Linguine With White (or Red) Clam Sauce Recipe

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Linguine with white (or red) clam sauce

Erin Byrnes


Taught myself to make this while living in Italy. It's great because it has so much less oil than store bought sauces, it's less expensive and if you prefer red clam sauce you can just add some of your favorite tomato sauce to adjust it. Everyone loves this recipe and it takes less than 30 minutes to prepare!

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5 Min


25 Min


1/2 lb
good quality linguine
3 clove
6 1/2 oz
can minced clams
2 Tbsp
extra vergin olive oil
1/4 c
dry white wine (i recommend pinot grigio)
1 Tbsp
dry oregano
3 Tbsp
tomato sauce (if you prefer red clam sauce)

Directions Step-By-Step

Bring a large pot of salted water to a rolling boil. While waiting for the water to boil thinly slice the garlic and shallot. Once water begins boiling add the linguine. In a small sautee pan heat the olive oil over low heat, add garlic and shallot, cover. Let garlic and shallot get soft and translucent. After the garlic and shallot are well sauteed add the clams, juice included, into the pan. Raise the heat to medium high. Add the wine and oregano and let simmer 5 minutes or until pasta is done cooking.(If you prefer red sauce add the tomato sauce now) Drain pasta and toss with clams over low heat. Serve with a nice green salad.

About this Recipe

Course/Dish: Fish, Pasta, Seafood
Other Tag: Quick & Easy