Linguine with White Clam Sauce

Joline Tate


I recently visited Italy. I especially loved Tuscany in northern Italy and their wonderful food. Here's a recipe I gleaned from the trip.

☆☆☆☆☆ 0 votes
4 - 6
1 Hr
20 Min
Stove Top


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1/4 c
1/4 c
olive oil, extra virgin
4 clove
garlic, finely chopped
scallions, chopped
2 Tbsp
2 c
clam juice, bottled
3 can(s)
minced clams (or 2-3 doz. fresh, steamed small clams)
1/4 c
italian parsley, chopped
salt & pepper to taste
1 1/2 tsp
thyme, dried
1/2 c
fresh oregano, chopped
3/4 c
fresh basil, chopped
1/2 c
parmesan cheese, shredded
1 pkg
16 oz. linguine, cooked and drained

How to Make Linguine with White Clam Sauce


  • 1Cook linguine according to package directions and drain.
  • 2While linguine is cooking, heat butter and extra virgin olive oil and saute garlic and scallions.
  • 3Remove from heat. Whisk in flour, and cook for a few more minutes.
  • 4Stir in clam juice and cook until thickened. Add seasonings and simmer for 15 - 20 minutes.
  • 5Add clams and heat.
  • 6Spoon some of the sauce over cooked linguine.
  • 7Always add clams just before serving.
  • 8Sprinkle with Parmesan cheese. Serve with remaining sauce and extra shredded cheese and a little parsley.

Printable Recipe Card

About Linguine with White Clam Sauce

Course/Dish: Seafood
Main Ingredient: Pasta
Regional Style: Italian
Hashtag: #pasta

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