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Linguine with White Clam Sauce


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  • 5 tbs butter
  • 3 tbs olive oil
  • 3 clove garlic, chopped
  • 1/2 cup chopped fresh parsley
  • 1/4 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 2 7-ounce cans minced clams
  • 16 ounces linguine
  • 1 tbs lemon juice



Step 1

Heat butter and olive oil in a medium skillet over medium-high heat, add garlic. Cook, stirring occasionally, until garlic is golden, about 3 minutes.

Add parsley, oregano, basil and salt to skillet; mix well.

Add undrained clams to skillet. Bring mixture to a boil. Simmer about 5 minutes. Meanwhile, cook pasta according to package directions; drain.

Add lemon juice to skillet. Cook for about 1 minute. Place pasta on a serving platter. Pour sauce over pasta.


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