Recipe courtesy of Anthony Revello

Linguini with Clams and Garlic Butter Sauce

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  • Level: Intermediate
  • Total: 50 min
  • Prep: 35 min
  • Cook: 15 min
  • Yield: 4 servings
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14 ounces dried linguine

12 littleneck clams, steamed

2 ounces crushed garlic

6 ounces garlic butter plus extra for bread, recipe follows

1/4 cup white wine

2 lemon wedges, juiced, plus 1 wedge, for garnish

1/2 ciabatta bread, toasted

1-ounce shredded Parmesan

Pinch minced fresh parsley leaves

1/2 teaspoon red pepper flakes

Garlic Butter:

Melted unsalted butter

Lemon juice

Minced fresh garlic

Garlic powder

Onion powder

Crushed red pepper

White wine



  1. Cook pasta in boiling water until al dente. Steam 12 littleneck clams and set aside. In a saute pan over medium heat, add crushed garlic and then add the garlic butter and wine. When butter starts to bubble, add clams and mix around until clams are coated. Add lemon juice, and toss to coat. Place pasta in a serving bowl, and top with the clam mixture.
  2. Cut toasted bread into slices and brush with garlic butter. Garnish with Parmesan, parsley and crushed red pepper. Serve with a lemon wedge.

Garlic Butter:

  1. In a small bowl, combine all ingredients, to taste.