linguine with white clam sauce

linguine with white clam sauce

linguine with white clam sauce

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linguine with white clam sauce

A special weeknight, date night, entertaining and holiday dish, linguine and white clam sauce will never disappoint.


    • 1 pound linguine or spaghetti
    • 1 lb. fresh shucked clams, previously frozen which I buy at Whole Foods, or ask your fish monger if they carry them, defrosted in fridge
    • (NOTE:) You can replace the frozen shucked clams with 2 7 oz. bottles of whole shelled. baby clams, drained of liquid
    • 1 dozen whole fresh clams in the shell like Little necks or steamers. ( I always get a few more in case some don’t open.)
    • 1 bottle of clam juice
    • 6 garlic cloves chopped
    • ⅓ to ½ cup of dry white wine such as Pinot Grigio, Chardonay or Savignon Blanc
    • ¼ cup and more of olive oil
    • chili flakes enough to your liking


  1. You can store your fresh clams in a bowl with ice cubes on top a day ahead, do not submeergee in water.
  2. When ready to use the clams, scrub them first on the shell then place them into a bowl with cold water and a small handful of cornmeal, the cornmeal is said to draw out the sand, so I always do it. Let it sit for 10 minutes and scoop them out and discard the sandy water.
  3. Do the rinsing several times until you don’t see any sand at the bottom of the bowl.
  4. In a big pot start your water boiling for the pasta, don’t forget to add a nice handful of salt to the water.
  5. In a deep large skillet add the olive oil, garlic and red pepper flakes, saute til lightly golden.
  6. Add the Little neck clams and the wine and let it reduce a little.
  7. Pour in ¾ of the bottled clam juice, (depending on juicy you want it you can decide to toss in the rest) the fresh shucked and defrosted clams or the 2 drained jars of clams plus a squeeze of lemon, put a lid on top and cook and steam til the whole clams open up and everything melds together, it doesn’t take very long.
  8. Discard any unopened clam shells or broken shells as well.
  9. Cook your pasta til al dente and toss into the clam sauce mix.
  10. Add the parsley, maybe more red pepper flakes and a good drizzle of olive oil all over.
linguine with white clam sauce
linguine with white clam sauce


The recipe calls for Littleneck clams, which are readily available at most supermarkets. They are usually sold in a mesh bag because they are alive and need to breathe. If your fishmonger places them in a plastic bag, remove them from the bag immediately when you get home from the supermarket and place them in a bowl (uncovered) in the refrigerator.

To prepare the clams, first, check that they are alive by making sure all of the shells are tightly closed. If any clams are open, gently tap them against the countertop; if they are alive, they will close their shells. Discard any clams that do not close their shells or that have cracked or chipped shells.

Next, place all of the clams in a bowl and cover them with cool tap water. Let the clams sit for 20 minutes to an hour. During this time, the clams will expel sand from inside their shells. When you’re ready to cook, lift each clam from the water and rinse it, scrubbing if necessary, to get rid of any grit from the surface. (Note that most supermarkets sell farm-raised clams, which are already quite clean, so you may not find a lot of grit or sand.)

Linguine With Clam Sauce


  • Kosher salt
  • 1 pound linguine or other long pasta, such as linguine fini or spaghetti
  • ¼ cup extra-virgin olive oil, plus more for serving (optional)
  • 5 garlic cloves, thinly sliced
  • ½ to 1 teaspoon red-pepper flakes
  • ½ teaspoon dried oregano
  • ½ cup dry vermouth or dry white wine
  • 2 (10-ounce) cans whole baby clams with their juices
  • Black pepper
  • 2 tablespoons unsalted butter
  • 2 teaspoons lemon zest (from 1 to 2 lemons)
  • ½ cup chopped Italian parsley
  • Lemon wedges, for serving (optional)


  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until 2 minutes short of al dente (it will finish cooking in the sauce). Reserve 1/2 cup pasta water, then drain pasta.
  2. While the pasta cooks, make your sauce: Heat the oil in a deep-sided 12-inch skillet over medium. Add the garlic, red-pepper flakes and oregano and cook until the garlic is pale golden, 1 to 2 minutes. Add the vermouth and simmer until reduced by half, 3 to 4 minutes. Stir in the clams with their juices and cook until just warmed through, 1 to 2 minutes more. Taste and season with salt and pepper as needed.
  3. Add the cooked pasta directly to the skillet along with the butter and lemon zest and toss until the butter has melted and the pasta is glossy with sauce. If needed, add 1/4 cup reserved pasta water. Stir in half the parsley.
  4. Serve pasta topped with a drizzle of olive oil, if desired, and the remaining parsley. Serve lemon wedges alongside if you like.
linguine with white clam sauce
linguine with white clam sauce

Linguine with White Clam Sauce

This easy 30-minute pasta recipe is the perfect way to shake up the dinner routine, with a savory sauce that tastes of the sea.


