Linguine with Garlicky White Clam Sauce

Linguine with Garlicky White Clam Sauce

Eugene Caccaitore

"This is a great and tasty recipe I'm sure you will enjoy. Check seasonings to taste. This has a heavy garlic and wine taste. When using a cooking wine do not add salt because there's salt already in the cooking wine. You can try sherry in place of the white wine. Top with Parmigiano-Reggiano cheese."
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Ingredients

35 m servings 477 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 477 kcal
  • 24%
  • Fat:
  • 21.1 g
  • 32%
  • Carbs:
  • 46.8g
  • 15%
  • Protein:
  • 24.2 g
  • 48%
  • Cholesterol:
  • 140 mg
  • 47%
  • Sodium:
  • 585 mg
  • 23%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
  2. Heat olive oil in a large skillet over medium-high heat. Cook anchovies in the skillet until they dissolve into the oil, about 5 minutes; add garlic and continue cooking until it is lightly browned, 2 to 3 minutes. Melt butter into the anchovies mixture. When the butter begins to bubble, stir parsley, oregano, red pepper flakes, and black pepper into the butter mixture; cook to soften the parsley, about 1 minute.
  3. Pour wine and about 3/4 of the reserved clam juice into the skillet. Place a cover on the skillet and reduce heat to medium-low. Bring liquid to a simmer; add clams and continue to cook until the clams are heated through, 2 to 3 minutes. Pour clam sauce over linguine to serve.

Reviews

Read all reviews 9
  1. 9 Ratings

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Most helpful positive review

I love this recipe! I've been cooking it for years minus the anchovy. I'll probably try it next time. I use more wine and olive oil but no butter. I also add a cup of the pasta cooking water...

Most helpful critical review

The dried oregano overwhelmed most of the other ingredients, including the lovely fresh parsley and the wine, and most importantly, the clams.

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I love this recipe! I've been cooking it for years minus the anchovy. I'll probably try it next time. I use more wine and olive oil but no butter. I also add a cup of the pasta cooking water...

The first 2 times I made this recipe I followed it to the letter. This time I will be adding some fresh squeezed lemon juice. It is just a preference of mine. I love lemon. Eugene, many th...

Very tasty. I misread the amount of pepper flakes which I accidentally tripled so it had a great big kick! Next time I will follow the recipe more carefully.

Oh my goodness...this was wonderful! I added in some sliced mushrooms and 2 more cans of chopped clams, I like it meaty! Also this recipe is even better reheated the next day!

Excellent! I didn't have fresh parsley or oregano so I used dry. Added a few squeezes of fresh lemon and some clam juice. Very good! (Of course, make sure your significant other eats it too ...

The dried oregano overwhelmed most of the other ingredients, including the lovely fresh parsley and the wine, and most importantly, the clams.

This was very good! I did use only 1 can of clams, which was plenty for 5 of us, used a tad more butter and skipped the oregano (just a personal preference). My Italian husband loved it! Seeing ...

YUM! I love the combo of spices, never have put parsley in my sauce it was delicious. I'll use this recipe again.

Very easy an very good

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