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Linguine and Clam Sauce


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Rate this recipe 4.3/5 (4 Votes)


  • 1/4 cup extra-virgin olive oil, divided
  • 6 garlic cloves, finely chopped
  • 3 1/4 cups water, divided
  • 1 cup dry white wine
  • 2 1/2 dozen littleneck clams, scrubbed
  • 1 cup clam juice
  • 8 ounces uncooked whole-wheat linguine or spaghetti (such as Wild Oats)
  • 1/2 teaspoon salt
  • 6 tablespoons chopped fresh parsley, divided
  • 2 tablespoons minced seeded red serrano or Fresno chile
  • 4 lemon wedges


Cooking time 30mins
Adapted from cooking


Step 1

1. Place a 12-inch high-sided sauté pan over medium-high heat. Add 1 tablespoon oil; swirl to coat. Stir in garlic; cook 30 seconds, stirring constantly. Add 1/2 cup water, wine, and clams; cover and cook 6 minutes or until clams open. Discard any unopened shells. Remove clams with a slotted spoon to a plate. Place 12 clams on another plate; cover to keep warm. Remove meat from remaining clams; coarsely chop, and add to plate. Re-cover; keep warm.
2. Return pan to medium-high heat. Add clam juice, 2 3/4 cups water, and pasta; bring to a boil. Cook 10 minutes or until pasta is done, stirring frequently. Stir in salt, 3 tablespoons oil, parsley, chile, and chopped clams; toss. Divide pasta among 4 bowls; top each with 3 clams in the shell. Serve with lemon wedges.

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