Linguine with Clam Sauce Recipe

Written by CMP on May 06, 2008
Linguine with clam sauce

I was trying to remember when I first had Linguine with Clam Sauce, but at a certain point memory fails. Either way, the simple, but tasty, version below has become a staple in our home (even our 8 year old eats it, though he tends to pick out the clams).


  • 3 6.5 oz. Cans chopped clams, in clam juice
  • 3-4 Cloves of Garlic
  • 1/4 Cup Extra Virgin Olive Oil
  • 2 Tbs. Unsalted Butter
  • 1/4 Cup Grated Romano Cheese
  • 1/4 Cup Fresh Parsley, Finely Chopped
  • 1 lb. Linguine
  • 1/2 Tsp. salt
  • 1/2 Tsp. fresh cracked pepper

Chop garlic and place in a (cold) medium sauce pan with olive oil and salt. Place pot over medium high heat and just when the garlic begins to sizzle, add clams (including all the clam juice). Bring to a boil and reduce to a low boil. Cook for 15 minutes, then add butter and pepper. Stir and cook for 5 minutes more.

Cook Linguine according to box directions (al dente, please).

When pasta is cooked, add cheese to clam sauce and stir it in. Drain pasta and in a large serving bowl, combine cooked Linguine, clam sauce, and chopped parsley.

Serve Immediately.

Servings: 4

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