Linguine with Clam Sauce

Photo: Jim Franco

Yield: 6 servings
Recipe from Real Simple

More From Real Simple

Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calcium: 44mg
  • Calories: 420
  • Calories from fat: 0%
  • Carbohydrate: 60g
  • Cholesterol: 20mg
  • Fat: 10g
  • Fiber: 3g
  • Iron: 8mg
  • Protein: 18mg
  • Saturated fat: 2g
  • Sodium: 344mg


  • 1 pound linguine
  • 1 6-ounce bottle clam juice
  • 1/4 cup olive oil
  • 3 garlic cloves, minced
  • 1/4 teaspoon crushed red pepper
  • 1 teaspoon anise seeds
  • 2 6 1/2-ounce cans minced clams
  • 18 small hard-shell clams, such as littlenecks, scrubbed clean
  • 1/2 cup dry white wine
  • 1/2 cup fresh parsley, chopped


  1. Cook the linguine to al dente according to the label directions. Drain and toss with the clam juice. Set aside and keep warm.
  2. Meanwhile, heat the oil, garlic, crushed red pepper, and anise seeds in a large skillet over medium heat. Saute until the garlic is golden but not browned. Add the canned clams, fresh clams in their shells, and white wine. Increase heat to high and bring to a boil. Cover and cook 5 to 7 minutes or until the clams open. Remove the whole clams and set aside. Add the parsley and reduce heat to low. Add the linguine and clam juice and toss. Remove the pasta to a serving bowl and top with the clams in their shells.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Linguine with Clam Sauce Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy