Linguine with White Clam Sauce

Linguine With White Clam Sauce Recipe

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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


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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


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

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