Linguine with White Clam Sauce

Linguine with White Clam Sauce Recipe
4 Servings

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1/2 pound linguine
1/4 cup extra-virgin olive oil
4 garlic cloves, smashed
1/2 teaspoon crushed red pepper flakes
2 dozen littleneck clams
1/2 cup dry white wine
1 cup clam juice or chicken broth
3 tablespoons chopped fresh parsley


Prep: 5 Minutes
Cook: 15 Minutes

Bring a large saucepan of salted water to a boil; add pasta and cook, stirring often, until al dente. Drain in a colander.

Meanwhile, heat extra-virgin olive oil in a large pot over medium-high heat. Add garlic and crushed red pepper and stir until fragrant and golden, 1 to 2 minutes. Add littleneck clams, wine and juice. Cover and cook, stirring occasionally, until clams open, 6 to 8 minutes. (Remove each clam with tongs as it opens and discard those that do not open.) Transfer open clams to each of 4 shallow bowls.

Add linguine to clam cooking liquid and toss well. Transfer pasta to each bowl on top of clams. Sprinkle with chopped fresh parsley right before serving.

Created date

October 2005

Nutritional Information

Calories 431
Fat 17 g
Satfat 3 g
Protein 29 g
Carbohydrate 42 g
Fiber 1 g
Cholesterol 68 mg
Sodium 488 mg