Linguine with White Clam Sauce

Linguine with White Clam Sauce

  • Prep: 10 min
  • Cook Time: 15 min
  • Total: 25 min
  • Serving: 4 Servings

Another delightful Italian staple that can be made in minutes, but tastes like you spent hours preparing.  Pair with a bottle of Pinot Grigio and you have a gorgeous dinner for two.


  • 3/4 pound linguine
  • 5 tablespoons olive oil
  • 4 garlic cloves, minced
  • 1 (10 ounce) can minced clams, drained
  • 1 (8-ounce) bottle clam juice
  • 1/3 cup chopped fresh flat-leaf parsley
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon salt
  • Freshly ground pepper, to taste


  1. Cook the linguine according to directions on package.
  2. Drain and then drizzle with 2 tablespoons of the olive oil, lightly toss and cover to keep warm.
  3. Heat a sauté pan on medium-high heat and add oil. Sauté garlic for 1 minute until garlic is golden and fragrant. Mix in the clams, clam juice, parsley, lemon juice, red pepper, salt and pepper. Cook for about 3 minutes, or until heated through.
  4. Pour sauce into pot with linguine and toss to coat. Serve immediately.

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