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Linguine with White Clam Sauce


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  • 1 pound linguine
  • Salt
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons of butter
  • 4 cloves garlic, chopped,
  • 1/2 cup wine
  • Juice and zest from one or two lemons
  • 2-3 (15-ounce) can whole baby clams, with their juice
  • Handful flat-leaf parsley, chopped.


Adapted from


Step 1

Bring a large pot of water to a boil. Add salt and the linguine and cook as directed or until al dente. The linguine will continue to cook in sauce, later. To a large skillet heated over medium heat, add oil, butter, garlic. Cook together. Add wine, the juice from the clams to the pan, and the zest of one or two lemons. Finally, add the clams and the juice from one or two lemons. Drain pasta and add it to the clam sauce. Toss and coat the pasta in sauce with clams until the pasta absorbs the flavor and juices, 2 to 3 minutes. Remove from heat and season with salt, add parsley


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