If you need a last-minute Valentine’s Day dinner idea, this is it.
If you’ve already celebrated or are dining out, make this as soon as you’re back in the kitchen.
It’s easy. It’s affordable. It’s fast. It’s delicious.
Use little clams—even if they make you squeamish. Fresh clams are ideal, but canned minced clams work great and make the dish approachable. I’m in Pennsylvania, so canned clams are my reliable option.
This recipe is a hybrid of classic linguine with clam sauce and clams casino: two favorites combined into one flavorful, comforting pasta.
My mom made linguine with clam sauce often when I was growing up—along with fondue—so it feels nostalgic. The simple combination of garlic, wine and clams has always been a winner.
The clams casino influence comes from family seafood feasts at the beach—beer-battered fish, braised scallops and clams casino all piled high. Those summer meals are hard to forget.
A seafood dish goes best with a glass of wine—don’t skip it. A crisp white pairs perfectly with the briny, buttery flavors here.
Crispy bacon brings a smoky, savory depth that elevates the pasta. With white wine, sautéed onions, garlic, clams, bacon and Parmesan, this linguine is full of layered flavor.
This is one of my favorite pasta dishes lately. It’s simple comfort food with bright, briny notes and a satisfying crunch from bacon.
Make it for a cozy dinner at home or to impress someone special—either way, it’s easy and quick to pull together.
You won’t be disappointed.
Clams Casino Linguine
Serves 3–4
Ingredients:
2 tablespoons olive oil
1/2 cup chopped red peppers
1/2 cup chopped onions
3 cloves garlic, minced
2 cans minced clams in clam juice (about 13 ounces total)
1/2 cup dry white wine
2 tablespoons butter
2 slices bacon, fried and crumbled
1/2 pound whole wheat linguine
1/4 cup grated Parmesan cheese, plus more for garnish
Freshly chopped parsley for garnish
Directions:
1. Bring a large pot of salted water to a boil and cook the linguine according to package directions. Reserve a splash of pasta water, then drain.
2. Meanwhile, heat a skillet over medium heat and add the olive oil. Sauté the chopped onions and red peppers with a pinch of salt until soft, about 6–8 minutes. Add the garlic and cook for 30 seconds until fragrant.
3. Add both cans of minced clams with their juice and bring the mixture to a boil. Pour in the white wine and let it simmer for about 5 minutes to meld the flavors. Stir in the butter until melted.
4. Reduce heat to low and add the cooked linguine to the skillet. Toss well so the noodles absorb the sauce. Stir in the grated Parmesan, crumbled bacon and chopped parsley. If the sauce seems tight, add a little reserved pasta water to loosen it.
5. Serve immediately with extra Parmesan and crusty bread for mopping up the sauce.
Coming up this week: some of my favorite recipes ever. Stay tuned.