Linguine with Clam Sauce

Linguine with Clam Sauce

183 Reviews 9 Pics
  • Prep

    20 m
  • Cook

    12 m
  • Ready In

    32 m
Dorothy Rinaldi
Recipe by  Dorothy Rinaldi

“This is an easy, inexpensive, white clam sauce. Try it over any kind of pasta; lemon pepper linguine is especially tasty. Extend the sauce for larger portions by adding in one half cup of chicken broth.”

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Adjust Servings

Original recipe yields 4 servings



  1. Bring a large pot of salted water to boil. Cook pasta according to package directions.
  2. Combine clams with juice, butter, oil, minced garlic, parsley, basil, and pepper in a large saucepan. Place over medium heat until boiling. Serve warm over pasta.

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Reviews (183)

Rate This Recipe
chef tara

chef tara

My husband and I are both Italian, so everything I make has to be authentic! This recipe is wonderful. I followed the ingredients as written, (except for using olive oil, of course!!) I know the amount of oil and butter may scare some, but it does make the dish. There are other recipes using only clam juice and wine as the base, but I find them not as decadent with lack of substance (much lower in fat and calories though:). I did sautee the garlic first(tons of garlic!), added crushed red pepper, and thickened it with some fresh parmesan at the end. I know some reviewers used cornstarch and flour, and that may have been good, but I was scared to do it! Anyway, thanks for the recipe!



I used OLIVE oil (1/4 cup), 2 tbs. butter, and 4 garlic cloves. I gave it 3 stars with the vegetable oil-try it with olive oil for a 5 star recipe.



Excellent. I searched all over the site to find the best linguine with clams recipe, and this one did not disappoint. I used half the amount of olive oil that is recommended, simply because the amount of total fat scared the pants off of me. I subbed half of the pasta cooking water for 1/4 cup of oil. I also used fresh basil, and about four cloves of garlic. Rave reviews from dinner party guests. They practically licked their plates. Enjoy!

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Amount Per Serving (4 total)

  • Calories
  • 878 cal
  • 44%
  • Fat
  • 42.7 g
  • 66%
  • Carbs
  • 84.6 g
  • 27%
  • Protein
  • 37.2 g
  • 74%
  • Cholesterol
  • 92 mg
  • 31%
  • Sodium
  • 190 mg
  • 8%

Based on a 2,000 calorie diet



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Clam Sauce with Linguine


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Linguine with Red Clam Sauce