minced
– 1/2 cup dry white wine
– 2 pounds littleneck clams, scrubbed
– 1/4 cup chopped fresh parsley
– 1/4 teaspoon red pepper flakes
– Salt
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the angel hair pasta to the boiling water and cook for 4-5 minutes, or until al dente, stirring occasionally to prevent sticking.
3. Drain the pasta in a colander, reserving 1 cup of the pasta water, and set aside.
4. Heat the olive oil and 2 tablespoons of butter in a large, deep skillet or Dutch oven over medium heat until the butter melts.
5. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant but not browned.
6. Pour in the white wine, increase the heat to medium-high, and let it simmer for 2 minutes to reduce slightly.
7. Add the scrubbed clams to the skillet, cover with a lid, and cook for 6-8 minutes, shaking the pan occasionally, until the clams have opened.
8. Discard any clams that remain unopened after cooking.
9. Reduce the heat to low and stir in the remaining 2 tablespoons of butter until melted and the sauce is slightly creamy.
10. Add the drained pasta to the skillet with the clam sauce.
11. Toss everything together gently, adding splashes of the reserved pasta water as needed to loosen the sauce and help it cling to the pasta.
12. Stir in the chopped parsley and red pepper flakes, and season with salt to taste.
13. Remove from heat and serve immediately.
Buttery and briny, this sauce coats each strand of pasta beautifully. The tender clams add a lovely texture, while the hint of red pepper gives it a subtle kick. Try serving it with a squeeze of lemon and crusty bread for soaking up every last drop.
Creamy Clam Sauce with Fettuccine
Kick off your cozy evening with this comforting pasta dish that’s surprisingly simple to pull together. You’ll love how the briny clams and creamy sauce cling to every strand of fettuccine. It’s the kind of meal that feels special but doesn’t keep you in the kitchen all night.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 pound dried fettuccine
– 2 tablespoons unsalted butter
– 4 cloves garlic, minced
– 1/4 teaspoon red pepper flakes
– 1/2 cup dry white wine
– 2 (6.5-ounce) cans chopped clams, drained (reserve 1/2 cup clam juice)
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 2 tablespoons chopped fresh parsley
– Salt to taste
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 1 pound dried fettuccine to the boiling water and cook according to package directions until al dente, about 10–12 minutes.
3. While the pasta cooks, melt 2 tablespoons unsalted butter in a large skillet over medium heat.
4. Add 4 cloves minced garlic and 1/4 teaspoon red pepper flakes to the skillet, sautéing for 1 minute until fragrant—watch closely to avoid burning.
5. Pour in 1/2 cup dry white wine, scraping up any browned bits from the skillet, and simmer for 2 minutes to reduce slightly.
6. Stir in the drained clams and reserved 1/2 cup clam juice, cooking for 3 minutes to heat through.
7. Reduce heat to medium-low and pour in 1 cup heavy cream, stirring constantly until the sauce begins to thicken, about 3–4 minutes.
8. Drain the cooked fettuccine, reserving 1/2 cup pasta water, and add the pasta directly to the skillet with the sauce.
9. Toss the pasta with the sauce, adding the reserved pasta water a little at a time if needed to loosen the sauce.
10. Remove the skillet from heat and stir in 1/2 cup grated Parmesan cheese until melted and creamy.
11. Fold in 2 tablespoons chopped fresh parsley and season with salt to taste.
12. Serve immediately in warm bowls.
Rich and velvety, this sauce coats the pasta beautifully with a hint of briny sweetness from the clams. For a fresh twist, top it with extra parsley or a squeeze of lemon just before serving—it brightens up the whole dish.
Spicy Tomato Clam Sauce with Penne
Sometimes you just need a cozy, flavorful pasta dish that feels special without being fussy. Spicy tomato clam sauce with penne is exactly that—a quick, satisfying meal that’s perfect for a weeknight dinner or a casual gathering. It’s packed with briny clams, a kick of heat, and a rich tomato base that clings beautifully to every noodle.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 12 ounces penne pasta
– 2 tablespoons olive oil
– 4 cloves garlic, minced
– 1/4 teaspoon red pepper flakes
– 1 (28-ounce) can crushed tomatoes
– 1/2 cup dry white wine
– 2 pounds littleneck clams, scrubbed
– 1/4 cup chopped fresh parsley
– Salt to taste
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the penne pasta to the boiling water and cook according to package directions until al dente, about 10–12 minutes.
