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Linguini with White Clam Sauce

A long-time family favorite… You might think you’re at a restaurant in New York City when you sit down to eat this!

Servings:

4-5

Prep Time:

10 minutes

Cook Time:

25 minutes

Difficulty:

Easy

Introduction

About this Recipe

By: Tess

This recipe has been a family favorite for many years! I don’t recall where I first came across it, and I have modified it slightly over time, but from the beginning it has been requested by my sons over and over again. I’m told that every time they order it out at a restaurant, they compare it to my version, and the restaurant’s version generally doesn’t quite measure up when compared to Mom’s secret recipe.

This dish is amazingly simple, the ingredients are easy to come by, and prep time is minimal.

Ingredients

Linguini with White Clam Sauce

  • 5 – 6.5 oz. cans minced clams, in clam juice
  • 6-7 cloves garlic, minced
  • 5 tablespoons olive oil
  • 1/2 teaspoon black pepper (adjust to taste)
  • 1/8 teaspoon red pepper flakes
  • 3 tablespoons lemon juice
  • 3 tablespoons parsley, fresh or dried
  •  1 lb. spaghetti or linguini of your choice

TOPPINGS and GARNISHES:

  • Grated parmesan cheese
  • Fresh ground black pepper
  • Fresh parsley
  • Fresh lemon zest

Notes and Tips

This recipe will serve 4-5, unless you want to scrimp on the amount of clam sauce each person gets…

If you have clam lovers in your gathering, you may want to consider doubling the recipe!

As far as the quantities of various ingredients go, in our family – the more garlic the better! Think ‘shrimp scampi’ category when it comes to the garlic…

For the black pepper and red pepper flakes, if you like more spice in your food, feel free to increase the amounts a bit; just be careful not to go too far overboard or you will drown out the delicate flavors of the clam and lemon.

You can use either dried parsley or chopped fresh parsley. This recipe is quite forgiving and I have made it using both.

Step by Step Instructions

Step 1

Add olive oil to a large sauté pan or skillet and heat over medium-low heat. Add minced garlic and saute until golden and tender, stirring frequently.

Step 2

Add the clams and their juice to the pan and stir to mix. Add black pepper and red pepper flakes. Raise the heat to medium-high and bring the clam mixture to a high simmer. Continue simmering for approximately 10 minutes, so the liquid will reduce a bit, stirring frequently.

Step 3

While the clam sauce is simmering, bring water to a boil in a large pot, add your pasta of choice, and cook according to the package instructions.

Step 4

Going back to the clam sauce, which has been reducing at a high simmer, reduce the heat to medium and add parsley. Allow it to continue at a low simmer for an additional 5 minutes.

Step 5

Add lemon juice and simmer for a final 2-3 minutes. 

Step 6

Plate your pasta, top with desired amount of clam sauce, sprinkle with grated parmesan cheese, some fresh ground black pepper, and a dash of fresh lemon zest… 

Step 7

BON APPETIT!

Print
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linguini with white clam sauce

Linguini with White Clam Sauce


  • Author: Tess
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4-5 servings 1x

Description

This recipe has been a family favorite for many years! I don’t recall where I first came across it, and I have modified it slightly over time, but from the beginning it has been requested by my sons over and over again. I’m told that every time they order it out at a restaurant, they compare it to my version, and the restaurant’s version generally doesn’t quite measure up when compared to Mom’s secret recipe.

This dish is amazingly simple, the ingredients are easy to come by, and prep time is minimal.


Scale

Ingredients

56.5 oz. cans minced clams, in clam juice
67 cloves garlic, minced
5 tablespoons olive oil
1/2 teaspoon black pepper (adjust to taste)
1/8 teaspoon red pepper flakes
3 tablespoons lemon juice
3 tablespoons parsley, fresh or dried

1 lb. spaghetti or linguini of your choice

TOPPINGS:
Grated parmesan cheese
Fresh ground black pepper
Fresh parsley
Fresh lemon zest


Instructions

  1. Add olive oil to a large sauté pan or skillet and heat over medium-low heat. Add minced garlic and sauté until golden and tender, stirring frequently.
  2. Add the clams and their juice to the pan and stir to mix. Add black pepper and red pepper flakes. Raise the heat to medium-high and bring the clam mixture to a high simmer. Continue simmering for approximately 10 minutes, so the liquid will reduce a bit, stirring frequently.
  3. While the clam sauce is simmering, bring water to a boil in a large pot, add your pasta of choice, and cook according to the package instructions.
  4. Going back to the clam sauce, which has been reducing at a high simmer, reduce the heat to medium and add parsley. Allow it to continue at a low simmer for an additional 5 minutes.
  5. Add lemon juice and simmer for a final 2-3 minutes.
  6. Plate your pasta, top with desired amount of clam sauce, sprinkle with grated parmesan cheese, some fresh ground black pepper, and a dash of fresh lemon zest… BON APPETIT!

Notes

This recipe will serve 4-5, unless you want to scrimp on the amount of clam sauce each person gets…

If you have clam lovers in your gathering, you may want to consider doubling the recipe!

As far as the quantities of various ingredients go, in our family – the more garlic the better! Think ‘shrimp scampi’ category when it comes to the garlic…

For the black pepper and red pepper flakes, if you like more spice in your food, feel free to increase the amounts a bit; just be careful not to go too far overboard or you will drown out the delicate flavors of the clam and lemon.

You can use either dried parsley or chopped fresh parsley. This recipe is quite forgiving and I have mede it using both.

  • Category: Pasta, Seafood

Keywords: linguini, linguini with clam sauce

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