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


  • 1/4 c
  • 1/4 c
    olive oil, extra virgin
  • 4 clove
    garlic, finely chopped
  • 4
    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


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