Linguine with White Clam Sauce

A classic Italian-American dish combining tender linguine with a savory, garlicky white clam sauce. Made with fresh clams, olive oil, white wine,
and fragrant herbs, this dish is light yet flavorful—a perfect choice for seafood lovers seeking a taste of the coast.

Prep Time:
Serving: 1

Linguine with White
Clam Sauce

A classic Italian-American dish combining tender linguine with a savory, garlicky white clam sauce. Made with fresh clams, olive oil, white wine, and fragrant herbs, this dish is light yet flavorful—a perfect choice for seafood lovers seeking a taste of the coast.
‍
‍Prep Time:
Serving: 1

Ingredients

Directions

2 tbsp butter or extra virgin olive oil
Cook the Pasta:
In a large 5-quart pot, bring salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
1/2 small onion, finely diced
Prepare the Clam Sauce:
While the pasta is cooking, melt the butter and olive oil in a large skillet over medium heat.
3 cloves garlic, minced
Add the diced onion and sauté until soft, about 3-4 minutes. Stir in the minced garlic and crushed red pepper flakes, cooking for an additional minute until fragrant.
Pinch of crushed red pepper flakes or 1 tbsp lemon juice
Add the lemon juice, oregano, basil, and Old Bay seasoning. Stir for another minute to allow the flavors to blend.
1/2 tsp dried oregano
Pour in the clams along with their juice. Simmer the mixture for about 5 minutes, allowing the sauce to thicken slightly and flavors to meld.
1/2 tsp dried basil
Combine: Add the cooked pasta to a large serving bowl. Pour the clam sauce over the pasta and toss well to coat evenly.
1 tbsp Old Bay seasoning
Serve:
‍Top with fresh parsley and a generous sprinkle of grated parmesan cheese. Serve with warm, crusty bread and a glass of chilled white wine.
1 can Flower Yellow Baby Clams in Brine, minced or chopped
1 tsp fresh chopped parsley or freshly grated parmesan cheese
1 lb linguine or thin spaghetti

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