Linguini With Simple White Clam Sauce Recipe

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Linguini with Simple White Clam Sauce

Deb Lund


I was fixing dinner for this guy who I really liked, for the first time, and he asked for linguine with clam sauce. Well, I didn't have any idea how to make that. I asked at the ER I was working at and another nurse gave me her recipe. I went home and made it, not knowing if I would even like it. Fed the new boyfriend who said It was the best...that man became my husband so it must have worked magic! It has become a staple in our house. My sons like it too.

pinch tips: Perfect Pasta Every Time




10 Min


20 Min


Stove Top


2 can(s)
chopped or mined clams drained save the juice
1 bottle
clam juice
2-3 clove
glaric, minced finely
olive oil
1/2 c
Italian parsley minced
1/2 c
grated Parmesan cheese
1 lb
linguine pasta

Directions Step-By-Step

Do all your chopping, I recommend fresh garlic and Italian broad leaf parsley but can substitute regular curly leaf parsley. I use Parmesan that comes grated but you can grate your own. It does not change the measurements.
Boil water and put pasta in to cook. Drain and add a bit of olive oil to the pasta to keep it from sticking
Heat pan, add enough olive oil to cover the bottom of the pan.
Add garlic and clams. Remember the clams are all ready cooked so a couple of stirs to soften the garlic and heat up the clams.
Add the parsley and stir a few times until it is a little brighter in color.
Stir in the clam juice from the cans and about 1/2 bottle of clam juice and heat up and simmer for about 1 minute
Add the pasta. Keep the heat up and stir, add a little more clam juice if too dry.
Stir in Parmesan cheese gradually to add some body.
Serve with tossed salad and a good Italian bread with dipping oil and a crisp white wine. "si mangia"

About this Recipe

Main Ingredient: Seafood
Regional Style: Italian
Other Tags: Quick & Easy, Healthy