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Linguine with Clam Sauce

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  • Level: Easy
  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
  • Yield: 4 servings
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1 box linguine

1 tablespoon olive oil

1/2 cup chopped shallots

2 to 3 cloves garlic, minced

2 (10-ounce) cans whole baby clams, drained

1 teaspoon dried oregano

8 ounces bottled clam juice

1/2 cup reduced-sodium chicken broth

1/2 cup vermouth or dry white wine

Salt and pepper

1/4 cup chopped fresh parsley leaves

1/4 cup grated Parmesan or Romano


  1. Cook linguine according to package directions until al dente.
  2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add shallots and garlic and saute 2 minutes, until tender. Add clams and saute 2 minutes. Add oregano, salt and pepper and stir to coat. Add clam juice, chicken broth and vermouth and bring mixture to a boil. Reduce heat and simmer 5 minutes.
  3. Pour clam sauce over drained linguine, add parsley and toss to combine. Top with Parmesan just before serving.