Linguine with Clam Sauce
Cook time
Total time
Recipe type: Pasta
Cuisine: Italian
Serves: 4
  • 1 pound linguine (I used whole wheat)
  • 1¼ cup dry white wine
  • 4 6.5 ounce cans chopped clams, drained and rinsed. Reserve juices!!
  • 1 tablespoon minced garlic
  • 1 small white onion, finely chopped
  • ¼ - ½ teaspoon crushed red pepper (depending on how much heat you like)
  • 2 tablespoons butter
  • 4 tablespoons olive oil
  • salt and pepper for seasoning
  • 2 tablespoons fresh parsley, chopped
  • Parmesan cheese
  1. Cook linguine until a little less than al dente, about 7 minutes.
  2. While linguine is cooking, prepare the clam sauce. In a large skillet over medium heat add olive oil, onions, garlic and red pepper flakes. Cook until onions are translucent. Add wine and simmer for 1 minute. Next add clams, reserved clam juice and butter. Let simmer for a 2-3 minutes. Taste and then season with salt and pepper.
  3. Drain linguine and add it to the clam sauce. Toss and coat the pasta with the clam sauce, about 2-3 minutes. This will allow the linguine to absorb the sauce and flavor. Remove from heat, again taste for salt and pepper, add more if necessary. Finally garnish with chopped parsley. Serve with Parmesan cheese.
This recipe makes a decent amount of clam sauce. If you would like less sauce, reduce the wine to 1 cup and use only 3 cans of clams.
Recipe by Stuck On Sweet at