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Squid Ink linguine and clams recipe
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Squid Ink linguine and Clams Recipe

The Linguine and Clams Recipe you need in your life: squid Ink linguine pasta in a garlic white wine sauce Sicilian style
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Author Florentina


  • 3 lb wild clams scrubbed and rinsed well
  • 10 cloves garlic grated
  • 1/3 c white wine dry
  • 3/4 lb squid ink linguine pasta
  • 1/2 c chopped tomatoes
  • 1 lemon juiced
  • 1 lemon cut into wedges
  • sea salt to taste
  • 1 tsp red pepper flakes
  • 3 tbsp olive oil + more as needed
  • 1/3 c Italian parsley roughly chopped


  • Fill a large pot with water and bring it to a rolling boil. Add a small handful of sea salt before adding in the ink squid linguine. Cook the linguine according to the directions on the package until al dente. Reserve a cup of the cooking pasta water and drain the linguine.
  • Meanwhile, in a large skillet add a lug of olive oil over medium low flame. Add the grated garlic and stir around for about 30 seconds, making sure not to burn it.
  • Add the clams to the skillet with the garlic and pour in the wine. Cover with a lid and allow the clams to cook until they all open. Discard any unopened ones. Add in the tomatoes and squeeze in the lemon juice then gently stir to combine.
  • Taste the wine sauce and adjust seasonings with sea salt at this point.
  • Transfer the cooked squid ink linguine to the skillet with the clams and gently toss to coat in the sauce. Allow everything to cook together on low flame for about a minute so the linguine soaks up some of the wine sauce.
  • Divide the linguine and clams between 4 bowls, drizzle with a drizzle of extra virgin olive and serve sprinkled with the parsley and red pepper flakes.
  • Serve with lemon wedges on the side.