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!
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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 Monday night when you only feel like spending 25 or so 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!
Recipe FAQs
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?
Other pasta and seafood recipes we love!
Looking for even more pasta inspiration? Here is our complete collection of pasta (and pizza!) recipes!
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PrintLinguine with Creamy Clam Sauce
Make your favorite pasta with clam sauce even more scrumptious with this recipe for a linguine with creamy clam sauce! A luxuriously different supper.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon chopped garlic
- 2 tablespoons chopped fresh parsley, plus more for garnish
- 1 cup halved cherry tomatoes
- 1 eight ounce can whole baby clams with their juice
- 1 cup heavy cream
- 2 tablespoons cornstarch
- 12 ounces cooked linguine
Instructions
- Cook up ten ounces of linguine according to package directions in heavily salted water. Drain and set aside.
- While the pasta is cooking, heat olive oil in large skillet over medium heat. Add garlic, parsley and tomatoes and cook for two minutes.
- Add baby clams with their juice and cream and simmer for 5 minutes. Mix cornstarch with 3 tablespoons cool water and add to the sauce. Simmer another 2 to 3 minutes or until slightly thickened. Season to taste with salt and pepper.
- Toss sauce with cooked pasta, divide among plates, garnish with parsley and serve.
Notes
-
- 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).
Violet says
This recipe was surprisingly easy and fairly quick to make and turned out delicious! The flavors are well balanced. I was out of tomatoes but I added some onion, baby shrimp, and some fresh Italian herbs. This recipe was the closest I could find to the version my mom always made and it turned out very much like it, so it was exactly what I was in search of. My boyfriend said it was really good as well..The instructions were straight forward and easy to follow. Thanks for a great recipe!!
Violet, thank you so much! And I love that you made it your own with your additions, and I ESPECIALLY love that it was like the one your mom made. That brought such a smile to my face! :)
Minnie says
Made this for friends at the beach and it was perfect! The tomatoes really round out the taste nicely. Thanks!!
I love that you made this at the beach – the perfect setting!
Tanisha says
This has changed!
I’m allergic to tomatoes. I need the instructions for the pre-tomato version, please!
Hi Tanisha! The only thing I updated was the picture (the old one was not so great) but you can simply just leave the tomatoes out – or you can swap them for some baby spinach or steamed broccoli if you want another veggie. Hope this helps and happy cooking!
Dennis says
It was excellent. My first time cooking this. The tomatoes gave it a nice flavor. I had fresh clams. Thanks
There’s nothing better than linguine with fresh clams – I’m so glad you liked it! :)
dennis says
i made this tonight for the first time i did not have any corn starch so i used flower. i am a beginner cook but this was excellent. i will use it again
Dennis, I’m so glad! Sounds like you are well on your way to being a great cook!
Susan says
Kate, Made the Linguini with creamy clam sauce for my bunco group. The girls loved it and they all took some home for the hubby’s, boyfriends, etc. It was a great success!!
Hurray! I love that version of clam sauce – it’s just the right amount of decadent. :)
Susan says
What kind of cream do you use in this recipe?
Hi Susan! I use heavy cream in this recipe – I’ll make sure I correct it in the post. Thanks for catching that!
Susan says
Thanks
Susan says
Plan to make this for 12 people and plan on tripling recipe, what kind of cream should I use
Sounds like a feast! Heavy cream.
Michelle says
Kate that looks so tasty..We all love clams here.
They are the best! :)