Linguini With White Clam Sauce

"Rachel Rey recipe. This was impressive, inexpensive, and delicious!"
photo by Anonymous photo by Anonymous
photo by Anonymous
photo by Monica P photo by Monica P
Ready In:




  • Heat a large deep skillet over medium heat.
  • Add extra-virgin olive oil, 4 turns of the pan in a slow stream, red pepper flakes, garlic and anchovies and cook until anchovies melt into the oil.
  • Add thyme and wine. Reduce wine 1 minute.
  • Add clam juice or stock, clam juice will give the dish a stronger clam flavor, chicken stock will give it a buttery personality.
  • Stir in clams and lemon zest.
  • Drain pasta.
  • Add to skillet and toss with sauce 2 to 3 minutes, until pasta is al dente and has absorbed the sauce and flavor.
  • Add parsley, pepper and salt, to your taste and serve with bread for mopping up remaining juices.

Questions & Replies

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  1. This recipe needs some work, IMHO. Definitely less red pepper flakes, no thyme, and more garlic and anchovies the next time
  2. I tried this recipe twice. First time I left out lemon zest cause I wasn't sure about that. It was good but too hot, so I left out the red peppers and just kept them on the table for people to use if desired. BUT, I also used the lemon zest this time and it made the sauce very bitter. I had to dilute with more clam juice and wine. I think this would be a great recipe without the zest and red peppers (or much less of them).
  3. This recipe was delicious and easy to make. I Did Not use anchovies just cause I am not too keen on the flavor but followed everything else. I served it with a small side salad and some Italian bread.
  4. This was too HOT for our taste even though we are spicy food eaters- but the recipe overall is very good. Next time I will probably use 1/4 teaspoon of red pepper. I also omitted the anchovies and added capers for saltiness. Will make this again- great dinner!
  5. I am so glad to find this here! It is a wonderful recipe and delicious. Made it as written and served with a green salad and some french bread.


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