If you need a last-minute Valentine’s Day dinner, this recipe is a perfect pick.
Even if you already celebrated or plan to dine out, make this as soon as you’re back in the kitchen.
It’s simple.
It’s affordable.
It’s quick.
It’s irresistible.
Use littleneck clams, even if they make you uneasy. Fresh clams are ideal, but canned minced clams work beautifully and are easier to find in some regions.
I was never great at geography, so I can’t explain why fresh clams are harder to get where I live.
This dish blends linguine with clam sauce and the flavors of clams casino—two favorites combined. It’s bright with white wine and garlic, savory with bacon and parmesan, and hearty enough to satisfy most appetites.
My mom made linguine with clam sauce often when I was a child. It felt like a classic mid-century dish—served alongside fondue and worn-in bell bottoms—simple comfort food that stuck with me.
The clams casino element brings back summers at the beach, where big seafood feasts—beer-battered fish, braised scallops and clams casino—were standard. Those memories add an extra layer of nostalgia to the dish.
And a seafood dinner isn’t complete without a glass of white wine.
Pour yourself a glass while the pasta cooks—small comforts matter.
Crispy bacon elevates the pasta, adding a smoky crunch that complements the briny clams and silky sauce. With wine, sautéed onions, garlic, butter and parmesan, this linguine is loaded with flavor.
Confession: I wanted a puppy, and I used this linguine to try to persuade my partner. Whether it worked or not, it was worth the effort—this dish is convincing on its own.
This may be my favorite pasta yet. We ate it eagerly and then went back for seconds. You won’t be disappointed.
Clams Casino Linguine
Serves 3–4
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
Bring a pot of salted water to a boil and cook the linguine according to package directions.
While the pasta cooks, heat a skillet over medium heat and add the olive oil. Add the chopped onions and red peppers with a pinch of salt and sauté until soft, about 8 minutes. Add the garlic and cook, stirring, for 30 seconds. Stir in both cans of clams with their juice and bring to a boil. Add the white wine and simmer for about 5 minutes. Stir in the butter until melted.
Reduce the heat to low, add the cooked linguine to the skillet, and toss so the noodles absorb the sauce. Add the parmesan, crumbled bacon, and chopped parsley, and toss again to combine.
Serve immediately with extra parmesan and crusty bread.
Up next: some of my favorite recipes ever—coming later this week.