Linguine with White Clam Sauce

Linguine with White Clam SauceRecipe
Photo: Antonis Achilleos; Styling: Gerri Williams


Serves 6

Cost per Serving:


Recipe from


Recipe Time

Prep: 12 Minutes
Cook: 14 Minutes

Nutritional Information

Calories 579
Fat 19 g
Satfat 5 g
Protein 35 g
Carbohydrate 63 g
Fiber 3 g
Cholesterol 75 mg
Sodium 451 mg


Salt and pepper
1 pound linguine
1/3 cup olive oil
2 tablespoons unsalted butter
6 anchovy fillets
4 large cloves garlic, minced
Pinch crushed red pepper, optional
Finely grated zest and juice of 1 lemon
1/2 teaspoon dried oregano
3 tablespoons white wine
1/3 cup chopped fresh parsley
3 6.5-oz. cans chopped clams, drained, liquid reserved (1 1/4 cups clams, 1 1/2 cups liquid)


1. Bring a large pot of salted water to a boil. Cook linguine until 2 minutes short of al dente, about 8 minutes, or as package label directs.

2. While pasta is cooking, warm olive oil and butter in a large skillet over medium-high heat until butter melts. Add anchovies, garlic and crushed red pepper, if desired, and cook, stirring, until anchovies melt, about 1 minute. Add lemon zest and juice, oregano, wine, half of parsley and clam juice. Bring to a boil and cook until thickened, stirring occasionally, about 7 minutes. Add clams; stir for 1 minute.

3. Reserve 1 cup of pasta cooking water. Drain pasta and add to skillet along with remaining parsley, tossing until pasta has absorbed most of the sauce, 2 to 3 minutes. Serve immediately. (If sauce is too thick, add a splash of pasta cooking water and toss.)

Also featured in: All You, November 2012;