ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Linguine with Clam Sauce

Photo: Jim Franco
Prep time 15 mins
Yield 6 servings


  • 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

Nutrition Information

  • calcium 44 mg
  • calories 420
  • caloriesfromfat 0 %
  • carbohydrate 60 g
  • cholesterol 20 mg
  • fat 10 g
  • fiber 3 g
  • iron 8 mg
  • protein 18 mg
  • satfat 2 g
  • sodium 344 mg

How to Make It

  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.