3. While the pasta cooks, heat the olive oil in a large, deep skillet over medium heat.
4. Add the minced garlic and red pepper flakes to the skillet and cook, stirring constantly, for 1 minute until fragrant—be careful not to burn the garlic.
5. Pour in the crushed tomatoes and white wine, stirring to combine.
6. Bring the sauce to a simmer, then reduce the heat to medium-low and let it cook uncovered for 10 minutes, stirring occasionally, to allow the flavors to meld.
7. Add the scrubbed clams to the skillet, nestling them into the sauce.
8. Cover the skillet with a lid and cook for 5–8 minutes, until all the clams have opened—discard any that remain closed.
9. Drain the cooked penne and add it directly to the skillet with the clam sauce.
10. Toss everything together gently to coat the pasta evenly.
11. Stir in the chopped fresh parsley and season with salt as needed.
12. Remove the skillet from the heat.
The texture is wonderfully hearty, with tender clams and al dente penne soaking up the spicy, garlicky tomato sauce. Try serving it straight from the skillet with a sprinkle of extra parsley and crusty bread on the side for dipping into that delicious broth.
Clam Sauce with Fresh Herbs and Linguine
Zipping through holiday prep? This clam sauce with fresh herbs and linguine is your perfect quick, elegant escape. You’ll love how the briny clams and bright herbs come together in under 30 minutes. It’s a restaurant-worthy dish that feels special but is totally doable on a busy night.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb linguine
– 2 tbsp olive oil
– 4 cloves garlic, minced
– 1/2 cup dry white wine
– 2 lbs littleneck clams, scrubbed
– 1/2 cup fresh parsley, chopped
– 1/4 cup fresh basil, chopped
– 2 tbsp unsalted butter
– 1/4 tsp red pepper flakes
– Salt to taste
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the linguine and cook according to package directions until al dente, about 9-11 minutes.
3. While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium heat.
4. Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
5. Pour in the white wine and let it simmer for 2 minutes to reduce slightly.
6. Add the scrubbed clams to the skillet, cover with a lid, and steam for 5-7 minutes until the clams open.
7. Discard any clams that remain closed after cooking.
8. Stir in the chopped parsley, basil, butter, and red pepper flakes until the butter melts and the herbs are wilted, about 1 minute.
9. Drain the cooked linguine, reserving 1/2 cup of the pasta water.
10. Add the drained linguine to the clam sauce in the skillet.
11. Toss everything together, adding reserved pasta water a little at a time until the sauce coats the pasta nicely.
12. Season with salt if needed and serve immediately.
What makes this dish shine is the tender, briny clams against the silky, herb-infused sauce clinging to each strand of pasta. For a creative twist, serve it in shallow bowls with crusty bread for dipping, or top with a sprinkle of lemon zest to brighten the flavors even more.
White Wine Clam Sauce with Spaghetti
Mmm, picture this: you’re craving something cozy yet elegant, but don’t want to spend all evening in the kitchen. That’s where this white wine clam sauce with spaghetti comes in—it’s restaurant-worthy but totally doable on a busy weeknight.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb dried spaghetti
– 2 tbsp olive oil
– 4 cloves garlic, minced
– 1/2 tsp red pepper flakes
– 2 lbs littleneck clams, scrubbed
– 1 cup dry white wine
– 1/2 cup chicken broth
– 3 tbsp unsalted butter
– 1/4 cup fresh parsley, chopped
– Salt to taste
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the spaghetti and cook according to package directions until al dente, about 8–10 minutes.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat.
4. Add the minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.
5. Tip: Don’t let the garlic brown, or it’ll turn bitter.
6. Increase the heat to medium-high and add the scrubbed clams to the skillet.
7. Pour in the white wine and chicken broth, then cover the skillet with a lid.
8. Steam the clams for 6–8 minutes, shaking the pan occasionally, until all clams have opened.
9. Tip: Discard any clams that remain closed after cooking, as they may be unsafe to eat.
10. Reduce the heat to low and stir in the unsalted butter until melted and the sauce slightly thickens.
11. Drain the cooked spaghetti and add it directly to the skillet with the clam sauce.
12. Toss everything together to coat the pasta evenly.
13. Tip: If the sauce seems too thin, let it simmer for another minute to reduce further.
14. Stir in the chopped parsley and season with salt if needed.
15. Serve immediately in bowls.
Perfectly al dente spaghetti soaks up that briny, buttery sauce, while the clams add a tender pop in every bite. Try it with a crusty baguette to mop up the extra juices, or sprinkle with extra parsley for a fresh finish.
Lemon Garlic Clam Sauce with Thin Spaghetti
Zesty and bright, this lemon garlic clam sauce with thin spaghetti is the perfect weeknight dinner that feels fancy without the fuss. You’ll love how the briny clams mingle with garlic and lemon for a light yet satisfying meal that comes together in about 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 pound thin spaghetti
– 2 tablespoons olive oil
– 4 cloves garlic, minced
– 1/2 cup dry white wine
– 2 pounds littleneck clams, scrubbed
– 1/2 cup chicken broth
– 2 tablespoons unsalted butter
– 1/4 cup fresh parsley, chopped
– 1 lemon, juiced (about 3 tablespoons)
– 1/4 teaspoon red pepper flakes
– Salt to taste
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add 1 pound thin spaghetti to the boiling water and cook according to package directions until al dente, about 8-10 minutes, then drain and set aside.
3. While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat.
4. Add 4 cloves minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
5. Pour in 1/2 cup dry white wine and let it simmer for 2 minutes to reduce slightly.
6. Add 2 pounds scrubbed littleneck clams to the skillet in a single layer.
7. Pour in 1/2 cup chicken broth, cover the skillet with a lid, and steam the clams for 5-7 minutes until they open.
8. Discard any clams that do not open after cooking.
9. Reduce the heat to low and stir in 2 tablespoons unsalted butter until melted and creamy.
10. Add 1/4 cup chopped fresh parsley, 3 tablespoons lemon juice, and 1/4 teaspoon red pepper flakes, stirring to combine.
11. Season the sauce with salt to taste, starting with 1/4 teaspoon and adjusting as needed.
12. Toss the drained spaghetti in the skillet with the clam sauce until evenly coated.
13. Serve immediately while hot.
Now, you’ve got a dish where the tender spaghetti soaks up that garlicky, lemony broth, and each bite bursts with the sweet brininess of clams. Nothing beats pairing it with crusty bread to mop up every last drop of sauce, making it a cozy yet elegant meal any night of the week.
Clam Sauce with Cherry Tomatoes and Basil
Gather around, friends—this clam sauce with cherry tomatoes and basil is your new go-to for a quick, impressive dinner. You’ll love how the briny clams mingle with sweet tomatoes and fresh herbs. It’s a one-pan wonder that feels fancy but comes together in no time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 pounds littleneck clams
– 1 pint cherry tomatoes
– 1/4 cup fresh basil leaves
– 3 cloves garlic
– 1/2 cup dry white wine
– 1/4 cup extra-virgin olive oil
– 1/2 teaspoon red pepper flakes
– 1/2 teaspoon kosher salt
– 8 ounces linguine
– 2 tablespoons unsalted butter
Instructions
1. Scrub the clams under cold running water to remove any grit, discarding any that are open or cracked.
2. Halve the cherry tomatoes and thinly slice the garlic cloves.
3. Bring a large pot of salted water to a boil over high heat.
4. Add the linguine to the boiling water and cook for 9–11 minutes, stirring occasionally, until al dente.
5. While the pasta cooks, heat the olive oil in a large skillet over medium heat.
6. Add the garlic and red pepper flakes to the skillet and cook for 1 minute, stirring constantly, until fragrant.
7. Add the cherry tomatoes and kosher salt to the skillet, cooking for 3–4 minutes until they start to soften and release juices.
8. Pour in the white wine, scraping up any browned bits from the bottom of the skillet with a wooden spoon.
9. Add the clams to the skillet, cover with a lid, and steam for 5–7 minutes until all clams have opened.
10. Discard any clams that remain closed after cooking.
11. Drain the cooked linguine, reserving 1/2 cup of the pasta water.
12. Add the drained linguine, unsalted butter, and 1/4 cup of the reserved pasta water to the skillet, tossing to combine until the sauce clings to the pasta.
13. Tear the fresh basil leaves and stir them into the skillet just before serving.
14. Buttery and briny, this sauce coats each strand of pasta with a hint of spice from the pepper flakes. Serve it straight from the skillet with crusty bread to soak up every last drop, or top with extra basil for a pop of color.
Creamy Clam and Mushroom Sauce with Tagliatelle
Okay, picture this: you’re craving something cozy and impressive, but you don’t want to spend all night in the kitchen. This creamy clam and mushroom sauce with tagliatelle is your answer. It’s a restaurant-worthy dish that feels special but comes together in a flash.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 12 ounces dried tagliatelle
– 2 tablespoons unsalted butter
– 1 tablespoon olive oil
– 8 ounces cremini mushrooms, sliced
– 3 cloves garlic, minced
– 1/4 cup dry white wine
– 2 (6.5-ounce) cans chopped clams, juice reserved
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the 12 ounces of dried tagliatelle to the boiling water and cook for 8-10 minutes, or until al dente (just tender with a slight bite).
3. While the pasta cooks, heat the 2 tablespoons of unsalted butter and 1 tablespoon of olive oil in a large skillet over medium-high heat.
4. Add the 8 ounces of sliced cremini mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they release their liquid and turn golden brown.
5. Stir in the 3 cloves of minced garlic and cook for 1 minute, just until fragrant.
6. Pour in the 1/4 cup of dry white wine to deglaze the pan, scraping up any browned bits from the bottom, and let it simmer for 2 minutes until reduced by half.
7. Add the juice from the 2 cans of chopped clams (reserve the clams) and the 1 cup of heavy cream to the skillet. Bring the mixture to a gentle simmer.
8. Reduce the heat to medium-low and let the sauce simmer gently for 5 minutes, stirring occasionally, until it thickens slightly.
9. Gently stir in the reserved chopped clams, 1/2 cup of grated Parmesan cheese, 1/4 cup of chopped fresh parsley, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook for 2 more minutes, just until the clams are heated through and the cheese is melted.
10. Drain the cooked tagliatelle, reserving 1/2 cup of the pasta water.
11. Add the drained pasta directly to the skillet with the sauce.
12. Toss everything together, adding splashes of the reserved pasta water as needed until the sauce coats the pasta beautifully.
Really, the magic is in that silky, briny sauce clinging to every ribbon of pasta. The mushrooms add an earthy depth that balances the sweet clams perfectly. For a fun twist, try serving it in shallow bowls with a big piece of crusty bread for dipping into any extra sauce.
Clam Sauce with Pancetta and Bucatini
Holiday cooking can be stressful, but this dish is your secret weapon. It’s a cozy, flavorful pasta that feels fancy but comes together in about the time it takes to boil water. You’ll love how the salty pancetta and briny clams create a sauce that clings perfectly to every strand of bucatini.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 12 ounces dried bucatini pasta
– 4 ounces pancetta, diced
– 4 garlic cloves, minced
– 1/2 teaspoon crushed red pepper flakes
– 1 cup dry white wine
– 2 pounds littleneck clams, scrubbed
– 1/4 cup chopped fresh parsley
– 2 tablespoons unsalted butter
– 1 tablespoon extra-virgin olive oil
– Kosher salt
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the bucatini and cook according to package directions until al dente, about 9-11 minutes.
3. While the pasta cooks, heat the olive oil in a large, deep skillet or Dutch oven over medium heat.
4. Add the diced pancetta and cook, stirring occasionally, until crisp and browned, about 6-8 minutes.
5. Use a slotted spoon to transfer the pancetta to a paper towel-lined plate, leaving the fat in the pan.
6. Add the minced garlic and red pepper flakes to the pan and cook, stirring constantly, until fragrant, about 30 seconds. Tip: Don’t let the garlic brown or it will turn bitter.
7. Pour in the white wine, scraping up any browned bits from the bottom of the pan, and bring to a simmer.
8. Add the scrubbed clams to the skillet, cover with a lid, and cook until the clams open, about 6-8 minutes. Tip: Discard any clams that do not open after cooking.
9. Drain the cooked pasta, reserving 1 cup of the pasta cooking water.
10. Reduce the heat under the skillet to low and stir the cooked pancetta back into the clam mixture.
11. Add the drained pasta, butter, and 1/2 cup of the reserved pasta water to the skillet.
12. Toss everything together vigorously for 1-2 minutes until the sauce emulsifies and coats the pasta. Tip: Add more pasta water a tablespoon at a time if the sauce seems too dry.
13. Remove from heat and stir in the chopped parsley.
14. Season with a pinch of kosher salt if needed, though the pancetta and clams are often salty enough.
Fresh from the pan, the bucatini has a wonderfully chewy texture that holds the rich, briny sauce. Each bite delivers a punch of garlic and a gentle heat from the pepper flakes. For a simple garnish, a final drizzle of good olive oil and an extra sprinkle of parsley make it look as good as it tastes.
Clam Sauce with Roasted Garlic and Oregano
Ooh, you’re going to love this one. It’s the kind of cozy, flavorful pasta sauce that feels fancy but comes together with minimal fuss. Perfect for a weeknight when you want something special without spending hours in the kitchen.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 head garlic
– 1 tablespoon olive oil
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons unsalted butter
– 1/2 cup dry white wine
– 2 (6.5-ounce) cans chopped clams, drained (juice reserved)
– 1 (28-ounce) can crushed tomatoes
– 1 teaspoon dried oregano
– 1 pound linguine pasta
– 1/4 cup chopped fresh parsley
Instructions
1. Preheat your oven to 400°F.
2. Slice the top 1/4 inch off the head of garlic to expose the cloves.
3. Place the garlic head on a piece of aluminum foil, drizzle with 1 tablespoon of olive oil, and sprinkle with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper.
4. Wrap the garlic tightly in the foil and roast it in the preheated oven for 40 minutes, or until the cloves are soft and golden brown.
5. While the garlic roasts, bring a large pot of salted water to a boil for the pasta.
6. Once the garlic is roasted, carefully unwrap it and let it cool until you can handle it.
7. Squeeze the softened roasted garlic cloves out of their skins into a small bowl and mash them into a paste with a fork.
8. In a large skillet or Dutch oven, melt 2 tablespoons of unsalted butter over medium heat.
9. Add the roasted garlic paste to the melted butter and cook for 1 minute, stirring constantly, until fragrant.
10. Pour 1/2 cup of dry white wine into the skillet, scraping up any browned bits from the bottom, and let it simmer for 2-3 minutes until reduced by half.
11. Add the drained clams, the reserved clam juice, the 28-ounce can of crushed tomatoes, and 1 teaspoon of dried oregano to the skillet. Stir to combine.
12. Bring the sauce to a simmer, then reduce the heat to low. Let it cook uncovered for 15 minutes, stirring occasionally.
13. While the sauce simmers, add 1 pound of linguine to the boiling water and cook according to package directions until al dente.
14. Once the pasta is cooked, reserve 1/2 cup of the pasta cooking water, then drain the linguine.
15. Add the drained linguine directly to the skillet with the clam sauce.
16. Toss the pasta with the sauce, adding a splash of the reserved pasta water if needed to help the sauce coat the noodles.
17. Remove the skillet from the heat and stir in 1/4 cup of chopped fresh parsley.
18. Divide the pasta among four bowls and serve immediately.
You’ll notice the sauce has a wonderfully thick, clingy texture from the roasted garlic paste and crushed tomatoes. The flavor is deeply savory and briny from the clams, balanced by the sweet, mellow garlic and the earthy hint of oregano. Try serving it with a big piece of crusty bread to soak up every last drop of that incredible sauce.
Clam Sauce with Chili Flakes and Linguine
Zipping through holiday prep? This clam sauce with chili flakes and linguine is your quick, cozy rescue—it’s briny, spicy, and ready in about the time it takes to wrap a gift. You’ll love how the garlic and chili flakes sizzle together, and those clams steam open right in the pan.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 pound linguine
– 2 tablespoons olive oil
– 4 cloves garlic, minced
– 1 teaspoon red chili flakes
– 2 pounds littleneck clams, scrubbed
– 1 cup dry white wine
– 1/2 cup chopped fresh parsley
– 2 tablespoons unsalted butter
– Salt to taste
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the linguine and cook according to package directions until al dente, about 8–10 minutes.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat.
4. Add the minced garlic and red chili flakes, stirring for 1–2 minutes until fragrant but not browned.
5. Tip: Toasting the chili flakes lightly enhances their flavor without burning them.
6. Increase the heat to medium-high and add the scrubbed clams to the skillet.
7. Pour in the dry white wine and cover the skillet with a lid.
8. Steam the clams for 5–7 minutes, or until all shells have opened.
9. Tip: Discard any clams that remain closed after cooking, as they may be unsafe to eat.
10. Drain the cooked linguine, reserving 1/2 cup of the pasta water.
11. Add the drained linguine to the skillet with the clams.
12. Stir in the chopped fresh parsley and unsalted butter until the butter melts and coats the pasta.
13. If the sauce seems too thick, gradually add the reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
14. Tip: The starchy pasta water helps the sauce cling beautifully to the linguine.
15. Season with salt to taste and toss everything together gently.
The linguine soaks up that briny, garlicky sauce, while the chili flakes give it a warm kick that’s not too overpowering. Serve it straight from the skillet with crusty bread to mop up every last drop—it’s messy in the best way.
Clam Sauce with Saffron and Fettuccine
Fancy a restaurant-quality seafood pasta without the fuss? This clam sauce with saffron and fettuccine is your answer. It’s surprisingly simple but feels totally luxurious.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb fresh littleneck clams, scrubbed
– 8 oz dried fettuccine
– 1 pinch saffron threads
– 3 tbsp unsalted butter
– 2 tbsp olive oil
– 4 cloves garlic, minced
– 1/2 cup dry white wine
– 1/2 cup heavy cream
– 1/4 cup fresh parsley, chopped
– 1/2 tsp kosher salt
– 1/4 tsp black pepper
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the fettuccine to the boiling water and cook for 10–12 minutes, or until al dente, stirring occasionally.
3. While the pasta cooks, soak the saffron threads in 2 tablespoons of warm water for 5 minutes to bloom the flavor.
4. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat.
5. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant but not browned.
6. Pour in the white wine and simmer for 2 minutes to reduce slightly.
7. Add the clams and the saffron with its soaking liquid to the skillet.
8. Cover the skillet and cook for 5–7 minutes, or until the clams have fully opened; discard any that remain closed.
9. Remove the clams from the skillet with a slotted spoon and set them aside in a bowl.
10. Stir the heavy cream, remaining 2 tablespoons of butter, salt, and pepper into the skillet sauce.
11. Simmer the sauce for 3–4 minutes over medium-low heat until it thickens slightly.
12. Drain the cooked fettuccine, reserving 1/4 cup of the pasta water.
13. Add the drained pasta and reserved pasta water to the skillet with the sauce, tossing to coat evenly.
14. Return the clams to the skillet and gently toss with the pasta.
15. Remove the skillet from the heat and stir in the chopped parsley.
16. Serve immediately in shallow bowls.
Ready to dig in? The fettuccine is silky and clings to that creamy, briny sauce infused with floral saffron. For a fun twist, top it with a sprinkle of lemon zest or serve alongside garlic bread to soak up every last drop.
Clam Sauce with Spinach and Whole Wheat Pasta
Ever have one of those nights where you want something comforting but still feel good about eating? This clam sauce with spinach and whole wheat pasta is exactly that—a cozy, satisfying meal that comes together in about the time it takes to boil water. You get briny clams, fresh greens, and hearty pasta all in one bowl.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 12 ounces whole wheat spaghetti
– 4 tablespoons olive oil
– 4 cloves garlic, minced
– 1/4 teaspoon red pepper flakes
– 2 pounds littleneck clams, scrubbed
– 1/2 cup dry white wine
– 5 ounces fresh spinach
– 2 tablespoons unsalted butter
– 1/4 cup chopped fresh parsley
– Salt
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the whole wheat spaghetti and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
4. Add the minced garlic and red pepper flakes, cooking for 1 minute until fragrant but not browned.
5. Increase the heat to medium-high and add the scrubbed littleneck clams to the skillet.
6. Pour in the dry white wine and cover the skillet with a lid, steaming the clams for 5-7 minutes until they open.
7. Discard any clams that do not open after cooking.
8. Reduce the heat to low and stir in the fresh spinach, wilting it for 1-2 minutes until just tender.
9. Drain the cooked spaghetti, reserving 1/2 cup of the pasta water.
10. Add the drained spaghetti to the skillet with the clam mixture.
11. Toss everything together, adding the remaining 2 tablespoons of olive oil, unsalted butter, and chopped fresh parsley.
12. If the sauce seems too thick, gradually stir in the reserved pasta water 1 tablespoon at a time until desired consistency is reached.
13. Season with salt to taste and serve immediately.
Zesty and briny from the clams, this dish has a lovely chew from the whole wheat pasta that holds up to the sauce. Try topping it with a sprinkle of lemon zest for a bright finish, or serve it alongside crusty bread to soak up every last drop.
Clam Sauce with Lemon Zest and Capellini
This clam sauce with lemon zest and capellini is the perfect quick dinner for when you want something fancy but easy. You get bright, fresh flavors without spending hours in the kitchen, and it feels like a restaurant meal at home.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb fresh littleneck clams
– 8 oz capellini pasta
– 2 tbsp olive oil
– 3 cloves garlic, minced
– 1/2 cup dry white wine
– 1/4 cup fresh parsley, chopped
– 1 lemon, zested and juiced
– 1/4 tsp red pepper flakes
– Salt to taste
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the capellini pasta to the boiling water and cook for 4-5 minutes, or until al dente, stirring occasionally to prevent sticking.
3. Drain the pasta in a colander, reserving 1/2 cup of the pasta water, and set aside.
4. While the pasta cooks, scrub the clams under cold running water to remove any grit, discarding any that are open or cracked.
5. Heat the olive oil in a large skillet over medium heat until it shimmers, about 1 minute.
6. Add the minced garlic and red pepper flakes to the skillet and sauté for 30 seconds, or until fragrant, being careful not to burn the garlic.
7. Pour in the dry white wine and bring to a simmer, scraping up any browned bits from the bottom of the skillet with a wooden spoon.
8. Add the cleaned clams to the skillet, cover with a lid, and cook for 5-7 minutes, or until the clams have opened, discarding any that remain closed.
9. Stir in the lemon zest, lemon juice, and chopped parsley into the clam mixture.
10. Add the drained capellini pasta and the reserved pasta water to the skillet, tossing everything together until the pasta is well-coated and the sauce has thickened slightly, about 2 minutes.
11. Season with salt to taste and remove from heat.
Enjoy the tender clams and delicate capellini coated in a light, briny sauce with a zesty lemon kick. For a creative twist, serve it with a side of crusty bread to soak up every last drop of that flavorful broth.
