Linguine With White Clam Sauce

Linguine With White Clam Sauce created by Annacia

A traditional version (*This recipe was originally posted by a former Zaar member.)

Ready In:



  • Bring six quarts of water to a rolling boil and add 1 tablespoon salt.
  • Open 24 of the clams over a bowl with a sieve to strain the clam liquid.
  • Save 4 clams for garnish.
  • Set the strained liquid aside and chop the clams into a mince.
  • Add the linguine to boiling water.
  • The clam sauce should take the same length of time to cook as the linguine.
  • Sauté minced garlic in the olive oil over high heat, being careful not to burn it.
  • Add the minced chilies.
  • Add the minced clams and sauté to heat through, then add the black pepper and white wine.
  • Now add the reserved clam liquid.
  • Open the last four clams without detaching the clams from their shells, and toss them into the sauce.
  • Add the parsley and basil.
  • Lower the heat to medium.
  • When the linguine is al dente, drain it and toss it with about half of the sauce.
  • Divide the pasta onto four plates, add the remaining sauce, and garnish each plate with one of the whole clams.
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@Bev I Am
@Bev I Am
"A traditional version (*This recipe was originally posted by a former Zaar member.)"

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  1. catalinacrawler
    here's another 5 star review for this recipe!! very yummy and i love that it didnt have a really heavy sauce like alot of the others i checked out before deciding on this one.
  2. Annacia
    I had to do this wonderful recipe a great disservice by using canned clam's and dried herbs. It was still outstanding. I used spinach pasta and there is a lot of rich flavor in the oh so easy sauce. This is truly one of the fastest and best pasta with sauce I have ever made (and I have made a lot of pasta!). Loved the red pepper flakes. Another complete winner from Bev. Made for Photo Tag.
  3. Annacia
    Linguine With White Clam Sauce Created by Annacia
  4. barbie66
    This is a great recipe for white clam sauce, and I was happy to see that no butter was used (healthier). I followed the recipe exactly, although at the end I added just a touch of cream, and it was dynamite! I violated the traditional Italian rule of no cheese on fish sauce -- I served over angel hair and sprinkled with parmesan and more fresh parsley. Thanks again Mean Chef! --Marla, AZ
  5. Paja9203
    This....was....FABULOUS! So simple, so healthy and SO delicious! I didn't change a thing (except I had huge garlic cloves so only used 4, and unforunately only had dried herbs-I can only imagine how it would be with fresh!) My husband was actually "drinking" the remaining sauce off the plate! It was a bit of work to "shuck" the clams (but on the advice of a website, for those of you who want to make this recipe, boiling them for 15 seconds makes them much easier to open, without them opening up entirely and losing the precious "jus"). Thank you, Mean, for sharing your expertise with us! Sue

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