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Linguine with White Clam Sauce

Linguine with White Clam Sauce


  • 1 pound linguine pasta
  • 1 stick butter (8 tablespoons)
  • 8 cloves garlic minced
  • 1/4 cup onion minced
  • 3- 8 oz cans minced clams( 24 oz: total) or fresh ( your preference)
  • 1/2 cup chopped canned mushrooms or ( fresh)
  • 1/2 cup dry white wine( Pinot grigio)
  • 2 Tablespoons Italian seasoning (unsalted)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • chopped fresh parsley
  • grated parmesan cheese


To Prep: Heat water in a big pot for cooking the linguine.

Melt butter on a low temperature in a large skillet. Add the minced garlic and onions and cook slowly, not letting the butter or garlic brown - for a few minutes.

Add the clams with all the juice to the pan. Add the white wine, mushrooms, Italian seasoning, salt, pepper and cook on low to medium heat for 10 minutes. Simmer, but do not boil.

Cook the linguine per directions on box to your desired doneness. When the linguine is done, drain, reserving some of the liquid.

Add drained linguine to the clam mixture, mixing gently to cover the pasta with the clams and sauce.

TIP: If you need some additional liquid in the clam mixture, add a little of the reserved pasta water.

Serve on a plate or in bowls and garnish with chopped parsley and Parmesan cheese

3- 8-ounce cans minced clams( 24 ounces)

4 servings