Buddy Valastro’s Linguine with Clams Copycat Recipe

Buddy Valastro’s Linguine with Clams is a classic Italian seafood dish that highlights fresh clams and perfectly cooked linguine. Tossed with garlic, white wine, chile de arbol, and olive oil, this pasta delivers a delicate, flavorful seafood experience that’s both light and satisfying.

Why Everyone Will Love This Recipe

The combination of sweet clams, aromatic garlic, a touch of heat from chile de arbol, and the richness of extra-virgin olive oil makes this dish irresistible. It’s elegant enough for dinner parties, yet simple enough to prepare on a weeknight.

What Is the Dish?

This is a traditional Italian-inspired pasta dish featuring manila clams cooked in white wine and clam juice, then tossed with linguine. The recipe balances briny seafood, heat, and aromatic herbs for a restaurant-quality pasta experience at home.

Cooking Tips

• Use fresh manila clams and check for any open shells; discard those that don’t close when tapped.
• Reserve a bit of pasta water to help the sauce cling to the linguine.
• Add the chopped clams toward the end of cooking for extra texture and flavor.
• Toss the pasta with olive oil last to create a glossy, cohesive sauce.
• Serve immediately to enjoy the clams at their freshest.

Frequently Asked Questions

Can I Use Frozen Clams?

Fresh clams are best, but thawed frozen clams can be used; adjust cooking time to avoid overcooking.

Can I Make This Dish Spicy?

Yes, leave the chile de arbol in the dish while cooking or add extra red pepper flakes for more heat.

Can I Substitute Other Pasta?

Linguine is preferred, but spaghetti or fettuccine can also be used.

Do I Need White Wine?

White wine adds acidity and depth; non-alcoholic white grape juice or seafood stock can be used as a substitute.

How Do I Serve This Pasta?

Twirl pasta into a bowl for height, place clams around the top, and garnish with parsley and a drizzle of olive oil.

How to Store Buddy Valastro’s Linguine with Clams

Serve immediately for best flavor. If storing, keep pasta and clams separately in the refrigerator for up to 1 day. Reheat gently on the stove.

Ingredients

• 12 whole manila clams
• 3 oz. chopped clams
• 6 oz. linguine pasta
• 2 tbsps clam juice
• 1 oz. white wine
• 3–4 oz. reserved pasta water
• 1 tsp chopped garlic
• 1 chile de arbol
• ¼ oz. chopped parsley
• 1 tbsp extra-virgin olive oil (EVOO)
• Salt and pepper, to taste

How to Make Buddy Valastro's Linguine With Clams

1. In a sauté pan, add chile, garlic, white wine, whole manila clams, and pasta water. Cook until the clams begin to open.
2. Stir in chopped clams toward the end to heat through.
3. Cook linguine in hot, salted water until al dente, then drain and add to the sauté pan.
4. Drizzle with olive oil and toss to coat the pasta evenly. Taste and season with salt and pepper.
5. Twirl pasta into bowls, place whole clams around the top, and garnish with chopped parsley and a final drizzle of olive oil. Serve immediately.