Tasty Linguine with White Clam Sauce and Scallops

Here is my favorite linguine with white clam sauce and scallops recipe, with tender pasta, garlicky white wine sauce, juicy clams, and perfectly seared scallops with a golden crust.

This seafood pasta is one of those dishes that feels fancy enough for date night but is actually simple enough to make on a weeknight. I love how the briny clams and sweet scallops work together, and that buttery sauce is absolutely perfect for soaking up with crusty bread.

What Kind of Clams Should I Use?

For this recipe, you have a few good options when it comes to clams. Fresh littleneck or Manila clams are great choices if you can find them at your seafood counter – just make sure they’re tightly closed or close when tapped, which means they’re still alive and fresh. If fresh clams aren’t available or you’re short on time, canned clams work perfectly fine and are actually what many restaurants use for white clam sauce. Look for canned whole or chopped clams packed in their own juice, and don’t drain them completely since that liquid adds great flavor to your sauce.

Options for Substitutions

This seafood pasta is pretty adaptable, so here are some swaps you can make if needed:

• Linguine: Spaghetti, fettuccine, or angel hair pasta all work great here. Just cook according to package directions and you’re good to go.
• White wine: If you’d rather skip the wine, use chicken or vegetable broth with a squeeze of lemon juice to keep that bright, acidic flavor.
• Sea scallops: You can use bay scallops instead – they’re smaller, so you’ll need to adjust the cooking time to about 2-3 minutes total. Shrimp also works well as a substitute.
• Fresh clams: Canned clams are a solid option if fresh aren’t available. Just drain them and add them at the end since they’re already cooked. You might want to save some of the clam juice to add to your sauce for extra flavor.
• Fresh parsley: Dried parsley can work in a pinch, but use only about 1 tablespoon since dried herbs are more concentrated. Fresh basil is also a nice alternative if you have it.
• Red pepper flakes: Leave these out if you prefer a milder dish, or add more if you like extra heat. Freshly cracked black pepper can add a different kind of warmth too.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking scallops is not drying them thoroughly before they hit the pan – pat them completely dry with paper towels so they develop a golden crust instead of steaming in their own moisture.

Overcrowding the pan is another common error that prevents proper searing, so give your scallops plenty of space and cook them in batches if needed.

Don’t add the clams too early or cook them on high heat, as they’ll turn rubbery and chewy – keep the heat low once they’re in the pan and remove any clams that don’t open.

Finally, resist the urge to flip your scallops more than once or move them around in the pan, since they need undisturbed contact with the hot surface to get that restaurant-quality caramelized exterior.

What to Serve With Linguine with White Clam Sauce?

This pasta is pretty filling on its own, but I love serving it with a simple side salad dressed with olive oil and lemon to keep things light and fresh. A basket of warm garlic bread or crusty Italian bread is perfect for soaking up all that delicious white wine sauce at the bottom of your bowl. If you want to add more vegetables to the meal, try roasting some asparagus or broccolini with a bit of olive oil and garlic – they complement the seafood really nicely without overpowering the clam and scallop flavors. A crisp white wine like Pinot Grigio or Sauvignon Blanc makes a great pairing if you’re looking to complete the meal.

Storage Instructions

Store: Keep your leftover linguine with clam sauce in an airtight container in the fridge for up to 2 days. Seafood doesn’t last as long as other proteins, so I recommend eating this pretty quickly for the best flavor and texture.

Reheat: Warm up your pasta gently in a skillet over medium-low heat with a splash of white wine or chicken broth to loosen the sauce. You can also microwave it, but add a bit of liquid and cover it with a damp paper towel so the pasta doesn’t dry out. The scallops might get a little chewier when reheated, but it’ll still taste great.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1750-1950
• Protein: 110-125 g
• Fat: 45-55 g
• Carbohydrates: 225-245 g

Ingredients

For the pasta and clam sauce:

• 16 oz linguine (I always use Barilla for the perfect al dente texture)
• 1.5 tbsp olive oil
• 6 garlic cloves (thinly sliced into chips for better infusion)
• 1/4 cup yellow onion
• 1 tsp dried oregano
• 1 tsp red pepper flakes
• 1/2 cup white wine (dry varieties like Sauvignon Blanc work best)
• 1.5 tbsp butter
• 12 oz clams (I use Bumble Bee canned chopped clams in juice)
• 1 lemon
• 1/4 cup parsley
• 1/4 tsp black pepper

For the scallops:

• 1 lb sea scallops (patted very dry with paper towels to ensure a golden crust)
• 0.5 tbsp olive oil
• 2 tbsp butter (I like Kerrygold unsalted butter for its high fat content)

Step 1: Start the Pasta and Prepare Mise en Place

• 16 oz linguine
• 6 garlic cloves
• 1/4 cup yellow onion
• 1 lemon
• 1/4 cup parsley

Bring a large pot of salted water to a boil and add the linguine, cooking according to package directions until al dente.

While the pasta cooks, thinly slice the garlic cloves into chips, dice the yellow onion, zest the lemon, juice it, and finely chop the parsley.

Having everything prepped and ready ensures smooth cooking without interruption.