  • 1 pound dried fettuccine or linguine
  • ¼ cup extra-virgin olive oil
  • 4 teaspoons minced garlic
  • ¼ teaspoon red pepper flakes , plus more for serving
  • Kosher salt and freshly ground pepper to taste
  • 1 cup dry white wine
  • 1 ½ cups chicken broth or stock (the richer the better)
  • ½ cup Snow’s® Clam Juice
  • 6 (6.5 ounce) cans Snow’s® Chopped Clams , drained
  • Juice and zest of 1 large lemon
  • chopped parsley to serve


  • Bring a large pot of water to a boil. Add salt, and cook the pasta according to package dictions. You’ll want to cook it until just al dente, and then it will finish cooking in the sauce, so plan to take it out a couple of minutes before it is done to your liking.
  • Meanwhile, in a large deep skillet, heat the olive oil over low heat. Add the garlic and cooking, sitting frequently, for 8 minutes, until the garlic is soft and a very light golden color; do not allow the garlic to brown. Stir in ¼ teaspoon of the red pepper flakes, and season with salt and pepper.
  • Raise the heat under the garlic oil to medium high. Add the white wine and simmer for 3 minutes until slightly reduced. Add the chicken broth or stock and the clam juice to the pan, and bring to a simmer. Allow to simmer and reduce a bit, for about 5 minutes.
  • When the pasta is just al dente, drain it and return it to the pot. Pour in the broth-clam juice mixture, add the chopped clams and lemon juice and toss until the pasta has become tender and absorbed a bit of the liquid, the clams are heated through and everything is well combined, about 2 minutes; tongs are great for this. Turn into a serving bowl, and top with additional red pepper flakes, the chopped parsley and the lemon zest. Serve hot.
linguine with white clam sauce
linguine with white clam sauce

Linguine with Clams


  • Kosher salt
  • 1 pound linguine
  • 6 tablespoons extra-virgin olive oil
  • ½ cup finely chopped shallots, from 2 shallots
  • 6 cloves garlic, coarsely chopped
  • 1 cup dry white wine, such as Pinot Grigio, Chardonnay or Sauvignon Blanc (see note)
  • ½ teaspoon red pepper flakes
  • 2 pounds Littleneck clams (40 to 45), scrubbed
  • ¼ cup plus 2 tablespoons fresh flat-leaf parsley, finely chopped
  • 3 tablespoons unsalted butter
  • 1 teaspoon lemon zest, from 1 lemon, plus more to taste
  • 1 tablespoon lemon juice, from 1 lemon, plus more to taste


In large pot over high heat, bring 4 quarts of water and 2 tablespoons of kosher salt to a boil. Add the linguine and cook according to the package directions until just shy of al dente (the pasta should still be firm to the bite since it will cook another minute or two in the sauce).

Meanwhile, in a very large sauté pan over medium-high heat, heat the olive oil until hot but not smoking. Add the shallots and garlic and sauté until just golden, about 30 seconds. Add the wine, red pepper flakes, ¾ teaspoon kosher salt, clams, and ¼ cup of the parsley; bring to a simmer and cook, covered, until the clams open, 6 to 8 minutes. Discard any unopened clams.

Reserving ½ cup of the cooking water, drain the linguine in a colander (do not rinse). Add the pasta to the sauté pan with the clams. (If you don’t have room for everything in one pan, transfer the clams to a plate and cover to keep warm. When ready to serve, add them back to the pasta on a serving platter). Increase the heat to medium and cook the linguini with the clams, tossing occasionally, until the pasta absorbs most of the sauce and is just tender, 1 to 2 minutes. If necessary, add some of reserved cooking water to keep moist. Remove the pan from the heat. Add the butter, lemon zest, lemon juice, and the remaining 2 tablespoons of parsley; toss to coat. Taste and adjust the seasoning with more salt, lemon zest and/or lemon juice, if necessary. Transfer to a serving dish or bowls and serve.

linguine with white clam sauce
linguine with white clam sauce

Linguine with Clams MARIO BATALI


3 tablespoons extra-virgin olive oil
1 cup canned cherry tomatoes (roughly chopped with their juices)
4 cloves garlic (peeled, thinly sliced)
1 pound New Zealand cockles, or 24 Manila clams (scrubbed, rinsed)
1/2 cup dry white wine
1 tablespoon hot red pepper flakes
1 pound linguine
1/2 cup Italian parsley (finely chopped)
Kosher salt (to taste)


In a large pasta pot, bring 8 quarts of water to a boil and add 3 tablespoons of salt.
In a large skillet, over medium-high heat, heat the oil and tomatoes. Crust the tomatoes with a potato masher or the back of a wooden spoon and cook for 1-2 minutes. Push the tomatoes to the side and add the garlic, sauteeing until golden brown, about 2-3 minutes. Add the clams, wine, tomatoes, and pepper flakes, and cook until all the clams have just opened, about 7 to 8 minutes.
Meanwhile, drop the pasta into the salted water and cook according to the package directions to 1 minute short of al dente. It should still be quite firm. Reserve 1 cup of the pasta water, then drain the pasta in a colander and pour immediately into the skillet with the clams.
Cook over high heat for 45 seconds. Stir in the parsley, add some of the reserved pasta water if the sauce seems too dry, and serve in a large bowl.
Tip: Discard any clams that do not open while cooking as they have most likely gone bad.

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