For this clam linguine alla vodka recipe, I decided to mash together two classic recipes, clam linguine and pasta alla vodka. The results are delicious. The sweet seafood-y clams are elevated by the rich, acidic vodka sauce.
I prefer chopped clams to whole clams for this recipe because they are packed in flavorful clam juice that you can use to thin the sauce. I also found whole clams to be gritty in comparison, requiring a rinse that takes away some flavor. As always, use what you like.
I very rarely use heavy cream in my cooking, but I decided to go for it this time and the results are fabulous. If you want something lighter, you can try half-and-half, but the velvety results of heavy cream are worthy of a splurge.
I froze my extra heavy cream in an ice cube tray and have found it very useful to have on hand to add a little richness to a dish, and a little does go a long way!
While researching this recipe, I learned something new about cooking with vodka. The vodka’s high alcohol content helps to concentrate and bring out the flavors of the dish, and the vodka doesn’t add a flavor of its own, unlike making a white wine sauce.
The vodka also acts as an emulsifier, helping the fat and water of the sauce stay together, lending a texture that is even more velvety. Don’t worry, the alcohol cooks off so this dish is safe for kids.
Variations to the Clam Linguine Alla Vodka recipe:
- Skip the clams and make it vegetarian. Use pasta cooking liquid in place of the clam juice and this recipe will be just like making pasta alla vodka.
- Try whole tomatoes, and crush them by hand. This is more traditional, but more work. I like to keep things simple and easy, but you do you.
- Do not substitute the vodka. It’s high alcohol and lack of its own flavor are what make this dish work. Another booze or something like white wine will drastically alter the flavor.
- Simple Swaps: Shallots for onion, spaghetti for linguine, half-and-half for heavy cream, etc.
- ½ cup finely diced onion
- 1 TBS olive oil
- 2 garlic cloves
- Pinch red pepper flake
- 1 TBS tomato paste
- 2 TBS vodka
- ¼ tsp salt
- 15 oz can crushed tomatoes
- 5 oz whole wheat linguine
- 6 oz can chopped or minced clams
- ¼ cup heavy cream
- Shredded parmesan, for serving
- Saute the onion in olive oil in a skillet over medium heat until translucent and starting to caramelize, 5-10 minutes.
- Add the garlic, red pepper flake and tomato paste to the skillet, stirring to break up the tomato paste. Saute for 1-2 minutes, or until fragrant. Add the vodka, stirring a few times to coat and allow it to cook down (this happens rapidly).
- Mix in the salt and tomatoes. Bring to a boil and let simmer uncovered until the sauce is very thick, about 15 minutes.
- Meanwhile, cook linguine according to package directions until al dente.
- Drain clams, reserving the clam juice.
- Mix clams, heavy cream, and 1 tablespoon clam juice into the tomatoes. Add more clam juice to reach your desired consistency.
- Toss cooked linguine with the sauce. Serve topped with shredded parmesan to taste.
