John's Linguine and White Clam Sauce

Lauren Conforti


Adding just that pinch of the red pepper flakes allows the oils to leach into the sauce and give this dish just the right amount of zing! And make note of the tip for adding in the minced garlic. Make this dish as healthy as it is delicious!


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Stove Top


  • 1 lb
    linguine pasta
  • 9 clove
    garlic, minced, divided
  • 1/2 small
    red onion, very thinly sliced
  • 2 Tbsp
  • ·
    olive oil
  • 1 can(s)
    minced clams with juice, don't drain!
  • 1 bottle
    clam juice
  • 1 c
    white wine
  • 1 pinch
    red pepper flakes
  • ·
    kosher salt, to taste
  • 1 Tbsp
  • 2 Tbsp
    oregano, fresh, chopped
  • 1 c
    parmesan cheese

How to Make John's Linguine and White Clam Sauce


  1. Boil Linguine in chicken stock until al dente. Drain.
  2. Meanwhile, fry half of the minced garlic, with the red onion in 2 Tbsp butter and a little olive oil until onion is translucent, and garlic begins to brown just a little & caramelize.
  3. De-glaze the pan with the white wine. Then add clams, clam juice, red pepper flakes and salt. Cook until just bubbly. Then, sauté over medium heat for 10-15 additional minutes.
  4. Add remaining garlic**, parsley & oregano, and 1/3 to 1/2 of parmesan. Stir to mix, then remove from heat. Toss 2/3 sauce into the Linguine.
  5. On an oval serving platter, spoon Linguine mixture. Then spoon remaining clam sauce on top, in the center of pasta. Sprinkle with remaining Parmesan and add a sprig of basil or parsley for garnish.
  6. **(Saving some of the garlic to be added in at the end will preserve the health properties inherent in garlic that cooking can sometimes steal away.)

Printable Recipe Card

About John's Linguine and White Clam Sauce

Course/Dish: Pasta, Seafood
Main Ingredient: Pasta
Regional Style: Italian
Other Tag: Quick & Easy

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