Linguine with White Clam Sauce I

Linguine with White Clam Sauce I


"Quick and Easy! Can be used when you forget to take something else out of the freezer. You can use water instead of the clam juice, if you like."


servings 457 cals
Serving size has been adjusted!

Original recipe yields 5 servings



  • Calories:
  • 457 kcal
  • 23%
  • Fat:
  • 6.2 g
  • 10%
  • Carbs:
  • 69.7g
  • 22%
  • Protein:
  • 31 g
  • 62%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 114 mg
  • 5%

Based on a 2,000 calorie diet

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  1. In a large pot with boiling salted water cook linguini pasta until al dente.
  2. Meanwhile, in a medium sized saucepan using medium heat cook olive oil and minced garlic until garlic is translucent. Add chopped clams, clam juice or water, and chopped parsley. Add salt and ground black pepper to taste. Bring to a boil. Lower heat and simmer for 3 minutes.
  3. Toss pasta with clam sauce. Serve warm.
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  1. 44 Ratings


This is one of my hubby's favorite dishes and he really enjoyed this. I slightly thickened the sauce, added more garlic and also threw in some white wine. Thanks Janet!

This recipe delivers what it promises--quick and easy. Delicious, too! I did add an onion, sauteed it with the olive oil before adding the garlic and clams. Great!

Love this recipe, because it doesn't really call for anything I won't normally find in the pantry. I do add a can of whole baby clams as well as the minced clams, and I season with OLD BAY seaso...

I give this one a 5 star because of it's ease and quickness. Use fresh parsley if you can and I added onion also. I sub'ed skim milk with a tbsp of cornstarch for the clam juice to obtain bett...

Very easy and quick and yummy. I also thickened the sauce with just a little bit of flour and added parmesan while it was cooking.

This was very tasteless and watery. I can't imagine how bland it would be with water instead of clam juice. It was a little better with a lot of extra salt, pepper, and italian seasoning, but ...

Not all sauces are meant to stick to the pasta. North Americans generally expect thick pasta sauces and usually red 'tomatoey' ones. This is a thin version and a good basic recipe for altering...

Made this recently for a thing at our church (we feed and house homeless families for a week at a time). It was a big hit! I didn't do anything other than what the recipe said, and it was as g...

I thought this lacked a lot of flavor. I had to add more salt and pepper just so I could taste SOMETHING besides cream and pasta.