Linguine & White Clam Sauce

Lucca Rossi


What can I say...can't go wrong if you love clams!


☆☆☆☆☆ 0 votes

10 Min
20 Min
Stove Top


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  • 6 Tbsp
    olive oil, extra virgin
  • 6 clove
    garlic, sliced thin
  • 4
  • 36
    little neck clams, scrubbed
  • 1/4 tsp
  • 1/4 tsp
    oregano, dried
  • 1 lb
    linguine, uncooked
  • 3/4 c
    italian parsley, chopped

How to Make Linguine & White Clam Sauce


  1. Bring a large pot of water to boil for pasta. In a large straight-sided skillet, heat 4 tablespoons olive oil over medium heat. Add sliced garlic and cook until sizzling, about 1 to 2 minutes. Add anchovies and stir until the anchovies break up and dissolve into the oil, about 2 minutes.
  2. Add the clams to the skillet, along with the peperoncino and oregano. Ladle in about 2 cups pasta water. Bring to a simmer and cover until clams open, about 5 to 7 minutes. As the clams open, remove to a bowl. Meanwhile, add linguine to pasta water.
  3. When all the clams are out, increase heat to high and add ½ cup of the parsley. Cook until reduced by half. Meanwhile, shuck the clams. May leave some in the shell for presentation
  4. When the linguine is al dente and the sauce is reduced, add the pasta directly to the sauce and drizzle with remaining 2 tablespoons olive oil. Cook and toss until the pasta is coated with the sauce. Add shucked clams and remaining 2 tablespoons chopped parsley, Cook a minute more to blend the flavors and serve.
  5. Please, NO cheese on the seafood

Printable Recipe Card

About Linguine & White Clam Sauce

Course/Dish: Pasta, Seafood
Main Ingredient: Pasta
Regional Style: Italian
Hashtags: #Seafood, #Italian

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