Clam Sauce with Linguine

"My family's favorite version of this cherished classic."
photo by Rebecca N. photo by Rebecca N.
photo by Rebecca N.
Ready In:




  • In a skillet, cook and stir the onion and garlic in hot olive oil.
  • Drain the clams and reserve 1/2 cup juice.
  • Add 1/2 cup clam juice and wine to the skillet.
  • Cook over medium-high for 10 minutes or until reduced by half.
  • Add in clams, basil, thyme, salt and pepper to taste; stir to combine.
  • Simmer for 5 minutes.
  • To serve: put cooked linguine on individual serving plates; top with clam sauce; sprinkle with parsley.

Questions & Replies

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  1. Rebecca N.
    I've made this recipe a bunch of times now. It's such a simple and easy recipe. A few changes I usually make is to use butter instead of olive oil since I prefer that buttery taste. I rarely have fresh parsley on hand so I just use dried. And I add extra onion.
    • Review photo by Rebecca N.
  2. Cluich
    This was really good, and a breeze to make. I used two cans of clams, though, just cuz I like a lot of 'em in every bite.
  3. mocholj
    The other day my 20 year old college student son asked me for a good recipe. He wanted to make dinner for a young lady friend of his. Although he grills great chicken, he doesn't have a lot of experience in the kitchen (but he wants to learn). He wanted a pasta dish, but fancier than opening up a jar of spaghetti sauce. I thought of linguine w/clam sauce. When I did the search I found this recipe by Nurse Di. I have tried a lot of her recipes and have never been disappointed. I gave the recipe to my son. He made it for dinner, just as stated. He later left a message for me that it was really good (I trust his taste in food thus the 5 stars). I can't wait to try it myself.
  4. tin chefette
    This is wonderful. I followed the recipe exactly. We gobbled down every last bite. It was fast and easy. I will be making this again and again. Thanks, NurseDi!



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