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Linguine with Clam Sauce


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  • 1 box linguine
  • 1 T. olive oil
  • 1/2 cup chopped shallots
  • 2 to 3 cloves garlic, minced
  • 2 (10 ounce) cans whole baby clams, drained
  • 1 tsp. dried oregano
  • 8 oz. bottled clam juice
  • 1/2 cup chicken broth
  • 1/2 cup vermouth or dry white wine - I used sherry or marsala wine
  • Salt & Pepper
  • 1/4 cup chopped fresh parsley leaves
  • 1/4 cup grated Parmesan



Step 1

Cook linguine according to package directions until al dente.

Meanwhile, heat oil in a large nonstick skillet over medium heat. Add shallots and garlic and saute 2 minutes, until tender. Add clams and saute 2 minutes. Add oregano, salt and pepper and stir to coat. Add clam juice, chicken broth and marsala and bring mixture to a boil. Reduce heat and simmer 5 minutes.

Pour clam sauce over drained linguine, add parsley and toss to combine. Top with Parmesan just before serving.

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