Linguini with Clam Sauce


We sold plenty of Linguini with Clam Sauce when I was in the restaurant biz. People just couldn’t get enough of this popular Italian dish.

I use fresh clams for this dish. You can use canned clams but if you do you’ll take away the overall freshness of this dish. Some people prefer the white clam sauce while others prefer the red. So here I basically made the white clam sauce with a little chopped fresh tomatoes for flavor. A true red clam sauce will have the consistency of a thinner spaghetti sauce which is just as delicious with the clams and linguini.

I prefer the white sauce and most of the people we sold too ordered the white sauce. So here’s my version of Linguini with Clam Sauce which I hope you enjoy.


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  • 2 pounds of littleneck clams, scrubbed
  • 2 shallots, chopped
  • 3 cloves of garlic, chopped
  • 3 Tbls of butter
  • 2 Tbls of extra virgin olive oil
  • 3/4 cup of clam juice or stock
  • 1 cup of dry white wine
  • 1 large tomato, chopped
  • 1 tsp of dried oregano
  • 1/2 tsp of crushed red pepper flakes
  • 1/2 cup of fresh parsley, chopped
  • 1/4 tsp of salt
  • 1/2 tsp of freshly ground black pepper
  • 1 pound of linguini


  • In a steamer steam the clams until they open and discard the unopened clams.
  • Remove the clam meat from the shells of around a quarter of the clams and chop and set aside
  • In a large skillet sauté the shallots and garlic in the oil and butter for 2 minutes until onions are tender.
  • Stir in the chopped tomatoes.
  • Add the clam juice and white wine and reduce to about three quarters.
  • Add the shelled clams and the clam meat to the skillet.
  • Season with oregano, salt, black pepper and red pepper flakes and cook for two more minutes.
  • Cook the linguini in 6 quarts of salted water until al dente, around 10 minutes.

    Plate the linguini on a large platter and pour clams with the clam sauce over the top arranging the clams on the platter. Sprinkle the parsley on top and serve.

    Serves 4 to 6 people.

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