Linguini with Simple White Clam Sauce

Linguini With Simple White Clam Sauce Recipe

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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

How to Make Linguini with Simple White Clam Sauce


  • 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"

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About Linguini with Simple White Clam Sauce

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