Linguine with Clam Sauce

Quahogs, the term Native Americans gave to hard-shelled clams, are now being farm-raised. Unlike many clam sauces for pasta that go heavy on the olive oil, this one teems with flavor from the reduced clam stock and vegetables.

Yield: 4 servings (serving size: 1 cup pasta and 1/2 cup sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 312
  • Calories from fat: 15%
  • Fat: 5.1g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 0.9g
  • Protein: 14.2g
  • Carbohydrate: 52.4g
  • Fiber: 3.3g
  • Cholesterol: 14mg
  • Iron: 8.8mg
  • Sodium: 111mg
  • Calcium: 50mg


  • 1 tablespoon olive oil
  • 1 cup chopped Vidalia or other sweet onion
  • 4 garlic cloves, minced
  • 2 cups chopped seeded plum tomato
  • 1 tablespoon chopped fresh parsley
  • 1/4 teaspoon crushed red pepper
  • 2 tablespoons water
  • 36 littleneck or quahog clams
  • 1/8 teaspoon salt
  • 4 cups hot cooked linguine (about 8 ounces uncooked pasta)


  1. Heat olive oil in a medium nonstick skillet over medium-high heat. Add onion and garlic, and sauté 2 minutes. Add tomato, parsley, and crushed red pepper; cook 3 minutes, and set aside.
  2. Add water and clams to a large Dutch oven over medium-high heat; cover and cook 4 minutes or until shells open. Remove clams from pan, and reserve 3/4 cup cooking liquid. Discard any unopened shells. Cool clams. Remove the meat from shells. Place cooking liquid in pan over medium-high heat until reduced to 1/2 cup (about 5 minutes). Add clams, cooking liquid, and salt to tomato mixture. Serve clam sauce over pasta.
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