Clam Sauce with Fresh Parsley and Spaghetti
Venturing into the kitchen for a cozy meal? This clam sauce with fresh parsley and spaghetti is your answer—it’s quick, flavorful, and feels like a hug in a bowl. You’ll love how the briny clams and bright parsley come together over tender pasta.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 12 ounces dried spaghetti
– 2 tablespoons olive oil
– 4 cloves garlic, minced
– 1/4 teaspoon red pepper flakes
– 2 pounds fresh littleneck clams, scrubbed
– 1/2 cup dry white wine
– 1/2 cup water
– 1/4 cup fresh parsley, chopped
– 2 tablespoons unsalted butter
– Salt, to taste
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the spaghetti to the boiling water and cook according to package directions until al dente, about 8-10 minutes.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat.
4. Add the minced garlic and red pepper flakes to the skillet and cook for 1 minute, stirring constantly to prevent burning.
5. Tip: Use a wide skillet to ensure the clams cook evenly and open properly.
6. Add the scrubbed clams to the skillet in a single layer.
7. Pour in the dry white wine and water, then cover the skillet with a lid.
8. Steam the clams over medium heat for 5-7 minutes, until all clams have opened.
9. Discard any clams that remain closed after cooking.
10. Tip: Reserve 1/2 cup of the pasta cooking water before draining the spaghetti; it helps create a silky sauce.
11. Drain the cooked spaghetti and add it directly to the skillet with the clams.
12. Toss the spaghetti with the clam mixture over low heat for 1 minute to combine.
13. Stir in the chopped fresh parsley and unsalted butter until the butter melts and coats the pasta.
14. Tip: Add the parsley at the end to keep its vibrant color and fresh flavor intact.
15. Season with salt as needed, tossing everything together.
16. Serve immediately in warm bowls.
Kick back and enjoy this dish—the spaghetti soaks up the briny, garlicky sauce, while the clams add a tender bite. For a fun twist, sprinkle with extra parsley or serve with crusty bread to mop up every last drop.
Clam Sauce with White Beans and Rigatoni
Diving into a bowl of this clam sauce with white beans and rigatoni feels like a cozy hug. You get briny clams, creamy beans, and hearty pasta all in one comforting dish—it’s perfect for a busy weeknight when you want something special without a fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb rigatoni
– 2 tbsp olive oil
– 4 cloves garlic, minced
– 1/2 tsp red pepper flakes
– 1/2 cup dry white wine
– 2 lbs littleneck clams, scrubbed
– 1 (15 oz) can cannellini beans, drained and rinsed
– 1/2 cup chopped fresh parsley
– 1/4 cup grated Parmesan cheese
– Salt and black pepper
Instructions
1. Bring a large pot of salted water to a boil over high heat.
2. Add the rigatoni and cook according to package directions until al dente, about 10-12 minutes, then drain and set aside.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat.
4. Add the minced garlic and red pepper flakes, and sauté for 1 minute until fragrant—be careful not to burn the garlic.
5. Pour in the white wine and let it simmer for 2 minutes to reduce slightly.
6. Add the scrubbed clams to the skillet, cover with a lid, and cook for 5-7 minutes until the clams open; discard any that remain closed.
7. Stir in the drained cannellini beans and cook for 2 minutes to warm through.
8. Tip: Reserve 1/2 cup of pasta water before draining to adjust sauce consistency if needed.
9. Add the cooked rigatoni to the skillet and toss to coat with the clam sauce.
10. Stir in the chopped parsley and grated Parmesan cheese, and season with salt and black pepper to taste.
11. Tip: For extra flavor, add a splash of the pasta water to help the sauce cling to the pasta.
12. Serve immediately while hot.
13. Tip: Garnish with additional parsley or a drizzle of olive oil for a fresh finish.
Perfectly balanced, this dish offers a delightful mix of tender clams, creamy beans, and chewy pasta in a light, savory broth. Try serving it with crusty bread to soak up every last bit of sauce, or add a squeeze of lemon for a bright, zesty kick.
Summary
Gathering these 18 creamy clam sauce recipes offers pasta lovers a treasure trove of comforting, restaurant-worthy dishes to try at home. We hope you find a new favorite to whip up for dinner tonight! Don’t forget to leave a comment telling us which recipe you loved most and share this roundup with fellow foodies on Pinterest. Happy cooking!
