Linguine with White Clam Sauce

Linguine With White Clam Sauce

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Judith Hannemann


Better made ahead so the flavors blend. Either I make this a day ahead or let it sit on a simmer pad for about 30 minutes if I'm serving that night. Delicious and healthy too.


★★★★★ 2 votes

2 large


  • 1 large
    can (10 oz) whole baby clams (with liquor)
  • 4 large
    cloves garlic, minced
  • 1/8 tsp
  • 1/8 tsp
    crushed red pepper flakes
  • 1/2 c
    clam juice
  • 1/2 c
    olive oil
  • 1/2 tsp
  • 1/4 tsp
  • 1 Tbsp
    parsley flakes
  • ·
    additional fresh chopped parsley for garnish (optional)
  • ·
    cooked linguine or pasta of choice

How to Make Linguine with White Clam Sauce


  1. Add olive oil to medium saucepan. Heat over medium heat and add minced garlic. Stir.
  2. Add all other ingredients except fresh parsley and pasta. Bring to boil; cover and simmer on a very low heat for about 30 minutes.
  3. Serve over hot pasta and add optional fresh, chopped parsley.

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