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red clam sauce made with canned clams over linguine pasta.

Linguine With Red Clam Sauce Using Canned Clams

This linguini with red clam sauce using canned clams is a delicious and easy pasta recipe you can make ahead of time! Made with just a handful of pantry staples, including garlic, canned clams, and diced tomatoes, this linguini with red clam sauce recipe comes together quickly and packs a ton of flavor. Plus, it freezes well to stock up on homemade meals for busy days. 
5 from 4 votes
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Course: Main Course
Cuisine: American, Italian
Keyword: linguine with red clam sauce, linguine with red clam sauce using canned clams
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 5 people
Calories: 425kcal

Equipment

  • 1 Large skillet
  • 1 Large pot
  • 1 Pasta strainer

Ingredients

  • 1 lb package of dry linguine
  • 2 tablespoons extra virgin olive oil
  • 4 cloves garlic finely chopped
  • 2 6.5 ounce cans of chopped clams drain and reserve the clam juice.
  • 2 14-ounce cans diced tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon Italian seasoning
  • 1/4 -1/2 teaspoon crushed red pepper

Instructions

  • Cook the pasta according to the instructions on the package. Drain and set aside.
  • Heat 2 tablespoons of olive oil over medium heat in a large skillet until it sizzles. Add the garlic and cook until it becomes fragrant about 2 minutes. Keep an eye on the garlic to prevent it from burning.
  • Stir in the juice from the canned clams, chopped tomatoes, tomato paste, Italian seasoning, and crushed red pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes, stirring occasionally.
  • Add the chopped clams to the skillet and cook for about 5 minutes.
  • Serve the sauce over the linguine, and sprinkle grated cheese if desired.

Notes

Storage Tips
For the week: Store any leftovers in an airtight container in the fridge for 4-5 days. When reheating, you may need to add a splash of water or broth to loosen up the sauce as it may thicken in the fridge.
Freezer: If you want to freeze the sauce separately, allow it to cool to room temperature before transferring it to a freezer-safe container or freezer bag. Label the container with the name and date, and freeze it for up to 3 months. When ready to use the sauce, thaw it overnight in the refrigerator before reheating. I love using Souper Cubes to freeze red clam sauce into 1-cup portions.
Freezer Meal: To freeze the entire dish as a meal, allow it to cool to room temperature before portioning it into individual meal-sized containers. Keep the pasta and sauce separate in the container. Again, label the containers with the name and date, and freeze them for up to 3 months. When you're ready to eat, remove the container from the freezer and reheat in the microwave or oven for 2 minutes, then stir the pasta and sauce together and reheat for another minute or so until hot.

Nutrition

Serving: 1g | Calories: 425kcal | Carbohydrates: 77g | Protein: 14g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 0.1mg | Sodium: 299mg | Potassium: 599mg | Fiber: 5g | Sugar: 7g | Vitamin A: 417IU | Vitamin C: 17mg | Calcium: 85mg | Iron: 3mg