Linguine with White Clam Sauce

Total Time:
35 min
Prep:
10 min
Cook:
25 min

Yield:
4 to 6 servings

Ingredients
Directions

Bring a large pot of water to a boil and season generously with salt. Boil the pasta until al dente, tender but still firm.

While the pasta cooks make the clam sauce. Heat the olive oil in a large saute pan over medium-low heat. Add the garlic and cook until softened but not browned, about 3 minutes. Add the pepper flakes and cook for 30 seconds more. Add the wine and water and increase the heat to high. Add the clams, cover, and cook, shaking the pan periodically, until all the clams are opened, about 6 minutes.

Drain the pasta and add to the clam sauce. Add the parsley and toss to combine. Season with salt and pepper to taste. Divide among heated bowls and serve immediately.


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    This is a very useful recipe. I would definitely add clam juice, a good bottle of Sauvignon Blanc and a dash of cream. Squeeze of lemon at the end.
    This is excellent every time! 
    Well I used canned clams, the stores didn't have any fresh at a decent price, I used to regular size cans of chopped clams in natural juice I added a little more garlic than suggested and cooked the pepper flakes a little longer, I used the clam juice instead of water and tossed pasta mixture with juice of a lemon oh the wine I used was Woodbridge Chardonay.....I am very happy with myself and how I made this. It turned out amazing......
    Outstanding. I used clam broth instead of water. Once clams opened i removed and chopped them and added them back to the sauce. i also added lemon zest and juice of lemon..
    Absolutely delicious!
    Marginal. Bland. I was excited to cook this dish b/c it was so easy. Followed the recipe and substituted clam juice for water, as some recommended. My problem w/ this recipe is that the wine [I used chardonnay] seemed to overpower the dish and give it a strange taste. I added fresh parmesan, dash of lemon zest with a small squeeze of lemon to doctor it up. Just not for me.
    This is truly delicious and super easy- can't wait to make it again
    This recipe is very good! I added shallots to the recipe and instead of water I used clam juice. The result was excellent!
    This is a good recipe, however I've never been able to follow a recipe to the letter. I added mushrooms and this ended up really good. I did use chopped canned clams, which were ok, but think I should have also added a can of whole clams, and next time maybe some shrimp would be good too. Definitely going to try this one again!
    Make it with 2 - 10 oz. can of clams with juice and eliminated water. Used lots of garlic and chopped parsley. Plenty of sauce for 1# pasta. Very easy and excellent flavor.
    Clam Linguine is always a good choice!! Can sub. roasted jalapenos for the red pepper if available, also ***** if using fresh pasta, you should make more sauce since the fresh pasta will absorb much more liquid then dry linguine will.
    This recipe is so easy and delicious. I added a litttle lemon juice, butter, and pasta water just to have more sauce. I will be making this dish alot!!! I also used the canned clams and I don't think it could have been better.Wonderful!!!!!
    family and friends all agree IT'S THE BEST!! Of all the recipes that I have tried from foodnetwork, this is by far my FAVORITE! YUM! YUM! YUM!
     
     ps if you make this, make EXTRA clams 'cuz everyone is going to want to eat LOTS!
    IT WAS SO EASY AND SO GOOD THAT I CANT WAIT TO MAKE IT AGAIN.
    This dish is easy to prepare and can be ready to serve in about 15 minutes.
     Great tase
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