White Clam Sauce Recipe

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White clam sauce

Bob Donald


Linguine and clams

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30 Min


Stove Top


1/4 c
olive oil
1 clove
garlic peeled and finely chopped
1 pinch
red pepper flakes
1 can(s)
clams (6 oz)
1/4 c
warm water
1/4 c
chopped parsley
1/4 tsp
1/4 tsp
1/4 tsp
coarse black pepper
6 oz
linguine, cooked al dente

Directions Step-By-Step

In a skillet heat the olive oil over medium heat. Add the garlic and red pepper flakes and saute until the garlic is fragrant, about 1 to 1½ minutes.

Remove the skillet from the heat and set it aside for about 2 minutes. Add the clams with their juices and the water. Return the skillet to medium heat and add the parsley, salt, oregano and black pepper. Continue cooking to heat the sauce.

Drain the spaghetti and place portions in individual pasta bowls. Pour the sauce over it and toss to lightly coat. Rearrange the clams to set atop the spaghetti and serve. Offer the Parmesan cheese on the side, if desired.

Makes 2 generous main-dish servings.

About this Recipe

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: American