Linguine with White Clam Sauce I

Linguine with White Clam Sauce I

34 Reviews 1 Pic
Recipe by  JANBLIDEN

“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.”

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Adjust Servings

Original recipe yields 5 servings



  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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Reviews (34)

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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!

Judy Lui

Judy Lui

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 seasoning and minced onion. If I'm having company, I will increase the sauce with more clam juice, and add some tiger prawns and clams in the half shell. With some chopped parsley around the plate, it makes a nice presentation. Also great with a squirt of lemon juice before serving.

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Amount Per Serving (5 total)

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

Based on a 2,000 calorie diet



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Clam Sauce with Linguine


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Linguini with White Clam Sauce