There’s something undeniably comforting about a big bowl of pasta tangled up with the briny sweetness of clams. This Linguine with Clams and Anchovy Butter might just be the boldest, most flavor-packed twist on the classic you’ve ever tasted. The anchovy butter melts into the dish, adding a deep umami richness that perfectly complements the delicate clams. It’s the kind of meal that feels fancy enough for a dinner party, yet casual enough to whip up on a weeknight when you’re craving something salty, savory, and just a little indulgent. Whether you're a die-hard fan of clam pasta or a curious first-timer exploring clam linguine recipes, this dish hits all the right notes.
Linguine with Clams and Anchovy Butter
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Main Course
Cuisine Italian
Servings 4 generous portions
Large pot for pasta A big enough pot allows your linguine to cook evenly without sticking.
Large sauté pan with lid Essential for steaming the clams and building your sauce.
Colander For draining your linguine (don’t forget to reserve some pasta water!).
Mixing bowl and fork To mash the anchovies into the butter.
Tongs For tossing the pasta in the sauce like a pro.
Microplane or fine grater For zesting the lemon.
For the Anchovy Butter
- 6 anchovy fillets oil-packed is best
- 4 tablespoons unsalted butter softened
- 2 cloves garlic minced
- Zest of 1 lemon
- Freshly cracked black pepper to taste
For the Pasta
- 1 pound linguine dried is perfect; if you're using fresh, cut cook time accordingly
- 2 tablespoons olive oil
- 4 cloves garlic thinly sliced
- 1/2 teaspoon red pepper flakes adjust to taste
- 1 cup dry white wine like Pinot Grigio or Sauvignon Blanc
- 2 pounds fresh littleneck clams scrubbed clean (see FAQs for clam tips)
- 1/2 cup clam juice bottled or from steaming clams
- 1/4 cup fresh parsley chopped
- Juice of half a lemon
- Anchovy butter from above
- Salt to taste
Optional garnish: lemon wedges, extra chopped parsley, or a small spoon of anchovy butter on top.
Make the Anchovy Butter
Start by mashing the anchovy fillets with a fork until they become a paste. Mix them into softened butter along with minced garlic, lemon zest, and a few cracks of black pepper. Set this flavor bomb aside—it’s going to melt into your pasta and create that crave-worthy depth.
Cook the Linguine
Bring a pot of salted water to a boil. Drop in the linguine and cook just shy of al dente (about 1-2 minutes less than the package says). Reserve about a cup of pasta water before draining.
Sauté Garlic and Chili
While the pasta is cooking, heat olive oil in a large sauté pan. Add the sliced garlic and red pepper flakes. Let them sizzle gently—you're not aiming for golden brown, just fragrant. This is the base of your clam sauce.
Steam the Clams
Pour in the white wine and bring it to a simmer. Add the cleaned clams, cover the pan, and let them steam until they pop open—usually around 5–7 minutes. Discard any that don’t open. Stir in the clam juice and a knob of anchovy butter.
Marry the Sauce and Pasta
Add the drained linguine to the pan. Toss everything together with tongs, letting the pasta soak up the sauce. If it looks dry, add some reserved pasta water a splash at a time. Stir in parsley and a squeeze of lemon juice.
Serve and Swoon
Divide the pasta among plates or pile it high in a serving bowl. Garnish with a little extra parsley, a lemon wedge, and maybe even a final dollop of anchovy butter on top for drama. Serve immediately.
Pairings
This dish screams for a crisp white wine—the same kind you used in the recipe, ideally. A chilled glass of Pinot Grigio or a dry Vermentino will amplify the briny brightness of the clams. If wine’s not your thing, an ice-cold lager or even a sparkling water with lemon works beautifully.
For sides, consider:
- A peppery arugula salad with shaved parmesan and lemon vinaigrette
- Warm, crusty bread for mopping up that sauce
- Roasted asparagus or blistered cherry tomatoes to bring a little sweetness and balance
For dessert, something light and citrusy, like lemon sorbet or panna cotta with a citrus glaze, will keep things fresh and breezy.
FAQs
1. Can I use canned clams?
Absolutely, especially if you’re in a pinch or looking for easy canned clam recipes. Just substitute 2 cans of chopped clams (drained, juice reserved) for the fresh ones, and add them right after the garlic step. This makes a fantastic shortcut for linguine with clam sauce canned style.
2. What kind of clams work best?
Littlenecks are ideal for fresh clam recipes like this—they’re sweet, tender, and the perfect size. Cherrystones are a little bigger and chewier but still work. Avoid manila clams unless you adjust cook times—they cook faster.
3. What about frozen clams?
Frozen clams (either in shell or shelled) are a great option if you can’t find fresh. Just thaw and follow the same steps. Make sure to taste as you go since they may be saltier.
4. Can I bake this dish?
While this specific version is a stovetop superstar, you can totally take inspiration from a baked clams recipe. Mix cooked pasta with the sauce, top with seasoned breadcrumbs, and broil for a crunchy twist.
5. Is this a traditional white clam sauce?
It’s a spin on a white clam sauce recipe, yes—garlic, wine, parsley, and clams are the heart of classic linguine with white clam sauce fresh clams. The anchovy butter is where this dish goes from “great” to “unforgettable.”
6. Can I use spaghetti instead of linguine?
Sure thing. Linguine holds the sauce a little better, but spaghetti works in a pinch. Even fettuccine or bucatini can pull it off. The important part is to cook it just right and toss it while it's still hot.
7. Is this the best linguini with clam sauce I can make?
We’re biased, but between the rich anchovy butter and the fresh clams, this might just be the best linguini with white clam sauce you’ll whip up at home. It balances briny, buttery, spicy, and zesty in every forkful.
