This linguine with red clam sauce using canned clams is naturally gluten-free, comes together in under 30 minutes with simple pantry staples, and tastes every bit as good as the version you’d order in a restaurant. Don’t underestimate canned clams when used right; they make a rich, briny, perfectly seasoned red clam sauce that’s full of flavor. Toss it with your favorite gluten-free linguine (or spaghetti) for an easy, satisfying Italian dinner any night of the week.
If you’re a red clam sauce lover like me, you’re going to be so happy about this one.
Sure, fresh clams are amazing, but let’s be real: they take time, money, and a little patience.
And if you live somewhere like Buffalo, NY (like I do), where fresh seafood isn’t always easy to find, canned clams are the perfect solution.
I started making this gluten-free red clam sauce years ago when I wanted all the flavor of the classic Italian dish without all the fuss. And honestly? It’s been a favorite in my kitchen ever since. If you’ve been missing linguine with red clam sauce since going gluten-free, you’ll be so happy to have this one back in your dinner rotation.
If you’re more of a white clam sauce fan, then check out my pasta with canned clams (gluten-free white clam sauce) recipe.
Ingredient Notes
- Gluten-Free Linguine. Red clam sauce is naturally gluten-free, so the pasta is the only thing you need to watch. I’ll be honest, finding gluten-free linguine can be tough! I love the fresh gluten-free linguine from Wegmans (it’s so good), but if you can’t find it, Jovial or Rummo are excellent brands for gluten-free spaghetti, capellini, or fettuccine. Any long pasta works beautifully here.
- Canned Clams. I’ve tested this recipe with Snow’s, Cento, and Wegmans canned clams, and they’re all great. I use chopped clams, not whole, but if you grab whole clams by mistake, just chop them yourself. I usually use two cans for this recipe, but if you want extra clammy goodness, add a third (just drain the juice first).
- Olive Oil & Garlic. The heart and soul of any Italian sauce. Start with a good extra-virgin olive oil, and don’t be shy with the garlic. The recipe calls for four cloves, but if you know me, you know we measure garlic with our hearts around here, so go for more if you love it!
- Diced Tomatoes & Tomato Paste. This combo gives you that perfect texture, not too thick, not too thin. Red clam sauce should be light and brothy enough to coat the pasta, and this blend achieves that balance. I’ve also made it with crushed tomatoes, which works just as well, but I don’t recommend tomato purée or sauce; they’re too thick for this dish.
- Italian Seasoning & Red Pepper Flakes. You can keep it simple with salt and pepper, but I love stirring in a teaspoon of Italian seasoning for that extra herby flavor. My homemade Italian seasoning mix gives the best result (and it’s completely gluten-free). Add a pinch of crushed red pepper flakes if you like a little heat, I almost always do.
How to Make Red Clam Sauce (Step-by-Step)
Step 1: Cook the Pasta. Start by cooking your gluten-free linguine (or spaghetti) according to the package directions. Once it’s al dente, drain it and set it aside. You don’t need to reserve any pasta water for this sauce recipe.
Step 2: Sauté the Garlic. In a large skillet, heat a couple of tablespoons of olive oil over medium heat. When it starts to shimmer, add the chopped garlic. Cook for about two minutes, just until it’s fragrant. Keep a close eye on it, garlic burns fast, and burnt garlic can make the sauce bitter.
Step 3: Build the Sauce. Pour in the clam juice from the canned clams (set the clams aside for next step), the diced tomatoes, tomato paste, Italian seasoning, and a pinch of crushed red pepper. Stir well and bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 20 minutes, stirring occasionally. This gives the flavors time to come together and the sauce to slightly thicken.
Step 4: Add the Clams. Stir in the chopped clams and let them cook in the sauce for about 5 minutes. You don’t want to overcook them, they just need to warm through.
Step 5: Taste and Serve. Give your sauce a taste and adjust the seasoning with salt and pepper. Then toss it with your cooked pasta (or serve it over the top if you prefer). Add a sprinkle of fresh parsley and a little grated cheese if you’d like, and don’t forget the garlic bread to soak up that amazing sauce!
A note about the clams
Want to use fresh clams without all the work? Look for pre-shucked clams at your seafood counter (Whole Foods often carries them). Use the juice from the container and add extra bottled clam juice if needed.
Serving Suggestions
I love serving this dish with homemade gluten-free garlic bread; you’ll want it to soak up all that flavorful sauce. Add a simple gluten-free Caesar salad or chopped Italian salad on the side for a full restaurant-style dinner at home.
Make Ahead & Storage
This red clam sauce reheats beautifully and actually tastes even better the next day.
- Refrigerator: Store in an airtight container for up to 3 days. Reheat slowly on the stove and add a splash of water or broth to loosen the sauce.
- Freezer: It also freezes great! Make a double batch and freeze in one-cup portions. Thaw overnight and reheat on the stovetop for a quick dinner.
More Gluten-Free Italian Sauces
If you love this recipe, try one of my other classic gluten-free Italian sauces next
Linguine with Red Clam Sauce using Canned Clams (Gluten-Free)
Equipment
- 1 Large pot
- 1 large knife
- 1 Cutting board
- 1 Large skillet or sauté pan
- 1 Wooden spoon or silicone spatula
Ingredients
- 1 lb gluten-free linguine (or spaghetti, capellini, or fettuccine)
- 2 tablespoons extra-virgin olive oil
- 4 medium cloves garlic finely chopped
- 2 6.5 ounce cans chopped clams drained and juice reserved
- 2 14.5-ounce cans of diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 1/4 – 1/2 teaspoon crushed red pepper flakes optional
- salt and pepper to taste
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add garlic and cook for about 2 minutes, just until fragrant.
- Stir in the reserved clam juice, diced tomatoes, tomato paste, Italian seasoning, and crushed red pepper. Bring to a boil, then reduce the heat and simmer for 20 minutes, stirring occasionally.
- Add the chopped clams and cook for another 5 minutes, just until heated through.
- Season with salt and pepper. Toss with pasta or serve the sauce on top. Garnish with fresh parsley and grated cheese if desired.
Notes
- Nutrition is calculated for the sauce only.
- Red clam sauce is naturally gluten-free, just be sure to use gluten-free pasta.
- The sauce is meant to be on the thinner side, not thick like a meat sauce.
- Make ahead: Store in the fridge up to 3 days or freeze up to 3 months. See the blog post for further make-ahead notes.
Nutrition
Did you make this recipe?
Have you tried this Red Clam Sauce with Canned Clams recipe? I can’t wait to see it! If so, I’d love for you to rate this recipe and leave a comment below. We all learn from each other’s experiences.
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