Dairy-Free Linguine with Clam Sauce
Prep time
Cook time
Total time
This is a seriously tasty dinner that comes together in little more time than it takes to boil water. The recipe is adapted from Fine Cooking. Please note that the Prep time is hands-on time only. Letting the clams soak for a half hour in advance helps to remove some of the grit.
Recipe type: Entree
Cuisine: Italian
Serves: 3 servings
  • 24 littleneck clams (about 2 pounds in shell)
  • Kosher salt, as needed
  • 6 tablespoons olive oil, divided
  • ¼ to ½ teaspoon crushed red pepper flakes
  • ⅓ cup dry white wine
  • 5 tablespoons minced fresh flat-leaf parsley, divided
  • 3 large garlic cloves, minced, divided
  • 8 ounces linguine (gluten-free, if needed)
  • Freshly ground black pepper, to taste (optional)
  1. Scrub the clams under cold water, then place them in a large bowl and cover with cool water. Add about 1 tablespoon salt and swirl with your hands to dissolve the salt. Let the clams sit for about 30 minutes at room temperature to purge any grit.
  2. Without disturbing the sediment in the bowl, transfer the clams to a colander and rinse with cold water. Discard any open clams that don’t close when tapped.
  3. Heat 3 tablespoons of the oil in a heavy 3-quart saucepan over medium heat. Add the pepper flakes and cook briefly to infuse the oil, about 20 seconds.
  4. Add the wine, 2 tablespoons of the chopped parsley, and half of the minced garlic. Cook for 20 seconds.
  5. Add the clams. Cover and cook over medium-high heat, checking every 2 minutes and removing each clam as it opens. It will take 5 to 7 minutes total for all the clams to open.
  6. Transfer the clams to a cutting board and reserve the broth.
  7. You can leave the clams in their shells, for presentation, or remove the clams from the shells and cut them in half, or quarters if they’re large. Return the clams to the broth (whether in their shells or not). Discard the shells if not using.
  8. Cook the pasta until slightly firmer than al dente. Reserve about ½ cup of the pasta cooking water before draining the cooked pasta.
  9. While the pasta is cooking, heat the remaining 3 tablespoons olive oil in a medium skillet over medium heat. Add the remaining 3 tablespoons chopped parsley and the remaining minced garlic and cook until the garlic is just soft, about 1 minute. Remove the skillet from the heat.
  10. Add the cooked pasta, the clams, and the broth the clams were cooked in to the skillet.
  11. Place the skillet over low heat, toss the pasta in the sauce and simmer for another minute to finish cooking it. Add pasta water, as needed, if the pasta is too dry.
  12. Season with salt and black pepper (I use about ¼ teaspoon of each).
  13. Serve the pasta, clams, and sauce in shallow bowls.
Less Spicy: Skip the crushed red pepper, but add a few tablespoons of chopped sun-dried tomatoes.

Clam Up! If you want more shellfish flavor in the sauce, you can substitute store bought clam juice for the pasta water.

More Seafood? Go right ahead! If making this recipe for a full 3 servings, you might want to use 36 clams (3 pounds). Of you can add scallops or other shellfish.
Nutrition Information
Serving size: ⅓ recipe Calories: 521 Fat: 30.3g Saturated fat: 4.3g Carbohydrates: 44.8g Sugar: .3g Sodium: 51mg Fiber: .4g Protein: 14.8g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/pasta/linguine-with-clam-sauce-egg-free-nut-free-soy-free