Recipe courtesy of Michele Urvater

Classic Linguine and Clam Sauce

Save Recipe
  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
  • Yield: 4 servings
Share This Recipe


2 dozen clams shucked and diced, reserving liquid in a measuring cup (there should be about 1 1/3 cups of clams and 2 cups of liquid)

5 cups water

1 pound linguine, preferably fresh

1/3 cup olive oil

1 tablespoon minced garlic

1/3 cup dry white wine

1/2 teaspoon red pepper flakes or 1/8 teaspoon cayenne pepper

4 tablespoons unsalted butter

3 tablespoons minced parsley

Salt and freshly ground pepper to taste


  1. In a large saucepan heat water until it comes to a boil. Add 1 cup of the reserve clam liquid and salt to taste. Now add your linguine, bring the water back to a boil and cook for 8 to 10 minutes until tender, but still firm to the bite. Meanwhile, in a skillet heat olive oil and garlic, and cook, stirring until fragrant. Add remaining clam juice and white wine and reduce to 3/4 cup of liquid.
  2. Bring liquid to a boil, add the clams, red pepper flakes and simmer 1 to 2 minutes, or until just cooked. Check your linguine, drain in a colander and transfer to a large serving dish. Add the butter, and toss to combine. Add the clam sauce and parsley and toss to combine. Season to taste with freshly ground pepper. Serve immediately.
Linguine with Clams, Cherry Tomatoes and Basil
19m Easy 99%
Clam Chowder
Michael Anthony

Clam Chowder

33m Intermediate 93%
Clams with Black Bean Sauce
11m Easy 88%
Clams and Chimichurri
10m Easy 100%