Linguini with White Clam Sauce

This popular pasta and shellfish recipe tossed in a garlic and olive oil base is a welcome addition to any family dinner. This main dish is ready-to-serve in less than 30 minutes.

Linguini with White Clam Sauce
Servings: 6 Prep 15 mins Cook 16 mins


  • 1 pound linguine
  • 1/3 cup olive oil
  • 1 can (2 ounces) anchovies packed in oil, undrained
  • 5 cloves garlic, thinly sliced
  • 1 teaspoon red pepper flakes
  • 1 cup dry white wine
  • 2 cans (6-1/2 ounces) clams, undrained
  • Zest and juice of 1 large lemon
  • 1 pound fresh littleneck clams (about 12), scrubbed clean
  • 1/4 cup flat-leaf parsley, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Lemon slices, for garnish

Make It

1. Bring a large pot of lightly salted water to a boil. Cook linguine for 7 minutes until almost done (pasta will be firm). Drain, reserving 3/4 cup of cooking water.

2. While pasta is cooking, place olive oil and anchovies in a large skillet over medium heat. Cook for 2 minutes or until anchovies break down. Add garlic and red pepper flakes; cook for 1 minute. Pour in wine and simmer for 2 minutes.

3. Stir in canned clams with their juice and the reserved pasta water. Reduce heat to medium-low and add lemon zest and juice. Add littleneck clams; cover and cook for 6 to 7 minutes or until clams open. Remove each clam to a plate as they open. Discard any unopened clams.

4. Add drained linguine to the skillet and toss with the clam sauce. Reduce heat to low and cook for 2 minutes or until pasta has absorbed some of the sauce. Stir in parsley, salt and black pepper. Allow to stand for a few minutes off the heat so pasta absorbs all the sauce.

5. Spoon pasta into a large bowl and garnish with the clams and lemon slices.