Linguini With Simple White Clam Sauce Recipe

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Linguini with Simple White Clam Sauce

Deb Lund


I was fixing dinner for this guy who I really liked, for the first time, and he asked for linguine with clam sauce. Well, I didn't have any idea how to make that. I asked at the ER I was working at and another nurse gave me her recipe. I went home and made it, not knowing if I would even like it. Fed the new boyfriend who said It was the best...that man became my husband so it must have worked magic! It has become a staple in our house. My sons like it too.

★★★★★ 1 vote
10 Min
20 Min
Stove Top


2 can(s)
chopped or mined clams drained save the juice
1 bottle
clam juice
2-3 clove
glaric, minced finely
olive oil
1/2 c
Italian parsley minced
1/2 c
grated Parmesan cheese
1 lb
linguine pasta


1Do all your chopping, I recommend fresh garlic and Italian broad leaf parsley but can substitute regular curly leaf parsley. I use Parmesan that comes grated but you can grate your own. It does not change the measurements.
2Boil water and put pasta in to cook. Drain and add a bit of olive oil to the pasta to keep it from sticking
3Heat pan, add enough olive oil to cover the bottom of the pan.
4Add garlic and clams. Remember the clams are all ready cooked so a couple of stirs to soften the garlic and heat up the clams.
5Add the parsley and stir a few times until it is a little brighter in color.
6Stir in the clam juice from the cans and about 1/2 bottle of clam juice and heat up and simmer for about 1 minute
7Add the pasta. Keep the heat up and stir, add a little more clam juice if too dry.
8Stir in Parmesan cheese gradually to add some body.
9Serve with tossed salad and a good Italian bread with dipping oil and a crisp white wine. "si mangia"

About this Recipe

Main Ingredient: Seafood
Regional Style: Italian
Other Tags: Quick & Easy, Healthy