Linguine with white clam sauce
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 2 cans chopped clams, drained reserving 1/2 cup
- 1 clove garlic, minced
- 1⁄8 - 1⁄4 teaspoon dried red pepper flakes
- 1⁄2 medium onion, diced
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 teaspoons dried parsley (fresh is even better)
- 1⁄2 cup white wine
- 12 ounces linguine
- freshly grated parmesan cheese
directions
- Begin preparing linguine according to package directions.
- In saute pan heat olive oil over medium heat.
- Add onion, garlic and red pepper flakes.
- (Use as much or as little pepper flakes as you like, this can get HOT. I like mine to burn just a little!!) Cook just until onions start becoming transparent.
- Toward the end of the cooking time, throw in the oregano and basil.
- When onion mixture is done, add the chopped clams, the reserved liquid, and the wine.
- Simmer about 5 minutes over medium heat.
- Add parsley and simmer one minute more.
- Add clam mixture to your large pot of well drained linguine and mix gently.
- Douse generously with freshly grated parmesan cheese.
- Wonderful!
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Reviews
-
This was very tasty but needed something. I added crushed fennel seeds which really set off the clam flavor. If I have pernod in the house I add a bit of that instead of the seeds. I also had a half dozen fresh clams to add to the canned. And since we like sauce, I made a slurry from arrowroot and clam juice to thicken. It is a quick, delicious midweek meal! Please try the bit of fennel flavor and I think you will agree it adds something
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We loved this! I made exactly as written, using dried parsley as I didn't have fresh on hand. I loved this as it was a 'what's on hand in the pantry' dinner. I always have fresh Parmesan in the fridge and just used what I had in the pantry for everything else. We had this with a salad and crusty bread. My husband said 'Fantastic'.....this is definately a make-again dish. Thanks Jaymee!
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RECIPE SUBMITTED BY
Jaymee
United States
I have two awesome boys 7 and 6 and a wonderful husband of 15 years. I have been cooking since the age of 10 when I became a latch-key kid with my 6 year old little sis. I cooked Friday nights when my single mom closed the bank and my favorite recipes were broiled fish, oven BBQ chicken and tuna salad! Cooking was fun then and it is even better now cooking with my boys or anyone else I can employ in the kitchen with me!!