Linguine with White Clam Sauce

Photo: Antonis Achilleos; Styling: Gerri Williams

Yield: Serves 6
Cost per Serving: $1.84
Recipe from All You

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Nutritional Information

Amount per serving
  • Calories: 579
  • Fat: 19g
  • Saturated fat: 5g
  • Protein: 35g
  • Carbohydrate: 63g
  • Fiber: 3g
  • Cholesterol: 75mg
  • Sodium: 451mg


  • 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. 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. 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. 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
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