Step 2: Build the Clam Sauce Base

• 1.5 tbsp olive oil
• 6 garlic cloves
• 1/4 cup yellow onion
• 1 tsp dried oregano
• 1 tsp red pepper flakes
• 1/2 cup white wine

In a large sauté pan, heat 1.5 tablespoons olive oil over medium heat and add the garlic chips, cooking for about 30 seconds until fragrant but not browned—burnt garlic tastes bitter.

Add the diced onion, dried oregano, and red pepper flakes, sautéing for 2 minutes until the onion softens.

Pour in the white wine and let it reduce by half, which concentrates the flavors and cooks off the raw alcohol taste.

This takes about 3-4 minutes.

Step 3: Complete the Clam Sauce

• 1.5 tbsp butter
• 12 oz clams with juice
• 1 lemon
• 1/4 cup parsley
• 1/4 tsp black pepper

Once the wine has reduced, add 1.5 tablespoons butter to the pan along with the canned clams and their juice (use only about half the juice to keep the sauce from becoming too watery).

Stir in the lemon zest, lemon juice, and chopped parsley.

I like to add the black pepper now rather than at the end—it distributes more evenly throughout the sauce.

Reduce heat to low and let the sauce simmer gently while you finish cooking the pasta and scallops.

Step 4: Sear the Scallops Until Golden

• 1 lb sea scallops
• 0.5 tbsp olive oil
• 2 tbsp butter

While the sauce simmers, pat the sea scallops very dry with paper towels—moisture is the enemy of a golden crust.

Heat 0.5 tablespoons olive oil and 2 tablespoons butter in a separate large skillet over medium-high heat until the butter foams and just begins to brown.

Place the scallops in the pan and cook for 3-4 minutes without moving them, allowing a beautiful golden crust to form.

Flip each scallop and cook for another minute until just opaque in the center.

I prefer not to overcook scallops; they toughen quickly, so watch them closely.

Step 5: Combine and Serve

• linguine from Step 1
• clam sauce from Step 3

Drain the linguine, reserving about 1/2 cup of pasta water.

Add the drained pasta directly to the clam sauce pan and toss gently to combine, adding a splash of pasta water if the sauce seems too thick.

The starchy pasta water helps emulsify the sauce and coat each strand beautifully.

Divide the pasta among serving bowls and top each portion with the seared scallops, distributing them evenly.

Tasty Linguine with White Clam Sauce and Scallops

Delicious Tasty Linguine with White Clam Sauce and Scallops recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4 servings

Calories 1850 kcal

Ingredients

  

For the pasta and clam sauce::

• 16 oz linguine (I always use Barilla for the perfect al dente texture)
• 1.5 tbsp olive oil
• 6 garlic cloves (thinly sliced into chips for better infusion)
• 1/4 cup yellow onion
• 1 tsp dried oregano
• 1 tsp red pepper flakes
• 1/2 cup white wine (dry varieties like Sauvignon Blanc work best)
• 1.5 tbsp butter
• 12 oz clams (I use Bumble Bee canned chopped clams in juice)
• 1 lemon
• 1/4 cup parsley
• 1/4 tsp black pepper

For the scallops::

• 1 lb sea scallops (patted very dry with paper towels to ensure a golden crust)
• 0.5 tbsp olive oil
• 2 tbsp butter (I like Kerrygold unsalted butter for its high fat content)

Instructions

 

• Bring a large pot of salted water to a boil and add the linguine, cooking according to package directions until al dente. While the pasta cooks, thinly slice the garlic cloves into chips, dice the yellow onion, zest the lemon, juice it, and finely chop the parsley. Having everything prepped and ready ensures smooth cooking without interruption.
• In a large sauté pan, heat 1.5 tablespoons olive oil over medium heat and add the garlic chips, cooking for about 30 seconds until fragrant but not browned—burnt garlic tastes bitter. Add the diced onion, dried oregano, and red pepper flakes, sautéing for 2 minutes until the onion softens. Pour in the white wine and let it reduce by half, which concentrates the flavors and cooks off the raw alcohol taste. This takes about 3-4 minutes.
• Once the wine has reduced, add 1.5 tablespoons butter to the pan along with the canned clams and their juice (use only about half the juice to keep the sauce from becoming too watery). Stir in the lemon zest, lemon juice, and chopped parsley. I like to add the black pepper now rather than at the end—it distributes more evenly throughout the sauce. Reduce heat to low and let the sauce simmer gently while you finish cooking the pasta and scallops.
• While the sauce simmers, pat the sea scallops very dry with paper towels—moisture is the enemy of a golden crust. Heat 0.5 tablespoons olive oil and 2 tablespoons butter in a separate large skillet over medium-high heat until the butter foams and just begins to brown. Place the scallops in the pan and cook for 3-4 minutes without moving them, allowing a beautiful golden crust to form. Flip each scallop and cook for another minute until just opaque in the center. I prefer not to overcook scallops; they toughen quickly, so watch them closely.
• Drain the linguine, reserving about 1/2 cup of pasta water. Add the drained pasta directly to the clam sauce pan and toss gently to combine, adding a splash of pasta water if the sauce seems too thick. The starchy pasta water helps emulsify the sauce and coat each strand beautifully. Divide the pasta among serving bowls and top each portion with the seared scallops, distributing them evenly.